Colcannon Mashed Potatoes 

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 servings
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6 Yukon gold potatoes (about 2 pounds), peeled and diced into 1-inch pieces

Kosher salt and freshly ground black pepper

2 cups half-and-half 

1 stick (8 tablespoons) unsalted butter 

3 cloves garlic, smashed

1/2 head green cabbage, finely shredded (about 2 cups)

2 green onions, thinly sliced


  1. Place the potatoes and 2 tablespoons salt in a large pot. Add enough water to cover the potatoes by at least 1 inch and bring to a boil over high heat, then reduce to a simmer until the potatoes are cooked through and fork tender, 20 to 30 minutes.
  2. Meanwhile, heat the half-and-half, butter, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer, then turn off then heat and set aside.
  3. Drain the potatoes and pass through a ricer into a large bowl. Remove the garlic from the half-and-half mixture. Stir the half-and-half mixture, cabbage, three-quarters of the green onions and salt and pepper to taste into the potatoes until combined. Top with the remaining green onions and extra pepper.
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