Colleen's Colcannon Potatoes
photo by Chicagoland Chef du Jour
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs red potatoes, scrubbed & quartered, DO NOT peel
- 3 large carrots, peeled, halved and cut into 2-inch chunks
- 1 lb green cabbage, cored and chopped into 1 inch pieces
- 1 parsnip, peeled, halved and cut into 2-inch pieces (optional)
- 6 -8 scallions, cleaned and sliced with green tops
- 1⁄3 cup fresh flat leaf parsley, course chop
- 4 -8 tablespoons butter, softened
- sea salt
- 1⁄4 cup half-and-half cream, for thinning if desired (OPT)
- 1⁄2 teaspoon black pepper
directions
- In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
- Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
- Drain and return all ingredients to pot.
- Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
- Serve hot with sliced corned beef.
- NOTE: if it's too thin, add instant potatoes until desired consistency is reached.
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Reviews
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.