Almost Colcannon

The big question is what to serve this Almost Colcannon with. It is almost a meal in its own right.

The ‘Almost’ in the name is because the basic dish is Irish and Experimental Chefs has limited links to that country. We adapt food from around the world to match our style though.

A dish that would go well with a great many things. An obvious one is a pie that involves Guinness in the sauce as that links two things from Ireland. It will work well with anything where regular mashed potato would normally be used though.

Give it a try.

Serves 4

Cooking Time: 45 mins


  • 450g/1lb shredded White Cabbage
  • 900g/2lb Potatoes, peeled and cut according to size
  • 2 medium size Leeks, peeled and finely chopped
  • Sea Salt and freshly ground pepper
  • A little milk
  • Butter
  • (Optional) Chopped Parsley


  1. Boil the cabbage in lightly salted water until just cooked, drain well and keep warm.
  2. Place the potatoes and leeks in a pan and cover with water. Add salt then bring to the boil. Reduce the heat then cover and simmer until cooked.
  3. Mash the potatoes with the leeks and season with salt and pepper. Add milk and butter to get a smoother mash.
  4. Add the cabbage to the leek and potato mixture and combine in well. Spoon into a serving dish.
  5. Optionally sprinkle parsley over the Colcannon.
  6. Serve with a dish of your choice. In keeping with the Irish theme then perhaps a sauce of beef or sausages cooked in Guinness would be a good choice. For a less Irish theme then it could be used as a topping for something like a shepherds pie.


An even quicker way to make this is to simply put all the ingredients into a pressure cooker. They will cook to a mashable consistency in about 10 minutes.

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