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Adjust Servings:
Potatoes – 1 lb (450 g) Russet
Potatoes – 1 lb (450 g) Red
Salt – 1 tsp
Butter – 6 tbsp
Savoy Cabbage – 1 lb (450 g)
Scallions – 4 Medium-sized
Ground Black Pepper – ½ tsp
Milk – ½ cup (120 ml) Whole
Chicken Broth – ¼ cup (60 ml) Low-sodium

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Colcannon Potatoes

Colcannon Potatoes

  • Gluten-Free
  • 50 min
  • Serves 5
  • Medium




Colcannon is a classic Irish dish that consists of potatoes and cabbage or kale. There are many versions of the recipe and all of them are tasty in their own way. Today we’d like to show you a few tips that will take these creamy mashed potatoes to the next level.

Instead of kale, we’re going to use savoy cabbage for the recipe. It will make the dish colorful and give it a nice texture. Combining all the delicious and bright ingredients, this dish looks both elegant and homemade, which is perfect for a family dinner.



Peel the russet potatoes. Cut both russet and red potatoes into ½-inch cubes. Place them with half of the salt into a medium pot and cover with cool water. Bring to a simmer and cook until tender, from 10 to 12 minutes.


Meanwhile, melt the butter in a skillet over medium-high heat. Bring it to a simmer and cook until it browns and smells nutty. Pour off 4 tablespoons of the butter into a heatproof bowl and set aside.


Don't clean the skillet. Return it to medium heat and add the shredded cabbage and the thinly sliced white part of the scallions. Season with the rest of the salt and black pepper. Cook for about 8 minutes.


Drain the potatoes. Place them back into the pot. Add the milk and mash them but leave a few small lumps for texture.


Add the broth to the skillet to deglaze the bottom. Cook for about 3 minutes so that the broth is reduced.


Add the cabbage and thinly sliced green part of the scallions to the potatoes. Fold to combine. Transfer the dish to a large serving bowl. Make a well in the middle to pour the browned butter in it.

Two types of potatoes create a hearty dish with the perfect texture. And the browned butter turns the recipe into something extraordinary. Try serving these creamy potatoes with corned beef or boiled ham. Bon appetit!


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