Colcannon

4.42 from 12 votes

This Colcannon is my take on the traditional Irish comfort food dish! Creamy mashed potatoes fused with fresh, crunchy cabbage, seasoned with salt and bold white pepper.

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: Irish

Keyword: colcannon, colcannon recipe

Servings:

Calories: 350kcal

Author: Joanna Cismaru

Equipment

Ingredients

3 pounds potatoes such as russets
4 ounces butter unsalted (1 stick)
1 pound green cabbage shredded, outer leaves removed
2 tablespoons water
1 cup milk
2 tablespoons fresh parsley
½ teaspoon salt or to taste
½ teaspoon white pepper or to taste

US Customary - Metric

Instructions

Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
In a saucepan melt the remaining butter, add the shredded cabbage and add the water. Cook for 5 to 7 minutes, tossing occasionally, until the cabbage has softened and is cooked through.
Add the cabbage to the potatoes. Add the milk, parsley, salt and pepper and stir everything together. Taste for seasoning and adjust as necessary. Add more milk if necessary.
Top with a pat of butter and serve.

Notes

Potatoes: Use the correct potato! Such as Yukon golds or Russets.
Salt the Water: Just like you would salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules in the potatoes will swell and absorb water and salt! Therefore, when you add salt while cooking the potatoes, you won’t need to add as much later on!
Draining Potatoes: Make sure to drain your potatoes well after cooking to avoid mushy-ness.
Room Temperature Butter: Let the butter come to room temperature instead of straight out of the fridge! This will allow it to disperse and melt evenly into the hot potatoes.
Store leftover colcannon in an airtight container in the refrigerator for 3 to 5 days.
You can also freeze it in an airtight container or freezer bag for up to 10 months.

Nutrition