Colcannon (Mashed Potatoes and Cabbage)
Published March 11, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 3pounds potatoes, such as russet or Yukon Gold
- 6tablespoons unsalted butter
- 3 to 4cups loosely packed chopped green cabbage or kale
- 1bunch scallions, chopped
- 1cup light cream (milk or heavy cream can be substituted)
Nutritional analysis per serving (6 servings)
412 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 7 grams protein; 818 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large pot halfway with water and add 2 tablespoons salt; bring to a boil over medium-high heat. While water heats, peel and cut potatoes into 1½- to 2-inch chunks, adding them to the pot as you go. Boil the potatoes until very tender, 12 to 15 minutes. Drain potatoes, set aside and return the empty pot to the stove.
- Step 2
In the empty pot, melt 2 tablespoons butter over medium heat. Reserve a handful of scallion greens for garnish; add remaining scallions, cabbage and 1 teaspoon salt to the pot. Cook, stirring frequently, until tender, about 7 minutes. Add the cream, bring to a simmer and cook for 2 minutes. Adjust the heat to medium-low, add the potatoes and 2 tablespoons butter, and mash to desired consistency (either smooth or with some texture), making sure to incorporate the cabbage and scallions throughout. Keep on heat just until potatoes are heated through, stirring so that the bottom doesn't burn. Remove from heat, taste and add more salt if needed.
- Step 3
Transfer to a serving dish. Make a well in the center with the back of a spoon and add remaining 2 tablespoons butter. Sprinkle with reserved scallions and serve immediately.
Private Notes
Comments
This is the recipe my grandmother and six aunts always made. They were farmers and the potatoes and cabbage were readily available. Lots of cream and butter but no scallions. They were refugees from Germany via Russia. I make that dish myself and will now add scallions.
I use sautéed leeks and cabbage. It’s so good!
Beloved classic. Didn’t know about the tradition of hiding treasures in the mash, so will have fun with that. We have also have added sharp white cheddar cheese and or bacon pieces for your full on fun.
Delicious, doable, flexible. I had other dishes going for a big meal and mistakenly used all the butter to sauté the kale, and it still tasted great to me. I’ll try it the right way next time.
I’m confused. What happens to the cabbage when the potatoes are mashed?
Very good, simple colcannon. I had no cream so substituted buttermilk and 1/4 cup of sour cream. That was a great sub. Used 1-1/2 cups of kale and 4 cups of cabbage. Left out the last 2 tablespoons of butter, not needed.