Irish Colcannon Mashed Potatoes (Printer-friendly)
Creamy mashed potatoes combined with sautéed cabbage and scallions for a comforting Irish side dish.
# 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
# How to Prepare:
01 - Place the 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 - While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded cabbage and sauté for 5–7 minutes until softened but not browned. Stir in the scallions and cook for another 1–2 minutes. Remove from heat.
03 - Drain the potatoes well and return to the pot. Allow them to sit for 1 minute to steam dry.
04 - Mash the potatoes thoroughly using a masher or ricer.
05 - Gently heat the milk and remaining butter in a small saucepan until the butter is melted.
06 - Pour the warm milk mixture into the potatoes and mash until smooth and creamy.
07 - Fold in the sautéed cabbage and scallions. Season generously with salt and pepper.
08 - Transfer to a serving bowl and top with a few extra knobs of butter, allowing them to melt over the hot mash.
# Expert Advice:
01 -
- The humble ingredients transform into something magical together
- Its the kind of side dish that steals the show from the main course
02 -
- Cold milk is the enemy of fluffy mashed potatoes always warm it first
- Letting the drained potatoes steam dry prevents gummy texture
03 -
- A potato ricer gives the smoothest results but a good masher works too
- Do not use a food processor or the potatoes will turn into glue