Print

Creamy Colcannon Mashed Potatoes with Crispy Brown Butter Cabbage

creamy colcannon mashed potatoes - featured image
Print Recipe

A comforting Irish-inspired side dish featuring creamy mashed Yukon Gold potatoes blended with tender cabbage and topped with crispy, nutty brown butter cabbage. Perfect for cozy dinners and pairs well with roasts or grilled chicken.

Ingredients

Scale
  • 2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks
  • 1/2 cup (120ml) whole milk, warmed
  • 4 tablespoons (55g) unsalted butter, softened
  • 1 cup (200g) finely chopped green cabbage
  • 2 scallions, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons (40g) unsalted butter (for brown butter cabbage)
  • 1 cup (100g) thinly sliced green cabbage (for brown butter cabbage)
  • Pinch of salt (for brown butter cabbage)
  • Freshly ground black pepper (for brown butter cabbage)
  • Optional: a squeeze of fresh lemon juice or a pinch of red pepper flakes

Instructions

  1. Place the peeled and chunked Yukon Gold potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain well in a colander.
  2. While the potatoes cook, bring a small pot of salted water to a boil. Add the chopped cabbage and blanch for 2 minutes, then drain and rinse under cold water to stop cooking.
  3. Return the drained potatoes to the warm pot. Add the softened butter and warmed milk. Mash until smooth and creamy using a hand mixer or potato masher. Stir in the blanched cabbage and sliced scallions. Season with salt and freshly ground black pepper to taste. Set aside, keeping warm.
  4. In a large skillet over medium heat, melt the butter. Let it cook, swirling occasionally, until it starts to turn golden brown and smells nutty—about 3-4 minutes. Add the thinly sliced cabbage, stirring to coat it evenly in the browned butter. Cook for 5-7 minutes, stirring occasionally, until the cabbage edges are crisp and caramelized. Season with salt and pepper, and add a squeeze of lemon juice if desired.
  5. Spoon the creamy colcannon mashed potatoes onto plates or a serving bowl. Generously top with the crispy brown butter cabbage. Serve immediately for best texture contrast.

Notes

Warm the milk before adding to the potatoes to keep them fluffy and creamy. Be patient when browning the butter to avoid burning; the nutty aroma is key. Blanching the cabbage before browning preserves its bright color and tenderness. Spread cabbage evenly in the pan to brown properly and avoid overcrowding. For dairy-free, substitute butter and milk with vegan alternatives. Leftovers can be reheated gently; crisp the cabbage again in a hot pan before serving.

Nutrition

Keywords: colcannon, mashed potatoes, brown butter, cabbage, Irish recipe, comfort food, side dish, creamy potatoes, crispy cabbage

Find it online: https://yumyep.com/creamy-colcannon-mashed-potatoes-with-crispy-brown-butter-cabbage-recipe/