Comforting Colcannon
This comforting Colcannon Recipe is cozy for any dinner meal. Set the mood with some lighting and wine and dig in.
Ingredients
- 2 lbs Potatoes Russet or Yukon Gold
- 4 tbsp Unsalted butter plus more for serving
- ½ cup Whole milk or heavy cream for richer colcannon
- 2 cups Green cabbage finely chopped or shredded
- 2 Green onions scallions, thinly sliced
- Salt to taste
- Crushed Black Pepper to taste
Instructions
- Peel and quarter potatoes. Boil in well-salted water until very tender (15–20 minutes).
- Drain well and let steam dry for a minute.
- While potatoes cook, melt butter in a skillet over medium heat.
- Add cabbage and cook until soft and sweet (5–7 minutes). Add green onions and cook 1 minute more.
- Season lightly with salt and pepper.
- Mash hot potatoes with butter and warm milk.
- Season generously with salt and black pepper.
- Texture should be fluffy and creamy, not gluey.
- Fold the cooked greens into the mashed potatoes.
- To Serve (Very Traditional)
- Spoon into a bowl
- Make a small well in the center
- Add a generous knob of butter to melt into the middle. (This butter well is iconic for colcannon.)
Notes
Storage & Reheating
- Refrigerate up to 3 days
- Reheat gently with a splash of milk or butter
- Excellent pan-fried the next day
Nutrition
Serving: 1gCalories: 152kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 17mgPotassium: 540mgFiber: 3gSugar: 2gVitamin A: 249IUVitamin C: 29mgCalcium: 43mgIron: 1mg
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