Irish Colcannon Mashed Potatoes (Printable)

Creamy mashed potatoes combined with cabbage, scallions, and butter for a hearty Irish side.

# What You'll Need:

→ Vegetables

01 - 2 lbs russet or Yukon Gold potatoes, peeled and quartered
02 - 2 cups green cabbage, finely shredded
03 - 4 scallions, finely sliced

→ Dairy

04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender.
02 - While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded cabbage and sauté for 5–7 minutes until softened but not browned. Stir in the scallions and cook for another 1–2 minutes. Remove from heat.
03 - Drain the potatoes well and return to the pot. Allow them to sit for 1 minute to steam dry.
04 - Mash the potatoes thoroughly using a masher or ricer.
05 - Gently heat the milk and remaining butter in a small saucepan until the butter is melted.
06 - Pour the warm milk mixture into the potatoes and mash until smooth and creamy.
07 - Fold in the sautéed cabbage and scallions. Season generously with salt and pepper.
08 - Transfer to a serving bowl and top with a few extra knobs of butter, allowing them to melt over the hot mash.

# Tips from dashanddishes:

01 -
  • It transforms humble ingredients into something that feels like a warm hug on a cold evening
  • The combination of silky potatoes and tender cabbage creates texture that keeps every bite interesting
02 -
  • Starting potatoes in cold water ensures even cooking while dropping them into boiling water leaves the outside mushy before the center is done
  • Letting your milk and butter warm together prevents that disappointing moment where cold dairy creates a lumpy mess in your perfectly mashed potatoes
03 -
  • A potato ricer produces the smoothest texture but a good old fashioned masher works perfectly fine if you do not mind a few rustic lumps
  • Do not overwork the potatoes once you have added the milk or they can become gluey and dense instead of light and fluffy

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