Colcannon can best be defined as “heaven in a bowl.” Other people might call it “Irish Mashed Potatoes.” It’s a wonderful dish on its own, but becomes amazing beyond words when you top it with “Beef and Guinness.”


2 pounds red potatoes
3 cups shredded cabbage
1/2 cup sour cream, plain yogurt, or heavy cream
3 Tablespoons unsalted butter
1/4 cup grated romano and parmesan blend
Salt and pepper to taste


1. Wash and dice into one inch cubes. I prefer to not peel the potatoes, but do so if that’s what you like.

2. Place potatoes into a pot and cover with water over a medium to high heat.

3. Simmer them for about 15 minutes or until they are tender. During the last five minutes of the potatoes’ cooking time, add the cabbage so that it will cook.

4. Drain the mixture and reserve liquid for making soup at a later time.

5. Place the potatoes and cabbage into a bowl. Add the sour cream/yogurt/heavy cream, butter, and grated cheese. Mash everything together and try to not drool into the bowl as you imagine eating them.

6. Season with salt and pepper to taste, before serving.


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