Irish colcannon is a deliciously creamy take on mashed potatoes with green cabbage, onion, and nutty, sharp Kerrygold Dubliner cheese. Serve with a hearty corned beef and you’ve got a perfect St. Patrick’s Day meal.
- 2 pounds red potatoes, cut into large chunks
- ¾ cup milk
- ¾ teaspoon salt
- 6 tablespoons butter, plus additional melted butter if desired
- 1 cup chopped onion
- 6 cups finely shredded green cabbage (or one 10-ounce package)
- 1 cup (about 4 ounces) shredded Kerrygold Dubliner Cheese
- Freshly ground pepper to taste
- Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt. While potatoes are cooking, melt butter in a large skillet. Add onion; cook 10 minutes, stirring occasionally, until very soft. Add cabbage; cook and stir for 5 minutes more or until very soft. Stir cabbage mixture and Kerrygold cheese into hot potatoes and season with pepper. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.