Creative Spaces for Cooks- Colcannon

March 16th, 2011

From the kitchen of one of our most creative and talented clients:

Colcannon (an Irish and Scottish favorite)
1 pound all-purpose potatoes-washed but not peeled
1 pound green cabbage-shredded (4 cups)
1 large onion chopped (1 cup)
¼ cup milk
1 Tbs. butter
3 oz. sharp Cheddar cheese coarsely grated.

  1. Boil potatoes in lightly salted water until very tender but not mushy.
  2. Steam the cabbage and onion until tender
  3. When potatoes are cool enough to handle, peel off skin, place potatoes in a bowl, add milk and butter, mash until they are smooth
  4. Add the cabbage and onion to potato mixture
  5. Mix 2/3 of the cheese with the potato mixture, Season with salt and pepper.  Transfer it to a greased casserole or shallow dish.  Sprinkle the remaining cheese on top.
  6. Before serving the Colcannon, heat it through in a moderately hot oven, 350 degrees.  Let the cheese on top brown slightly.





[Robert McArthur] Creative Spaces for Cooks is being sold at Alice Lane Home Collection (Provo), Three French Hens (Salt Lake), Plates and Palates (Bountiful), and Indigo Sage Gallery (Ogden).