• The Villages Mag

Grandpa's Colcannon


600g Potatoes

200g Spring Cabbage finely shredded

50g Spring Onions

1/4 pint milk

Knob of butter

Salt and Black Pepper


  • Trim and wash the spring onions before chopping finely. Place a small pan on the hob add the milk and spring onions and heat gently, don’t allow the milk to boil. Take the pan off the heat and leave to one side to allow the onions to infuse in the milk.

  • Cut the potatoes, with skin on, into small pieces and boil until cooked. When the potatoes are nearly done, steam the cabbage until tender.

  • Reheat the milk and onions before straining the mixture, keeping aside the milk to add to the mash as required.

  • Drain the potatoes add the butter and season to taste. Mash the potatoes and then mix in the cooked cabbage and spring onions, add a small amount of the milk and season with salt and black pepper.

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