Creamy Dreamy Colcannon Mash-Up
This Creamy Dreamy Colcannon Mash Up is a buttery, fluffy take on the traditional Irish favorite. It combines russet and red potatoes, tender sautéed cabbage, and green onions for a cozy, comforting side dish that’s anything but ordinary.
Equipment
- Large pot
- Skillet
- Potato Masher
Ingredients
Main Ingredients
- 1 pound russet potatoes peeled and cut into 1/2-inch chunks
- 1 pound red potatoes cut into 1/2-inch chunks
- 1 tsp kosher salt divided
- 6 tbsp unsalted butter
- 1 head savoy cabbage about 1 pound, cored and shredded
- 4 green onions white and green parts thinly sliced and separated
- 1/2 tsp freshly ground black pepper
- 1/2 cup whole milk
- 1/4 cup low-sodium chicken broth
Instructions
- Place chopped potatoes in a large pot, cover with water, add 1/2 teaspoon of salt, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15–20 minutes.
- Meanwhile, melt 2 tablespoons of butter in a skillet over medium heat. Add shredded cabbage and the white parts of the green onions. Cook until tender and golden, about 8–10 minutes. Season with salt and pepper.
- Drain the cooked potatoes and return to the pot. Let them steam dry for a few minutes.
- Add remaining 4 tablespoons butter, milk, and chicken broth to the potatoes. Mash until smooth and creamy.
- Fold in the cabbage mixture and the green parts of the green onions. Taste and adjust seasoning as needed. Serve warm.
Notes
Swap cabbage for kale or collards if preferred. For a vegetarian version, use vegetable broth. Leftovers make great potato pancakes!