Colcannon Mashed Potatoes with Cabbage
Elevate your mashed potato game with this traditional Irish recipe for Colcannon Mashed Potatoes with Cabbage, a comforting and flavorful side dish perfect for any meal. Creamy mashed Russet or Yukon Gold potatoes are blended with sautéed green cabbage and fresh green onions, creating a hearty dish that's as beautiful as it is delicious. A hint of butter and heavy cream adds richness, while parsley offers a fresh, optional garnish. Perfect for St. Patrick's Day or as a twist on classic mashed potatoes, this dish is ready in just 40 minutes and pairs wonderfully with roasted meats or hearty stews. Try this versatile and satisfying recipe to bring a taste of Ireland to your table!
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 0.5 cups Heavy cream
- 2 cups Green cabbage
- 4 stalks Green onions (scallions)
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Milk
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Peel and chop the potatoes into 2-inch cubes, then place them in a large pot. Cover the potatoes with cold water and add a pinch of salt.
Bring the pot to a boil over medium-high heat, then reduce the heat to simmer until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, finely shred the cabbage and thinly slice the green onions.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shredded cabbage and sauté until it's tender and slightly wilted, about 5 minutes. Remove from heat and set aside.
Drain the cooked potatoes and return them to the pot. Mash the potatoes with a potato masher until smooth.
Add the heavy cream, remaining 2 tablespoons of butter, milk, and salt to the pot with the potatoes. Mix well until creamy. Adjust the milk quantity if the mashed potatoes are too thick.
Fold the sautéed cabbage and sliced green onions into the mashed potatoes. Mix until evenly combined.
Season with ground black pepper and additional salt to taste, if needed.
Transfer the colcannon to a serving dish, garnish with chopped parsley (optional), and serve warm.
Nutrition Facts
Calories |
1592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 16.5 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 338 mg | 26% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3731 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
