Irish Colcannon Mashed Potatoes (Printable)

Creamy mashed potatoes combined with cabbage and green onions, enriched with butter for a rich, comforting side dish.

# What You Need:

→ Vegetables

01 - 2 lbs floury potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
02 - 2 cups green cabbage, finely shredded
03 - 4 spring onions (scallions), thinly sliced

→ Dairy

04 - ½ cup whole milk, plus more as needed
05 - ¼ cup unsalted butter, plus extra for serving

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste

# Steps:

01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–18 minutes, or until fork-tender.
02 - Meanwhile, in a separate pot, melt half the butter over medium heat. Add the cabbage and cook, stirring, for 5–7 minutes, until soft but not browned. Stir in the spring onions and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Mash thoroughly until smooth.
04 - Gently heat the milk, then add it to the potatoes along with the remaining butter. Mix until creamy.
05 - Fold in the cooked cabbage and spring onions. Season generously with salt and pepper.
06 - Serve in a warm bowl with extra butter melting on top.

# Expert Advice:

01 -
  • Its pure comfort food that comes together in under an hour with ingredients you probably already have in your kitchen
  • The combination of creamy potatoes and sweet tender cabbage creates a texture and flavor profile thats infinitely more interesting than plain mashed potatoes
02 -
  • I once rushed the step of warming the milk and ended up with lukewarm potatoes that needed reheating, which made them gluey, so please warm that milk first
  • Start tasting and seasoning after you fold in the cabbage because the cabbage loses some bitterness during cooking and you might need more salt than you expect
03 -
  • Keep the potatoes warm after draining by putting the lid back on the pot this prevents them from getting gummy when you add the cold milk
  • If your colcannon seems too stiff, add warm milk one tablespoon at a time until it reaches that perfect consistency

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