Why You’ll Love This Recipe
- Rich and Creamy: The addition of cream or milk makes the mashed potatoes extra smooth.
- Traditional Irish Dish: A perfect way to celebrate St. Patrick’s Day or enjoy a taste of Ireland.
- Easy to Make: Ready in just 25 minutes with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large Russet potatoes, peeled and chopped
- 1½ cup chopped cabbage
- 1 medium-sized shallot, finely chopped
- 1 stick butter, divided
- Salt and pepper to taste
- 1 cup cream or milk
- Chopped cilantro, parsley, or dill leaves for garnish
Directions
-
Boil the Potatoes
- Peel and chop the potatoes into 1-inch cubes.
- Place them in a pot filled with salted water and bring to a boil.
- Cover and cook over medium-low heat for about 15 minutes or until fork-tender.
-
Sauté the Cabbage and Shallots
- Heat ½ stick of butter in a sauté pan over medium heat.
- Add chopped shallots and cabbage. Season with salt and pepper.
- Sauté for 2-3 minutes until the cabbage is tender and shallots are translucent (avoid browning them). Set aside.
-
Mash the Potatoes
- Drain the cooked potatoes using a colander.
- In the same pan, melt 2 tablespoons of butter, then add the potatoes along with cream, salt, and pepper.
- Mash using a potato masher, immersion blender, or spatula until smooth.
-
Combine Everything
- Stir in the sautéed cabbage and shallots, mixing well.
- Make a small well in the center of the mashed potatoes and place butter cubes in it.
-
Garnish and Serve
- Sprinkle with chopped cilantro, parsley, or dill leaves.
- Serve warm and enjoy!
Servings and Timing
- Servings: 4 people
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Variations
- Kale Version: Swap the cabbage for finely chopped kale, removing the stems before sautéing.
- Add Green Onions: Garnish with chopped green onions for extra flavor.
- Cream Alternative: Use milk instead of cream for a lighter texture.
- With Bacon: Fry crispy bacon and crumble it over the mashed potatoes before serving for a smoky, savory twist.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of milk or butter if needed to restore creaminess.
FAQs
Can I make Colcannon ahead of time?
Yes! You can prepare it in advance and reheat before serving.
Can I use different potatoes?
Yes, but Russet potatoes work best due to their fluffy texture. Yukon Gold is another good option.
Is Colcannon gluten-free?
Yes, this recipe is naturally gluten-free.
Can I add cheese to Colcannon?
Absolutely! A bit of sharp cheddar or Irish cheese can add extra richness.
What can I serve with Colcannon?
It pairs well with roasted meats, sausages, or even grilled vegetables.
Can I make this dish dairy-free?
Yes, substitute butter with plant-based butter and use almond or oat milk instead of cream.
What herbs go best with Colcannon?
Parsley, dill, and chives all complement the dish well.
How do I prevent my mashed potatoes from becoming gluey?
Avoid over-mixing and use a potato masher instead of a food processor.
Can I freeze Colcannon?
Yes, store in an airtight container and freeze for up to 3 months. Thaw and reheat before serving.
What’s the origin of Colcannon?
Colcannon is a traditional Irish dish, often eaten on Halloween with hidden charms inside for good luck.
Conclusion
Colcannon is a delicious, creamy, and comforting dish that’s perfect for any occasion, especially St. Patrick’s Day! With its simple ingredients and easy preparation, it’s a must-try for anyone who loves mashed potatoes with a flavorful twist. Serve it with your favorite main dish or enjoy it on its own for a warm, satisfying meal.
Colcannon (Irish Mashed Potatoes with Cabbage) Recipe
This Colcannon recipe is a traditional Irish mashed potato dish made with sautéed cabbage and shallots, enriched with butter and cream for a rich, velvety texture. Perfect for St. Patrick’s Day or as a comforting side dish, this easy-to-make recipe brings the authentic taste of Ireland to your table.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish, Traditional Irish
- Method: Boiling, Sautéing, Mashing
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
- 4 large Russet potatoes, peeled and chopped
- 1½ cups chopped cabbage
- 1 medium shallot, finely chopped
- 1 stick butter, divided
- Salt and pepper to taste
- 1 cup cream or milk
- Chopped cilantro, parsley, or dill for garnish
Instructions
. Boil the Potatoes:
- Peel and chop the potatoes into 1-inch cubes.
- Place them in a pot filled with salted water and bring to a boil.
- Cover and cook over medium-low heat for about 15 minutes, or until fork-tender.
2. Sauté the Cabbage and Shallots:
- Heat ½ stick of butter in a sauté pan over medium heat.
- Add chopped shallots and cabbage, then season with salt and pepper.
- Sauté for 2-3 minutes until the cabbage is tender and shallots are translucent. Set aside.
3. Mash the Potatoes:
- Drain the cooked potatoes using a colander.
- In the same pot, melt 2 tablespoons of butter, then add the potatoes, cream, salt, and pepper.
- Mash using a potato masher, immersion blender, or spatula until smooth.
4. Combine Everything:
- Stir in the sautéed cabbage and shallots, mixing well.
- Make a small well in the center of the mashed potatoes and place butter cubes in it.
5. Garnish and Serve:
- Sprinkle with chopped parsley, cilantro, or dill.
- Serve warm and enjoy!
Notes
- Kale Version: Swap cabbage for finely chopped kale, removing the stems before sautéing.
- Add Green Onions: Garnish with chopped green onions for extra flavor.
- Cream Alternative: Use milk instead of cream for a lighter texture.
