Colcannon
Irish mashed potatoes with buttery cabbage or kale — the ultimate comfort side dish.
Budget Friendly
Comfort Food
Family Friendly
Gluten Free
Ingredients
- 1 kg floury potatoes, peeled and quartered
- 300g green cabbage or kale, core removed, shredded
- 6 scallions (spring onions), sliced
- 80g butter (plus extra for the well on top)
- 100ml warm milk or cream
- Salt and pepper to taste
Instructions
- 1 Boil potatoes in salted water until very tender, about 20 minutes. Drain well.
- 2 While potatoes cook, melt half the butter in a skillet. Sauté cabbage for 5 minutes until wilted and slightly golden. Add scallions, cook 1 more minute.
- 3 Mash potatoes until smooth. Beat in remaining butter and warm milk until fluffy.
- 4 Fold in the sautéed cabbage and scallions. Season generously with salt and pepper.
- 5 Serve in a bowl, make a well in the center, and drop in a knob of butter. Let it melt into a golden pool.
- 6 Eat from the outside in, dipping each forkful into the butter well.
About This Recipe
Colcannon is Ireland's favourite way to eat mashed potatoes. Fluffy mash is folded together with buttery sautéed cabbage (or kale), scallions, and cream until you have a bowl of green-flecked, buttery heaven.
Traditionally served on Halloween with a ring hidden inside (find it and you'll be married within the year), it's eaten year-round as the perfect side to any Irish meal. The key: generous butter. Then more butter. Then a well of melted butter on top.
