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Colcannon recipe

22 ratings

A traditional Irish mashed potato dish, our Colcannon recipe uses onion, green cabbage, a little bit of Dijon mustard and lashings of butter for the ultimate, creamy side that's perfect served with roasted meat or stews. See method

Serves 4
15 mins to prepare and 30 mins to cook
365 calories / serving

Ingredients

700g Maris Piper potatoes, peeled, cut into cubes
60g butter
1 large onion, finely chopped
½ small green cabbage, shredded
50ml whole milk, warm
50ml double cream, warm
1tsp Dijon mustard

If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

Energy
1520kj
365kcal 18%
Fat
20g 29%
Saturates
12g 60%
Sugars
9g 10%
Salt
0.4g 6%

of the reference intake
Carbohydrate 40.1g Protein 7.4g Fibre 8.1g

Method

Put the potato cubes into a large saucepan of salted water, place over a high heat and bring to the boil. Turn down the heat to medium and simmer for 15 minutes or until tender.
Meanwhile, melt half the butter in a sauté pan over a medium heat. Add the onion and fry for 3-4 minutes or until softened but not browned. Add the cabbage and a splash of water, season, cover and cook for 6-8 minutes, until softened.
Drain the cooked potatoes and tip back into the saucepan. Add the rest of the butter, warm milk, double cream, Dion mustard, season well and mash until smooth. Then drain the cooked cabbage of any excess water and stir into the mashed potato, reserving a little of the cabbage mix to garnish the top of the colcannon.

See more Irish recipes