Irish Colcannon Mashed Potatoes with Cabbage
Fluffy mashed potatoes folded with tender cabbage or kale, sweet scallions, plenty of butter, and black pepper—classic Irish colcannon that’s cozy, budget-friendly, and perfect for St. Patrick’s Day or any weeknight.
Equipment
- Large pot
- Colander
- Large skillet
- Potato masher or ricer
- Small saucepan or microwave-safe jug
- Slotted spoon (if using bacon)
- Spatula or wooden spoon
Ingredients
- 900 g floury potatoes (Russet or Yukon Gold) peeled and cut into 1.5–2.5 cm / 3/4–1 inch chunks
- 60 g unsalted butter divided
- 120 ml whole milk or half-and-half warmed
- 200–250 g shredded green cabbage or curly kale if using kale, remove ribs and slice thin
- 3–4 scallions (spring onions) thinly sliced; white and green parts separated
- 2–3 slices streaky bacon diced (optional)
- 1/2 tsp fine sea salt plus more for the cooking water, to taste
- 1/2–1 tsp freshly ground black pepper to taste
- 30–60 ml reserved potato cooking water as needed
Instructions
- Prep and start the potatoes. Place the peeled, chunked potatoes in a large pot and cover with cold water by about 2.5 cm / 1 inch. Add a generous handful of salt (the water should taste pleasantly salty, like broth). Bring to a boil over medium-high heat, then reduce to a simmer and cook 15–20 minutes, until a knife slides in with almost no resistance.
- Warm the milk and butter. While the potatoes simmer, combine 3 Tbsp of the butter and the milk or half-and-half in a small saucepan or microwave-safe jug. Gently heat until the butter just melts, then keep warm over very low heat or covered off the heat (don’t let it boil).
- Cook the bacon (if using). Cook diced bacon in a large skillet over medium heat until the fat has rendered and the pieces are golden and crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate with a slotted spoon. Leave 1–2 Tbsp bacon fat in the skillet and pour off any excess.
- Sauté the greens and scallions. In the same skillet with bacon fat (or 1 Tbsp butter if skipping bacon), cook the white and light green scallion parts for 1–2 minutes until softened. Add cabbage or kale with a pinch of salt and sauté until wilted and tender with a little texture left (about 5–7 minutes for cabbage or 7–10 minutes for kale). Stir in scallion tops and cook 1 minute more, then turn off the heat. If the pan looks dry or the greens brown before softening, add 1 Tbsp water and toss to steam.
- Drain and dry the potatoes. Reserve a mug of cooking water, then drain potatoes well in a colander. Return potatoes to the hot, empty pot and set over very low heat for 1–2 minutes, shaking occasionally, to steam off excess moisture.
- Mash with warm dairy. Take the pot off the heat. Add about two-thirds of the warm milk-butter mixture and mash with a potato masher or ricer (avoid a blender/food processor). Add more milk mixture as needed for a smooth, fluffy mash; loosen with a splash of reserved potato water if desired.
- Season generously. Stir in 1/2 tsp salt and about 1/2 tsp black pepper, then taste and adjust with more salt and pepper until well-seasoned.
- Fold in the greens and bacon. Fold the sautéed greens and scallions into the mashed potatoes, keeping some green marbling. Fold in the crisp bacon (if using), reserving a little for the top if you like.
- Finish with butter and serve. Spoon into a warm bowl and dot with the remaining 1 Tbsp butter. Finish with more black pepper and any reserved scallions or bacon. Serve hot.
Nutrition
Calories: 330kcalCarbohydrates: 44gProtein: 7gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 520mgPotassium: 1050mgFiber: 5gSugar: 5gVitamin A: 350IUVitamin C: 35mgCalcium: 90mgIron: 2.5mg
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