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Irish Colcannon

Irish Colcannon in a bowl.

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5 from 2 reviews

Complete your authentic Irish supper by making Irish Colcannon, full of mashed potatoes and tender buttery cabbage!

Ingredients

Scale
  • 6 Yukon Gold potatoes (no need to peel them!)
  • 6 cups milk
  • 6 scallions, chopped
  • ½ head cabbage, chopped
  • 4 tablespoons butter
  • Salt and pepper
  • ¼ teaspoon nutmeg

Instructions

  1. Scrub the potatoes and cut them into even pieces, about 1-2 inches. Place them in a pot and pour the milk over them and bring to a simmer.  Simmer until tender, about 15-20 minutes.
  2. Scoop the potatoes out of the milk, mash or rice them and set aside.
  3. Bring the potato milk to a simmer and add the cabbage, simmering until tender, about 10 minutes.
  4. Scoop out of the milk and add to the potatoes along with the chopped scallions, the butter and the nutmeg. Mix together well and add salt and pepper to taste.  If the colcannon is too thick, drizzle in some of the milk to loosen it up.

Notes

    • Potatoes: We love Yukon Gold potatoes (sometimes known as butter potatoes) for this and every other mashed potato recipe…they have the perfect creamy texture. And because they have such thin skins you don’t have to peel them if you don’t want to – just scrub them up and cut them into even chunks.

    • Cabbage: Regular green cabbage is what you want for this recipe. Lately my supermarket has been carrying mini cabbages, which end up being the perfect amount for this recipe.

    • Milk: Whole milk or 2% will both work.