Description
Traditional Irish Colcannon is a comforting and classic dish made from mashed starchy potatoes blended with sautéed cabbage and green onions. Creamy and buttery, it is a perfect side dish that brings the flavors of Ireland to your table in just 35 minutes.
Ingredients
Scale
Potatoes and Dairy
- 2 pounds starchy potatoes (e.g., Russets)
- 1/2 cup milk or heavy cream
- 4 tablespoons butter, plus extra for serving
Vegetables
- 4 cups finely chopped green cabbage
- 4 chopped green onions
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Peel and chop the potatoes into even chunks to ensure even cooking. Boil them in salted water until they are fork-tender, which will take about 15-20 minutes.
- Sauté the cabbage: While the potatoes are cooking, melt butter in a skillet over medium heat. Add the finely chopped green cabbage, season with salt and pepper, and sauté until the cabbage is wilted and tender, about 5-7 minutes.
- Add the green onions: Incorporate the chopped green onions into the skillet and cook for an additional 2 minutes to soften and blend the flavors.
- Mash the potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Stir in the milk or heavy cream and butter, mashing until the mixture is smooth and creamy.
- Combine cabbage mixture: Fold the sautéed cabbage and green onion mixture into the mashed potatoes until well combined. Taste and season with additional salt and pepper if needed.
- Serve: Serve the Colcannon hot, optionally topped with an extra pat of butter for added richness.
Notes
- Use starchy potatoes like Russets for a fluffy mash.
- Heavy cream will make the dish richer, but milk can be used for a lighter version.
- Colcannon can be accompanied by boiled ham or sausages for a full meal.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
- For a dairy-free alternative, substitute butter and milk with plant-based options.
