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Irish Colcannon Print E-mail


4 medium to large potatoes, diced
3 cups green cabbage, roughly chopped
2 tbsp. olive oil
½ tsp. each salt and pepper
2 cups chopped onion
2 cloves garlic, minced
¼ cup KerryGold Irish butter
½ cup cream
¼ tsp. nutmeg
Extra butter and sour cream, optional


1. Preheat oven to 375 degrees.
2. Toss potatoes and cabbage with olive oil and spread on a baking sheet. Sprinkle with salt and pepper. Bake, stirring occasionally, until potatoes
and cabbage are tender and beginning to brown slightly.
3. Meanwhile, in a sauté pan, melt butter over medium heat and cook onions till softened. Add garlic and cook one minute longer. Turn off heat and allow onions to cool slightly. Add cream to pan and stir, scraping the bottom to loosen any browned bits.
4. Once potatoes and cabbage are cooked, move to large pot or bowl, being sure to include any browned bits from the baking sheet. Pour onion
and cream mixture over potatoes. Add nutmeg.
5. Using potato masher, mash potatoes and cabbage, leaving mixture lumpy. Check seasoning and add extra salt and pepper if necessary.
6. Serve hot, topped with more butter and sour cream, if you choose. Serves 4 to 6 people.


Weaver Street Market sponsors over 250 free events a year, providing the community with opportunities to visit with neighbors, enjoy a homemade meal, listen to local musicians and discuss what’s happening in our community and the world.