Colcannon (Irish Mashed Potatoes with Cabbage and Butter)

Name: Colcannon (Irish Mashed Potatoes with Cabbage and Butter)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Irish
Ingredients: potatoes 700 g; cabbage 220 g; milk 180 ml; butter 50 g; green onion 40 g; salt 1 tsp; black pepper 0.5 tsp

Quick answer

Total time: 35 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Soft mashed potato gets flecks of cabbage, blanched for just 3 minutes so it keeps a little crunch, and the mild bite of scallion.

In Ireland it was traditionally eaten at Halloween, sometimes with a coin hidden inside for luck.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel 700 g potatoes and cut them into even pieces so they cook at the same pace.

Cover with water, bring to a boil, then cook over medium heat until a skewer or fork slides in easily.
2

Shred 220 g cabbage thinly and finely slice 40 g green onion.

Blanch the cabbage in boiling salted water for 3 minutes only, keeping a slight crunch instead of letting it turn limp.
3

Put 180 ml milk and 50 g butter in a small pot.

Warm over low heat just until the butter melts and steam rises, avoiding a hard boil that can make the dairy taste heavy.
4

Drain the potatoes and mash them immediately while they are still very hot.

Stop once the large lumps are gone, because working cooled potatoes too much can make the mash gluey.
5

Fold the blanched cabbage and green onion through the hot mashed potatoes.

Use broad, gentle motions so the green vegetables spread evenly without compacting the potatoes into a dense paste.
6

Add the warm milk and butter mixture a little at a time, stirring until the mash loosens to a creamy texture.

Season with salt and black pepper and serve.