Traditional Colcannon Recipe
Mix in a handful of green onions and sliced Savoy cabbage into your buttery mashed potatoes for a serving of the traditional Irish colcannon.
Servings: 6
Equipment
- This is an affiliate link.KitchenAid potato masher
- This is an affiliate link.Large pot
- This is an affiliate link.Enamel colander
Ingredients
- 6 medium potatoes see notes on what potatoes to use
- 50ml / 1/4 cup milk
- 6-8 green onions green parts only
- 100g / 1/2 cup butter unsalted
- 150g / 2 cups Savoy cabbage sliced
- salt and pepper to taste
Instructions
- Boil the peeled and quartered potatoes in salted water until very tender.
- While the potatoes are boiling, add sliced green onions to milk and bring to a boil at low heat, take off the heat and let the green onions infuse the milk.
- Melt 1-2 tablespoons of butter in a deep frying pan and saute the sliced Savoy cabbage over low heat till wilted and tender for about 5 minutes. Alternatively, you can steam the cabbage instead.
- Drain the potatoes and steam dry them to get rid of the excess of water. Return them to the pot and add hot milk together with the sliced green onions, start mashing with a potato masher until mostly smooth, then add butter and keep mashing. Stir in the cooked cabbage and season well with salt and pepper.
Notes
For the best fluffy texture use the correct potatoes, which are labeled floury or starchy. Yukon Gold or Russet in the US or Maris Piper, King Edward, Vivaldi and Desiree in the UK.
Nutrition
Calories: 299kcal | Carbohydrates: 40g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 326mg | Potassium: 1004mg | Fiber: 6g | Sugar: 3g | Vitamin A: 804IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 2mg