Colcannon: Creamy Mashed Potatoes with Cabbage and Green Onions Recipe
Colcannon is a traditional Irish comfort food made by mashing creamy potatoes with sautéed savoy cabbage and green onions. This hearty side dish combines tender Yukon Gold or Russet potatoes with flavorful cabbage and fresh scallions to create a warm, buttery, and satisfying accompaniment to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Ingredients
Potatoes
- 2 lbs potatoes (Yukon Gold or Russet, peeled and cubed into 1-inch pieces)
Dairy
- ½ cup unsweetened milk (warmed)
- 4 tbsp unsalted butter (divided)
Vegetables
- 2 cups savoy cabbage (finely shredded, or kale, stems removed)
- 4 green onions (thinly sliced, white and green parts separated)
Seasonings
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
Instructions
- Boil Potatoes: Place the cubed potatoes in a large pot and cover with cold water, ensuring the water level is about 1 inch above the potatoes. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Sauté Cabbage and Onions: While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the finely shredded savoy cabbage and sauté for 5-6 minutes until wilted and tender. Stir in the white parts of the green onions and cook for an additional 2-3 minutes. Remove from heat and set aside.
- Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Use a potato masher or ricer to mash the potatoes until smooth and creamy.
- Add Milk and Butter: Stir the warm milk and remaining 2 tablespoons of butter into the mashed potatoes until fully incorporated and the mixture is creamy.
- Combine with Cabbage Mixture: Gently fold the sautéed cabbage and white green onion mixture into the mashed potatoes. Add the green parts of the green onions for a fresh, mild flavor. Season with salt and freshly ground black pepper to taste.
- Serve: Transfer the colcannon to a serving dish and serve warm. For presentation, optionally make a small well in the center and place a small knob of butter in it to melt over the top before serving.
Notes
- Use Yukon Gold potatoes for a creamier texture, or Russet potatoes for a fluffier mash.
- Savoy cabbage is preferred for its tender leaves; kale can be used as a substitute, but remove tough stems.
- Adjust seasoning to taste, depending on dietary preferences.
- Serve as a comforting side dish to meats like corned beef, sausages, or roasted poultry.
- Keep milk warm to avoid cooling the potatoes when mixing in.
