Easy Irish Colcannon
User Reviews
5
Easy Irish Colcannon
Description
Colcannon is made by boiling peeled, chopped russet potatoes until tender, then draining and setting aside. Meanwhile, butter is melted and greens like kale or cabbage are wilted along with minced green onions. The milk is gently warmed and stirred in before adding the cooked potatoes.
Potatoes and greens are mashed together carefully to maintain a soft, slightly textured consistency. Seasoned with salt and pepper—often using Celtic varieties—it yields a comforting dish with buttery richness and a mild onion flavor from the scallions.
This traditional Irish dish works well as a side to meats or stews. The recipe allows for using frozen potatoes to save time and suggests seasoning adjustments such as garlic powder for extra depth.
Ingredients
- 4 russet potato 2 to 2 1/2 pounds, peeled and cut into large chunks
- sea salt to taste, Celtic variety
- black pepper to taste, Celtic variety
- 5 to 6 tablespoons butter plus more for serving, unsalted
- 3 kale cabbage, chard, or other leafy green, lightly packed, chopped
- 3 green onions minced (about 1/2 cup)
- 1 cup milk or cream
Instructions
- Boil peeled, chopped potatoes in a medium pot - you don't need to measure out water, just make sure your water covers over your potatoes. Be sure to cut potatoes into large chunks to help them cook faster. You can also skip this step and use frozen peeled potatoes and microwave or boil until soft.
- Add a pinch of salt to the water, and bring to a boil.
- When potatoes are soft enough to be easily pierced with a fork, they are done. Drain in a colander, let sit for a moment while melting butter.
- Add butter to a pan and heat until light and foamy. Stir in greens, and let wilt and cook down, stirring to prevent burning.
- Add green onions and cook an additional minute.
- Pour in milk slowly, stirring as you pour it in, and mix well. Reduce heat to medium.
- Add in potatoes, and use a masher or a hand mixer to start mixing potatoes and mash them with greens, don't overwork potatoes but mash to soft.
- Season with salt and pepper to taste - I like to add a bit of garlic powder too sometimes, though it is not strictly traditional.
- Add a pat of butter in the center when serving, and a crack of fresh pepper on top!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 350kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 39mg | 13% |
| Sodium | 206mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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