With the blessing of ‘slainte’–good health!–on everyone’s lips today, the day of the Irish begins. And, there’s no better way to end it than with a dinner of corned beef and cabbage and a big bowl of these creamy Irish Mashed potatoes. By all technical terms, this recipe is called Colcannon except for one small difference– traditional colcannon mashes cooked cabbage into the pot. I say, why ruin a perfectly divine batch of green-speckled mashed potatoes with a wedge of soggy cabbage? No way. Instead, I’ve simplified the recipe ever so slightly, slathered it with decadant ingredients you probably already have in your fridge, and made it easy enough to toss together in a matter of minutes.
Easy Irish Mashed Potatoes (Colcannon without Cabbage)
- 3-4 cups warm mashed potatoes (I used instant, but feel free to make them fresh if you prefer)
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/4 cup fresh chopped parsely
- 1/4 cup fresh chopped scallions
- 1 teaspoon onion powder
- salt and pepper to taste
In a bowl, use a potato masher to mash all ingredients together. Stir until well mixed. Serve immediately with Easy Corned Beef and Cabbage.