Irish Colcannon Mashed Potatoes (Printable)
Creamy mashed potatoes mixed with sautéed cabbage and scallions for a comforting Irish side.
# What You 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
# 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 - While potatoes cook, 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 pot. Allow them to sit for 1 minute to steam dry.
04 - Mash potatoes thoroughly using a masher or ricer until smooth.
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 Advice:
01 -
- Its humble food that feels luxurious without trying too hard
- The combination of creamy potatoes and tender cabbage creates texture contrasts that keep every bite interesting
- It comes together in under 45 minutes but tastes like something that simmered all day
02 -
- Overworking the potatoes makes them gluey. Mash just until smooth and stop
- Soggy cabbage will ruin the texture—sauté it long enough to evaporate any moisture before folding it in
03 -
- A potato ricer gives you the smoothest results, but a good old fashioned masher works fine if you dont mind a few lumps
- Use room temperature milk and butter for the most even incorporation