Print

Creamy Irish Colcannon Mashed Potatoes Recipe with Cabbage

Irish Colcannon mashed potatoes - featured image
Print Recipe

Creamy Irish Colcannon Mashed Potatoes blend buttery Yukon Gold and Russet potatoes with tender cabbage and fresh scallions for a classic comfort food side. This easy, crowd-pleasing recipe is perfect for holidays, potlucks, or cozy weeknight dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into large chunks
  • 1 pound Russet potatoes, peeled and cut into large chunks
  • 1 tablespoon kosher salt (for boiling water)
  • 3 cups green cabbage, thinly sliced (about half a small head)
  • 1 cup scallions (green onions), sliced (about 1 bunch, both white & green parts)
  • 6 tablespoons unsalted butter (plus extra for serving)
  • 1 cup whole milk, warmed
  • 1/4 cup heavy cream (optional)
  • 1/2 teaspoon freshly ground black pepper
  • Chopped parsley (optional garnish)
  • Extra butter pats (optional garnish)

Instructions

  1. Place Yukon Gold and Russet potato chunks in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon kosher salt.
  2. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-18 minutes, or until potatoes are fork-tender and just starting to break apart.
  3. While potatoes cook, thinly slice the cabbage and chop the scallions. Set aside.
  4. Once potatoes are nearly done, add sliced cabbage to the pot and cook for the last 3-4 minutes until tender but still bright green.
  5. Drain potatoes and cabbage in a colander and let sit for a minute to steam off excess moisture.
  6. In the same pot (or a small saucepan), melt butter over low heat. Add milk and heavy cream, and gently heat until steaming but not boiling.
  7. Return drained potatoes and cabbage to the pot with the warm milk and butter mixture. Mash everything together until smooth or leave a few small chunks for rustic texture.
  8. Stir in sliced scallions and black pepper. Taste and add more salt if needed.
  9. Transfer to a serving bowl, top with extra butter and parsley if desired. Serve hot.

Notes

For extra creaminess, use both Yukon Gold and Russet potatoes. Warm your dairy before adding to the mash to keep it creamy. Mash just until smooth to avoid gluey potatoes. You can substitute kale or other greens for cabbage, and use vegan butter and plant milk for a dairy-free version. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: colcannon, mashed potatoes, Irish, cabbage, comfort food, St. Patrick's Day, gluten-free, vegetarian, easy side dish

Find it online: https://wigglebite.com/creamy-irish-colcannon-mashed-potatoes-recipe-with-cabbage-easy-comfort-food/