Colcannon
Ireland’s buttery mashed potatoes folded with kale or cabbage and spring onion, served with a pool of melted butter in the middle.
- 40 min15 prep · 25 cook
- EasyDifficulty
- 380 kcalper serving
Ingredients
- Potatoes1 kg
- Kale or savoy cabbage250 g
- Spring onions4
- Milk200 ml
- Butter100 g
- grated nutmeg1 pinch
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Peel the potatoes, cut them into chunks and boil in salted water until completely tender.
- 2
Meanwhile, strip and shred the kale and cook it in a little boiling water until tender. Drain well.
- 3
Warm the milk with the sliced spring onions for a few minutes.
- 4
Drain the potatoes, mash with half the butter, then beat in the hot milk and spring onions until fluffy.
- 5
Fold in the kale and season with nutmeg, salt and pepper.
- 6
Pile into bowls, make a well in the centre and drop in the remaining butter to melt.
Tips and questions
- Kale or cabbage?
- Both are traditional in Ireland. Kale gives more colour, savoy cabbage a softer, sweeter mash.
- Which potatoes are best?
- Floury potatoes like Maris Piper or Kennebec give the fluffiest mash.
- Can I reheat leftovers?
- Yes: fry them as patties in butter until crisp on both sides.
Enjoy your meal!
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