Colcannon Recipe

Introduction

Colcannon is a traditional Irish comfort food that combines creamy mashed potatoes with sautéed cabbage and onions. This hearty dish is simple to make and perfect as a side for any meal, offering a delicious way to enjoy classic flavors with a twist.

Ingredients

• 3 pounds russet potatoes (or baking potatoes, peeled and quartered)
• ½ cup half and half (or heavy whipping cream, warmed)
• ¼ cup salted butter (melted, more as needed)
• 1 white onion (or 2 leeks)
• ½ head green cabbage (about 6 cups)
• 3 tablespoons melted salted butter

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes until they are fork-tender.
2. Step 2: While the potatoes cook, prepare the onion or leeks and cabbage. Dice the white onion into ½-inch pieces or slice the white and light green parts of the leeks thinly and rinse well. Cut the cabbage into 1-inch pieces.
3. Step 3: Melt ¼ cup of butter in a large skillet over medium heat. Add the onion or leeks and cabbage, cooking until the onion is translucent and the cabbage is tender.
4. Step 4: Drain the cooked potatoes and return them to the warm pot. Mash the potatoes with a potato masher, gradually adding warm half and half and melted butter until smooth. Season with salt and pepper to taste.
5. Step 5: Gently fold the sautéed cabbage and onions into the mashed potatoes until evenly combined.
6. Step 6: Serve topped with additional melted butter if desired.

Tips & Variations

• For added flavor, top with crumbled cooked bacon or chopped scallions before serving.
• Use leeks instead of onions for a milder, sweeter taste.
• To make it vegan, substitute butter and half and half with plant-based alternatives.

Storage

Store leftover colcannon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of cream or milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for colcannon?

Yes, any starchy potatoes like Yukon Gold or red potatoes can work, but russet potatoes yield the creamiest texture.

Is it necessary to cook the cabbage before adding it to the potatoes?

Yes, cooking the cabbage until tender helps soften its flavor and prevents a raw texture in the final dish.

Colcannon Recipe

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Colcannon is a traditional Irish dish featuring creamy mashed potatoes mixed with tender cabbage and onions or leeks. This comforting side dish is rich, buttery, and perfect for cozy dinners, especially during cooler months. Its creamy texture and savory flavors make it a staple in Irish cuisine and a delightful way to enjoy humble ingredients with a delicious twist.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Potatoes

• 3 pounds russet potatoes (or baking potatoes), peeled and quartered
• ½ cup half and half (or heavy whipping cream), warmed
• ¼ cup salted butter, melted, plus extra as needed

Vegetables

• 1 white onion (or 2 leeks)
• ½ head green cabbage (about 6 cups), cut into 1-inch pieces
• 3 tablespoons melted salted butter

Instructions

1. Boil Potatoes: Bring a large pot of salted water to a boil. Add the peeled and quartered potatoes and simmer for 12-15 minutes, or until they are fork-tender.
2. Prepare Vegetables: While the potatoes cook, dice the white onion into ½-inch pieces or thinly slice the white and light green parts of the leeks and rinse them well. Cut the cabbage into 1-inch pieces to prepare for cooking.
3. Sauté Vegetables: Melt ¼ cup of butter in a large skillet over medium heat. Add the diced onion or leeks and cabbage to the skillet and cook them in the melted butter until the onions are translucent and the cabbage is tender, stirring occasionally.
4. Mash Potatoes: Once potatoes are done, drain them thoroughly and return them to the warm pot. Mash the potatoes using a potato masher, gradually adding the warmed half and half (or cream) and melted butter to achieve a smooth and creamy consistency. Season with salt and pepper to taste.
5. Combine Ingredients: Gently fold the sautéed cabbage and onions into the mashed potatoes, ensuring they are well integrated without overmixing.
6. Serve: Transfer the colcannon to a serving dish. Optionally, top with additional melted butter and, if desired, crumbled bacon for extra flavor and richness.

Notes

• Russet or baking potatoes are preferred for their fluffy texture when mashed.
• You can substitute leeks for onions for a milder, sweeter flavor.
• For a richer dish, use heavy cream instead of half and half.
• Adding crumbled cooked bacon on top adds a smoky contrast to the creamy colcannon.
• Salt the cooking water for the potatoes to enhance flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent drying out.

Keywords: Colcannon, Irish mashed potatoes, cabbage side dish, creamy mashed potatoes, traditional Irish recipe