Irish Colcannon Mashed Potatoes (Printable)

Creamy mashed potatoes with cabbage, scallions, and butter creating a rich, hearty Irish side dish.

# What You'll Need:

→ Vegetables

01 - 2 lbs russet or Yukon Gold potatoes, peeled and quartered
02 - 2 cups green cabbage, finely shredded
03 - 4 scallions, finely sliced

→ Dairy

04 - 4 tbsp unsalted butter, plus extra for serving
05 - 1/2 cup whole milk
06 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender.
02 - While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded cabbage and sauté for 5–7 minutes until softened but not browned. Stir in the scallions and cook for another 1–2 minutes. Remove from heat.
03 - Drain the potatoes well and return to the pot. Allow them to sit for 1 minute to steam dry.
04 - Mash the potatoes thoroughly using a masher or ricer.
05 - Gently heat the milk and remaining butter in a small saucepan until the butter is melted.
06 - Pour the warm milk mixture into the potatoes and mash until smooth and creamy.
07 - Fold in the sautéed cabbage and scallions. Season generously with salt and pepper.
08 - Transfer to a serving bowl and top with a few extra knobs of butter, allowing them to melt over the hot mash.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that tastes like it came from a professional kitchen
  • The combination of textures creates a dish that feels substantial without being heavy
  • It's one of those rare sides that actually upstages the main course
02 -
  • Starting potatoes in cold water ensures even cooking, whereas dropping them into boiling water makes the outside mushy before the center is done
  • Letting the drained potatoes sit in the hot pot for that one crucial minute evaporates excess moisture for fluffier mash
03 -
  • Use a ricer if you have one—it creates the smoothest texture without making the potatoes gummy
  • Don't substitute the milk with cream or the dish becomes too heavy to finish

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