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Traditional Irish Colcannon Recipe: Easy Mashed Potatoes and Cabbage

Traditional Irish Colcannon

Traditional Irish colcannon is a comforting mash of floury potatoes, tender cabbage, scallions, warm milk, and butter. Serve it with a pool of melted butter in the center and optional bacon on top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb (900 g) Floury potatoes, such as Russet, Maris Piper, or Yukon Gold, peeled and cut into even chunks
  • 1/2 small cabbage, about 1 lb (450 g) Small green cabbage, cored and finely sliced
  • 4-6 scallions Scallions or spring onions, thinly sliced
  • 1 cup (240 ml) Whole milk
  • 6 tbsp (85 g) Butter, divided
Seasoning
  • 1 1/2 tsp Salt, plus more for the cooking water
  • 1/2 tsp Freshly ground black pepper, or to taste
Optional Additions
  • 4-6 slices Cooked bacon, crumbled
  • small amount Chopped parsley or chives
  • to taste Kale in place of some or all of the cabbage

Method
 

Step-by-Step
  1. Peel the potatoes and cut them into even chunks. Place them in a large pot, cover with cold salted water, and bring to a boil.
  2. Reduce the heat and simmer the potatoes for approximately 15–20 minutes, or until completely tender when pierced with a knife.
  3. While the potatoes cook, melt 2 tablespoons of butter in a large skillet or saucepan. Add the sliced cabbage and cook for 5–8 minutes, stirring occasionally, until softened without heavily browning it.
  4. Warm the milk with another 2 tablespoons of butter in a small saucepan. Keep it warm, but do not let the milk boil.
  5. Drain the potatoes thoroughly and return them to the warm pot. Mash them until smooth or slightly rustic, according to your preference.
  6. Stir in the warm milk and butter, then fold in the cooked cabbage and scallions. Season with salt and pepper, taking care not to overwork the potatoes.
  7. Transfer the colcannon to a serving bowl and make a shallow well in the center. Add the remaining 2 tablespoons of butter, then scatter over bacon, parsley, or chives if using.

Notes

Warm the milk and butter before adding them to the potatoes to help keep the mash light. Cook the cabbage until tender but not watery, and mash only until the ingredients are combined. Refrigerate leftovers in a covered container and reheat gently with a splash of milk.