Description
Colcannon is a traditional Irish mashed potato dish enriched with sautéed onions and cabbage or kale, seasoned with nutmeg and garnished with fresh scallions or chives. It offers a creamy, buttery texture with a slight earthy crunch from the greens, making it a comforting and hearty side dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
Dairy & Butter
- 6 tablespoons unsalted butter
- 1/2 cup whole milk
Vegetables
- 1 small onion, chopped
- 2 cups cabbage or kale, thinly sliced
- Fresh scallions or chives, chopped for garnish
Seasonings
- 1/4 teaspoon nutmeg
- Salt, to taste
- Pepper, to taste
Instructions
- Boil Potatoes: Place the potato chunks in a large pot and cover them with cold water. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.
- Sauté Onions: While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté until translucent and slightly caramelized, about 5 minutes.
- Cook Cabbage or Kale: Add the sliced cabbage or kale to the skillet with the onions and cook until wilted and tender, stirring occasionally for 5-7 minutes. Remove from heat and set aside.
- Drain and Mash Potatoes: Drain the cooked potatoes and return them to the pot. Add the remaining 4 tablespoons of butter and the whole milk.
- Mash Potatoes: Using a potato masher or fork, mash the potatoes until smooth and creamy. Add more milk if necessary to reach desired consistency.
- Combine Vegetables: Stir the sautéed onion and cabbage/kale mixture into the mashed potatoes. Season with nutmeg, salt, and pepper to taste. Mix thoroughly to blend flavors.
- Serve: Transfer the Colcannon to a serving dish.
- Garnish: Sprinkle chopped fresh scallions or chives over the top.
- Enjoy: Serve hot as a delicious, comforting side dish.
Notes
- You can substitute kale for cabbage or vice versa depending on your preference or availability.
- Adjust the amount of milk to get your preferred mash texture, creamier or thicker.
- For extra richness, use cream instead of milk.
- Leftovers keep well in the refrigerator for up to 3 days and can be gently reheated on the stovetop or microwave.
- Adding a pinch of nutmeg enhances the flavor but can be omitted if preferred.