Colcannon
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 2 pounds russet potatoes – peeled and cut into 2-inch chunks (~4.5 medium russet potatos)
- 12 ounces green cabbage – cored and finely shredded (~0.5 medium green cabbages)
- 6 whole scallions – thinly sliced
- 1 cups whole milk
- 6 tbsp unsalted butter – cut into pieces
- 1 tbsp kosher salt – for boiling potatoes and seasoning
- 1/2 tsp black pepper
Instructions
1. Fill a large pot with cold water, add the potatoes, and stir in 1 tbsp kosher salt. Bring to a boil over high heat, then reduce to a lively simmer and cook until the potatoes are very tender when pierced, 15–20 minutes.
2. While the potatoes cook, bring a medium pot of water to a boil. Add the shredded cabbage and blanch until tender but still bright, 3–4 minutes. Drain very well, then squeeze out excess water with the back of a spoon; set aside.
3. In a small saucepan, combine the milk and the sliced scallions. Warm over low heat until steaming but not boiling, 3–5 minutes, then remove from heat to infuse.
4. Drain the potatoes thoroughly and return them to the hot pot. Set over low heat for 1–2 minutes, shaking the pot, to evaporate excess moisture.
5. Add the unsalted butter to the potatoes, reserving a small knob for serving if you like. Mash until the butter is mostly incorporated, then gradually pour in the hot milk and scallion mixture, mashing until creamy and smooth.
6. Fold in the cabbage until evenly distributed. Season with black pepper and additional kosher salt to taste.
7. Serve hot, making a small well on top of each portion for the reserved knob of butter, if using.
Colcannon is a beloved Irish mashed potato dish enriched with tender greens and creamy dairy, yielding a spoonable, comforting texture with gentle sweetness from cabbage or kale and a mild onion bite from scallions. The flavor is buttery and clean, with just enough pepper and salt to highlight the potatoes and greens. It’s often served piled high with a little well of melting butter, perfect alongside stews, roasts, or as a hearty centerpiece for simple meals.
Historically, colcannon reflects Ireland’s resourceful home cooking, pairing floury potatoes with hardy winter greens. The name is linked to the Irish for “white-headed cabbage,” and older versions used kale or cabbage depending on region and season. It became a traditional food around Halloween, sometimes hiding small tokens in the mash, and remains a cultural touchstone and comfort dish across Ireland and beyond.