Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe
Colcannon is a traditional Irish comfort food featuring creamy mashed potatoes blended with sautéed savoy cabbage and green onions. This hearty dish combines tender potatoes with flavorful greens, delivering a smooth, savory texture perfect for warming up any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Potatoes & Dairy
- 2 lbs potatoes (Yukon Gold or Russet, peeled and cubed into 1-inch pieces)
- ½ cup unsweetened milk (warmed)
- 4 tbsp unsalted butter (divided)
Vegetables
- 2 cups savoy cabbage (finely shredded, or kale with stems removed)
- 4 green onions (thinly sliced, white and green parts separated)
Seasoning
- 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 over the potatoes. Add a generous pinch of salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Sauté Cabbage: While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded savoy cabbage and sauté for 5-6 minutes until wilted and tender.
- Add White Green Onions: Stir in the white parts of the green onions into the cabbage and cook for an additional 2-3 minutes. Remove the skillet from heat and set aside.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Using a potato masher or ricer, mash the potatoes until smooth and creamy.
- Combine Milk and Butter: Stir in the warmed milk and remaining 2 tablespoons of butter until well blended and creamy.
- Fold in Vegetables: Gently fold the sautéed cabbage and white green onion mixture into the mashed potatoes. Then add the green parts of the onions to bring a fresh onion flavor.
- Season: Season the colcannon with salt and freshly ground black pepper to taste.
- Serve: Transfer 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 the well.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- Savoy cabbage adds a mild flavor, but curly kale can be used as a substitute.
- Warming the milk before adding prevents cooling the mash and helps it blend smoothly.
- Adjust salt and pepper according to your taste preference.
- For a richer flavor, consider adding a splash of cream instead of milk.
