Ingredients
Potatoes and Dairy
- 2 pounds russet potatoes (about 6 medium potatoes; peeled and cut into 2-inch chunks)
- 1/2 cup whole milk
- 5 tablespoons unsalted butter (divided: 2 tablespoons for sautéing, 3 tablespoons for potatoes) + more for serving
Vegetables and Seasoning
- 1/3 cup chopped scallions (white and light green parts sliced; reserve green parts for garnish)
- 2 medium cloves garlic (minced)
- 1/2 small head cabbage (chopped; about 1 pound)
- 1 teaspoon kosher salt (plus more to taste; typically about 2 teaspoons total)
- 1/4 teaspoon freshly ground black pepper (plus more to taste)
Instructions
- Cook the potatoes: Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add the peeled, cut potato chunks. Boil until fork-tender, about 15 minutes. Drain the potatoes in a colander and set aside.
- Sauté the veggies: While the potatoes are cooking, melt 2 tablespoons of unsalted butter in a large sauté pan over low heat. Add the chopped scallions (white and light green parts) and cook until bright green and beginning to become tender, about 3 minutes. Add the minced garlic and cook for about 30 seconds. Then add the chopped cabbage, stirring frequently, and cook for 8 to 10 minutes until the cabbage is vibrant green and tender. Reduce the heat if the vegetables start to brown, as the goal is tender, brightly colored veggies without browning.
- Combine and serve: Place the drained potatoes back into the pot they were boiled in. Add 3 tablespoons of butter, the whole milk, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Use a potato masher to mash the potatoes to your desired consistency, adding a splash more milk if needed for creaminess. Stir in the sautéed cabbage, scallions, and garlic mixture thoroughly. Taste and season with additional salt and pepper as necessary (usually at least another teaspoon of salt for perfect seasoning). Spoon the colcannon into a large serving bowl, top with a generous pat of butter, and garnish with reserved sliced scallion greens before serving.
Notes
- Use russet potatoes for the best fluffy mashed texture.
- Reserve the green parts of scallions for a fresh garnish to add color and flavor.
- Adjust salt according to your taste preference; potatoes benefit from generous seasoning.
- Cooking cabbage on low heat and stirring frequently keeps it bright and tender rather than brown and mushy.
- Butter on top when serving adds richness and a glossy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
