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
Scale
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
