Creamy Irish Colcannon
A beloved Irish mashed potato dish folded through with buttery sauteed kale or cabbage and finished with lashings of melted butter and cream to create something far greater than the sum of its simple parts. Traditionally served at Halloween with small trinkets hidden inside, colcannon is pure Irish soul food at its finest.
Silky Irish mashed potatoes blended with tender buttered cabbage and a generous pool of melted butter.
Nutrition per serving
Ingredients
Main
Vegetables
Dairy
Seasoning
Instructions
Boil the Potatoes
Place the peeled and halved potatoes in a large pot of cold salted water. Bring to a boil over high heat and cook for 20 to 25 minutes until completely tender when pierced with a knife. Drain thoroughly and allow to steam dry in the colander for 2 minutes.
Cook the Greens
While the potatoes cook, melt half the butter in a large pan over medium heat. Add the shredded kale or cabbage and spring onions and saute for 5 minutes until wilted and tender. Season lightly with salt and set aside.
Mash the Potatoes
Return the drained potatoes to the warm pot and mash thoroughly until completely smooth with no lumps. Warm the milk or cream and beat it into the potatoes along with the remaining butter until you achieve a light, creamy, and fluffy consistency.
Combine and Serve
Fold the cooked cabbage or kale and spring onions through the mashed potatoes until evenly distributed. Taste and adjust seasoning with salt and pepper. Serve immediately in warmed bowls with a generous knob of butter placed in the center to melt into a golden pool.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.