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Irish-American Colcannon Recipe | CraftMyMeals | CraftMyMeals

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Irish-American Colcannon

irish_americaneasyvegetariangluten-freenut-freesoy-free

kosher

Irish-American Colcannon

Popularity

3.0

Taste Score:8/10

A cherished Irish-American classic, this Colcannon recipe features fluffy mashed potatoes blended with tender sautéed cabbage and crisp scallions. Rich with butter and cream, it's the ultimate comfort food side dish, perfect for St. Patrick's Day or any hearty family meal.

Prep15m

Cook25m

Servings4

Serving:1.5 cups

426 cal

Ingredients

For 4 servings

2 lb russet potatoes (Peeled and cut into 1-inch cubes)
8 cups water (For boiling potatoes)
1 tbsp sea salt (For boiling water)
0.5 cup unsalted butter (Divided into two 1/4 cup portions)
5 cups green cabbage (Finely shredded, from about 1/2 a medium head)
0.5 cup scallions (Thinly sliced, both green and white parts)
0.5 cup whole milk (Warm)
0.5 tsp black pepper (Freshly ground, or to taste)

Nutrition per Serving

426

Calories

Protein

46g

Carbs

Instructions

1
Boil the Potatoes
- Place the peeled and cubed potatoes in a large pot. Add the water and 1 tablespoon of sea salt.
- Ensure the potatoes are covered by at least one inch of water.
- Bring to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
- Cook for 15-20 minutes, until the potatoes are very tender and easily pierced with a fork.
2
Sauté the Cabbage and Scallions
- While the potatoes are boiling, melt 1/4 cup of butter in a large skillet or Dutch oven over medium heat.
- Add the shredded cabbage and cook, stirring frequently, for 5-7 minutes until it has wilted and become tender.
- Add the sliced scallions to the skillet and cook for another 1-2 minutes until they are fragrant and slightly softened.
- Remove the skillet from the heat and set aside.
3
Mash and Combine

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About This Irish-American Colcannon Recipe

This irish_american recipe takes 40 minutes to prepare and yields 4 servings. At 425.8 calories per serving with 7.61g of protein, it's a beginner-friendly recipe perfect for side or dinner.

24g

Fat

Fiber6g

Sodium184mg

Potassium1258mg

Phosphorus194mg

Know more about our calculations

Once the potatoes are cooked, drain them completely in a colander.

Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture, then turn off the heat.

Return the drained potatoes to the hot, dry pot. Let them sit for a minute to steam dry.

Mash the potatoes thoroughly with a potato masher or ricer until no lumps remain.

Gently warm the whole milk and the remaining 1/4 cup of butter in a small saucepan or in the microwave. Do not boil.

Pour the warm milk and butter mixture into the mashed potatoes. Use a wooden spoon or spatula to beat until creamy and smooth. Avoid overmixing.

Fold the cooked cabbage and scallion mixture into the potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir gently to combine, then taste and adjust seasoning if necessary.

Serve

Transfer the colcannon to a warm serving bowl.
For a traditional presentation, create a well in the center of the colcannon and place an extra pat of butter in it to melt.
Serve immediately while hot.

Pro Tips

1For the fluffiest potatoes, use a potato ricer instead of a masher. It creates a finer, more uniform texture without overworking the starch.
2Ensure your milk and butter are warm before adding them to the potatoes. Cold liquids will cool the potatoes down and result in a gummy texture.
3Don't overcrowd the pan when cooking the cabbage. If needed, cook it in two batches to ensure it sautés rather than steams.
4Let the potatoes steam dry in the hot pot for a minute after draining. This removes excess water and leads to a creamier, less watery final dish.
5Leftover colcannon can be formed into patties and pan-fried in butter until golden brown for a delicious next-day treat called 'bubble and squeak'.

Recipe Variations

Ingredient Swap

Substitute finely chopped kale for cabbage. Sauté it for a few minutes longer until tender. Remove the tough stems before chopping.

Flavor Boost

Add 2-3 cloves of minced garlic to the butter along with the cabbage for a more aromatic flavor profile.

Protein Add-in

For a one-pan meal, fold in 1/2 cup of cooked, crumbled bacon or diced ham when you add the cabbage mixture.

Herbaceous Twist

Stir in 2 tablespoons of freshly chopped parsley or chives at the end for a burst of fresh flavor.

Health Benefits

✨

Rich in Vitamin C

Both cabbage and potatoes are excellent sources of Vitamin C, an antioxidant that supports the immune system and promotes healthy skin.

🌾

Good Source of Fiber

The cabbage in colcannon provides dietary fiber, which is essential for digestive health, helps maintain regular bowel movements, and can contribute to a feeling of fullness.

⚡

Energy Boosting Carbohydrates

Potatoes are a primary source of complex carbohydrates, which the body uses as its main fuel source, providing sustained energy.

Frequently Asked Questions

Is Irish-American Colcannon healthy?

Colcannon can be part of a balanced diet. It provides carbohydrates for energy from potatoes and fiber and vitamins from cabbage. However, it is also rich in butter and whole milk, making it high in calories and saturated fat. You can make a lighter version by using less butter and substituting low-fat milk.

How many calories are in a serving of colcannon?

A typical 1.5-cup serving of this colcannon recipe contains approximately 350-400 calories, depending on the exact size of the potatoes and the amount of butter used.

What is the difference between colcannon and champ?

Both are traditional Irish mashed potato dishes. The main difference is the greens used. Colcannon is typically made with cabbage or kale, while champ is made with chopped scallions (green onions) stirred into the mashed potatoes.

What are the best potatoes for colcannon?

Starchy potatoes are best for a fluffy, creamy mash. Russet potatoes are the top choice, followed by Yukon Golds. Avoid waxy potatoes like red or new potatoes, as they can become gluey when mashed.

Can I make colcannon ahead of time?

Yes, you can make it up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat it in a saucepan over low heat, adding a splash of milk or a pat of butter to restore its creamy texture. You can also reheat it in the microwave.

Can I use kale instead of cabbage?

Absolutely! Kale is a traditional and delicious alternative to cabbage in colcannon. Be sure to remove the tough inner ribs, chop it finely, and sauté it until tender before mixing it into the potatoes.