Irish Cabbage Potato Mash

The first time I had colcannon was at a tiny pub in Cork where the bartender's mother dropped off a steaming bowl. I couldn't believe something so simple could taste so incredible, and I've been making my own version ever since.

Last St. Patrick's Day, I made a massive batch for friends and watched the whole bowl disappear in minutes. There's something about the creamy potatoes mixed with sweet cabbage that makes people instinctively reach for seconds.

Ingredients

• Floury potatoes: Yukon Gold or Russet varieties give the fluffiest mash and absorb the butter beautifully
• Green cabbage: Shredded finely so it wilts down into the potatoes without overwhelming the texture
• Scallions: Their mild onion flavor adds brightness without being too sharp
• Whole milk and butter: Warming these together before adding prevents the potatoes from becoming gluey
• Salt and pepper: Essential seasoning that brings all the flavors together

Instructions

Cook the potatoes:

Start potatoes in cold salted water and simmer until they're completely tender throughout. This ensures smooth, lump-free mashing.

Prepare the cabbage:

Boil the shredded cabbage just until tender, about 4 to 5 minutes, then drain well to prevent watery mash.

Warm the dairy:

Gently heat the milk and butter together until melted, being careful not to let it come to a boil.

Mash it all together:

Mash the potatoes until smooth and fluffy, then gradually fold in the warm milk mixture before adding the cabbage and scallions.

Season and serve:

Taste and adjust with plenty of salt and pepper, then serve immediately with an extra pat of butter melting on top.

Save

My grandmother used to say colcannon was peasant food, but I think that's exactly what makes it special. The way humble vegetables can create such profound comfort feels like a secret worth keeping.

Making It Your Own

Try sautéing the scallions in butter first to caramelize their natural sugars before folding them in. I've also swapped kale for cabbage when that's what I had in the fridge, and the slight bitterness adds wonderful depth.

Perfect Pairings

This mash shines alongside anything hearty. I love it with bangers and mash, corned beef, or even just a simple roasted chicken. The creaminess cuts through rich meats and balances salty flavors perfectly.

Make-Ahead Magic

You can prep everything hours ahead and keep the components separate until ready to serve. Reheat gently with a splash of milk to restore creaminess.

• Add an extra egg yolk for richer, golden colcannon cakes the next day
• Shape leftovers into patties and pan-fry until crispy
• Freeze portions in airtight containers for up to three months

Save

There's nothing quite like standing over the pot, breathing in that steamy mix of cabbage and butter, knowing you're about to feed people something that will make them feel at home.

Common Questions

→ What type of potatoes work best for this dish?

Floury potatoes like Yukon Gold or Russet are ideal as they mash smoothly and create a fluffy texture.

→ How should the cabbage be prepared before mixing?

Shred the cabbage finely and boil it briefly until just tender to retain its texture and color before combining with the mash.

→ Can scallions be cooked differently for enhanced flavor?

Yes, sautéing scallions in butter before adding them adds a mild sweetness and deeper onion flavor to the dish.

→ Is it possible to make this dish dairy-free?

Use plant-based milk and butter alternatives to maintain creaminess while keeping the dish dairy-free.

→ What dishes pair well with this mash?

This mash complements sausages, corned beef, roast meats, or any hearty main, adding a creamy and mild vegetable side.