Colcannon Recipe (Irish Cabbage Mash)
I used green cabbage and spring onions for my colcannon but I’ve seen versions of this mash containing savoy cabbage and even leeks. It’s up to you! And that melted unsalted butter on top? Just pretend you didn’t see that one for once.
Love mashed potatoes with vegetables? Then also check out my Flemish hutsepot!
- 1 ⅔ lbs potatoes for mash (750 ml)
- 10,5 oz green cabbage (350 g)
- 4 meidum fresh spring onions
- 2 large garlic cloves
- ½ cup whole milk (120 ml)
- 6 tbsp unsalted butter
- Peel the potatoes and then chop them up into smaller chunks. Fill a large pan with water and season with a good dash of salt. Add the potatoes and place the pan over high heat.
- Bring the potatoes to a rolling boil and cook for 20 minutes or until tender. Then drain them. In the meantime slice the cabbage and spring onions finely. Peel the garlic cloves and chop them up. Melt a tablespoon of butter in a high pan and add the garlic.
- Place the pan over medium heat and gently cook the garlic for 4 minutes. Then add the finely sliced cabbage.
- Stir well and cook the cabbage for 20 minutes. Add a little water if necessary. Stir regularly. The cabbage should be tender and cooked but still a little crunchy. Then stir in the sliced spring onions.
- Add the milk.
- Stir again and add the cooked and drained potatoes.
- Mash them up. Season with a generous sprinkle of nutmeg, pepper and salt. Then add the rest of the butter as well.
- Stir all the ingredients and check the seasoning. Add extra milk, butter, nutmeg, pepper or salt to taste if necessary. Serve the colcannon hot drizzled with extra melted butter.