Description
Colcannon is a traditional Irish dish combining creamy mashed potatoes with tender, sautéed cabbage or kale, flavored with butter and green onions. This comforting side dish is perfect for any meal, offering a rich, buttery texture and a mild, savory flavor.
Ingredients
Scale
Potatoes
- 2 lbs russet or Yukon gold potatoes, peeled and chopped
Vegetables
- 1/2 head green cabbage, shredded (or 3 cups chopped kale)
- 4 green onions, thinly sliced
Dairy & Seasoning
- 1/2 cup whole milk (or heavy cream)
- 4 tablespoons unsalted butter, plus more for serving
- Salt and pepper, to taste
Instructions
- Cook Potatoes: Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, which should take about 15 to 20 minutes. Once cooked, drain the water and return the potatoes to the pot.
- Cook Cabbage or Kale: While the potatoes are boiling, place the shredded cabbage or chopped kale in a separate pan with a small amount of salted water. Cook over medium heat for 5 to 7 minutes until the greens are softened. Then drain well to remove excess water.
- Mash Potatoes: Mash the drained potatoes with the unsalted butter and warm milk until the mixture is smooth and creamy, ensuring a rich and fluffy texture.
- Combine: Fold the cooked cabbage or kale and the thinly sliced green onions into the mashed potatoes, mixing gently until everything is evenly incorporated.
- Season & Serve: Season the colcannon with salt and pepper to taste. Serve it hot with an extra pat of butter on top to melt, adding extra richness and flavor.
Notes
- You can substitute kale for cabbage if preferred.
- Using heavy cream instead of milk will make the dish even creamier and richer.
- For a dairy-free version, replace butter and milk with appropriate non-dairy alternatives.
- Adjust salt and pepper according to your taste preferences.
- Leftover colcannon can be reheated gently on the stovetop or in the microwave.
