Colcannon is one of Ireland’s most comforting traditional dishes — creamy mashed potatoes folded with cabbage or kale and scallions.
Full of warmth: silky potatoes, sweet greens, and that little hit of onion from the scallions. This version comes straight from my grandma’s kitchen, where it was always served with a generous knob of melting butter in the center.
Colcannon is one of Ireland’s most comforting traditional dishes — creamy mashed potatoes folded with cabbage or kale and scallions.
Full of warmth: silky potatoes, sweet greens, and that little hit of onion from the scallions. This version comes straight from my grandma’s kitchen, where it was always served with a generous knob of melting butter in the center.
Yields6 Servings
1.20 kg (2 & 1/2 lbs pounds) potatoes (floury e.g. Rooster, Marais Piper, Yukon Gold) 300 g ( 4 cups) green cabbage, finely sliced 1 bunch (about 6) scallions, finely sliced 250 ml (1 cup) milk 1 large galic clove, smashed 75 g (5 tbsp) butter plus more for serving 3 tbsp double cream salt & freshly ground pepper fresh parsley, chopped
11. Peel the potatoes and cut into even chunks. Place in a large pot of cold salted water, bring to a boil, and simmer 15–20 minutes until tender. Drain well and return to the pot over low heat for 1–2 minutes to steam dry.
2. Meanwhile, bring another pot of salted water to a boil. Add cabbage. Blanch 2–3 minutes, until tender.. Drain and set aside.
3. In a small saucepan, gently warm the milk with the clove garlic and sliced scallions. Do not boil. Remove the garlic clove once infused, about 5 minutes.
4. Mash or rice the potatoes until smooth and beat in the butter until silky.
5. Stir in the hot infused milk and the cream. Fold in the blanched cabbage. Season generously with salt and freshly ground black pepper.
6. Transfer to a warm serving bowl. Make a little well in the center and drop in a knob of butter to melt before serving and garnish with some freshly chopped parsley.
1. Peel the potatoes and cut into even chunks. Place in a large pot of cold salted water, bring to a boil, and simmer 15–20 minutes until tender. Drain well and return to the pot over low heat for 1–2 minutes to steam dry.
2. Meanwhile, bring another pot of salted water to a boil. Add cabbage. Blanch 2–3 minutes, until tender.. Drain and set aside.
3. In a small saucepan, gently warm the milk with the clove garlic and sliced scallions. Do not boil. Remove the garlic clove once infused, about 5 minutes.
4. Mash or rice the potatoes until smooth and beat in the butter until silky.
5. Stir in the hot infused milk and the cream. Fold in the blanched cabbage. Season generously with salt and freshly ground black pepper.
6. Transfer to a warm serving bowl. Make a little well in the center and drop in a knob of butter to melt before serving and garnish with some freshly chopped parsley.