Colcannon
A comforting Irish dish made with creamy mashed potatoes and tender cabbage, perfect for any occasion.
Ingredients
Main ingredients
- 4 cups potatoes, peeled and cubed
- 2 cups green cabbage, finely shredded
- 1/4 cup butter
- 1/2 cup milk adjust as necessary for desired consistency
- Salt, to taste
- Black pepper, to taste
- chopped green onions for garnish (optional)
Instructions
Preparation
- Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the finely shredded cabbage and sauté for about 5-7 minutes, until it is softened and slightly caramelized.
- Mash the drained potatoes in the pot. Add the sautéed cabbage, milk, salt, and black pepper. Mix until well combined and creamy, adding more milk if necessary for desired consistency.
- Adjust seasoning to taste and serve hot, garnished with chopped green onions if desired.
Notes
Cut the potatoes into even sizes for even cooking. Don’t skip the sautéing step for the cabbage; it adds a wonderful flavor. You can adjust the amount of milk based on how creamy you want the colcannon to be. Store any leftover colcannon in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stove with a splash of milk.