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Colcannon

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Ingredients

Scale

  • 2 pounds (about 1 kg) potatoes, peeled and cut into chunks

  • 4 tablespoons unsalted butter (or plant-based butter for a dairy-free version)

  • 1 cup milk (or plant-based milk like oat milk for a dairy-free version)

  • 1 medium onion, finely chopped

  • 1 small cabbage, shredded

  • Salt and black pepper to taste

  • Fresh parsley for garnish (optional)

  • A pinch of nutmeg (optional)

Ingredient Highlights

  • Potatoes: The star of Colcannon, potatoes provide the creamy, hearty base for the dish. Yukon Gold or Russet potatoes work best as they mash beautifully.

  • Cabbage: The cabbage adds a mild sweetness and texture that balances the richness of the mashed potatoes.

  • Butter: Butter enhances the creaminess of the mashed potatoes and gives the Colcannon a rich, luxurious flavor. It’s important to use unsalted butter for this recipe.

  • Onion: The onions are sautéed until soft and sweet, adding depth of flavor to the dish.

  • Milk: The milk (or plant-based milk) helps to achieve the right consistency for the mashed potatoes and enhances the creamy texture.

Instructions

Prepare the Potatoes:

  1. Cook the Potatoes: Start by placing the peeled and cut potatoes in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

  2. Mash the Potatoes: Once the potatoes are fully cooked, drain the water and return the potatoes to the pot. Use a potato masher to mash the potatoes until smooth and creamy. If needed, add milk, a little at a time, to reach your desired consistency.

Prepare the Cabbage and Onions:

  1. Sauté the Onion: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and cook for 5-7 minutes, or until soft and golden brown.

  2. Cook the Cabbage: Add the shredded cabbage to the skillet with the onions and cook for another 5-7 minutes, stirring occasionally, until the cabbage wilts and becomes tender. Season with salt and pepper to taste. If desired, you can add a pinch of nutmeg for extra flavor.

Combine the Potatoes and Cabbage:

  1. Mix Together: Add the sautéed cabbage and onions into the mashed potatoes. Stir gently to combine everything evenly, making sure the cabbage is well distributed throughout the mashed potatoes.

  2. Add the Butter and Milk: Stir in the remaining 2 tablespoons of butter and adjust the seasoning with salt and pepper as needed. If the mixture seems too thick, add a little more milk to reach your desired consistency.

Serve the Colcannon:

 

  1. Garnish and Serve: Transfer the Colcannon to a serving dish and garnish with fresh parsley if desired. Serve hot, either as a side dish or a main course.

Nutrition

Find it online: https://buttereats.com/colcannon/