Description
Creamy Colcannon is a traditional Irish dish featuring starchy mashed potatoes blended with sautéed cabbage or kale and green onions, enriched with butter and milk for a smooth, flavorful side dish perfect for any comforting meal.
Ingredients
Scale
Potatoes and Dairy
- 2 pounds Starchy Potatoes (Russets or Yukon Golds)
- 4 tablespoons Unsalted Butter
- 1 cup Whole Milk
Vegetables
- 1 cup Chopped Green Onions
- 2 cups Finely Chopped Cabbage or Kale
Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Prepare Potatoes: Peel and cut the potatoes into equal-sized chunks for even cooking.
- Boil Potatoes: Place the chopped potatoes in a large pot, cover with cold water, add a pinch of salt, bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender.
- Sauté Greens: While potatoes cook, melt 2 tablespoons of butter in a skillet. Sauté the cabbage or kale for 5-7 minutes until tender but still slightly crisp. Add green onions in the last minute to soften and release their mild flavor.
- Drain and Rest Potatoes: Drain the cooked potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
- Mash Potatoes: Add the remaining 2 tablespoons of butter to the potatoes and mash until smooth and creamy.
- Add Milk: Gradually mix in whole milk, stirring continuously, until the desired creamy consistency is achieved.
- Combine Greens and Season: Fold the sautéed cabbage/kale and green onions into the mashed potatoes. Season generously with salt and black pepper to taste.
- Serve: Serve the colcannon hot, optionally topping with a pat of butter for extra richness.
Notes
- Use starchy potatoes like Russets or Yukon Golds for a creamier mash.
- To make it vegetarian, use olive oil or plant-based butter instead of unsalted butter.
- Adjust the seasoning according to your taste preference.
- For a richer flavor, substitute whole milk with cream.
- This dish pairs wonderfully with roasted meats or as a comforting vegetarian entrée.
