St Patricks Colcannon Mash (Print version)

Creamy mashed potatoes with sautéed cabbage and scallions, perfect for festive Irish meals.

# What you need:

→ Potatoes

01 - 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter, plus extra for serving
03 - 1 cup whole milk

→ Vegetables

04 - 3 cups green cabbage, finely shredded
05 - 4 scallions, thinly sliced

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - ½ tsp freshly ground black pepper

# Directions:

01 - Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and sauté for 5-7 minutes until soft but not browned. Stir in the scallions and cook for 2 minutes more, then remove from heat.
03 - Drain the potatoes well and return them to the pot. Add the remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in the hot milk until the potatoes are creamy and fluffy.
05 - Fold in the sautéed cabbage and scallions. Season with salt and pepper to taste.
06 - Serve hot, with a generous pat of butter melting on top.

# Expert advice:

01 -
  • It transforms humble ingredients into something extraordinary that feels luxurious despite being budget friendly
  • The cabbage stays vibrant and tender, never mushy or bitter like so many poorly made versions
  • Everything comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Cold milk makes potatoes gummy and weird, so heat it up gently in the microwave or use the hot potato water
  • Overcooked cabbage turns into mush, so keep an eye on it and taste frequently during those last few minutes
03 -
  • Use a ricer or food mill for the silkiest texture possible, though a good old fashioned masher works perfectly fine
  • Warm your serving bowls in the oven so the colcannon stays hot longer at the table

Return