Description
Colcannon is a traditional Irish mashed potato dish made with fluffy potatoes, sautéed cabbage and spring onions, rich butter, cream, and seasoned with fresh chives, salt, and pepper. It’s a comforting and hearty side dish perfect for accompanying various main courses.
Ingredients
Scale
Potatoes and Garlic
- 1 kg Potatoes, peeled and cut into large chunks
- 4 Garlic cloves, peeled and chopped (or 4 tsp pre-prepared garlic)
Vegetables and Butter
- 300 g Cabbage, finely sliced
- 100 g Spring onions, finely chopped (including green parts)
- 200 g Butter, divided (100 g for sautéing, 100 g for warming with cream plus extra for garnish)
Dairy and Seasoning
- 100 ml Single cream (light cream if using US ingredients)
- 20 g Fresh chives, finely chopped
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook the potatoes: Place the peeled and chunked potatoes along with the garlic cloves in a pot of cold water. Bring to a boil and cook for 20 minutes or until the potatoes are tender when pierced with a fork.
- Saute the vegetables: While the potatoes are cooking, melt 100 g of butter in a frying pan over medium heat. Add the finely sliced cabbage and chopped spring onions. Cook for 4 minutes or until softened, stirring occasionally.
- Drain and mash potatoes: Drain the potatoes and garlic completely, leaving the garlic in with the potatoes. Mash them together until smooth and fluffy.
- Combine vegetables and potatoes: Add the sautéed cabbage and spring onions along with the butter they were cooked in to the mashed potatoes. Mix well.
- Prepare creamy mixture: Warm the remaining 100 g of butter and the single cream together in the same pan used for sautéing the vegetables until the butter melts completely. Pour this warm mixture into the potato and vegetable mixture and stir until fully combined.
- Season and serve: Fold in the chopped fresh chives and season generously with sea salt flakes and freshly ground black pepper. Serve immediately, garnishing with an extra pat of butter and a sprinkling of chives on top.
Notes
- Garlic: Use fresh peeled and chopped garlic cloves or 4 teaspoons of pre-prepared garlic paste as a substitute.
- Spring onions: Known as scallions or green onions in the USA; include the green shoots for full flavor.
- Cream: In the US, substitute single cream with light cream or half-and-half.
- If not serving immediately, keep the colcannon warm in an ovenproof dish in the oven, which helps develop a nice crispy topping.
- Using a potato ricer ensures a smooth and lump-free mash without overworking it into a gluey texture.
- Start boiling potatoes in cold water for even cooking throughout.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 55 mg
