Colcannon is a classic Irish side dish that couples mashed potatoes with cabbage or kale. We use low-fat milk instead of the more traditional cream-and-butter combination for a lighter, but no less delicious, profile. Serve this healthy side with lamb, salmon or roast chicken any time of year--there's no need to save it just for St. Patrick's Day.

Source: EatingWell Magazine, March 1998




Ingredient Checklist


Instructions Checklist
  • Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.

  • Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.

  • Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.

  • Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.

  • Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.


To make ahead: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.

Nutrition Facts

98 calories; protein 4.2g; carbohydrates 20.9g; dietary fiber 3g; sugars 4.8g; fat 0.5g; saturated fat 0.3g; cholesterol 2mg; vitamin a iu 392.3IU; vitamin c 40.6mg; folate 38.7mcg; calcium 102.6mg; iron 1.2mg; magnesium 15.9mg; potassium 537.9mg; sodium 80.5mg; thiamin 0.1mg.

1 starch, 1 vegetable