Irish Colcannon Mashed Potatoes (Print)

Creamy mashed potatoes mixed with cabbage, scallions, and butter for a flavorful Irish side dish.

# What You Need:

→ Vegetables

01 - 2 lbs floury potatoes (Russet or Yukon Gold), peeled and cut into chunks
02 - 2 cups green cabbage, finely shredded
03 - 4 spring onions (scallions), thinly sliced

→ Dairy

04 - ½ cup whole milk, plus more as needed
05 - ¼ cup unsalted butter, plus extra for serving

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste

# How to Make:

01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–18 minutes, or until fork-tender.
02 - Meanwhile, in a separate pot, melt half the butter over medium heat. Add the cabbage and cook, stirring, for 5–7 minutes, until soft but not browned. Stir in the spring onions and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Mash thoroughly until smooth.
04 - Gently heat the milk, then add it to the potatoes along with the remaining butter. Mix until creamy.
05 - Fold in the cooked cabbage and spring onions. Season generously with salt and pepper.
06 - Serve in a warm bowl with extra butter melting on top.

# Expert Advice:

01 -
  • The way the butter melts into little pools in the mashed potatoes creates pockets of richness in every bite
  • Its incredibly forgiving and comes together faster than you would expect
  • The combination of creamy potatoes and tender cabbage feels like being wrapped in a warm blanket
02 -
  • Cold milk will make your potatoes gluey and stiff, so always warm it slightly before adding it to the mash
  • The type of potato matters enormously—waxy potatoes will never achieve that fluffy texture that makes this dish so comforting
  • Do not rush the cabbage step—letting it soften properly in butter instead of just wilting it makes all the difference in the final flavor
03 -
  • Peel the potatoes immediately after cutting them into chunks—waiting until later can cause them to discolor
  • Save some of the potato cooking water in case you need to thin the mash without adding more milk
  • The secret to restaurant smooth potatoes is using a ricer or food mill instead of a traditional masher

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