St Patricks Day Colcannon (Printable)
Creamy mashed potatoes mixed with tender cabbage and scallions for a comforting Irish side dish.
# What You'll Need:
→ Potatoes
01 - 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks
→ Dairy
02 - 4 tbsp unsalted butter, plus extra for serving
03 - 1 cup whole milk
→ Vegetables
04 - 3 cups green cabbage, finely shredded
05 - 4 scallions, thinly sliced
→ Seasonings
06 - 1 tsp salt, plus more to taste
07 - ½ tsp freshly ground black pepper
# Directions:
01 - Place potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add cabbage and sauté for 5-7 minutes until soft but not browned. Stir in scallions and cook for 2 minutes more, then remove from heat.
03 - Drain potatoes well and return to pot. Add remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in hot milk until potatoes are creamy and fluffy.
05 - Fold in sautéed cabbage and scallions. Season with salt and pepper to taste.
06 - Serve hot with a generous pat of butter melting on top.
# Cooking Tips:
01 -
- The way the cabbage becomes sweet and tender, almost like it's always belonged in mashed potatoes
- It turns humble ingredients into something that feels like a celebration
- Leftovers somehow taste even better the next day
02 -
- Warm your milk before adding it to the potatoes. I learned this the hard way after making gluey mashed potatoes one Thanksgiving.
- Dont skip sautéing the cabbage first. Raw cabbage in mashed potatoes is just sad.
03 -
- Make extra. The leftovers fry up beautifully for breakfast the next morning.
- If you want it extra creamy, swap some milk for sour cream or crème fraîche.