Irish Mashed Potatoes Colcannon
Discover the hearty comfort of Irish Mashed Potatoes Colcannon, a classic dish that combines creamy russet potatoes with the rustic flavors of sautéed green cabbage and tender leeks. This traditional Irish recipe is elevated with the richness of butter and a touch of warm milk, creating an irresistibly smooth mash that’s perfect as a side dish or a cozy meal on its own. With just 45 minutes from prep to table, it’s an easy yet flavorful way to incorporate wholesome, seasonal vegetables into your menu. Garnished with fresh scallions for a pop of color and crunch, Colcannon is a versatile dish that pairs beautifully with roasted meats or can be enjoyed as a vegetarian delight. Whether you’re celebrating St. Patrick’s Day or simply craving warm, homestyle cooking, this recipe brings Irish comfort food straight to your kitchen.
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Recipe Information
Ingredients
- 2 pounds russet potatoes
- 6 tablespoons butter
- 3 cups green cabbage
- 2 cups leeks (white and light green parts only)
- 1 cup milk
- 2 tablespoons scallions (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel and roughly chop the russet potatoes into evenly sized pieces. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, melt 4 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and cook for 5 minutes, or until softened.
Add the green cabbage to the skillet with the leeks and cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender. Remove from heat and set aside.
Once the potatoes are done cooking, drain them in a colander and return them to the pot. Mash them using a potato masher or a hand mixer until smooth and creamy.
Heat the milk in a small saucepan over low heat until warm (do not boil). Gradually add the warm milk and the remaining 2 tablespoons of butter to the mashed potatoes, mixing until incorporated and fluffy.
Fold the sautéed cabbage and leeks into the mashed potatoes. Add salt and black pepper to taste, and mix well to combine.
Transfer the colcannon to a serving bowl and garnish with chopped scallions, if desired. Serve warm as a side dish or enjoy it on its own.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 3119 mg | 136% | |
| Total Carbohydrate | 265.2 g | 96% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 47.0 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 712 mg | 55% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6783 mg | 144% | |
*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.
