Recipe: Colcannon for St. Patrick's Day

By: Marc Boyer 
"This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage."
 Serves 5


  • 1 pound cabbage
  • 1 pound potatoes
  • 2 leeks
  • 1 cup milk
  • salt and pepper to taste
  • 1 pinch ground mace
  • 1/2 cup butter


  1. In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
  2. Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
  3. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 302 | Total Fat: 19.7g | Cholesterol: 53mg Powered by ESHA Nutrient Database



Lena Austin


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