Easy Colcannon Recipe With Creamy Mashed Potatoes
Easy Colcannon Recipe With Creamy Mashed Potatoes Okay, so colcannon is basically mashed potatoes’ cooler Irish cousin. It’s got all that creamy, dreamy potato goodness, but then it’s like, “Hey, let’s throw in some greens and make it fancy.” And by fancy, I mean it’s still super easy but tastes like you put way more…
Easy Colcannon Recipe With Creamy Mashed Potatoes
Okay, so colcannon is basically mashed potatoes’ cooler Irish cousin. It’s got all that creamy, dreamy potato goodness, but then it’s like, “Hey, let’s throw in some greens and make it fancy.” And by fancy, I mean it’s still super easy but tastes like you put way more effort into it than you actually did.
I first had colcannon at this little pub in Boston, and I was like, “Why have I not been putting cabbage in my mashed potatoes my whole life?” So now I make it all the time, especially when I want comfort food that feels a little special. Plus, it’s a great way to use up leftover potatoes or that half-head of cabbage sitting in your fridge.
Recipe Card
Recipe Title: Easy Colcannon Recipe With Creamy Mashed Potatoes
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 2 lbs potatoes (Yukon Gold or Russet work great)
- 4 tbsp butter (plus extra for serving, because why not)
- 1/2 cup milk or heavy cream (go big or go home)
- 1 small head of cabbage or kale, chopped (about 3 cups)
- 3 green onions, sliced (or a small regular onion if you’re lazy)
- Salt and pepper to taste (don’t skip the salt, please)
Directions:
- Peel and chop the potatoes into chunks. Boil them in salted water until they’re fork-tender, about 15-20 minutes.
- While the potatoes cook, melt 2 tbsp butter in a pan and sauté the cabbage (or kale) and onions until soft, about 5-7 minutes. Season with salt and pepper.
- Drain the potatoes and mash them with the remaining butter and milk/cream until smooth. Or lumpy if you’re into that.
- Fold in the cooked cabbage and onions. Taste and adjust salt and pepper as needed.
- Serve hot with an extra pat of butter on top because, again, why not?
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Milk/Cream | Almond milk or chicken broth (but it won’t be as rich) |
| Cabbage/Kale | Spinach or Swiss chard |
Tips
- Don’t over-mash the potatoes unless you want glue. A few lumps are totally fine.
- If you’re using kale, remove the tough stems first. Nobody wants to chew on sticks.
- Leftovers? Fry them up in a pan the next day for crispy colcannon pancakes. Trust me.
FAQ
Q: Can I make this ahead of time?
A: Yep! Just store it in the fridge and reheat with a splash of milk to loosen it up.
Q: Can I freeze leftovers?
A: You can, but the texture might get a little weird. Best eaten fresh or within a couple days.
Q: Is this really Irish?
A: I mean, I’m not Irish, but Google says yes. So let’s go with it.
That’s it! Super simple, right? This colcannon recipe is the kind of thing you can whip up on a weeknight but still feel like you’re eating something special. Let me know how it turns out if you try it—especially if you add bacon (because bacon makes everything better).
