Creamy Colcannon Mash


  • 2 pounds Potatoes, peeled and diced
  • 1 C. Savoy Cabbage, finely sliced
  • 1 bunch Spring Onions, finely sliced
  • 1/3 C. milk
  • Salt and Pepper to taste


Add the peeled and diced potato to a pot of cold water, cover, place over a high heat and bring to the boil.  Reduce heat and simmer until the potato is tender when pierced with a fork.  Place a metal steamer into another pot, add a little water and bring to a boil.  Place the cabbage into the steamer and steam cook until it is tender.  When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk.  Using a potato masher, mash the potatoes until smooth and creamy.  Add in the spring onion, steamed cabbage, sea salt and black pepper and stir through with a spoon until evenly combined.  Serve the colcannon straight with a little extra butter and sea salt.


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