Irish Mashed Potatoes - Step By Step Guide

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Irish Mashed Potatoes – Step by Step Guide: Learn how to make Colcannon, easy Irish mashed potatoes with cabbage that are ready in just 30 minutes from prep to cook time!

Table of Contents

Irish Mashed Potatoes – Step by Step Guide

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

In a medium saucepan, add potatoes and cover them with cold water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and boil for 7-8 minutes until fork-tender. Finally, drain the potatoes, then return to low heat for 30-40 seconds, shaking every so often to steam off residual moisture. Set potatoes aside.

In the same pan, melt 4 Tablespoons of butter over low-medium heat. Reserving 2 Tablespoons of your green onions, add the remainder to the pan with the garlic, and saute for 2 minutes.

Add cabbage and cook for 3-4 minutes, stirring, until soft.

Finally, turn the heat to low and add the potatoes back to the pan. Mash them with your spoon, gradually mixing them in with the cabbage and onions.

Once the potatoes are mashed and mixed through, slowly add in milk and stir until it’s absorbed by the potatoes.

Add the remaining 2 Tablespoons butter, salt, and pepper, and mix to combine.

Serve with extra butter and green onions on top, and enjoy!

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 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.

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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