By Martha Rose Shulman
- Total Time
- 1 hour 10 minutes
- Rating
- 5(419)
- Notes
- Read community notes
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
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Ingredients
Yield:Serves six
- 2pounds red potatoes, scrubbed
- Salt
- 1pound cabbage (½ medium cabbage), quartered, cored and cut in thin shreds across the grain
- 2tablespoons unsalted butter or extra virgin olive oil
- 2heaped tablespoons chopped scallions (about 3 scallions)
- ⅔cup low-fat milk (more as needed)
- Freshly ground pepper
- 2tablespoons minced chives (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
173 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 610 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cover the potatoes with water in a saucepan, add about ½ teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot), cut them into quarters.
Step
2
Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
Step
3
Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.
Tip
- Advance preparation: You can cook the potatoes and cabbage several hours before proceeding with Step 3.
Ratings
5
out of 5
419
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Cooking Notes
Virginia Murdoch
Made this last night to have with pork chops. Tonight I formed the leftovers into rough patties, slathered some butter on them, and put them under the broiler for ten minutes. Winner.
Delia_ATL
I made this last night for an impromptu get together. It was simple and delicious. And since it does not require much work (just time management), I was able to drink wine and prep other stuff while enjoying my company. I also broiled some bacon until it was extra crispy, and chopped it into small pieces and stirred it in, after the dish was complete. This could be served chilled as a quasi-potato salad too.
Vannev
I did same, only skipped the milk and added a little sour cream, I also put a small bowl of sour cream on table to be added as desired.
Additionally, I salute the cabbage in bacon grease, and add the coarsly (fork smashed) red potatoes, skins on. This was delicious with the corned beef I prepared but nice hearty side dish. Prepared a day in advance all I had to do was heat it up and add the sour cream on the night I served it. I think the floors blend beautifully overnight.
Judy.Bainbridge@furman.edu
I made this with some really simple pork chops. Easy and excellent. I used chopped garlic chives from the garden; they really helped.
Eric Rodgers
Might not be all that Irish, but I find a small amount of nutmeg (used similarly but more conservatively than black pepper) always helps mashed potato recipes (and most things creamy, really).
MsMcK
Served this alongside corned beef - it was a big hit. So simple, and surprisingly flavorful. And a great change from mashed potatoes, or potatoes boiled with the beef. Will definitely make again.
Marqua1
Be careful that the ratio of cabbage-to-potatoes is to your taste!
Mare
Veganized using Earth Balance for the butter and Almond milk. Very yummy.
mm. Mary James
Made this for St Patrick’s Day, using russets as I was out of reds; peeled them. Delicious! Low fat compared with traditional Colcannon for those watching fats. Suggest throwing in some browned garlic bits to amp flavor; and for those who want the buttery excess, just add a pat to individual serving at the end. The chives add a lovely topping but parsley also works.
anonymouse
Simple, easy, tasty and comforting. I made this while I had the flu and needed some nutrition to go with a frozen piece of salmon (with gochujang sauce. … nyt recipe). Added soymilk and butter to the potatoes and a fair amount of the cooked cabbage. Felt like a hug from the inside.
Sally
Add garlic-fresh or powder
Hasun
Add milk in 1/4 cup increments. Let moisture evaporate the cooked potatoes as much as possible in the scallion butter before adding the milk.
sarah
Didn’t have cabbage on hand, made it with just the potatoes and scallions. Served alongside prime rib and asparagus. Everyone raved. Definitely a keeper!
Patty
I have tiny yukon potatoes and red cabbage in the house. Do you think this recipe will work? Any advice on changes required due to changing out ingredients?
Caitlin
Comforting, cozy and absolutely delicious.
MattinDE
Just made it. Absolutely delicious. Inwinged the potato and cabbage measurements, just mad plenty of both, and am happy I did. Could definitely see bacom elevating this to addictive. Or perhaps browning some ground sausage with the scallions.But by the recipe it is delicious, and easy, so five out of five stars.
Philip
We’ve had this same/similar dish in Asturias, Extremadura and Madrid, all slightly different, but delicious and great in the fall/winter.
Dr. KT
I should have just made mashed potatoes and throuoghly mashed them (red skins on) and then folded the bagge into that topped with fresh clives or bacon.
erica
Delicious. took me a long time - but everything I cook takes me too long - I am working on it!! I added a bit of whole grain Dijon when serving and liked the complimentary taste! Thank you for this recipe :-)
Linda W
Will purple cabbage work here?
Paul Z
I may have used too many potatoes but it didn't matter as this was terrific. I did have to add more butter (3 more tbsp), but so what. Next time I'll use more scallions, though.
hannah
Made this tonight - and took the advice of my forebears and added some crispy bacon. We also added a touch of red wine vinegar at the table, and it was fabulous.
TC
Wasn’t sure what was gained by cooking potatoes that way. I chopped and boiled to save time. Worked fine
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