Irish Colcannon Mashed Potatoes

The steam still rising from the bowl takes me back to a tiny Dublin kitchen where I first watched someone make colcannon by feel rather than recipe. My host kept saying the secret was in how you treated the cabbage, and honestly, she was right. That first spoonful changed everything I thought I knew about mashed potatoes.

Last St. Patricks Day, I made this for friends who were skeptical about cabbage in their mashed potatoes. By the end of dinner, they were asking for the recipe, and the serving bowl was completely empty. Sometimes the simplest conversions are the most satisfying to watch happen.

Ingredients

• Russet or Yukon Gold potatoes: These varieties mash up fluffy and absorb the butter beautifully
• Green cabbage: Finely shredded so it softens quickly and blends seamlessly into the potatoes
• Scallions: Their mild onion flavor brightens the whole dish without overpowering
• Unsalted butter: You need a generous amount here, seriously do not skimp
• Whole milk: Warmed before adding creates the silkiest texture imaginable
• Salt and pepper: Season aggressively at every stage for the best flavor

Instructions

Start your potatoes:

Place them in cold, salted water and bring to a gentle boil

Soften the cabbage:

Sauté it in butter until it just starts to wilt, then add scallions

Drain and steam:

Let the potatoes sit in the hot pot for a minute to evaporate excess moisture

Mash thoroughly:

Work them until completely smooth before adding anything else

Warm your dairy:

Heat the milk and remaining butter together until melted

Combine everything:

Fold the cabbage mixture gently into the creamy potatoes

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My grandmother would always make a little well in the center of her colcannon and fill it with melted butter. We called it the butter pool, and getting a spoonful with extra butter was basically winning the dinner lottery. Small traditions like that stick with you.

Making It Your Own

Leeks work beautifully here if you want something milder than scallions. I have also stirred in chopped parsley at the end for a pop of fresh color that makes the dish feel more vibrant on the plate.

Serving Suggestions

This pairs perfectly with roasted lamb or alongside sausages for a proper Irish feast. The creamy texture also balances nicely with something acidic like a vinegary slaw or pickled vegetables on the side.

Getting Ahead

You can prepare the cabbage mixture hours ahead and just reheat it gently before folding in. The potatoes really are best made right before serving, but you can peel and cut them earlier, just keep them submerged in cold water so they do not discolor.

• Keep leftover butter at room temperature for that final melt on top
• Warm your serving bowl in the oven while you cook
• Extra scallions on top never hurt anyone

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There is something deeply comforting about a dish that has been feeding families for generations. Hope this recipe finds its way into your regular rotation.

Recipe FAQs

→ What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal for their fluffy texture and ability to mash smoothly.

→ Can I substitute the cabbage with another vegetable?

Yes, leeks or kale can be used as alternatives to add similar flavor and texture.

→ How do I achieve a creamy consistency?

Warm milk and melted butter folded into the mashed potatoes contribute to a rich, smooth texture.

→ Is this suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making this an inclusive option.

→ What is the best way to season this dish?

Generous seasoning with salt and freshly ground black pepper enhances the natural flavors without overpowering them.