Colcannon (Mashed Potatoes with Cabbage)

by Editorial Staff

A simple vegetarian potato dish with blanched cabbage, with a little nutmeg and butter, is the Irish national dish.

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Side Dish
Cuisine	Irish

Ingredients

White cabbage (shredded) – 250 g
Milk – 5 tbsp
Potatoes (peeled and diced) – 1 1/2 cups
Leek (finely chopped) – 1 pc.
Pinch of nutmeg
Butter (softened) – 1 tbsp
Salt and black pepper to taste

Colcannon (Mashed Potatoes with Cabbage)

Instructions

Blanch the shredded cabbage in lightly salted water for 7-10 minutes. Drain the blanched cabbage.
Meanwhile, in a saucepan, bring milk to a boil, put potatoes and leeks in it. Reduce heat and simmer for about 15-20 minutes.
Add nutmeg to a saucepan, mash the mass with a fork until pureed. Then put the blanched cabbage in a saucepan with mashed potatoes, mix.
Place the mashed potatoes and cabbage in a serving plate, make a depression in the center, and put the butter in the colcannon.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.