Colcannon With Garlic Extra Virgin Olive Oil
St. Patrick's Day feast? You'll love my traditional Irish side dish, Colcannon! Delicious caramelized onion and cabbage combined with creamy mashed potatoes!
- 3 lbs. potatoes, Yukon gold or Russet
- 3 Tbsps. Butter
- 3 Tbsps. Garlic (or Rosemary) Extra Virgin Olive Oil
- 2 cups Yellow onion, thinly sliced
- 2 cups Cabbage, shredded
- 1 cup half and half, cream or whole milk
- Chopped scallions, chives or fresh parsley for garnish (optional)
- Fresh ground Black Pepper to taste
- Finish with Teeling Whiskey Smoked Salt
- Add the oil and 1 Tbsp. butter to a large skillet over low heat. Add the onions and salt, stirring into the butter and olive oil. Cook for 20 minutes (stirring often so the onions don’t burn) until the onions are caramelized and brown.
- While the onions are cooking, boil the potatoes for 20-25 minutes until fork tender. Drain and return the potatoes back to the pot. Add 4 tablespoons of butter and 1 cup of half and half. Mash the potatoes until smooth and cover to keep warm.
- Turn the heat up on the skillet to medium. Add the sliced cabbage to the skillet, stirring to combine with the onions. Season the cabbage with a pinch of salt to help it wilt, cover and let the cabbage steam for 5 minutes. Remove the lid and toss the cabbage and continue to cook for another 5-7 minutes until the cabbage is completely wilted.
- Add the cabbage and onions to the mashed potatoes and stir to combine. Season with salt and pepper to taste.
- Serve with garnish and salt. A perfect side for corned beef!