Description
Colcannon is a traditional Irish side dish made from creamy mashed potatoes blended with sautéed cabbage and leeks or green onions. This comforting recipe features tender russet or Yukon Gold potatoes combined with buttery cabbage for a flavorful and hearty accompaniment, perfect for St. Patrick’s Day or any cozy meal.
Ingredients
Scale
Potatoes
- 2 lbs russet or Yukon Gold potatoes, peeled and cubed
Vegetables
- 2 cups green cabbage, finely shredded
- 1 cup leeks or green onions, sliced
Dairy
- 4 tablespoons unsalted butter (plus additional for serving, optional)
- 1 cup whole milk (or heavy cream for a richer version)
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Boil Potatoes: Place the cubed potatoes in a large pot and cover them with cold salted water. Bring the water to a boil and cook the potatoes for 15–20 minutes until they are fork-tender.
- Sauté Vegetables: While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded cabbage and sliced leeks or green onions, cooking for about 5–7 minutes until they soften but do not brown.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add the remaining 2 tablespoons of butter and mash the potatoes until mostly smooth and creamy.
- Combine Ingredients: Stir in the warm milk gradually, followed by the sautéed cabbage and leeks. Mix everything until well combined and creamy.
- Season and Serve: Season the colcannon with salt and black pepper to taste. Serve warm, optionally topped with an extra pat of butter melted on top for added richness.
Notes
- For a more traditional Irish flavor, substitute kale for cabbage.
- Add cooked bacon for a smoky twist to the dish.
- Warming the milk before adding helps keep the potatoes fluffy and smooth.
