Colcannon

Colcannon

Buttery mashed potatoes folded with tender cabbage and scallions, an Irish classic.

Total 45 min Makes 6 servings Calories 310/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This Irish comfort food combines creamy mashed potatoes with soft, buttery cabbage and kale, finished with scallions and a pool of melted butter. It traditionally appears alongside bacon or ham, especially around St. Patrick's Day, but works year-round as a hearty side dish.

Ingredients

  • 2 1/2 pounds russet potatoes, peeled and cut into chunks
  • 4 cups green cabbage, thinly sliced
  • 1/2 cup unsalted butter, divided
  • 1 cup whole milk, warmed
  • 4 scallions, thinly sliced
  • 1 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Place the potato chunks in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat.

  2. Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 20 minutes.

  3. While the potatoes cook, melt 2 tablespoons of the butter in a 9-inch skillet over medium heat. Add the cabbage and a pinch of salt, and cook, stirring occasionally, until soft and lightly browned in spots, 10 to 12 minutes.

  4. Drain the potatoes well and return them to the warm saucepan. Mash with a potato masher until mostly smooth.

  5. Add the remaining 6 tablespoons of butter to the hot potatoes and stir until melted and incorporated.

  6. Pour in the warm milk gradually, stirring until the potatoes are creamy and smooth.

  7. Fold in the cooked cabbage and scallions, reserving a few scallion slices for garnish. Season with the salt and pepper, adjusting to taste.

  8. Spoon the colcannon into a serving bowl, make a small well in the center, and add a pat of butter if desired. Garnish with parsley and reserved scallions before serving.

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    Colcannon

    This Irish comfort food combines creamy mashed potatoes with soft, buttery cabbage and kale, finished with scallions and a pool of melted butter. It traditionally appears alongside bacon or ham, especially around St. Patrick's Day, but works year-round as a hearty side dish.

    45 min 6 servings 310 cal

    Ingredients

    • 2 1/2 pounds russet potatoes, peeled and cut into chunks
    • 4 cups green cabbage, thinly sliced
    • 1/2 cup unsalted butter, divided
    • 1 cup whole milk, warmed
    • 4 scallions, thinly sliced
    • 1 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper, plus more to taste
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Place the potato chunks in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil over high heat.

    2. 2

      Reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 20 minutes.

    3. 3

      While the potatoes cook, melt 2 tablespoons of the butter in a 9-inch skillet over medium heat. Add the cabbage and a pinch of salt, and cook, stirring occasionally, until soft and lightly browned in spots, 10 to 12 minutes.

    4. 4

      Drain the potatoes well and return them to the warm saucepan. Mash with a potato masher until mostly smooth.

    5. 5

      Add the remaining 6 tablespoons of butter to the hot potatoes and stir until melted and incorporated.

    6. 6

      Pour in the warm milk gradually, stirring until the potatoes are creamy and smooth.

    7. 7

      Fold in the cooked cabbage and scallions, reserving a few scallion slices for garnish. Season with the salt and pepper, adjusting to taste.

    8. 8

      Spoon the colcannon into a serving bowl, make a small well in the center, and add a pat of butter if desired. Garnish with parsley and reserved scallions before serving.