Peel and cube potatoes.

Place cubed potatoes in boiling water.

Cook potatoes until tender.

Grate or mince the onion.

Mince the garlic.

Finely shred the cabbage.

In a large skillet, sauté garlic, onion, and cabbage until cabbage is limp.

Drain potatoes.

Mash potatoes with seasonings, butter, and milk to taste.

Add the sautéed onions, garlic, and cabbage to the mashed potatoes.

Mash until well mixed.

Serve as mashed potatoes.

For potato pancakes, use leftover colcannon.

Add beaten egg, flour, and baking powder to the leftover colcannon.

Mix well to combine.

Heat oil in a skillet.

Shape colcannon mixture into hand-sized patties.

Place potato pancakes in skillet.

Cook until brown on one side.

Carefully flip and brown the other side.

Serve potato pancakes with applesauce and sour cream.