Colcannon
Colcannon is a rich mashed potato dish with cabbage, butter, and other ingredients. It's very easy to make and is a nice change from ordinary mashed potatoes. Its sloppiness is balanced by the crunch of the cabbage, and it should taste a little peppery.
Ingredients
- 450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)
- 150 ml single cream
- Mace
- Ground paprika
- 450 g white or savoy shredded cabbage
- 2 small leeks or 1 bunch of spring onion tops, chopped
- 125 g unsalted butter
- 200 g mature Gouda cheese, grated
- Salt
- Pepper
Ingredients for 6 servings (1.5 kg) · the original recipe
Method
- 1
Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.
- 2
Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.
- 3
Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.
- 4
Blanch the cabbage in boiling water for 2 minutes and drain.
- 5
Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.
Stovetop - 6
Spoon the cabbage into the bowl and mix with the mashed potatoes.
- 7
Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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