Colcannon Recipe
Colcannon is delicious, light and fluffy mashed potatoes with spring onions (scallions), cabbage, cream, plenty of butter and seasoning. Topped with chives, this Irish potato recipe is the ultimate comfort food side dish.
Servings: 6 People
Ingredients
- 1 kg Potatoes Peeled and cut into large chunks.
- 4 Cloves garlic See notes.
- 200 g Butter
- 300 g Cabbage Finely sliced.
- 100 g Spring onions Finely chopped (including the green parts).
- 100 ml Single cream
- 20 g Fresh chives Chopped finely.
- Sea salt flakes and freshly ground black pepper Use plenty.
To garnish:
- A pat of butter and a sprinkling of fresh chives
Instructions
- Boil the potatoes with the garlic for 15-20 minutes until cooked through.
- While the potatoes are cooking, melt 100g of the butter in a small frying pan and saute the cabbage and spring onions for 3-4 minutes until softened.
- Drain the potatoes and mash (leave the garlic in).
- Add the cabbage and spring onions (including the butter they were cooked in) to the potatoes.
- Meanwhile warm the remaining butter and cream until the butter is melted (I do this in the pan I fried the cabbage in). Add to the potato and cabbage mixture.
- Add the chives and plenty of salt and pepper and stir until throughly combined. Serve immediately with extra butter and chives to garnish.
Notes
Garlic: If you're using fresh, peel and chop. Or use 4 tsp of your pre-prepared equivalent.
TIP: If you’re not serving this straight away, you can keep it warm in the oven in an ovenproof dish, and it will get a nice crispy topping.
Use a ricer: This avoids lumpy mash and stops it from getting too overworked and gloopy.
Start with cold water: Boil up your potatoes in a pan with cold water to start with. This makes sure they get evenly cooked.
Nutrition
Calories: 406kcal | Carbohydrates: 26g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 90mg | Sodium: 272mg | Potassium: 861mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1360IU | Vitamin C: 43mg | Calcium: 108mg | Iron: 6mg