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Colcannon
Colcannon is the ultimate mashed potato upgrade—creamy, buttery, and packed with sautéed cabbage and green onions. Simple, cozy, delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 299 kcal
Course:
Side Dish
Cuisine:
Irish
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.
Cup of Yum
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
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
% 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.