Potatoes Colcannon

Potatoes Colcannon by The Culinary Institute of America
Potatoes Colcannon

CIA Chef Brendan Walsh’s Colcannon Potatoes is a delicious version of the classic cabbage and potato Irish peasant dish.


  • 1 pound cabbage, large dice
  • 3 1/2 cups chicken stock or water
  • 2 1/2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 cup whole milk
  • 1/4 cup sliced scallions
  • Salt and pepper, to taste
  • 1/8 cup melted butter
  • 4 slices of bacon, cooked crisp and crumbled
  • 2 tablespoons minced fresh parsley
  • 1 green pepper and 1 white onion, sautéed and sliced, for garnish (optional)


  1. In a large saucepan, bring cabbage and stock/water to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until tender. Drain, and reserve cooking liquid. Cover cabbage with plastic wrap and keep warm.
  2. Place cooking liquid and potatoes in a large 6-quart saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15 to 17 minutes, or until tender. Drain and keep warm.
  3. In a small saucepan, bring milk to a boil; remove from the heat. In a large bowl, mash potatoes with scallions. Add milk mixture; mash until blended. Mix in the cabbage, salt, and pepper.
  4. Garnish with the melted butter, bacon, and parsley, as well as with green pepper and white onion, if desired.