Preparation Info

Irish Colcannon

Made With Our

Maine Sea Salt

Item: 551920

Roasted Garlic Mustard

Item: 120801

Horseradish Mustard

Item: 120804

Spicy Honey Mustard

Item: 120817



  1. In a large pot, place quartered potatoes and cover with water.
  2. Bring to a boil and reduce heat to medium.
  3. Allow to cook about 20-25 minutes or until easily pierced with a fork.
  4. Remove potatoes from the pan and place in another container to keep warm.
  5. Bring the potato water back to a boil and add the shredded cabbage, allowing to cook for 5 minutes, or until limp.
  6. Strain cabbage thoroughly, place on clean dish towel and dry thoroughly.
  7. Dump the water and add potatoes back into the warm pan.
  8. Mash thoroughly, adding butter one tablespoon at a time and blending after each addition.
  9. In a microwave or saucepan, gently warm the cream.
  10. Whisk in the mustard.
  11. Slowly add to the potatoes, blending quickly.
  12. Add the cheese and stir until it melts.
  13. Add cabbage and scallions and season with salt and pepper, to taste.
  14. Add additional cream if needed.