Colcannon (Irish Mashed Potatoes)

4.67 from 3 votes

Colcannon is the perfect side dish for St. Patrick's Day, or really any other time of year. Think of it as Irish mashed potatoes that takes traditional mashed potatoes to a new level by folding in sautéed cabbage and onions.

Prep Time20

Cook Time15

Total Time35

Course: Side Dish

Cuisine: Irish

Keyword: colcannon, Irish mashed potatoes

Servings:

Calories: 254.1kcal

Author: Susan Pridmore

Ingredients

2 pounds russet potatoes
4 tablespoons unsalted butter divided
1 cup diced yellow onion (½ large onion) or thinly sliced leeks
4 cups light green cabbage cut into 1-inch pieces (about ½ head of cabbage)
⅓ cup heavy cream
1 ½ teaspoons kosher salt or 1 teaspoon sea salt
½ teaspoon ground black pepper

Instructions

Bring a large pot of salted water to a boil. Peel the potatoes, and quarter them. Place them in the pot, and simmer until tender, about 15 minutes depending on the size of the potatoes.
While the potatoes cook, melt 2 tablespoons of the unsalted butter in a large skillet, and add the diced onion and chopped cabbage. Toss to coat everything in the butter, and cook until softened, about 15 minutes.
Season with salt and pepper.
When the potatoes are tender, scoop out about 1 cup of the starchy water, and drain the potatoes. Transfer them either back to the pot or to a bowl, and mash them.
Melt the butter in the cream in the microwave. I use a microwave-safe measuring cup for this. Stir the warm liquid into the mashed potatoes. If you want them creamier, add some of the reserved starchy water from cooking the potatoes.
Season with salt and pepper.
Fold the cooked cabbage into the mashed potatoes, and transfer to a serving dish.
Serve the colcannon warm, topped with a little extra butter and freshly ground pepper. If you want, garnish with a little chopped parsley.

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