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Colcannon (Irish) Recipe

Irish · Side dish · 45 min total

A classic Irish comfort food combining creamy mashed potatoes with tender cabbage or kale, often served with butter melting in a well in the center.

Ingredients

• 2 pounds potatoes, peeled and quartered
• 4 tablespoons butter, plus extra for serving
• 1/2 cup milk or cream
• 1/2 head cabbage, cored and finely shredded (or 4 cups kale, stems removed and chopped)
• 1 bunch scallions, thinly sliced (about 1/2 cup)
• Salt and freshly ground black pepper to taste

Instructions

1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain well.
2. While potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add cabbage and cook, stirring occasionally, until wilted and tender, about 8-10 minutes. Add scallions and cook 1 minute more. Remove from heat.
3. Return drained potatoes to the pot and mash with remaining 2 tablespoons butter and milk until smooth and creamy. Season with salt and pepper.
4. Fold the cooked cabbage mixture into the mashed potatoes until evenly combined. Adjust seasoning to taste.
5. Serve hot, mounded on plates or in a bowl, with a pat of butter melting in the center.

Tips

• For extra flavor, use Irish butter.
• Leftovers can be formed into patties and pan-fried for colcannon cakes.
• To make ahead, prepare and refrigerate; reheat gently with a splash of milk.

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