St Patricks Colcannon Mashed

The first time I had colcannon was at a tiny pub in Dublin where the owner's grandmother made it fresh every morning. She told me the secret was never rushing the cabbage, and I've carried that wisdom through years of making this dish at home.

Last winter my sister visited during a snowstorm and I made a massive batch. We ate it straight from the pot while watching old movies, and she kept saying she'd never tasted mashed potatoes this good before.

Ingredients

• Potatoes: Russet or Yukon Gold work beautifully here, starchy enough to become fluffy while holding their shape when mashed
• Unsalted butter: High quality butter makes all the difference, and the extra pat on top creates that irresistible melting moment
• Whole milk: Warm it slightly before adding to prevent cooling down your potatoes and creating lumps
• Green cabbage: Shredded finely so it weaves seamlessly throughout the mashed potatoes
• Scallions: These add a mild onion flavor that brightens the whole dish without overwhelming
• Salt and pepper: Essential for bringing all the flavors together, taste as you go

Instructions

Boil the potatoes:

Start them in cold salted water, bring to a gentle boil, and let them cook until they surrender easily to a fork

Sauté the cabbage:

Melt half the butter in a skillet and cook the cabbage until it softens, then add scallions for just a couple minutes so they stay vibrant

Mash it all together:

Drain those potatoes thoroughly, return them to the warm pot, and mash with the remaining butter before gradually incorporating the hot milk

Combine everything:

Fold the cabbage mixture gently into your creamy potatoes and season generously until the flavors pop

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This became our go-to St. Patricks Day tradition after the year my dad accidentally used kale instead of cabbage. We still laugh about how his "mistake" became the new family favorite version.

Making It Your Own

Sometimes I add roasted garlic to the butter when melting it for the cabbage, or stir in a handful of grated cheddar at the end for extra richness. My friend swears by substituting half the milk with heavy cream for special occasions.

Perfect Pairings

Beyond the classic corned beef pairing, this shines alongside roasted chicken, pork chops, or even as a base for poached eggs at breakfast. The subtle sweetness from the cabbage balances so well with savory proteins.

Make-Ahead Magic

You can prepare the cabbage mixture and mashed potatoes separately up to a day in advance. When ready to serve, gently reheat each component before folding them together, adding a splash more milk if needed to loosen the texture.

• Don't use a food processor or electric mixer, they make potatoes gluey
• Leftovers reheat surprisingly well with a little extra butter
• The flavors actually deepen overnight, so don't worry about making too much

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There's something profoundly satisfying about this humble combination that keeps you coming back for seconds, third helpings, and probably another buttery pat on top.

Recipe Questions & Answers

→ What type of potatoes work best?

Russet or Yukon Gold potatoes are ideal for their fluffy texture when mashed.

→ How should the cabbage be prepared?

Finely shred the cabbage and sauté it gently until soft but not browned to maintain sweetness.

→ Can I substitute the dairy ingredients?

Yes, plant-based butter and milk alternatives can be used for a dairy-free variation.

→ How do I prevent lumps in the mashed potatoes?

Drain the potatoes well and mash them hot with butter, then gradually add warm milk to ensure smoothness.

→ What are good accompaniments for this dish?

It pairs wonderfully with roasted meats, corned beef, or as a comforting side for any hearty meal.