Save This classic Irish dish features smooth, creamy mashed potatoes enriched with softly sautéed cabbage and scallions, all blended with melted butter and warm milk for a rich, comforting texture. The cabbage is gently cooked until tender, preserving its subtle sweetness, while the potatoes are boiled to fluffy perfection. A simple seasoning of salt and pepper brings out the natural flavors. Ideal as a side for various meals, this dish brings traditional Irish comfort to the table with minimal effort and wholesome ingredients.
Rain was lashing against my kitchen window last November when I first made colcannon, needing something to chase away the grey afternoon chill. Id seen it mentioned in an old cookbook but never tried it myself. The way those first bites melted together creamy potato, sweet cabbage, and salty butter made me understand why this dish has comforted Irish families for generations. Now its my go to whenever I need to feed both body and soul.
Last St. Patricks Day I served this alongside corned beef and watched my usually picky eater nephew go back for thirds. My friend Sarah said it reminded her of her grandmothers kitchen in Dublin. Thats the thing about colcannon it doesnt just feed people it connects them to something bigger and warmer.
Ingredients
- Russet or Yukon Gold potatoes: These varieties mash up fluffy and absorb all that buttery goodness perfectly
- Green cabbage: Adds a subtle sweetness that balances the rich potatoes
- Scallions: Their mild onion flavor brings brightness without overwhelming
- Unsalted butter: You want control over the saltiness so start with unsalted
- Whole milk: Creates that luxurious creamy texture we are after
- Salt and black pepper: Season generously at every layer
Instructions
- Boil the potatoes until tender:
- Start them in cold salted water so they cook evenly through. You will know they are done when a fork slides in with zero resistance.
- Sauté the cabbage and scallions:
- Melt half your butter in a skillet and cook the cabbage until it softens. Toss in scallions at the end so they stay bright and fragrant.
- Dry and mash the potatoes:
- Drain well and let them steam in the hot pot for a minute. This excess moisture removal makes all the difference in texture.
- Warm the milk mixture:
- Heat the remaining butter and milk together before adding. Cold milk shocks hot potatoes and makes them gluey.
- Combine everything:
- Pour the warm milk into the potatoes and mash until smooth. Fold in the vegetables gently so you do not overwork the starch.
- Finish with butter:
- Transfer to your serving dish and crown with extra butter knobs. Let them melt right in front of everyone.
Save There is something deeply satisfying about the rhythm of this dish. The bubbling pot the sizzling cabbage the mashing motion. My mother always said the best recipes are the ones that make you feel at home in your own kitchen and colcannon does exactly that.
Making It Your Own
Leeks work beautifully instead of scallions if you want a milder onion flavor. I have also added chopped kale for color and extra nutrition. A handful of grated sharp cheddar folded in at the end makes it even more decadent though that is not traditional.
Serving Suggestions
This pairs wonderfully with roasted meats, sausages, or as the star of a vegetarian dinner. I have served it alongside grilled salmon for a surprisingly good combination. Leftovers reheat surprisingly well the next day.
Timing And Prep
You can shred the cabbage and slice the scallions up to a day ahead. Keep them sealed in the refrigerator. Potatoes should be peeled right before cooking or they will oxidize and turn brown.
- Warm your serving bowl in the oven while you cook
- Set out extra butter for guests to add more if they like
- Have a ladle ready for scooping portions
Save Hope this recipe brings as much comfort to your table as it has to mine. There is nothing quite like a bowl of colcannon to make everything feel right.
Common Questions
- → What type of potatoes work best?
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Russet or Yukon Gold potatoes provide a fluffy texture ideal for smooth mashing and absorbing flavors.
- → How should the cabbage be prepared?
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Finely shred the cabbage and sauté it gently with scallions until softened but not browned to maintain its fresh taste.
- → Can I make this suitable for a vegan diet?
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Yes, substitute dairy butter and milk with plant-based alternatives to keep it flavorful and dairy-free.
- → How to ensure the mash is creamy?
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Drain potatoes well and use warm milk and melted butter when mashing for a smooth and creamy texture.
- → What are good serving suggestions?
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This mash pairs well with roasted meats, sausages, or as part of a vegetarian meal to add a comforting side.
