Irish Mashed Potatoes - Learn like a Pro

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Irish Mashed Potatoes – Learn like a Pro: My Colcannon, or Irish Mashed Potatoes, recipe calls for shredded savoy cabbage, green onions, garlic, and lots of butter. The potatoes are fluffy and full of flavour. In just 30 minutes, it will be ready to eat.

Irish Mashed Potatoes – Learn like a Pro

Ingredients

Colcannon (Irish Mashed Potatoes) Recipe

5 medium potatoes peeled and quartered
6 tablespoons butter divided (4:2)
¾ cup green onions finely sliced (scallions)
1 clove garlic crushed
2 cups savoy cabbage finely shredded & packed
½ cup whole milk
Salt + pepper
1 tablespoon butter

Also See:

Cheesy Chicken and Rice Bake With Broccoli- Learn Like a Pro

Instructions

Place potatoes in a medium-sized saucepan. Add cold water and a pinch of salt. Cover the potatoes.
Turn the heat down to medium-high and boil for 7 to 8 minutes, until the potatoes are soft when pierced with a fork. Lastly, drain the potatoes.

Put them back on low heat and shake them around a few times to steam off any extra water. Leave the potatoes alone.
Put 4 tablespoons of butter in the same pan and melt it over low to medium heat. Save two tablespoons of the green onions for later. Add the rest to the pan with the garlic and sauté for two minutes.

Stir the cabbage around for three to four minutes, until it gets soft. Last, lower the heat and add the potatoes back to the pan.
Use a spoon to mash them up and slowly mix them in with the cabbage and onions. After you’ve mashed and mixed the potatoes, add the milk slowly and stir them around until they soak it up.

Add the last two tablespoons of butter, salt, and pepper, and mix everything together. Put green onions and extra butter on top, and enjoy!

Notes

Before you make mashed potatoes, peel your potatoes. You should peel the potatoes before making the mash unless you like the skins in it.
To boil potatoes best, put them in cold water first and then bring the water to a boil.

When I boil potatoes, I always make sure to add salt to the water. The potatoes will soak up some of the salt, which makes the food taste better. You can add a little more salt if you want to. Not all of it will be absorbed.
As soon as the water starts to boil, lower the heat so it simmers. If you cut the potatoes into pieces no bigger than an inch and a half, they should be fork-tender in about seven to eight minutes.

The most important thing you can do to make great mashed potatoes is to let them dry out before you mash them. If you boil potatoes for too long or don’t dry them out enough, they will be full of water, which can make your mashed potatoes taste bad.
How do you get them dry? It’s easy! After draining the potatoes, put them back in the pot. Cook them for another 30 seconds over low heat, shaking the pan a lot.

This will use steam to get rid of any extra water. If you mash potatoes for too long, they will get too soft and mashed.

Nutrition

Calories: 211 kcal
Carbohydrates: 5 g
Protein: 2 g
Fat: 20 g
Saturated Fat: 13 g
Cholesterol: 55 mg
Sodium: 201 mg
Potassium: 172 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 1200 IU
Vitamin C: 14.6 mg
Calcium: 65 mg
Iron: 0.4 mg

FAQ

Q1. What goes with colcannon?

It goes well with holiday meals like turkey, gammon or prime rib. It also goes well with meats that have been braised, like pot roast or stew. Colcannon goes well with Irish stew.

Q2. Can you make colcannon with red cabbage?

Green cabbage is usually used to make colcannon, but you can use red cabbage instead if you’d like.

Q3. Can you make colcannon ahead of time?

You can make Irish mashed potatoes ahead of time by following the recipe’s steps and then putting the whole thing in a casserole dish. Tightly wrap it in plastic wrap and put it in the fridge for up to two days. When you’re ready to heat it up in the oven, take off the plastic wrap.