Irish Potatoes and Cabbage (Colcannon)
This Irish Potatoes and Cabbage recipe, also called Colcannon, is a creamy mix of mashed potatoes, buttery cabbage, and onions. It’s hearty, comforting, and full of rich, savory flavor.
Servings 8
Calories 178kcal
Ingredients
- 1 1/2 lbs Russet potatoes about 4 large potatoes, peeled and diced
- 1 1/2 pounds green cabbage cored and shredded
- 1 small onion finely diced
- 1/4 cup green onions diced, green and white parts, about 2 onions
- 6 tablespoons butter divided
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup whole milk
Instructions
- Place peeled and diced potatoes in a medium pot, cover with cold water and bring to a boil over medium to high heat for about 15 minutes or until fork tender.
- Drain the potatoes and place in a large bowl, mash with the potato masher.
- Add 2 tablespoons of the butter, salt, black pepper, and milk, then mash again and stir well.
- While potatoes are cooking, melt remaining 4 tablespoons of butter in a large pot or dutch oven over medium-high heat.
- Add shredded cabbage, diced onion, and green onions. Sauté until onion is translucent and the cabbage is soft, about 10-13 minutes.
- Remove from the heat and fold in the mashed potatoes until well mixed.
- Taste for seasoning and adjust if needed. Add more butter, if desired and enjoy warm.
Notes
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of milk or a pat of butter to bring back the creaminess. You can freeze it for up to 2 months, but the texture will be slightly softer once thawed. To make ahead, prepare everything except the final mix. Reheat and combine before serving.Nutrition
Calories: 178kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 24mg | Sodium: 384mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 37mg | Calcium: 71mg | Iron: 1mg
