Colcannon (Irish Mashed Potatoes)

• 4 large russet potatoes, peeled and cubed
• 1/2 head green cabbage, finely shredded
• 4 scallions, thinly sliced
• 1/2 cup whole milk
• 1/4 cup unsalted butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: Chopped chives for garnish

Steps

1. 1 Place potatoes in a large pot and cover with cold water. Boil until tender, about 15 minutes.
2. 2 While potatoes cook, in another pot, simmer cabbage in a splash of water until softened, about 5 minutes.
3. 3 Drain potatoes and return to the pot. Add milk and butter, then mash until creamy.
4. 4 Stir in the cooked cabbage and scallions until well combined.
5. 5 Season with salt and pepper to taste.
6. 6 Serve immediately, garnished with chives if desired.

Equipment

• Large pot
• Masher or ricer

Variations

• Add crispy fried shallots for a crunchy texture.
• Incorporate sautéed kale instead of cabbage for a nutrient boost.

Substitutions

• Use heavy cream instead of milk for richer flavor.
• Substitute leeks for scallions if preferred.

Pairings

• Corned beef
• Sausage gravy
• Steamed vegetables

Nutrition

Tips

• For extra flavor, cook the cabbage and scallions in a bit of the potato cooking water.
• This dish is best served warm and fresh.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat with extra milk.

Serving Suggestions

• Pairs perfectly with corned beef or roasted meats.
• Serve with a side of Irish soda bread.

FAQ