Colcannon with Cabbage Mash (Print Version)
# Ingredients:
→ Vegetables
01 -
3 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
02 -
4 cups finely shredded green cabbage (about 1 small head or half a large one)
→ Dairy
03 -
1 cup whole milk
04 -
8 tablespoons salted butter, divided (6 tablespoons for potatoes, 2 tablespoons for topping)
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly butter a medium ceramic casserole dish to prevent sticking and encourage browning on the edges.
02 -
Place peeled, chunked potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook until potatoes are tender when pierced, about 15–20 minutes.
03 -
While potatoes cook, finely shred green cabbage into thin ribbons to ensure tenderness in the finished dish.
04 -
In a small saucepan or microwave-safe container, gently heat whole milk with 4 tablespoons of butter until the butter is mostly melted and milk is hot but not boiling. This maintains potato fluffiness.
05 -
Drain potatoes thoroughly and return them to the warm pot. Let sit 1–2 minutes to allow excess steam to escape, preventing watery mash.
06 -
Pour about three-quarters of the warm milk-butter mixture over potatoes. Mash with a potato masher until smooth and creamy, adding more milk mixture as needed for a soft, spreadable consistency. Season with salt if desired.
07 -
Fold the finely shredded cabbage into the hot mashed potatoes just until evenly distributed, leaving streaks of green for visual appeal.
08 -
Transfer potato and cabbage mixture to the prepared dish, smoothing the surface and creating shallow swirls and dips to hold butter.
09 -
Chop remaining 4 tablespoons of butter into small pieces and scatter over the casserole top, tucking pieces into swirls and dips.
10 -
Bake in the preheated oven for 20–25 minutes until edges turn golden, the top shows light browning, and butter melts into glossy pools.
11 -
Remove from oven and let rest for approximately 5 minutes before serving to allow flavors to set.
# Notes:
01 -
For richer flavor, warm additional butter with milk or drizzle melted butter atop casserole just out of the oven. Adding finely sliced green onions with cabbage adds color and sweetness.
02 -
Assemble casserole in advance, refrigerate, and bring to room temperature before baking; extend baking time if baking from cold.
03 -
Leftover colcannon can be formed into patties and pan-fried in butter for crispy potato cakes.