Have you ever heard of this next dish before? Does it ring a bell somewhere? Here’s my super creamy colcannon recipe or classic Irish mashed potatoes with green cabbage, fresh spring onion and lots of butter… Dig in!
Buttery mash, come to mommy!
This is the first time that I make a colcannon at home, seriously.
And I wonder why. Because I should have done that much earlier methinks. Colcannon (or Irish cabbage mashed potatoes) is about to become one of my favorite comfort dishes here at home this very winter.
I can just feel it!
Maybe you haven’t heard of colcannon before.
But maybe you have heard about Saint Patrick’s Day in the past? The Irish celebrate it on March 17 every year. That day is supposed to be the day when his highness Saint Patrick himself brought Christianity to Ireland.
And because of that, it’s called St Patrick’s Day.
Enough history for now.
Let’s go back to our recipe here!
Colcannon Recipe (Irish Cabbage Mash)
Colcannon is very popular.
Not only in Ireland but in the UK and Scotland as well.
I used green cabbage and spring onions in my colcannon recipe. However I’ve seen versions of this mash that contain a good portion of cooked savoy cabbage and even braised leeks.
Which vegetable do you wan to use?
It’s totally up to you!
And that melted unsalted butter on top? Just pretend you didn’t see that one for a second. Colcannon with butter isn’t a colcannon.
Forget the calories.
Do you love mashed potatoes with vegetables?
Then also check out my Flemish hutsepot! Another similar potato mash with vegetables in it.
In the meantime, here’s my super creamy colcannon recipe or classic Irish mashed potatoes with green cabbage, fresh spring onion and lots of butter…
- 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.