Creamy Colcannon Irish Mashed Potatoes Recipe Easy and Perfect Side Dish
A comforting and creamy Irish mashed potatoes recipe with finely shredded cabbage, butter, and milk, perfect as a soulful side dish for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Irish
Ingredients
Scale
- 2 pounds (900g) Yukon Gold or Russet potatoes, peeled and cut into chunks
- 3 cups (150g) finely shredded green cabbage
- 4 tablespoons (57g) unsalted butter, softened
- 1 cup (240ml) whole milk, warmed
- 1 teaspoon kosher salt plus more for boiling water
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped scallions or green onions (optional)
- 1 clove garlic, minced (optional)
Instructions
- Peel and cut 2 pounds (900g) of Yukon Gold or Russet potatoes into even chunks about 1.5 inches (4 cm) in size. Place them in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil over medium-high heat and cook until tender, about 15-20 minutes.
- While potatoes boil, finely shred about 3 cups (150g) of green cabbage. In a separate pan, melt 1 tablespoon (14g) of butter over medium heat. Add minced garlic if using. Toss in the cabbage and cook gently for 4-5 minutes until just softened but still bright green. Season lightly with salt and pepper.
- Drain the potatoes thoroughly in a colander. Return them to the still-warm pot off the heat for a minute to let excess moisture evaporate. Meanwhile, warm 1 cup (240ml) of whole milk gently until steaming.
- Using a potato masher or ricer, mash potatoes until smooth and fluffy. Add 3 tablespoons (43g) of softened butter, stirring gently. Slowly pour in warmed milk, mixing carefully until creamy but not runny. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste.
- Add the cooked cabbage and 2 tablespoons (about 15g) chopped scallions to the mashed potatoes. Using a wooden spoon or spatula, fold gently to combine, keeping some cabbage texture intact. Taste and adjust seasoning if needed.
- Transfer to a serving dish, pat a little extra butter on top if desired, and sprinkle with a pinch of black pepper or fresh herbs for color. Serve immediately while warm.
Notes
Do not overcook the cabbage to retain texture and color. Warm milk and butter before adding to potatoes to avoid gluey texture. Fold cabbage gently into mashed potatoes to keep texture contrast. Use Yukon Gold potatoes for a naturally buttery texture. Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 240
- Sugar: 3
- Sodium: 400
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: Colcannon, Irish mashed potatoes, creamy mashed potatoes, cabbage, comfort food, easy side dish, traditional Irish recipe