Colcannon (Irish Potatoes and Cabbage) Recipe
Introduction
Colcannon is a traditional Irish dish combining creamy mashed potatoes with tender cabbage and fragrant browned butter. It’s a comforting and hearty side that pairs beautifully with a variety of meals. This recipe brings a delightful twist by using both russet and red potatoes for extra texture and flavor.
Ingredients
- 1 pound russet potatoes, peeled and cut into 1/2-inch chunks
- 1 pound red potatoes, cut into 1/2-inch chunks
- 1 teaspoon kosher salt, divided, plus more as needed
- 6 tablespoons (3/4 stick) unsalted butter
- 1 small head savoy cabbage (about 1 pound), cored and shredded
- 4 medium green onions, white and green parts thinly sliced and separated
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup whole milk
- 1/4 cup low-sodium chicken broth
Instructions
- Step 1: Place the russet and red potatoes along with 1/2 teaspoon of kosher salt in a medium pot. Cover with cool water and bring to a simmer over high heat. Reduce heat as needed to maintain the simmer and cook until potatoes are tender, about 10 to 12 minutes.
- Step 2: While potatoes cook, melt the butter in a 12-inch skillet over medium-high heat. Bring to a simmer and cook until browned and nutty in aroma, about 7 minutes. Pour off 1/4 cup of this browned butter into a small heatproof bowl and set aside.
- Step 3: Return the skillet with remaining browned butter to medium heat. Add shredded cabbage and the white parts of the green onions. Season with remaining 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until cabbage is tender and lightly browned, about 8 minutes.
- Step 4: Drain potatoes and return them to the pot. Add milk and mash with a potato masher, keeping some small lumps for texture.
- Step 5: Add the chicken broth to the skillet with cabbage and scrape to loosen browned bits. Cook until broth reduces slightly, around 3 minutes.
- Step 6: Fold the cabbage mixture and green parts of the green onions into the mashed potatoes. Adjust seasoning with more salt if needed. Transfer the colcannon to a serving bowl, create a well in the center, and pour the reserved browned butter over it. Serve immediately.
Tips & Variations
- For a richer flavor, use half-and-half or cream instead of whole milk.
- Swap savoy cabbage for kale or green cabbage if preferred, adjusting cooking time until tender.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Adding a pinch of nutmeg to the mashed potatoes can enhance warmth and depth of flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. If the mixture seems dry, add a splash of milk or broth when reheating to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make colcannon ahead of time?
Yes, you can prepare colcannon a day in advance and reheat it before serving. Be sure to refrigerate promptly and reheat gently to maintain its creamy texture.
What can I serve with colcannon?
Colcannon pairs wonderfully with hearty dishes like corned beef, roast chicken, sausages, or baked ham. It also works well as a comforting side for any meat or vegetable entrée.
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Colcannon (Irish Potatoes and Cabbage) Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Traditional Irish Colcannon is a comforting dish made with a blend of russet and red potatoes mashed together with savory browned butter, tender sautéed savoy cabbage, and fresh green onions. This hearty, creamy side combines the earthiness of potatoes with the mild crispness of cabbage, elevated by nutty browned butter and a touch of chicken broth for depth. Perfect for St. Patrick’s Day or any cozy meal, Colcannon offers a delicious, rustic twist on classic mashed potatoes.
Ingredients
Potatoes
- 1 pound russet potatoes, peeled and cut into 1/2-inch chunks
- 1 pound red potatoes, cut into 1/2-inch chunks
- 1 teaspoon kosher salt, divided, plus more as needed
Butter and Dairy
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup whole milk
Vegetables
- 1 small head savoy cabbage (about 1 pound), cored and shredded
- 4 medium green onions, white and green parts thinly sliced and separated
Liquids and Seasonings
- 1/4 cup low-sodium chicken broth
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook Potatoes: Place the peeled russet and red potatoes along with 1/2 teaspoon of kosher salt in a medium pot and cover them with cool water. Bring to a simmer over high heat, then reduce the heat to maintain a gentle simmer. Cook the potatoes until tender, about 10 to 12 minutes.
- Brown the Butter: While potatoes are cooking, melt the butter in a 12-inch skillet over medium-high heat. Let the butter simmer and cook until it turns golden brown and emits a nutty aroma, about 7 minutes. Pour off 1/4 cup of the browned butter into a small heatproof bowl and set it aside for serving.
- Sauté Cabbage and Onions: Return the skillet with the remaining browned butter to medium heat. Add the shredded savoy cabbage and the white parts of the green onions. Although the pan will be quite full, the cabbage will wilt as it cooks. Season with the remaining 1/2 teaspoon kosher salt and black pepper. Cook the mixture until the cabbage is tender and lightly browned, about 8 minutes.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add the whole milk and mash the potatoes using a potato masher, leaving a few small lumps for texture.
- Deglaze and Reduce: Add the low-sodium chicken broth to the skillet with cabbage, scraping vigorously to loosen any browned bits stuck to the bottom. Cook the mixture until the broth has reduced by about half, approximately 3 minutes.
- Combine and Serve: Transfer the cabbage and any remaining liquid along with the green parts of the sliced green onions into the mashed potatoes. Gently fold to combine everything evenly. Taste and adjust seasoning with additional kosher salt if necessary. Transfer the colcannon to a large serving bowl, make a well in the middle, and pour the reserved browned butter into the well. Serve immediately.
Notes
- Use a potato masher rather than over-mashing to keep texture in the potatoes.
- Browned butter adds a rich nutty flavor; do not skip this step for authentic taste.
- Adjust salt seasonings after mixing to suit your preference.
- Savoy cabbage is preferred for its tenderness and mild flavor, but green cabbage can be used as a substitute.
- For a vegetarian version, substitute chicken broth with vegetable broth or additional milk.
- Serve hot as a side dish to corned beef, roast, or any hearty main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Keywords: Colcannon, Irish potatoes and cabbage, Irish side dish, mashed potatoes with cabbage, traditional Irish recipe
