Irish mashed potatoes with cabbage recipe (colcannon)
Irish mashed potato with cabbage is pure comfort food. This easy colcannon recipe uses butter, spring onions, and simple ingredients you'll love.
Ingredients
- 900 g floury potatoes King Edward or Maris Piper, peeled and cut into large chunks
- 200 g savoy cabbage or green cabbage finely shredded
- 6 spring onions finely chopped
- 100 g butter plus extra for serving
- 120 ml whole milk warmed
- Salt and black pepper to taste
Instructions
- Put the potatoes in a large pot with cold water and a pinch of salt. Bring to the boil and simmer for 15-20 minutes until tender. Drain well and let steam dry.
- While the potatoes cook, melt 25g butter in a large pan over medium heat. Add the shredded cabbage and cook for 5-6 minutes until softened but still with some bite.
- Add the spring onions to the cabbage and cook for another minute. Set aside.
- Return the potatoes to the pot. Add 75g butter and mash until smooth.
- Gradually add the warmed milk while mashing until you reach your preferred consistency.
- Fold in the buttered cabbage and spring onions. Season generously with salt and pepper.
- Serve in a bowl with a knob of butter melting in the centre.
Notes
- For ultra-smooth mash, use a food mill or ricer instead of a masher
- Don't skip warming the milk – cold milk can make potatoes gluey
- Leftover colcannon keeps for 3 days in the fridge in an airtight container
- This freezes well for up to 3 months
Nutrition
Calories: 380kcalCarbohydrates: 48gFat: -28g