Colcannon Recipe (Irish Mashed Potatoes with Cabbage)
Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.
Ingredients
- 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
- 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
- 2 medium cloves garlic minced
- 1/2 small head cabbage chopped; about 1 pound of cabbage
- 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
- 1/2 cup whole milk
- 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
- 1/4 teaspoon freshly ground black pepper + more to taste
Instructions
Cook the potatoes:
- Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.
Sauté the veggies:
- While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat - you want bright green and tender but not browned.
Combine and serve:
- Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
- Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt - potatoes need a lot of salt!)
- Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.
Notes
Vegan/Dairy-Free Option:
Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.Make-Ahead
Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don't dry out. You can also heat them it in the microwave, stirring every 30 seconds.Can I Freeze Colcannon?
You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.Nutrition Facts
Serving: 1cup, Calories: 372kcal, Carbohydrates: 39g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 344mg, Potassium: 904mg, Fiber: 3g, Sugar: 3g, Vitamin A: 775IU, Vitamin C: 11mg, Calcium: 85mg, Iron: 2mg