Irish Comfort Food. This Colcannon is a blend of creamy mashed potatoes laced with fried caramelized cabbage, a splash of whiskey and sweet brown butter.
Typically I make mashed potatoes and fried cabbage as two separate side dishes. Once a year we throw these two recipes together with a splash of Irish Whiskey and make Irish Colcannon.
Two comfort foods in one! Yes! Oh Yes! If love the smell of fried cabbage and whiskey then you are in luck. After frying the cabbage we use a shot of whiskey to deglaze the pan. Don’t forget to have yourself a shot of whiskey. It just makes cooking more fun. Plus it is St. Patrick’s Day.
Why brown the butter? It adds a sweet flavor that is perfect on the shreds of caramelized cabbage. Make a well on the top of the colcannon mountain and pour in that remaining brown butter and let is drizzle down the sides. In this case, it is better than gravy.
If there is foam on top of the butter take a spoon and skim the top removing the foam. This just helps with appearance and does not effect the flavor.
Don’t over boil your potatoes into mush. You want the potatoes to be fork tender. Perfect for mashing.
Mashed vs. Whipped
This comes down to preference. Personally I use a potato masher. I like the texture of mashed potatoes. Some folks prefer the velvet texture of whipped. Your call!
Recipe for Irish Colcannon with Whiskey and Brown Butter.
Colcannon with Irish Whiskey and Brown Butter
- 2 pounds russet potatoes peeled and cut into chunks
- 3 teaspoons kosher salt divided (Irish Sea Salt if you have it)
- 1/3 cup butter
- 1 pound cabbage shredded
- 1/2 teaspoon ground black pepper
- 2 ounces Irish whiskey
- 4 ounces whole milk
In a large pot cover potatoes with water. Add salt, cover and bring to a boil. Once it begins to boil remove lid and reduce heat. Cook until potatoes are tender.
In a large deep frying pan melt butter over medium heat until it starts to brown.
Pour half of the browned butter into a bowl.
Add cabbage, salt, and pepper and stir fry the cabbage until tender about 8 minutes.
Remove from heat and immediately pour in the whiskey. Scrape the bottom of the pan and stir. Set aside.
Drain potatoes and return to the pot.
Add milk and salt and mash with a potato masher.
Stir in cabbage.
Transfer to a serving bowl and make a well in the middle of the colcannon.
Pour in remaining brown butter. If there is foam on top of the butter take a spoon and skim the top removing the foam.