Easy Colcannon Recipes
Creamy mashed potatoes folded with buttery cabbage and scallions for a cozy Irish-style side. Simple, comforting, and weeknight-friendly.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb russet potatoes peeled and cut into 1-inch chunks
- 1.25 tsp kosher salt plus extra for the pot
- 4.5 cup shredded green cabbage thinly shredded
- 6 tbsp unsalted butter divided
- 0.75 cup whole milk warmed
- 0.5 cup sliced green onions thinly sliced
- 1.5 tsp minced garlic fresh, minced
- 0.5 tsp black pepper freshly ground
- 2 tbsp chopped fresh parsley for garnish, optional
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, 12–15 minutes.
- Meanwhile, melt 3 tbsp butter in a large skillet over medium heat. Add cabbage and sauté until tender, 6–8 minutes.
- Stir in the garlic and cook 1 minute until fragrant. Remove skillet from heat and set cabbage aside.
- Warm milk with remaining 3 tbsp butter in a small saucepan over low heat. Add green onions and let them soften, 2–3 minutes.
- Drain potatoes well and return them to the hot pot. Let steam-dry 1–2 minutes for fluffier mash.
- Mash potatoes. Pour in warm milk mixture gradually, mashing until creamy but not gluey.
- Fold in sautéed cabbage. Season with kosher salt and black pepper to taste.
- Top with parsley and an extra pat of butter if you like. Serve hot.
Notes
Variation: Swap the cabbage for chopped kale, or stir in crisp crumbled bacon or a handful of sharp cheddar. Storage: Refrigerate up to 4 days; reheat gently with a splash of milk to loosen.
This recipe is an original creation inspired by classic Easy Colcannon Recipes flavors. All ingredient ratios and instructions are independently developed.