Irish Colcannon Mashed Potatoes (Printable View)
Creamy mashed potatoes with shredded cabbage and green onions, enriched with butter for comfort.
# What You’ll Need:
→ Vegetables
01 - 2 lbs floury potatoes (such as 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 - 1/2 cup whole milk, plus more as needed
05 - 1/4 cup unsalted butter, plus extra for serving
→ Seasonings
06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste
# Cooking Steps:
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 Tips:
01 -
- The way silky mashed potatoes meet tender buttery cabbage creates pure comfort in every bite
- It comes together in under 40 minutes but tastes like something that simmered all afternoon
- Leftovers heat up beautifully for breakfast the next morning, if they last that long
02 -
- Cold milk can make your potatoes gummy and stiff, so warm it slightly before adding
- Overcooking the cabbage turns it mushy and gray, so watch it carefully in that butter
- The potatoes need to be completely dry before mashing or they will absorb less butter
03 -
- Shred your cabbage by hand rather than using a food processor for better texture control
- Warm your serving bowl before plating so the butter stays melted longer