Why You’ll Love This Recipe
Colcannon is the ultimate comfort food. It’s creamy, flavorful, and versatile. The richness of the mashed potatoes combined with the slight sweetness of sautéed cabbage and shallots makes for a satisfying dish. Whether you’re celebrating St. Patrick’s Day or just looking for a hearty side dish, Colcannon is an easy and delicious choice that will please everyone at the table.
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 cups 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
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Prepare the Potatoes: Peel and chop the potatoes into 1-inch cubes. Place them in a pot and fill it with salted water. Bring to a boil, cover, and cook over medium-low heat for about 15 minutes or until the potatoes are fork-tender.
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Sauté the Cabbage and Shallots: While the potatoes are cooking, heat ½ stick of butter in a sauté pan. Add the chopped shallots and cabbage, along with salt and pepper. Sauté for 2-3 minutes until the cabbage becomes tender and the shallots turn translucent (be careful not to brown them). Set aside and wipe the pan clean.
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Mash the Potatoes: Once the potatoes are cooked, drain the water. In the same pan, melt 2 tablespoons of butter. Add the boiled potatoes, cream, salt, and pepper. Mash the potatoes using a potato masher, immersion blender, or spatula until smooth.
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Combine the Ingredients: Stir the sautéed cabbage and shallots into the mashed potatoes and mix until well combined.
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Finish and Serve: Create a well in the center of the mashed potatoes and place the remaining butter cubes into the well, allowing the butter to melt into the potatoes. Garnish with chopped cilantro, parsley, or dill leaves. Serve hot and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Variations
- Kale: You can add kale to the dish by removing the stems, chopping the leaves finely, and sautéing them with the cabbage and shallots before mixing them with the mashed potatoes.
- Leeks and Green Onions: Add leeks or green onions for extra flavor. Sauté the leeks with the cabbage and shallots, and garnish with chopped green onions for a fresh touch.
- Milk instead of Cream: You can substitute cream with milk for a lighter version of the mashed potatoes.
Storage/Reheating
- Storage: Store leftover Colcannon in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the Colcannon on the stove with a little splash of milk or cream to bring it back to a creamy consistency.
FAQs
Can I use other types of potatoes for this recipe?
Yes, you can use other starchy potatoes like Yukon Gold. However, Russet potatoes are ideal for a fluffy, smooth texture in mashed potatoes.
Can I make this dish ahead of time?
Yes, you can prepare Colcannon a day in advance and reheat it when needed. Just add a little milk or cream while reheating to keep it creamy.
Can I make this dish dairy-free?
Yes, you can use dairy-free butter and substitute the cream with almond milk or coconut cream for a dairy-free version.
Can I freeze Colcannon?
Yes, Colcannon can be frozen for up to 1 month. Allow it to cool before storing it in an airtight container. Reheat it gently in the microwave or on the stovetop.
Can I add other vegetables to this dish?
Yes, other vegetables like carrots or parsnips can be added for more flavor and texture. Simply boil them with the potatoes or sauté them along with the cabbage.
How do I keep the potatoes from getting too watery?
Make sure to drain the potatoes well after boiling. If necessary, allow them to sit in the colander for a few minutes to let excess water escape before mashing.
Can I make this without butter?
Yes, you can replace the butter with olive oil or a plant-based butter substitute for a lighter version.
Can I use frozen cabbage instead of fresh?
While fresh cabbage is preferred for its texture, you can use frozen cabbage if necessary. Be sure to thaw and drain it properly before sautéing.
How do I know when the potatoes are done cooking?
The potatoes are done when a fork easily slides into them. They should be tender and break apart easily.
Can I serve this dish with a main course?
Yes, Colcannon pairs wonderfully with roasted meats, veggie burgers, or even a hearty stew.
Conclusion
Colcannon is a classic Irish dish that combines creamy mashed potatoes with savory sautéed cabbage and shallots. It’s the ultimate comfort food, perfect for family gatherings or as a side dish to accompany any meal. Whether you’re celebrating St. Patrick’s Day or simply craving something hearty, this easy recipe is sure to become a favorite!
Colcannon (Irish Mashed Potatoes with Cabbage)
Colcannon is a classic Irish comfort food that combines creamy mashed potatoes with sautéed cabbage and shallots. This hearty and flavorful dish is perfect for any occasion, especially St. Patrick’s Day. Topped with a rich dollop of butter, it’s a satisfying and nourishing side dish that will become a family favorite.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
- 4 large Russet potatoes, peeled and chopped
- 1½ cups 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
Instructions
1️⃣ Prepare the Potatoes:
- Peel and chop the potatoes into 1-inch cubes.
- Place them in a pot, cover with salted water, and bring to a boil.
- Cook over medium-low heat for about 15 minutes, or until the potatoes are fork-tender.
2️⃣ Sauté the Cabbage and Shallots:
- While the potatoes are cooking, heat ½ stick of butter in a sauté pan.
- Add the chopped shallots and cabbage, along with salt and pepper.
- Sauté for 2-3 minutes until the cabbage becomes tender and the shallots turn translucent. Set aside.
3️⃣ Mash the Potatoes:
- Once the potatoes are cooked, drain the water.
- In the same pan, melt 2 tablespoons of butter.
- Add the boiled potatoes, cream (or milk), salt, and pepper.
- Mash the potatoes using a potato masher or immersion blender until smooth.
4️⃣ Combine the Ingredients:
- Stir the sautéed cabbage and shallots into the mashed potatoes.
- Mix until everything is well combined.
5️⃣ Finish and Serve:
- Create a well in the center of the mashed potatoes and place the remaining butter cubes into the well.
- Allow the butter to melt into the potatoes.
- Garnish with chopped cilantro, parsley, or dill leaves.
- Serve hot and enjoy!
Notes
✅ Kale: Add finely chopped kale and sauté with the cabbage and shallots for extra nutrients and flavor.
✅ Leeks and Green Onions: Sauté leeks or green onions with the cabbage for added flavor. Garnish with chopped green onions for a fresh touch.
✅ Milk instead of Cream: For a lighter version, substitute cream with milk for the mashed potatoes.
