(Serves 6-8... or just me!)

This is my version… not totally traditional...

3-4 lbs. Russet potatoes, peeled and cut in similarly sized chunks

¼ to ½ Head green cabbage, cored and sliced thin

Salt and pepper

Heavy cream

Chives, minced or cut

1.  Place potatoes in a large pot, cover with cold, salted water, and bring to a boil.  Lower the heat so that water remains at a high simmer, but not a high rolling boil. Cook until potatoes are done (soft but not falling apart).  Drain.

2.  At the same time, steam sliced cabbage until it starts to soften, but not until it gets mushy.

3.  Use a ricer or a food mill on the potatoes.  Begin to add warmed cream, slowly.  I realize I’ve given no amount on the cream... but it changes completely depending on the specific potatoes and your personal preference... just don’t put in so much cream that they get soupy.  You can always add a bit more.  And resist the temptation to whip the potatoes endlessly.  Taste for, and add, salt and pepper.

4. Fold in the cabbage and add chives.  Colcannon can also be made with shredded kale in place of the cabbage, and minced scallions in place of the chives.  Yukon Gold potatoes can be substituted, but the Russets give a much more “potato-y” taste.



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