Colcannon (Irish Mashed Potatoes)
Colcannon is a traditional Irish side dish of creamy mashed potatoes folded with buttery sautéed cabbage and caramelized leeks. Rich, comforting, and full of flavor with just a few simple ingredients.
Servings: 6 servings
Ingredients
- 3 pounds russet potatoes about 6-7 potatoes
- 4 tablespoons unsalted butter
- 2 leeks white and pale-green parts only, thinly sliced and rinsed
- 2 cloves garlic peeled and minced
- 3 cups shredded green cabbage
- 1/2 cup heavy cream or more milk if you prefer
- Salt and pepper to taste
- 1 thinly sliced green onion for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Peel the potatoes and cut them into 1/2-inch pieces. Add the potatoes to the boiling water and cook for 20 to 25 minutes, or until fork tender. Drain well and return to the pot.
- While the potatoes are boiling, melt the butter in a large skillet over medium to medium-high heat. Add the leeks and cook for 5 to 7 minutes, or until the leeks are tender and slightly caramelized around the edges.
- Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Add the cabbage and stir to combine. Cook for another 6 to 8 minutes (stirring often), or until the cabbage has wilted and is tender. Reduce heat to low and keep warm while you finish the potatoes.
- Mash the cooked potatoes until almost all of the lumps are gone. Add about 1/4 cup of cream and stir to combine. Add more cream as needed until your desired consistency is reached. (You may need more or less than 1/2 cup, depending on how you like your potatoes.)
- Pour everything from the skillet into the potatoes and stir to combine.
- Season with salt and pepper to taste (you can be generous with the salt). Top with a little more butter and let it melt into the potatoes. Sprinkle with green onion, if desired. Serve immediately.
Notes
- Salt the water generously. Potatoes absorb water as they cook, so seasoning the water is the best way to flavor them from the inside out.
- Rinse your leeks well. Leeks trap sand and dirt between their layers. Slice first, then rinse in cold water before cooking.
- Don't skip caramelizing the leeks. Give them the full 5 to 7 minutes to develop flavor. This makes a big difference.
- Warm the cream before adding. Cold cream cools the potatoes and makes them harder to mash smoothly. A quick 30 seconds in the microwave works.
- Don't overmix. Use a hand masher, not an electric mixer. Over-mashing releases starch and makes potatoes gluey.
- Potato choice matters. Russets are best for fluffy, smooth mashed potatoes. Yukon Golds also work for a creamier texture.
- Add protein for a heartier dish. Stir in 1/3 cup cooked and crumbled bacon, shredded corned beef, or diced ham once everything is combined. Add a little extra on top for garnish.
- Kale works too. Swap the cabbage for chopped kale (stems removed) for a more traditional variation. Cook a few extra minutes until tender.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently with a splash of cream or milk.
- Make ahead: Prepare up to a day ahead and reheat on the stovetop or in a 250°F oven (covered) for about an hour.
- Freezing is not recommended as the texture of the potatoes and cabbage can become watery after thawing.
Nutrition
Calories: 513kcal | Carbohydrates: 72g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 45mg | Potassium: 1626mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1584IU | Vitamin C: 45mg | Calcium: 117mg | Iron: 4mg
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