Colcannon Recipe

Boil Potatoes

Peel the russet potatoes and cut them into quarters. Place them in a large pot and cover with water. Add 1 tsp of salt. Bring to a boil over high heat and then reduce to a simmer. Cook for about 20 minutes or until the potatoes are fork-tender.

Drain and Mash

Once cooked, drain the potatoes well and return them to the pot. Use a potato masher to mash the potatoes until smooth. Set aside and keep warm.

Sauté Cabbage

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped green cabbage and sauté for about 5-7 minutes until it becomes tender and slightly caramelized.

Add Green Onions

Add the chopped green onions to the skillet with the cabbage. Continue to sauté for an additional 2-3 minutes until the onions are softened.

Mix Ingredients

In the pot with the mashed potatoes, add the sautéed cabbage and green onions. Pour in the milk and the remaining 2 tablespoons of butter. Season with black pepper and grated nutmeg. Stir everything together until well combined and creamy.

Final Adjustments

Taste the colcannon and adjust seasoning with additional salt or pepper as needed.

Serve Warm

Spoon the colcannon into a serving dish. Optionally, make a small well in the center and add a pat of butter for extra richness. Serve warm as a side dish.