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Colcannon

A rustic and comforting Irish dish of creamy mashed potatoes enriched with sautéed cabbage or kale, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Irish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb 2 lb (about 900 g) starchy potatoes (Yukon Gold or Russet) Yukon Gold gives a naturally creamy texture.
  • 1 small head 1 small head of green cabbage, or 6–8 oz (170–225 g) of kale Thinly sliced.
  • 4–6 tablespoons 4–6 tablespoons unsalted butter Divided.
  • 1/2–3/4 cup 1/2–3/4 cup whole milk or cream Warmed.
  • 3–4 pieces 3–4 green onions or 1 small leek Thinly sliced.
  • Salt and freshly ground black pepper
Optional Ingredients
  • Cooked bacon or pancetta, nutmeg, or a splash of buttermilk for tang.

Method
 

Preparation
  1. Peel (optional) and cut potatoes into even chunks. Place in salted cold water and bring to a gentle boil.
  2. Simmer until easily pierced, about 15–20 minutes depending on size.
Cooking
  1. While potatoes cook, heat 1–2 tablespoons butter in a skillet over medium heat. Add sliced green onions and sauté for a minute.
  2. Add shredded cabbage or kale. Cook until softened and slightly caramelized, about 6–8 minutes. Season lightly.
  3. Drain potatoes thoroughly and return to the warm pot.
  4. Off the heat, mash with remaining butter and gradually add warmed milk or cream until you reach a smooth, creamy consistency. Season with salt and pepper.
  5. Fold the sautéed greens into the mashed potatoes, reserving a little butter to dot on top. Taste and adjust seasoning.
Serving
  1. Transfer to a serving bowl, add an extra pat of butter that melts into the top, and garnish with chopped scallions or crisped bacon if using.

Notes

Colcannon can be served with roasted or braised meats, or as a breakfast dish topped with a fried egg. Store leftovers in an airtight container in the fridge for 3–4 days. Can be frozen for up to 2 months.