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Irresistible Colcannon Recipe Easy Creamy Irish Mashed Potatoes with Cabbage

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A creamy and comforting Irish classic combining buttery mashed potatoes with tender cabbage, perfect as a side dish for any occasion.

Ingredients

Scale
  • 2 pounds (900 grams) russet potatoes, peeled and quartered
  • 4 cups (100 grams) green cabbage, shredded
  • 4 tablespoons (60 grams) unsalted butter, divided
  • 1/2 cup (120 ml) whole milk or heavy cream
  • 3 scallions, finely sliced
  • Salt and pepper, to taste
  • Optional: pinch of nutmeg

Instructions

  1. Peel the russet potatoes and cut into roughly 2-inch chunks. Shred the green cabbage finely and slice scallions thinly.
  2. Place potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over medium-high heat. Cook until tender, about 15-20 minutes.
  3. Add shredded cabbage to the pot during the last 5 minutes of cooking. Drain potatoes and cabbage together in a colander.
  4. Return potatoes and cabbage to the pot or a large bowl. Add 3 tablespoons of butter and mash with a ricer or potato masher until smooth but slightly textured.
  5. Warm the milk or cream slightly and stir into the mash along with sliced scallions. Add remaining tablespoon of butter, salt, pepper, and nutmeg if using. Mix gently to combine.
  6. Taste and adjust seasoning as needed.
  7. Serve warm, optionally topped with an extra pat of butter.

Notes

Do not overcook the cabbage to keep some texture. Use warm milk or cream to keep mash smooth. Mash gently to avoid gluey texture. If colcannon is too stiff, add a splash of warm milk. Rest potatoes briefly after boiling for better mashing.

Nutrition

Keywords: colcannon, Irish mashed potatoes, mashed potatoes with cabbage, creamy mashed potatoes, comfort food, St. Patrick's Day recipe

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