Colcannon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Combine Ingredients: Gently fold the sautéed cabbage and onions into the mashed potatoes, ensuring they are well integrated without overmixing.
- 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
Find it online: https://dinewithdylan.com/colcannon-recipe/
