Colcannon Mashed Potatoes
Creamy Colcannon Mashed Potatoes with tender cabbage and scallions. This traditional Irish side dish combines fluffy potatoes with savory vegetables for the perfect comfort food.
Equipment
- large pot
- skillet
- small saucepan
- potato masher
- wooden spoon
- rubber spatula
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- 1 teaspoon salt, plus more for seasoning
- 4 tablespoons unsalted butter, divided
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 small head green cabbage, cored and thinly sliced (about 4 cups)
- 4 medium scallions, thinly sliced
- freshly ground black pepper, to taste
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced cabbage and cook, stirring occasionally, for 10-12 minutes until it is wilted and softened. Stir in the sliced scallions and cook for 1 minute more. Remove the skillet from the heat.
- In a small saucepan, combine the whole milk and heavy cream. Warm over low heat until just steaming; do not boil. Keep warm.
- Drain the cooked potatoes thoroughly and return them to the hot pot. Let them sit for a minute off the heat so any residual moisture evaporates.
- Mash the potatoes with a potato masher until smooth. Gradually pour in the warm milk and cream mixture, stirring with a wooden spoon or rubber spatula until fully incorporated and the potatoes are creamy.
- Gently fold the cooked cabbage and scallions into the mashed potatoes until evenly distributed. Season generously with additional salt and black pepper to taste. Transfer to a serving bowl, make a well in the center, and place the remaining 2 tablespoons of butter in the well to melt before serving.
Notes
Season generously with salt and black pepper to taste.