Description
Colcannon is a traditional Irish comfort dish made with creamy mashed potatoes blended with tender cooked cabbage and fresh green onions. This hearty side is rich, buttery, and perfect for cozy family meals, showcasing a simple yet flavorful way to enjoy classic Irish ingredients.
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
Vegetables
- 1 small head of cabbage, shredded
- 4 green onions, chopped
Cooking Fat
- 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 to the water.
- Boil Until Tender: 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 the water and return the potatoes to the pot.
- Mash the Potatoes: Use a potato masher or a hand mixer to mash the cooked potatoes to your desired consistency, whether chunky or smooth.
- Add Butter and Milk: While mashing, incorporate 4 tablespoons of butter and gradually pour in the milk or cream. Continue mashing until the potatoes become smooth and creamy. Season with salt and pepper to taste.
- Sauté the Cabbage: While the potatoes are cooking, heat olive oil or butter in a large skillet over medium heat.
- Cook the Cabbage: Add the shredded cabbage to the skillet and cook, stirring occasionally, for 5-7 minutes until softened and tender. Season the cabbage with a pinch of salt and pepper.
- Combine Ingredients: Once the cabbage is cooked, mix it into the mashed potatoes along with the chopped green onions. Stir thoroughly until well combined.
- Serve: Serve the colcannon hot, topped with a pat of butter. Optionally, garnish with extra green onions for added flavor and freshness.
Notes
- For an even richer dish, substitute whole milk with heavy cream.
- Use butter instead of olive oil for sautéing cabbage to deepen the flavor.
- Green onions can be replaced with chives if preferred.
- Colcannon is excellent served alongside corned beef or roasted meats.
- Leftovers can be reheated gently on the stovetop or in the microwave with a splash of milk to maintain creaminess.
