Tell me I’m not the only one who LOVES potatoes. These Irish potatoes are full of flavor. And with the added green vegetable, They are the ultimate side dish!
I made these with cabbage, but you could also use kale, baby kale is a great addition. This dish is not only the perfect side for corned beef, but it’s delicious with ham, chicken, beef, or pork, so consider this for your next mealtime and see smiles all around.
If you know one thing about me, know I love mashed potatoes, so adding in a green veggie… YUM. Just one more reason to make this. You can easily simplify making dinner by adding the greens right in.
Can you add meat to this?
Absolutely! You can chop up some corned beef, ham, beef, chicken, or pork added right into the potatoes and cabbage for a great one-dish meal. Be sure to click on the links I added for how to easily cook tender meat to add to this.
Another great option is to add crispy chopped bacon.
Rince potatoes, and peel potatoes if desired. Cut into even chunks, place in a medium-large pot, cover with water and bring to a boil. Add a teaspoon of salt I prefer coarse kosher salt, table salt has a bit of an off flavor, since it’s so fun use a bit less if that’s all you have.
Boil until tender… 2-3 minutes before you’re going to drain them add in chopped cabbage, this will quickly cook the cabbage so it’ll mix well.
Drain when the potatoes are tender and the cabbage is soft.
Add in butter and cream/milk, mix with mixer or hand potato mashes until the desired smoothness you’d like, then add salt and pepper to taste.
You can add corned beef to the potatoes if desired, you can often find corned beef cooked in the deli section of the grocery store year-round, or use pastrami, ham or cooked bacon for a fun add-in.
If you want to really load it up… add in some cheddar cheese and diced green onions.
If you want to prepare this in the slow cooker follow these instructions and add the cabbage the last hour or saute it in a skillet and add at the end of the cooking time.
If you want to prepare this is in the Instant Pot, saute the cabbage in at the end for a minute or so on high temp, then mash together with butter and cream/milk.
Looking for more of my Irish inspired recipe be sure to check out my
If I ever have leftover mashed potatoes I easily whip up some colcannon with bacon, and give them a try served with a fried egg… it makes a fun breakfast or breakfast for dinner option.
This recipe can be easily adjusted for the amount of serving and amount you prefer.
- 3 lbs potatoes (russet or gold potatoes)
- 4 tablespoons butter
- 1/2-1 cup heavy cream
- 2-3 cups chopped cabbage (or kale)
- salt and pepper to taste
- *add in some chopped corned beef, ham, chicken, pork, beef, or cooked chopped bacon for a one-dish meal.
- Rinse potatoes, and peel potatoes if desired. Cut into even chunks, place in a 5-quart pot and bring to a boil. Add a teaspoon of salt.
- Boil until tender.
- Two to three minutes before you're going to drain them add in chopped cabbage, this will quickly cook the cabbage so it'll mix well.
- Drain when the potatoes are tender and the cabbage is soft.
- Add in butter and cream/milk, mix with mixer or hand potato mashes until the desired smoothness you'd like then dd salt and pepper to taste.
- Add in any meat if desired and serve warm.
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