Colcannon
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Colcannon
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Colcannon is the ultimate mashed potato upgrade—creamy, buttery, and packed with sautéed cabbage and green onions. Simple, cozy, delicious.
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Ingredients
- 2 lbs potatoes Yukon Gold or Russet, peeled and cubed into 1-inch pieces
- ½ cup unsweetened milk warmed
- 4 tablespoon unsalted butter divided
- 2 cups savoy cabbage finely shredded (or kale, stems removed)
- 4 green onions thinly sliced, white and green parts separated
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Instructions
- Place the cubed potatoes in a large pot and cover it with cold water, ensuring the water level is about 1 inch over the potatoes.
- Add a generous pinch of salt and bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
- While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Sauté the cabbage for 5-6 minutes, or until wilted and tender.
- Stir in the white parts of the green onions and cook for another 2-3 minutes. Remove from heat and set aside.
- Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.
- Stir in the warm milk and the remaining butter until the mixture is creamy and well-blended.
- Gently fold the sautéed cabbage and green onion mixture into the mashed potatoes. Add the green parts of the onions for a fresh, mild onion flavor. Season with salt and freshly ground black pepper to taste.
- Transfer to a serving dish and serve warm! Optionally, make a small well in the center, and place a small knob of butter in the well for presentation.
Notes
- Pick the right potatoes. Yukon Golds make a creamy mash, while Russets give a fluffier texture. And mash while the potatoes are hot. They absorb butter and milk best when they’re still steaming.
- Salt your water well. This is your best chance to season the potatoes all the way through.
- Don’t add cold milk. Warm it up first so the potatoes stay creamy and smooth.
- Use a potato ricer if you want silky-smooth mash. Otherwise, a masher works just fine!
- Extra butter = extra flavor. Stir in a little more at the end for that perfect richness. Seriously, that butter well in the center? Not just for looks—it melts in and makes every bite better.
Nutrition Information
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Calories
299kcal
(15%)
Carbohydrates
43g
(14%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
329mg
(14%)
Potassium
1110mg
(32%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
888IU
(18%)
Vitamin C
58mg
(64%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 329mg | 14% |
| Potassium | 1110mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 888IU | 18% |
| Vitamin C | 58mg | 64% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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