Colcannon

Name: Colcannon
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg Floury Potatoes, peeled and quartered (e.g., Maris Piper or Russet); 300g Green Cabbage, thinly sliced (tough ribs removed) or Curly Kale; 4 Spring Onions, scallions, finely sliced; 200ml Whole Milk, warmed; 75g Unsalted Butter, divided (50 g for mashing; 25 g for serving); 1 1/2 tsp Fine Sea Salt, plus more to taste; 1/2 tsp Pepper (Black), freshly ground

Colcannon is a comforting, creamy Irish mash studded with tender cabbage and bright green onions — a rustic, buttery side that pairs beautifully with roast meats or a simple fried egg. The potatoes are mashed until luxuriously smooth, then folded together with sweet, sautéed cabbage and spring onions for a dish that's both hearty and fresh. Finish with a sprinkle of sea salt and cracked black pepper for a classic, soul-satisfying flavor.

Colcannon is a comforting, creamy Irish mash studded with tender cabbage and bright green onions — a rustic, buttery side that pai... Show more

Traditional British Recipe

Health Grade

A- · Excellent

Time

35 min

Price

0,66 €

Calories

369 kcal

vegetarian

low calorie

easy

gluten free

Method

Wash the vegetables

Give the floury potatoes, green cabbage, and spring onions a good rinse under cold water. Scrub away any dirt from the potatoes before peeling, and shake the cabbage and onions dry so they’re easier and safer to cut.

Prep the veg

Peel the potatoes and cut them into even quarters so they cook at the same rate. For the cabbage, cut away the core and any thick ribs, then slice it thinly; if you’re using kale instead, strip the leaves from the tough stems and slice them thinly. Trim the root ends and any wilted tops from the spring onions, then finely slice them.

Boil the potatoes

Put the potatoes in a large pot and cover them with cold water by about 1 inch / 2.5 cm. Stir in the fine sea salt, bring to a boil, then lower to a steady simmer and cook for 15–20 minutes, until a knife slides easily into the center and the edges look slightly fluffy.

Cook the cabbage

While the potatoes cook, gently warm the whole milk with 50 g of the unsalted butter in a saucepan over low heat until the butter has melted. Add the cabbage and most of the spring onions, keeping a small handful back for serving, and simmer gently for 5–7 minutes until the greens are tender but still bright. Stir in the black pepper, then taste and add a little more salt if needed.

Drain and mash

Drain the potatoes really well, then return them to the hot pot and let them sit over the turned-off heat for 1 minute to steam off excess moisture. Mash until smooth, then pour in the warm cabbage mixture a little at a time and fold it through just until the potatoes are creamy and fluffy.

Finish the colcannon

Fold in the remaining spring onions for a fresher onion bite, then taste and adjust with more salt or pepper if needed. The finished colcannon should be soft, buttery, and spoonable rather than stiff.

Serve with butter

Spoon the colcannon into a warm serving bowl or onto plates. Make a shallow well in the top and dot over the remaining 25 g butter so it melts into the mash, then scatter over the reserved spring onions and serve straight away while it’s hot.