Colcannon (Irish)
Submitted by coldinjuly
Creamy Irish colcannon with buttery mashed potatoes, tender cabbage, and fresh scallions. This classic comfort food side dish comes together in about an hour with just a handful of pantry staples.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThere’s something deeply satisfying about a bowl of colcannon, the kind of dish that warms you from the inside out on a damp Irish evening.
This traditional Irish side dish folds buttery sauteed cabbage and chopped scallions right into fluffy mashed potatoes, creating a texture that’s equal parts creamy and hearty.
It’s simple, honest cooking at its finest.
Serve it alongside roasted lamb, bangers and mash, or a thick beef stew for a proper Irish supper.
Kitchen Tips
- Drain the cabbage thoroughly before adding it to the mash. Excess water will make your colcannon soggy instead of creamy.
- Warm your milk before adding it gradually. Cold milk will cool down the potatoes and make them gluey.
- For extra richness, press a well into each serving and drop in a pat of melting butter. That’s the traditional way.
Ingredients
Directions
Quarter potatoes and boil for 15 minutes until tender.
Place potatoes in a bowl and mash.
Boil cabage for 10 minutes, drain well.
Melt butter in a large pan.
Add cabbage and spring onion and cook for 60 seconds.
Add cabbage mixture to bowl of mash and add milk gradually until a creamy consistency has been achieved.
Season with the ground black pepper and serve.
May be garnished with chopped parsley and/or extra melted butter.
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