St Patricks Colcannon Mash (Printable)

Creamy mashed potatoes combined with sautéed cabbage and scallions for a flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
02 - 3 cups green cabbage, finely shredded
03 - 4 scallions (spring onions), thinly sliced

→ Dairy

04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1 cup whole milk

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - ½ tsp freshly ground black pepper

# How To Make It:

01 - Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and sauté for 5-7 minutes until soft but not browned. Stir in the scallions and cook for 2 minutes more, then remove from heat.
03 - Drain the potatoes well and return them to the pot. Add the remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in the hot milk until the potatoes are creamy and fluffy.
05 - Fold in the sautéed cabbage and scallions. Season with salt and pepper to taste.
06 - Serve hot, with a generous pat of butter melting on top.

# Tips from dashanddishes:

01 -
  • Its comfort food that actually feels worth the effort, transforming humble ingredients into something spectacular
  • The cabbage stays sweet and tender, never watery or bitter, thanks to a quick sauté before mixing
02 -
  • Warm your milk before adding it to prevent gummy potatoes
  • Dont overcook the cabbage or it will lose its sweet flavor and appealing texture
03 -
  • Use a potato ricer for the smoothest texture, though a regular masher works perfectly well
  • Reserve a few scallion greens to scatter on top as a fresh garnish before serving

Return