This traditional Irish Colcannon is made with creamy, buttery potatoes with sauteed cabbage and green onions. It's an easy side dish that is perfect for celebrating St. Patrick's Day or changing up your favorite mashed potatoes.
Course Side Dish
Cuisine Irish
Keyword Colcannon, Irish Mashed Potatoes
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 8servings
Calories 253kcal
Author Michelle
Ingredients
2½poundsrusset potatoespeeled and quartered
6tablespoonsbutterdivided
½small head of cabbagechopped
½cupcream(or milk)
2 to 3green onionssliced
Salt and pepper to taste
Instructions
Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat.
Add the cabbage to the skillet, and saute until soft and tender. Cover to help cabbage cook faster.
When the potatoes are soft, drain the water. Then transfer potatoes to a large mixing bowl.
Begin mashing potatoes with a potato masher or fork.
Add cream or milk and remaining butter and continue mashing, until butter has melted and cream has incorporated.
Stir in sauteed cabbage and green onions until combined.
Season with salt and pepper to taste.
Serve warm, with more butter if desired.
Video
Notes
Kale: use ½ bunch, stemmed and chopped, and follow same instructions
Mash the potatoes using a masher. Do NOT pass through a ricer or beat in a mixer as it will make the potatoes gluey.
Storage: colcannon can be stored in a sealed container in the refrigerator for up to three to five days.
Freezer Directions: Allow to cool to room temperature. Transfer to a freezer bag. Freeze for up to 3 to 6 months. Allow to thaw in the refrigerator overnight before using.