Description
Traditional Irish Colcannon is a comforting, creamy mashed potato dish blended with sautéed green cabbage and green onions. This classic side pairs wonderfully with hearty meals and highlights simple ingredients cooked to perfection.
Ingredients
Scale
Potatoes
- 2 pounds starchy potatoes (e.g., Russets)
Vegetables
- 4 cups finely chopped green cabbage
- 4 chopped green onions
Dairy
- 1/2 cup milk or heavy cream
- 4 tablespoons butter
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Peel and chop the potatoes into even chunks to ensure uniform cooking. Boil them in salted water for about 15-20 minutes until they are fork-tender.
- Sauté the Cabbage: While the potatoes cook, melt the butter in a skillet over medium heat. Add the finely chopped green cabbage along with salt and pepper, sautéing for about 5-7 minutes until the cabbage is wilted and tender.
- Add Green Onions: Mix the chopped green onions into the skillet with the cabbage and cook for an additional 2 minutes to soften the onions and blend flavors.
- Mash the Potatoes: Once the potatoes are cooked, drain them thoroughly and return to the pot. Stir in milk or cream and butter, mashing the mixture until it is smooth and creamy.
- Combine Ingredients: Fold the sautéed cabbage and green onion mixture into the mashed potatoes until everything is well combined. Taste and season with additional salt and pepper as needed.
- Serve: Serve the colcannon hot, optionally garnished with an extra pat of butter for a rich finish.
Notes
- Use starchy potatoes such as Russets for the best texture in mashed potatoes.
- Heavy cream makes the dish richer, while milk will keep it lighter.
- If desired, you can add crisp bacon bits for non-vegetarian versions.
- Colcannon can be reheated gently on the stovetop or in the microwave with a splash of milk for moisture.
- Adjust seasoning with salt and pepper to enhance flavor after mashing.
