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Colcannon - Rhode Island Red



  • 2 lbs Potatoes, preferably Russet or Yukon Gold, peeled and cut into even-sized chunks

  • 1 small head of Green Cabbage or 1 bunch of Kale, chopped (about 4 cups)

  • 1 cup whole Milk or Heavy Cream

  • 1/2 cup Unsalted Butter, divided

  • 4 Green Onions, finely chopped

  • 1 teaspoon No. 11 Rhode Island Red Spice Blend

  • Sea Salt and Pepper, to taste


  • Place the potato chunks in a large pot of cold, salted water, ensuring they are fully submerged. Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes, depending on the size of the chunks.

  • While the potatoes are cooking, blanch the chopped cabbage or kale in a separate pot of boiling water for 3-4 minutes, until tender but still bright green. Drain and set aside.

  • In a small saucepan, gently heat the milk or cream along with 1/4 cup of the unsalted butter and 1 teaspoon No. 11 Rhode Island Red Spice Blend.

  • Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.

  • Gradually mix in the warm milk and melted butter to the mashed potatoes, stirring until the mixture is creamy.

  • Stir in the cooked cabbage or kale and onions, mixing well. Season with salt and pepper.

  • Transfer the Colcannon to a serving dish and make a small well in the center. Melt the remaining 1/4 cup of butter and pour it into the well. Serve the Colcannon hot, with extra melted butter on the side if desired.

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