Colcannon Recipe

Prepare and cook potatoes

Peel the potatoes and cut into even 1–1.5 inch chunks. Place in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the salt. Bring to a simmer over high heat, then reduce to maintain a gentle boil. Cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size.

Warm milk and butter

While potatoes cook, combine the milk and 4 tablespoons butter in a small saucepan over low heat until butter melts and milk is warm (do not boil). This ensures the mash stays light and hot.

Drain and mash

Drain potatoes thoroughly in a colander for 1–2 minutes to remove excess water. Return potatoes to the still-warm pot placed over very low heat for 30 seconds to evaporate remaining moisture (shake the pot occasionally). Remove from heat. Use a potato ricer or masher to mash the potatoes until mostly smooth but with a little texture. Gradually stir in the warm milk and butter mixture until incorporated and creamy. Season with 1/2 teaspoon of the remaining salt, 1/2 teaspoon black pepper, and the optional nutmeg. Taste and adjust seasoning; set aside and keep warm.

Prep cabbage and aromatics

Trim the core from the cabbage and thinly slice the leaves (about 1/4-inch ribbons). If using leek, slice white and light green parts thinly, rinse thoroughly to remove grit; if using onion, thinly slice or dice.

Sweat aromatics

In a large skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced leeks or onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes — do not let them brown.

Cook cabbage

Add the sliced cabbage to the skillet, sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper over it, and toss to combine. Cook, stirring occasionally, until the cabbage is wilted and tender but still slightly bright — about 6–8 minutes. If the pan becomes dry or the cabbage starts to brown, add 1–2 tablespoons of water and cover briefly to steam until tender. Taste and adjust seasoning. Stir in the chopped chives or sliced scallions off heat.

Fold cabbage into potatoes

Add the cooked cabbage and aromatics to the mashed potatoes. Gently fold with a spatula until evenly distributed — keep the mixture slightly lumpy for texture. Warm gently over very low heat for 1–2 minutes if necessary to bring everything to the same temperature; do not over-stir.

Plate and garnish

Transfer the colcannon to a warm serving bowl. Make a shallow well in the center and add the 2 tablespoons of extra butter so it melts into the mash. Sprinkle sea salt flakes (or a pinch of kosher salt) and a little freshly ground black pepper over the top. Serve immediately while hot.