This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

Recipe Summary

Servings:
5
Yield:
4 to 6 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.

    Advertisement
  • Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

  • Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutrition Facts

302 calories; protein 5.3g 11% DV; carbohydrates 28.6g 9% DV; fat 19.7g 30% DV; cholesterol 52.7mg 18% DV; sodium 179.8mg 7% DV. Full Nutrition

Reviews (208)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2008
i didn't have mace on hand so i went out and bought it. on the back of the container it had a "flavorful tip" saying that 1/4 tsp ground mace = 1 tsp ground nutmeg. i had nutmeg at home and wouldn't have spent $4.50 on mace that i probably won't use again. oh well, now i know for next time. hope this helps somebody. happy cooking! Read More
(1341)

Most helpful critical review

Rating: 3 stars
03/12/2005
I agree with PATS1942 in that I saute the cabbage in butter, but I also saute the leeks, too. You can never have too much butter in potatoes, as far as I'm concerned. My family loves colcannon. I serve it with stew over it. The stew always has Guinness stout in it, too! Read More
(74)
278 Ratings
  • 5 star values: 157
  • 4 star values: 89
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
03/17/2008
i didn't have mace on hand so i went out and bought it. on the back of the container it had a "flavorful tip" saying that 1/4 tsp ground mace = 1 tsp ground nutmeg. i had nutmeg at home and wouldn't have spent $4.50 on mace that i probably won't use again. oh well, now i know for next time. hope this helps somebody. happy cooking! Read More
(1341)
Rating: 4 stars
10/27/2007
I saw this recipe featured on St. Patty's Day and saved it. I just now made it and am sorry that I didn't make it earlier. I used kale instead of broccoli only because I had kale in the fridge and also wanted the dish to turn out greener in color. Yum! The flavors of the leeks, potatoes and kale together along with the little bit of ground mace was delicious. Just be careful on how much mace you put into this dish because it can overwhelm the other flavors. The recipe says a pinch and it means a pinch. I always tend to go heavier on herbs and spices, but not on mace because it's strong. The overall appearance is exactly as photographed and is a crowd pleaser. I really enjoyed Colcannon. Read More
(283)
Rating: 5 stars
04/28/2005
This is one of my all-time favorite comfort foods. The only addition I have made is to use half and half instead of milk for added richness. This is wonderful with Roast chicken and I have done it for 200 guests at a fundraiser paired with roast pork loin. Read More
(229)
Advertisement
Rating: 4 stars
04/02/2003
I prefer to shred and saute the cabbage. I use green onions instead of leeks. We often have this for St Patrick's Day. For New Year's day we have this with ham steaks as ham and cabbage are supposed to be good luck. pats Read More
(104)
Rating: 3 stars
03/11/2005
I agree with PATS1942 in that I saute the cabbage in butter, but I also saute the leeks, too. You can never have too much butter in potatoes, as far as I'm concerned. My family loves colcannon. I serve it with stew over it. The stew always has Guinness stout in it, too! Read More
(74)
Rating: 4 stars
03/22/2006
Terrific stuff. Prefer to steam potatoes instead of boiling. Just eyeballed ingredients but probably used only 1/4 cup butter. Garnished with a bit of crumbled bacon and fresh chives. Next time I'll be sure to remove the rib parts of the cabbage and chop more finely. Definitely use the leeks! Read More
(74)
Advertisement
Rating: 5 stars
03/19/2003
Excellent Colcannon recipe! The best I have found. Highly reccommended. Read More
(58)
Rating: 5 stars
08/25/2006
I used salt pork to simmer the cabbage and fried up some bacon may not be the healthiest...but TOTAL comfort food!!!! Read More
(42)
Rating: 5 stars
02/01/2013
Yum! I made this for a potluck dinner party at my boss's house. It was a huge success. I used Yukon gold potatoes, which I cut in chunks, boiled and then cooled and peeled. The skins came right off with my fingers - much easier than peeling the raw potato. I think Yukons are best for mashed potatoes - not too waxy and not too dry. I sliced the cabbage and leeks into roughly 1/2 by 1 inch pieces, separating the layers as I put them in a dutch oven. Some people suggested sauteing the cabbage and leeks in butter, but I think that would have made the dish to greasy. Instead, I cooked the cabbage and the leeks together with enough Half & Half to cover over very, very low heat, so it wouldn't scorch and ruin the whole thing. This probably took an hour, stirring about every 10 min. I set the timer on the stove, and it just about coordinates with the frequency of commercials on TV! When they were tender, I poured off the H&H to use later and thoroughly drained the cabbage and leeks in a colander. Then I rough mashed everything together with a hand masher, adding the leftover H&H as needed. In this dish, I like the potatoes to be a little chunky, so they stand up to the cabbage and leeks. As the finishing touch, I sprang for Irish butter (Kerrygold)- much creamier and authentic. I made this the night before and then warmed it up for a couple of hours and served from my crock pot. Finally, I am going to blend the left overs with some of the left over H&H to make a potato soup! Read More
(33)