Irish Mashed Potatoes

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Irish Mashed Potatoes: I make a really rich and fluffy mashed potato recipe called colcannon, or Irish mashed potatoes, with lots of butter, green onions, and shredded savoy cabbage! Serveable in just thirty minutes.

INGREDIENTS

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

INSTRUCTIONS

Add the potatoes to a medium saucepan, cover with cold water, and season with salt. Over medium-high heat, bring to a boil, then lower the heat to a simmer and cook for 7–8 minutes, or until the food is fork-tender. After draining, place the potatoes back on low heat for 30 to 40 seconds, stirring them periodically to release any remaining moisture. Potatoes should be set aside.

Melt 4 Tablespoons butter in the same pan over low to medium heat. Add the remaining green onions to the pan with the garlic, reserving 2 Tablespoons of them, and sauté for an additional 2 minutes.

Stir the cabbage and simmer it for 3–4 minutes, or until it becomes tender.

Lastly, return the potatoes to the pan and reduce the heat to low. Using a spoon, mash them until they are well combined with the onions and cabbage.

After mashing and mixing the potatoes thoroughly, gradually pour in the milk and toss until the potatoes absorb it. Stir in the remaining 2 tablespoons of butter, the salt, and the pepper.

Enjoy and top with more butter and green onions!

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NOTES

Peel your potatoes before making mashed potatoes. Unless you like potato skins in your mash, it’s better to peel them beforehand.

Boiling potatoes works out best when you first place them in cold water and then bring up to a boil.

I always make sure to salt the water when boiling potatoes, as some of that salt will get absorbed by the potatoes, which adds to the flavor. Not all of the salt will be absorbed, so it’s okay to be a bit generous with the salt.

If you cut your potatoes no larger than an inch and a half, and turn the heat down as soon as the water boils so it simmers, you should have perfect fork-tender potatoes in around 7-8 minutes.

The most important step to perfect mashed potatoes is to let the potatoes dry out before mashing. Many mashed potatoes fail because the potatoes are full of water, caused by boiling them for too long or not drying them out. How do you dry them out? It’s simple! Once you drain the cooked potatoes, return them to the saucepan. Over low heat, cook them for another 30 seconds, shaking the pan often. This will steam away any excess moisture.

If you mash potatoes too long, your mashed potatoes will become over-mashed and way too soft.

NUTRITION

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