Colcannon: Creamy Mashed Potatoes with Cabbage and Green Onions Recipe

If you’re looking for a heartwarming side dish that feels like a big, cozy hug, the Colcannon: Creamy Mashed Potatoes with Cabbage and Green Onions Recipe is an absolute must-try. This traditional Irish favorite blends velvety mashed potatoes with tender cabbage and vibrant green onions, creating a perfect balance of creamy texture and fresh, earthy flavors. It’s not just comfort food; it’s a celebration of simple ingredients coming together in the most delicious way. Whether it’s a family dinner or a holiday feast, this dish always shines.

Ingredients You’ll Need

The magic of this Colcannon lies in its straightforward, classic ingredients that work beautifully together. Each element adds a unique flavor or texture—creamy potatoes for smooth richness, cabbage for a slight crunch and earthiness, and green onions to brighten everything up with a subtle yet distinct bite.

• 2 lbs potatoes (Yukon Gold or Russet, peeled and cubed into 1-inch pieces): Choose Yukon Gold for buttery sweetness or Russet for fluffier texture.
• ½ cup unsweetened milk (warmed): Warm milk creates a smoother mash and helps the potatoes stay creamy.
• 4 tbsp unsalted butter (divided): Butter adds richness and lusciousness—don’t skimp here!
• 2 cups savoy cabbage (finely shredded or kale, stems removed): Savoy cabbage softens perfectly when sautéed without losing its texture.
• 4 green onions (thinly sliced, white and green parts separated): Using both parts adds depth in flavor and fresh color.
• ½ teaspoon salt (adjust to taste): Essential for enhancing all the flavors without overpowering.
• ¼ teaspoon black pepper (adjust to taste): A hint of pepper balances the creaminess and adds warmth.

How to Make Colcannon: Creamy Mashed Potatoes with Cabbage and Green Onions Recipe

Step 1: Cook the Potatoes

Begin by placing your cubed potatoes in a large pot and covering them with cold water, ensuring the water level rises about an inch above the potatoes. Add a generous pinch of salt to the water to season the potatoes from the inside out. Bring the pot to a boil over high heat, then reduce to medium-low and simmer gently. Cooking for about 15-20 minutes will give you fork-tender potatoes that mash up perfectly creamy without any lumps.

Step 2: Prepare the Cabbage and Onions

While the potatoes are happily boiling away, melt two tablespoons of butter in a skillet over medium heat. Toss in the finely shredded cabbage and let it sauté for 5 to 6 minutes until it softens and wilts to a tender texture without turning mushy. Then add the white parts of the green onions, cooking for an additional 2 to 3 minutes to bring out their sweet yet mild onion flavor. Once done, remove from heat and set this vibrant mixture aside.

Step 3: Mash the Potatoes and Add Dairy

Drain the cooked potatoes and return them to their pot. Mash them using your favorite masher or a ricer for extra smoothness—the choice is yours! Slowly stir in the warm milk along with the remaining butter until the potatoes reach a silky, creamy texture that’s downright irresistible.

Step 4: Combine and Season

Now comes the best part—gently folding in the sautéed cabbage and green onion whites to the mashed potatoes. Toss in the fresh green parts of the onions to introduce a pop of color and a fresh zing that wakes up the dish. Season with salt and freshly ground black pepper to taste. This step lets all the flavors harmonize beautifully, giving you that authentic Colcannon taste.

Step 5: Serve Warm and Enjoy

Transfer your creamy, luscious Colcannon to a serving dish and serve immediately. For an extra touch of indulgence, make a small well in the middle and place a small knob of butter to melt right as you serve. This lovely detail adds a glossy finish and an inviting buttery aroma.

How to Serve Colcannon: Creamy Mashed Potatoes with Cabbage and Green Onions Recipe

Garnishes

Top your Colcannon with a sprinkle of freshly chopped parsley or chives for a fresh herbal note and a burst of color. For a smoky twist, add a few crispy bacon bits on top, which pairs wonderfully with the creamy potato base while adding texture.

Side Dishes

Colcannon shines alongside roasted meats like baked ham, corned beef, or even herb-roasted chicken. It’s also perfect next to sautéed sausages or pan-seared fish, making the dish a versatile companion for many protein options.

Creative Ways to Present

Consider serving the Colcannon in individual mini cast-iron skillets for a rustic feel or piping it into a decorative swirl on plates for dinner parties. You can even transform leftovers into hearty potato cakes by shaping and pan-frying small patties until golden and crisp.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Colcannon into an airtight container and refrigerate. It will keep well for up to 3 days, maintaining that creamy goodness, ready to be enjoyed later as a comforting quick meal.

Freezing

While you can freeze Colcannon, the texture of the potatoes may change slightly after thawing. If freezing, place the mixture in freezer-safe containers, leaving some room for expansion. Use within 2 months to enjoy optimal flavor and texture.

Reheating

For reheating, the oven or stovetop works best to revive creaminess. Warm the Colcannon gently over low heat, adding a splash of milk or butter as needed to loosen the mash without drying it out. Microwaving can work but stir midway through to prevent hot spots.

FAQs

Can I use kale instead of cabbage in this recipe?

Absolutely! Kale is a fantastic substitute that holds up well when sautéed and offers a slightly earthier flavor. Just be sure to remove tough stems for the best texture.

Is Colcannon dairy-free or can it be made vegan?

While the traditional Colcannon uses butter and milk, you can easily swap in plant-based alternatives like vegan butter and oat or almond milk to keep it creamy without dairy.

What type of potatoes work best for Colcannon?

Yukon Gold and Russet potatoes are both excellent choices. Yukon Golds provide a naturally buttery flavor and creamy texture, while Russets are fluffier and soak up milk and butter beautifully.

Can I add more vegetables to the Colcannon?

Definitely! Some people like to add leeks, sautéed mushrooms, or even a bit of garlic for extra flavor. Just keep the balance so the creamy potatoes remain the star.

How do I prevent my mashed potatoes from becoming gluey?

Use a gentle mashing method like a potato masher or ricer, and avoid overworking the potatoes. Warm milk and butter added carefully will help keep the texture light and creamy.

Final Thoughts

There’s something so wonderfully satisfying about sharing a bowl of Colcannon: Creamy Mashed Potatoes with Cabbage and Green Onions Recipe at your table. It’s comfort food with soul, perfect for warming up chilly evenings or adding a touch of tradition to your meals. I can’t wait for you to try this recipe and make it a staple in your kitchen as it is in mine—happy cooking and even happier eating!

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