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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.
For 4 servings
Boil the Potatoes
Sauté the Cabbage and Scallions
Mash and Combine
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.
This irish_american recipe takes 40 minutes to prepare and yields 4 servings. At 430.11 calories per serving with 7.74g of protein, it's a beginner-friendly recipe perfect for side or dinner.
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Serve
Substitute finely chopped kale for cabbage. Sauté it for a few minutes longer until tender. Remove the tough stems before chopping.
Add 2-3 cloves of minced garlic to the butter along with the cabbage for a more aromatic flavor profile.
For a one-pan meal, fold in 1/2 cup of cooked, crumbled bacon or diced ham when you add the cabbage mixture.
Stir in 2 tablespoons of freshly chopped parsley or chives at the end for a burst of fresh flavor.
Both cabbage and potatoes are excellent sources of Vitamin C, an antioxidant that supports the immune system and promotes healthy skin.
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.
Potatoes are a primary source of complex carbohydrates, which the body uses as its main fuel source, providing sustained energy.
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
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