Description
Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with sautéed cabbage and fresh green onions. This comforting, hearty recipe features buttery, smooth potatoes combined with tender cabbage, perfect as a side for any meal or a cozy standalone dish.
Ingredients
Scale
Potatoes
- 2 lbs (900g) russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter (plus extra for serving)
- 1/2 cup whole milk (or cream for extra richness)
- Salt and pepper, to taste
Cabbage and Aromatics
- 1 small head of cabbage, shredded
- 4 green onions, chopped
- 1 tablespoon olive oil (or butter for extra flavor)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and return the potatoes to the pot.
- Mash the Potatoes: Mash the cooked potatoes with a potato masher or use a hand mixer to achieve a smoother consistency. While mashing, add 4 tablespoons of butter and gradually pour in the milk or cream. Continue mashing until the potatoes are smooth, creamy, and evenly mixed. Season with salt and pepper to taste.
- Sauté the Cabbage: While the potatoes cook, heat olive oil or butter in a large skillet over medium heat. Add the shredded cabbage and cook, stirring occasionally, for 5-7 minutes until the cabbage is softened and tender. Season with a pinch of salt and pepper to enhance flavor.
- Combine Ingredients: Once the cabbage is cooked, add it to the mashed potatoes along with the chopped green onions. Stir everything together thoroughly until well combined, ensuring the flavors meld nicely.
- Serve: Serve the colcannon hot, topped with a pat of butter for extra richness. Optionally garnish with additional green onions for a fresh finish.
Notes
- For a richer version, substitute cream for whole milk.
- You can add a pinch of nutmeg to the mashed potatoes for added warmth and flavor.
- Use butter instead of olive oil to sauté cabbage for a more traditional taste.
- Leftover colcannon can be reheated gently on the stovetop or in the microwave.
- This dish pairs wonderfully with corned beef or roast dinners.
