Irish Colcannon Mashed Potatoes (Printable)

Creamy mashed potatoes combined with cabbage and green onions, enriched with butter for a flavorful side.

# What You'll Need:

→ Vegetables

01 - 2 lbs floury potatoes (such as Russet or Yukon Gold), peeled and cut into chunks
02 - 2 cups green cabbage, finely shredded
03 - 4 spring onions (scallions), thinly sliced

→ Dairy

04 - 1/2 cup whole milk, plus more as needed
05 - 1/4 cup unsalted butter, plus extra for serving

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste

# How To Make It:

01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–18 minutes, or until fork-tender.
02 - Meanwhile, in a separate pot, melt half the butter over medium heat. Add the cabbage and cook, stirring, for 5–7 minutes, until soft but not browned. Stir in the spring onions and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Mash thoroughly until smooth.
04 - Gently heat the milk, then add it to the potatoes along with the remaining butter. Mix until creamy.
05 - Fold in the cooked cabbage and spring onions. Season generously with salt and pepper.
06 - Serve in a warm bowl with extra butter melting on top.

# Tips from dashanddishes:

01 -
  • The humble combination of potatoes and cabbage transforms into something unexpectedly luxurious with the right technique
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Cold milk mixed into hot potatoes can create a grainy texture, so warm it slightly first for the smoothest result
  • Overworking the potatoes once the cabbage is added will turn them gluey, so fold gently and stop as soon as everything is combined
03 -
  • Keep the mashed potatoes slightly chunkier if you plan to reheat them later, they will smooth out during warming
  • A pinch of nutmeg in the cabbage while it cooks adds a subtle warmth that nobody can quite identify

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