This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

This true Irish dish of mashed potatoes and white cabbage goes best with baked salmon or steamed mussels and a loaf of crusty bread.

Make a double batch and use the leftovers as the base for a creamy potato and cabbage soup. Just thin with broth and add a dash of heavy cream. 

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Classic Colcannon


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  • 1 pound cabbage, cored, quartered and shredded
  • 2 pounds potatoes, peeled and cut into 2-inch pieces
  • 2 small leeks, washed and sliced
  • 1 cup milk
  • Salt and freshly ground pepper to taste
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter


In separate saucepans, cook cabbage and potatoes in boiling salted water until tender.
Drain cabbage and mash potatoes.
In a large saucepan, combine leeks and milk and cook over medium heat until tender.
Add potatoes, salt, pepper and nutmeg and stir until blended. Stir in cabbage and butter.

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