Colcannon

Colcannon is a traditional Irish dish combining creamy mashed potatoes with tender cabbage, perfect as a side or main dish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Comfort Food, Side Dish

Cuisine: Irish

Calories: 210

Ingredients Method Notes

Ingredients

Main Ingredients

2 lbs russet or Yukon Gold potatoes, peeled and cubed Choose for creamy texture
3 cups green cabbage, finely shredded Should be tender but bright green
4 tablespoons unsalted butter Use some for serving
½ cup whole milk or cream Adjust for desired creaminess
3 pieces green onions (scallions), thinly sliced
to taste Salt and black pepper For seasoning
as desired tablespoons Extra melted butter For serving

Method

Preparation

Place the peeled and cubed potatoes in a large pot. Cover them with cold salted water and bring to a boil. Cook for 15-20 minutes, or until they are fork-tender. Drain and return the potatoes to the pot.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded cabbage and cook for 5-7 minutes until tender but still bright green. Season with salt and pepper.
Mash the drained potatoes with the remaining butter and warm milk until smooth and creamy. Adjust the consistency with more milk if necessary.
Fold the cooked cabbage and sliced green onions into the mashed potatoes. Season with salt and black pepper to taste.
Serve warm, creating a small well in the center and drizzling with melted butter if desired.

Notes

Store leftover colcannon in an airtight container in the refrigerator for up to three days. For a creamier texture, consider using a potato ricer. You can experiment by swapping cabbage for kale or spinach, adding peas, or incorporating garlic.