St Patricks Colcannon Mashed (Printable)

Creamy mashed potatoes blended with sautéed cabbage and scallions for a classic Irish side dish.

# What You'll Need:

→ Potatoes

01 - 2 lbs russet or Yukon Gold potatoes, peeled and cut into chunks

→ Dairy

02 - 4 tbsp unsalted butter, plus extra for serving
03 - 1 cup whole milk

→ Vegetables

04 - 3 cups green cabbage, finely shredded
05 - 4 scallions (spring onions), thinly sliced

→ Seasonings

06 - 1 tsp salt, plus more to taste
07 - ½ tsp freshly ground black pepper

# How-To Steps:

01 - Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are fork-tender.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and sauté for 5-7 minutes until soft but not browned. Stir in the scallions and cook for 2 minutes more, then remove from heat.
03 - Drain the potatoes well and return them to the pot. Add the remaining 2 tablespoons butter and mash until smooth.
04 - Gradually stir in the hot milk until the potatoes are creamy and fluffy.
05 - Fold in the sautéed cabbage and scallions. Season with salt and pepper to taste.
06 - Serve hot, with a generous pat of butter melting on top.

# Expert Advice:

01 -
  • The combination of creamy potatoes and tender cabbage creates comfort food that feels like a warm hug
  • Its incredibly versatile and pairs beautifully with almost any main dish
  • Simple ingredients transform into something magical with just the right technique
02 -
  • Never skip the step of warming your milk, it prevents that sad gummy texture that happens when cold dairy hits hot potatoes
  • Overcooking the cabbage is the biggest mistake, you want it tender not mushy or browned
03 -
  • Peel potatoes while they're still warm from the boil, the skins slip right off
  • Let the mashed potatoes rest for 5 minutes before serving, they absorb the milk better

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