Description
Colcannon is a traditional Irish dish featuring creamy mashed potatoes blended with tender cabbage and scallions, flavored with butter, garlic, and a touch of milk. This hearty, comforting side dish is perfect for showcasing simple ingredients with rich flavor and smooth texture.
Ingredients
Scale
Potatoes
- 2 1/2 pounds medium starch yellow potatoes (such as Yukon Golds), peeled and cut into 1- to 2-inch cubes
Vegetables & Aromatics
- 4 medium scallions (1 1/2 ounces; 43 g total), white and green parts thinly sliced and divided
- 3 medium cloves garlic (15 g), minced
- 1/2 head small cabbage (1 pound; 455 g), halved lengthwise, cored, then cut crosswise into 1/2-inch-thick slices (about 3 cups)
Dairy & Seasonings
- 6 tablespoons unsalted butter (85 g), plus more for serving
- 3/4 cup whole milk (180 ml), plus more as needed
- 2 tablespoons finely chopped laver seaweed (optional)
- 1 tablespoon Diamond Crystal kosher salt (9 g), plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more for garnish
Instructions
- Cook the Potatoes: In a large pot or Dutch oven, cover the peeled and cubed potatoes with water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes.
- Sauté the Aromatics and Cabbage: While the potatoes cook, melt butter in a large saucepan over medium heat. Once melted, add the white and light green parts of the sliced scallions and the minced garlic. Cook, stirring often, until fragrant and translucent, about 1 minute. Add the cabbage slices and cook, stirring occasionally, until tender, about 8 minutes.
- Add Milk and Seaweed: Stir in the whole milk and, if using, the finely chopped laver seaweed. Bring the mixture to a gentle simmer, then remove from heat.
- Drain and Mash Potatoes: Drain the potatoes in a colander, shaking off excess water. Set a ricer or food mill over the now-empty pot and pass the potatoes through to mash them.
- Combine the Mixture: Add the milk and cabbage mixture to the mashed potatoes along with the salt, black pepper, and half of the sliced green scallion tops. Fold gently until combined. If the potatoes are too thick, stir in additional hot milk to achieve the desired creamy texture. Taste and adjust seasoning with more salt if needed.
- Serve: Transfer the colcannon to a serving bowl. Sprinkle with the remaining scallion greens, add pats of butter on top, and garnish with additional black pepper. Serve warm.
Notes
- Colcannon is a beloved traditional Irish dish combining simple ingredients for a hearty mash.
- Laver seaweed is optional but adds a subtle oceanic flavor that enhances authenticity.
- Use Yukon Gold potatoes for their creamy texture and buttery flavor in mashed potatoes.
- Adjust milk quantity to achieve your preferred mashed potato consistency.
- This dish pairs well with roasted meats or hearty stews.
- Butter on top while serving adds extra richness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 246 kcal
- Sugar: 5 g
- Sodium: 506 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 25 mg
