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Easy Colcannon Potatoes Recipe

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A traditional Irish comfort food combining creamy mashed potatoes with sautéed cabbage and scallions for a cozy, flavorful side dish.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 3 cups shredded green cabbage
  • 4 medium scallions (green onions), thinly sliced
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup whole milk or heavy cream, warmed
  • Salt and pepper to taste
  • Optional: pinch of freshly grated nutmeg

Instructions

  1. Peel and cut potatoes into evenly sized chunks about 1.5 inches. Place in a large pot, cover with cold water by an inch, add a pinch of salt, and bring to a boil. Reduce heat and simmer until tender, about 15 to 20 minutes.
  2. While potatoes cook, heat 2 tablespoons butter in a large skillet over medium heat. Add shredded cabbage and sliced scallions. Sauté gently until cabbage softens but retains slight crunch, about 7 to 10 minutes. Season lightly with salt and pepper.
  3. Drain potatoes well and return to pot or mixing bowl. Add remaining 2 tablespoons butter and warmed milk or cream. Mash with a potato masher or ricer until smooth and creamy. Add more milk if needed. Season with salt, pepper, and optional nutmeg.
  4. Fold sautéed cabbage and scallions into mashed potatoes gently but thoroughly. Adjust seasoning as needed.
  5. Transfer to a serving dish, add a small pat of butter on top, and serve warm.

Notes

Do not overcook the cabbage to keep a slight crunch. Warm the milk or cream before adding to potatoes to avoid gluey texture. Using a potato ricer yields smoother mash. For extra crisp, broil for 2-3 minutes after transferring to an oven-safe dish.

Nutrition

Keywords: colcannon, Irish potatoes, mashed potatoes, cabbage, scallions, comfort food, easy side dish

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