Irish Colcannon Mashed Potatoes (Print)
Creamy mashed potatoes combined with tender cabbage, scallions, and butter for a traditional Irish comfort side.
# What You Need:
→ Vegetables
01 - 2 lbs russet or Yukon Gold potatoes, peeled and quartered
02 - 2 cups green cabbage, finely shredded
03 - 4 scallions, finely sliced
→ Dairy
04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender.
02 - While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded cabbage and sauté for 5–7 minutes until softened but not browned. Stir in the scallions and cook for another 1–2 minutes. Remove from heat.
03 - Drain the potatoes well and return to the pot. Allow them to sit for 1 minute to steam dry.
04 - Mash the potatoes thoroughly using a masher or ricer.
05 - Gently heat the milk and remaining butter in a small saucepan until the butter is melted.
06 - Pour the warm milk mixture into the potatoes and mash until smooth and creamy.
07 - Fold in the sautéed cabbage and scallions. Season generously with salt and pepper.
08 - Transfer to a serving bowl and top with a few extra knobs of butter, allowing them to melt over the hot mash.
# Expert Advice:
01 -
- Its the ultimate comfort food that transforms humble ingredients into something extraordinary
- The cabbage adds sweetness and texture that cuts through the richness perfectly
02 -
- Never skip the step of letting drained potatoes steam dry for that one crucial minute
- Always warm your milk before adding it—cold milk shocks the potatoes and makes them heavy
03 -
- Use a potato ricer if you have one—it produces the silkiest results every single time
- Don't over-mash once you've added the milk or the potatoes can turn gluey and dense