Irish Colcannon Mashed Potatoes (Printable View)
Comforting mashed potatoes with cabbage, scallions, and butter for a hearty side.
# What You’ll 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
# Cooking Steps:
01 - Place 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 - Melt 2 tablespoons butter in a skillet over medium heat. Add shredded cabbage and sauté for 5-7 minutes until softened but not browned. Stir in scallions and cook for another 1-2 minutes. Remove from heat.
03 - Drain potatoes well and return to the pot. Allow them to sit for 1 minute to steam dry.
04 - Mash potatoes thoroughly using a masher or ricer.
05 - Gently heat milk and remaining butter in a small saucepan until butter is melted.
06 - Pour warm milk mixture into potatoes and mash until smooth and creamy.
07 - Fold in sautéed cabbage and scallions. Season generously with salt and pepper.
08 - Transfer to a serving bowl and top with extra knobs of butter, allowing them to melt over the hot mash.
# Expert Tips:
01 -
- The buttery cabbage adds a sweetness that balances perfectly with creamy potatoes
- Its one of those humble dishes that somehow feels luxurious
- The whole house smells incredible while its cooking
02 -
- Overcooking the cabbage makes it watery and sad
- Adding cold milk to hot potatoes creates lumps every single time
03 -
- A potato ricer gives you restaurant smooth results every time
- Reserve a bit of potato water if you need to thin the mixture