Irish Colcannon

This Irish inspired dish combines potatoes, parsnips, and kale into a hearty mash. Irish colcannon potatoes are the perfect pairing for corned beef and cabbage, a Reuben, Irish stew, or just about about any meaty main dish.

Course Side Dish

Cuisine Side Dish

Keyword irish colcannon, irish colcannon mash, irish colcannon potatoes, irish colcannon potatoes recipe

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings servings

Calories 247kcal

Ingredients

1.5 pounds Parsnips peeled and cut into large chunks
1/2 pound Red or Russet Potatoes cut into large pieces
3/4 cup Milk
2 Tablespoons Salt divided
6 Tablespoons Butter
1 cup Onion chopped
10 ounces Green Cabbage shredded
1 cup Irish Cheddar Cheese
Freshly ground pepper to taste

Instructions

Add potatoes a large pot. Cover with water and bring to a boil over high heat. Once boiling, add 1 1/2 tablespoons of salt to the water and cook for 12 minutes.
1/2 pound Red or Russet Potatoes, 2 Tablespoons Salt
Add parsnips and cook for an additional 8-10 minutes until both potatoes and parsnips are tender. Drain well and let sit in colander for 5-10 minutes.
1.5 pounds Parsnips
Mash potatoes and parsnips together with milk and 1/2 teaspoon salt.
3/4 cup Milk
Meanwhile, melt butter in a large pan. Add onion and sauté for 5-7 minutes, stirring occasionally, until very soft. Add cabbage to the onions and cook, stirring often for 5 minutes more or until very soft.
6 Tablespoons Butter, 1 cup Onion, 10 ounces Green Cabbage
Stir cabbage mixture and cheese into hot potatoes and parsnips and season with pepper. Season with additional salt, if necessary. Top with additional shredded cheese and melted butter if desired.
1 cup Irish Cheddar Cheese, Freshly ground pepper to taste

Notes

Leftover Irish colcannon mash can be stored in the refrigerator for up to the three days. To reheat, place in pan over low heat on the stove. Add 1-2 tablespoons of milk to help rehydrate and heat until warmed through.
You can replace the parsnips with more potatoes, if preferred.

Nutrition