4-Ingredient Slow Cooker Irish Colcannon Potatoes
Servings: 6
Prep time: 10 minutes
Cook time: 4–5 hours
Ingredients
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
3 cups thinly sliced green cabbage (about ½ small head)
1 cup heavy cream (or half-and-half for a lighter version)
8 tablespoons (½ cup) unsalted butter, cut into pieces
1½ teaspoons kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
2–3 tablespoons melted butter for serving
2 tablespoons chopped fresh parsley or chives (optional)
Directions
Prepare the slow cooker
Lightly grease the inside of a 4–6 quart slow cooker with butter or nonstick spray.
Add the vegetables
Place the cubed potatoes and sliced cabbage into the slow cooker and spread them evenly.
Add cream and butter
Pour the heavy cream over the potatoes and cabbage.
Add the pieces of butter on top.
Season
Sprinkle with the salt and black pepper.
Slow cook
Cover and cook:
LOW: 6–7 hours
HIGH: 4–5 hours
Cook until the potatoes are very tender.
Mash
Use a potato masher to mash the mixture directly in the slow cooker until creamy but still a little chunky.
Adjust seasoning
Taste and add more salt or pepper if needed.
Serve
Spoon the colcannon into a serving bowl or serve straight from the slow cooker.
Drizzle with melted butter and sprinkle with parsley or chives.
Serving Ideas
This creamy Irish side dish is delicious with:
Corned beef
Roast chicken
Pan-seared pork chops
Sausages
Add steamed green beans, roasted carrots, or crusty bread for a complete meal.
Tip: If you want it even richer, stir in an extra tablespoon of butter just before serving.
