Halloween Colcannon

This Irish Halloween classic combines creamy mashed potatoes with savory cabbage and shallots for a comforting side dish.

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Halloween Colcannon is a traditional Irish dish made by mashing boiled potatoes with heavy cream, then stirring in sautéed cabbage and shallots seasoned with nutmeg. The result is a creamy, flavorful side that pairs perfectly with any fall meal. Serve it hot with an extra dusting of nutmeg for a festive touch.

Ingredients

3 lbs. potatoes

1/2 green cabbage

2 shallots

1/2 cup heavy cream

2 Tbsps. olive oil

2 Tbsps. black pepper

2 Tbsps. salt

1 Tbsps. nutmeg

Directions

Cut the potatoes into cubes of roughly equal size, leaving the skins on, and start boiling them in a large pot.

Remove the skins from the shallots and slice them thinly.

Place a pot over medium heat, then add the olive oil, sliced shallots, nutmeg, salt, and black pepper.

Stir the mixture from time to time and watch it closely to avoid burning.

While that cooks, cut the cabbage into quarters and then slice into pieces about half an inch thick.

After about 5 minutes, when the shallots have softened and turned translucent, add the cabbage to the pot.

Mix the cabbage with the shallot mixture, then pour in 2 cups of hot water. Cover the pot and let it cook for 10 to 15 minutes, until the cabbage is tender but still has a bit of crunch.

Drain the cooked potatoes into a large bowl, add the heavy cream, and mash them to your preferred texture.

Fold the cabbage and shallot mixture into the mashed potatoes until evenly combined.

Serve the colcannon while it's still warm, and sprinkle extra nutmeg on top if you like.