Irish Colcannon Mashed Potatoes (Printable)

Creamy mashed potatoes mixed with cabbage and green onions, finished with butter for a rich, comforting side.

# What You'll Need:

→ Vegetables

01 - 2 lbs floury potatoes (Russet or Yukon Gold), peeled and cut into chunks
02 - 2 cups green cabbage, finely shredded
03 - 4 spring onions (scallions), thinly sliced

→ Dairy

04 - ½ cup whole milk, plus more as needed
05 - ¼ cup unsalted butter, plus extra for serving

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - Freshly ground black pepper, to taste

# Directions:

01 - Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–18 minutes, or until fork-tender.
02 - Meanwhile, in a separate pot, melt half the butter over medium heat. Add the cabbage and cook, stirring, for 5–7 minutes, until soft but not browned. Stir in the spring onions and cook for 1 minute more. Remove from heat.
03 - Drain the potatoes well and return to the pot. Mash thoroughly until smooth.
04 - Gently heat the milk, then add it to the potatoes along with the remaining butter. Mix until creamy.
05 - Fold in the cooked cabbage and spring onions. Season generously with salt and pepper.
06 - Serve in a warm bowl with extra butter melting on top.

# Expert Advice:

01 -
  • The way the butter melts into warm pockets of tender cabbage creates pockets of velvety richness in every spoonful
  • This dish transforms ordinary mashed potatoes into something celebratory without requiring any fancy techniques
02 -
  • Cold milk can make your potatoes gummy, so take it out of the fridge while you prep everything else
  • Overcooking the cabbage until it turns brown creates an unpleasant bitter taste
03 -
  • Use a potato ricer instead of a masher for the lightest, fluffiest texture
  • Let the buttered cabbage sit for 5 minutes before folding it in so the flavors meld

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