Colcannon Recipe
What makes colcannon special is how it represents the heart of Irish cuisine—simple ingredients transformed into something comforting and satisfying.
Equipment
- Large pot
- Large skillet
- Potato masher
- Mixing Bowl
- Knife and Cutting Board
- Measuring cups and spoons
Ingredients
For the Potatoes
- 2 pounds 900 g potatoes, peeled and chopped
- 4 tablespoons unsalted butter
- ½ cup whole milk more if needed
- Salt to taste
For the Colcannon Mix
- 4 cups cabbage finely chopped
- 2 leeks white and light green parts only, sliced thin
- 2 tablespoons butter
- Salt and pepper to taste
- Optional: chopped green onions for garnish
Instructions
Step 1: Prepare the Potatoes
- Peel and chop the potatoes into evenly sized chunks, about 1–2 inches each. This helps them cook evenly.
- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes, or until a fork slides easily through the potatoes.
- Pro Tip: Start with cold water—it ensures the potatoes cook evenly instead of the outside getting mushy while the inside is still firm.
Step 2: Sauté the Leeks and Cabbage
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the sliced leeks first, sauté for 2–3 minutes until slightly softened.
- Stir in the chopped cabbage and cook for 5–7 minutes until tender but still bright green.
- Season with a pinch of salt and pepper.
- Pro Tip: Don’t overcook the cabbage—you want a little texture to contrast the creamy potatoes.
Step 3: Mash the Potatoes
- Drain the cooked potatoes and return them to the pot.
- Add 4 tablespoons of butter and warm milk gradually, mashing until smooth and creamy.
- Season with salt to taste.
- Pro Tip: Use warm milk, not cold—it helps keep the mash silky and lump-free.
Step 4: Combine Everything
- Gently fold the sautéed cabbage and leeks into the mashed potatoes until evenly mixed.
- Taste and adjust seasoning with more salt and pepper if needed.
Step 5: Serve and Garnish
- Transfer the colcannon to a serving bowl.
- Optional: top with a small pat of butter and sprinkle with chopped green onions for a fresh pop of color.
- Serve hot alongside your favorite Irish dinner dishes.
Notes
Nutritional Value (Approximate, per serving):
- Calories: 280–320 kcal
- Carbohydrates: 38–42 g
- Protein: 5–7 g
- Fat: 12–15 g
- Fiber: 4–5 g
- Sugar: 4–6 g