Easy Colcannon Recipe
There’s nothing better than a big heaping bowl of mashed potatoes, unless you’re in Ireland, then there’s nothing better than a big heaping bowl of colcannon! This is my take on a traditional Irish comfort food classic. Simple yet so good! Crunchy green cabbage amidst creamy, dreamy mashed potatoes seasoned to perfection. With only a handful of common ingredients and spices you probably already have at home, this dish is incredibly easy to make! It’s the perfect accompaniment for your next dinner.
Potatoes – Such as russets or my favorite Yukon Gold. Butter – I used unsalted because this way I can control how much salt goes in my dish. Cabbage – Green cabbage – shredded, outer leaves removed. Milk – I used 2% for extra creamy potatoes. Feel free to use half and half or even heavy cream. Salt and White Pepper – To taste. I used white pepper because I love the flavor of it, but black pepper can be used as well.
This Irish classic doesn’t take much effort at all! It’s pretty much just a matter of making some buttery mashed potatoes and mixing them together with some cooked cabbage. The first step is to make the mashed potatoes. To do this, peel and cut all the potatoes into equal size chunks. Next, put them into a large pot with about 2 teaspoons of salt and cover them with cold water. Now, bring the potatoes to a boil over medium-high heat and cook them for about 15 minutes or until they are fork-tender. Then once they are done, drain the potatoes and use a potato masher to mash them right away while they are still hot with half of the unsalted butter. Once you get the potatoes boiling, start cooking the cabbage. To begin, melt the rest of the butter in a large saucepan over medium heat. Next, add the shredded cabbage along with the 2 tablespoons of water to the pan. Then simmer the cabbage, stirring it occasionally for about 5 to 7 minutes or until it has softened and is fully cooked. To finish the dish, add the cooked cabbage to the mashed potatoes along with the milk, parsley, salt, and white pepper. Then stir everything together until it’s fully combined. You can add more milk if the mixture is too thick. Now, taste and add more salt and white pepper if needed. Then serve the Irish colcannon potatoes garnished with some green onions paired with some Slow Cooker Corned Beef if you like.
How To Serve
An awesome side dish! Colcannon adds a little health kick (alongside the butter, salt and pepper) in the form of cabbage. Other options to add into your mashed colcannon are
Kale Scallions Leeks Chives
Traditionally, colcannon is served as a treat with boiled ham or Irish bacon. Served alongside a delicious protein such as short ribs or chicken breast is the way to go! I served mine with homemade sausages and it was to die for!
Leftovers
Leftover colcannon can be stored in the refrigerator for up to 3-4 days. When you are ready to reheat it, simply scoop the desired amount of colcannon into a microwave-safe bowl or dish and heat it in the microwave for 1-2 minutes, stirring occasionally until heated through. You can also reheat it on the stovetop over low heat, stirring occasionally until heated through. If the colcannon seems dry, you can add a little bit of milk or butter to moisten it.
Other Delicious Recipes To Try
Irish Soda BreadCabbage Roll CasseroleIrish Lamb StewBraised Cabbage with BaconSesame Cabbage SaladInstant Pot Corned Beef
