Colcannon Mash (potato mash with cabbage)

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We have this saying in our family, that’s it’s not dinner without two kilos of potatoes. I’ve been assured it’s an Irish thing. But seriously, if a creamy colcannon mash was on the menu every night, for me, that would go some way as to why we need so many potatoes. I mean, is there anything more comforting than mashed potato? Especially mash with other bits in it?

Colcannon mash is traditionally mashed potato, butter, and milk mixed with steamed kale or cabbage. This version includes a few extras that together make the perfect side for basically anything slow-cooked or roasted. The cabbage and English spinach is cooked in a little butter and well seasoned. (Don’t you just love English spinach? It’s the best vegetable for hiding in dishes. Because, you know, extra greens are never a bad thing.) The addition of spring onions at the end just brings the whole thing together.

Creamy colcannon mash in a red Le Creuset pot.

What you need to get started

  • Potatoes – Check what’s in season and good for mashing
  • Full cream milk
  • Butter, unsalted always.
  • Vegetables – White cabbage, English spinach, spring onions
  • Bay leaf
  • Sea salt
  • Freshly ground pepper

The details…

  1. Cut all the potatoes into roughly the same size. (I normally aim for a 4cm square rough chop.) In a pot, place the potatoes and enough water to cover them. Pop on the stove and bring to the boil. Continue to boil until potatoes are cooked through and soft.
  2. In a saucepan, warm the milk and the bay leaf til hot, but not boiling. Discard the bay leaf and pop aside.
  3. In a frypan, sweat of the cabbage in half of the butter. When the cabbage has softened, add the spinach and season with salt and pepper. Don’t overcook the spinach. It will wilt quite quickly once it hits the heat. Remove from heat and pop aside.
  4. Remove potatoes from the stove and drain of water. Mash the potatoes and add the remaining butter. Stir it through till melted and incorporate it into the potato along with the hot milk. Stir until the potato has absorbed the milk. Add cabbage mix and spring onions. Combine. Season with salt and pepper to your taste. 

What do i serve Colcannon with?

Corned beef, pork belly, meat roasts like this Herbs de Provence Roast Chicken, all work a treat with this Irish staple. Better yet, a good Irish Stew with colcannon is an absolute treat on a cool day.

TIP: If you wanted to take it to a whole new level, make a bit extra when you serve it with corned beef. The next day, you can add the leftover beef (shred or cut it finely) to the colcannon, and shape it into a pancake-shaped disc. Panfry in a hot pan, the potato pancake on both sides in a little butter. It’s freaking good for breakfast!

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creamy colcannon mash in a red Le Creuset pot

Colcannon

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 people 1x
  • Category: Side Dish
  • Cuisine: Irish

Description

 Is there anything more comforting than mashed potato? Especially mash with other bits in it? For me, Colcannon is king when it comes to mashed potato.


Ingredients

Units Scale
  • 1 kg peeled potatoes (suitable for mashing)
  • 1 cup milk
  • 100 g butter (unsalted)
  • 400 g cabbage (finely shredded)
  • 50 g english spinach
  • 30 g spring onions (finely sliced)
  • 1 bay leaf
  • sea salt
  • pepper (freshly ground)

Instructions

  1. Cut all the potatoes into roughly the same size. (I normally aim for a 4cm square rough chop.) In a pot, place the potatoes and enough water to cover them. Pop on the stove and bring to the boil. Continue to boil until potatoes are cooked through and soft.
  2. In a saucepan, warm the milk and the bay leaf til hot, but not boiling. Discard the bay leaf and pop aside.
  3. In a frypan, sweat of the cabbage in half of the butter. When the cabbage has softened, add the spinach and season with salt and pepper. Don't overcook the spinach. It will wilt quite quickly once it hits the heat. Remove from heat and pop aside.
  4. Remove potatoes from the stove and drain of water. Mash the potatoes and add the remaining butter. Stir it through till melted and incorporate it into the potato along with the hot milk. Stir until the potato has absorbed the milk. Add cabbage mix and spring onions. Combine. Season with salt and pepper to your taste. 

Notes

If you wanted to take it to a whole new level, make a bit extra when you serve it with corned beef. The next day, you can add the leftover beef (shred or cut it finely) to the colcannon, and shape into a pancake shaped disc. Panfry in a hot pan, the potato pancake on both sides in a little butter. It’s freaking good for breakfast!

Keywords: Cabbage, Mashed potato, Potato

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