image description March 16, 2015



Ingredient List Print Recipe

  • 2 pounds Potatoes
  • 1 pounds Parsnips
  • 1 medium sized head Savoy cabbage, shredded fine
  • 1/3 cup diced onion
  • 3 garlic cloves, minced
  • 1/3 pound butter or more to taste
  • 1/2 cup heavy cream or more to taste

Irish-Style Mash

By Andrew Zimmern

There are many versions of colcannon, a traditional Irish potato dish, but I’m partial to this mash of potatoes, parsnips, shredded cabbage and heavy cream.


SERVINGS: 6 as a side dish

Trim and dice the potatoes and parsnips. Keep separate and reserve.

Place 1 tablespoon of the butter in a large pan over medium heat and add the onions. Cook until golden brown.

Add the cabbage and cook until cabbage is wilted and liquid is evaporated, about 10 minutes. Add the minced garlic and stir, pull from heat and reserve.

Place the potatoes and parsnips in separate batches into a large volume of salted boiling water. Cook until tender and drain well.

Rice or pass through a food mill into the pan with the cabbage and onions.

Add the butter and cream, season with salt and pepper, and place over low heat, stirring to combine. Serve when heated through.


Photograph by Madeleine Hill. 


Like this recipe? You may also enjoy:

Chive & Creme Fraiche Mashed Potatoes
Corned Beef with Bourbon & Molasses Glaze
Shepherd’s Pie




recipe image
Recipe Name

Published On
Total Time
Average Rating
3.51star1star1star1stargray Based on 9 Review(s)



Powered by Facebook Comments