This comforting Irish dish combines creamy mashed potatoes with sautéed cabbage and scallions for a simple yet flavorful side. Perfect for cozy dinners, it brings a touch of tradition and warmth to any meal.
Start by boiling the potatoes in a big pot of salted water until they’re tender, which usually takes about 10 minutes. Once they’re done, drain them and pop them into a large bowl. Add a couple of tablespoons of butter and give them a light mash.
While the potatoes are cooking, bring another pot of water to a boil and cook the kale and leeks until they’re soft, around 5 to 7 minutes. Drain them well, then transfer the kale and leeks to a blender. Toss in the white parts of the green onions along with two more tablespoons of butter, and blend until smooth. You might need to scrape down the sides a few times to get everything blended nicely.
Pour the pureed greens into the bowl with the potatoes and mix them together, mashing a bit more to combine. Season with salt and pepper to your liking. Add some cream and stir until you reach the texture you want.
Finish it off by topping the colcannon with the last two tablespoons of butter and sprinkle the green parts of the green onions on top for a fresh, bright touch.
- Use starchy potatoes like Russets for a fluffy texture.
- Drain the cabbage well to avoid watery mash.
- Add butter gradually to control creaminess and richness.
This dish combines creamy mashed potatoes with flavorful cabbage and green onions, creating a comforting and hearty side. It’s a classic Irish favorite that brings warmth and nostalgia to any meal.
Serve alongside roasted meats, such as ham or corned beef, to complement the savory flavors. It also pairs well with sausages or a simple green salad for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to restore creaminess.
