A first time for everything.
The first time I made colcannon I was having one of those “I don’t know what I’m doing for dinner” nights. So I just set some potatoes to boil while I brain-stormed. Isn’t that what most people do? Normal people? Someone please tell me I’m not the only one who does this…
While the potatoes were boiling away, I remembered a recipe I had seen for Irish colcannon. I don’t remember where I saw it, but it was probably Pinterest. Since I had potatoes ready to go and cabbage in the fridge, I decided now was the time to try it out.
If you’ve never had it before, colcannon is really a pretty simple dish. You simply boil potatoes and boil cabbage and mashed them together. Some versions add in things like ham, or bacon, or cream, but I don’t usually have any of those things on hand, so I just add in what I’ve got! Garlic and parmesan cheese.
If you’re dairy-free, you can easily leave out the parmesan, and exchange the butter and milk for broth or water from boiling the veggies.
After our first try, colcannon became one of my family’s favorite side dishes. Though truth be told, we never eat it as a side. It’s always a main dish. Also truth be told, most of my lunches consist of side dishes that I serve as main dishes. Someone please tell me I’m not the only one who does that, too!
- Quick & Simple Coleslaw
- Grain-Free Potato Latkes with Garlic & Onion
- Gluten-Free Buttermilk Cornbread
- Savory Turkey Rice
- Scalloped Zucchini & Crookneck Squash
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Garlic Parmesan Colcannon
Free from grain, gluten, eggs, and sugar.
- 6 large russet potatoes
- 1 small head cabbage (or about 6 cups, chopped)
- 1/2 c. milk, cream, stock or water from boiling
- 1/4 c. butter (optional)
- 1 T. minced garlic
- 1/4 c. parmesan cheese (optional)
- salt & pepper, to taste
Slice potatoes into bite-sized chunks. In large pot, bring potatoes to a boil in just enough stock or water to cover. Reduce heat and simmer until tender.
Using a slotted spoon, remove the potatoes to a large bowl and smash/mash (I used my Kitchen Aid mixer, but you can use a hand masher, too) along with the butter, milk, and garlic.
In the same pot and water, add in the cabbage, covering with a little more water, if needed. Boil until tender.
Strain out water, and add cabbage to the mashed potatoes.
Add parmesan and salt to taste.