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Jamie Oliver’s Colcannon Mash

Jamie Oliver's Colcannon Mash - recipe card
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A luxurious Irish mashed potato dish enriched with butter, cream, and tender kale or cabbage, creating a velvety texture with savory green notes. This comforting side dish is traditionally served with a well of melted butter in the center for dipping.

Ingredients

Scale
  • 2 lb Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 tbsp fine sea salt, plus more to taste
  • 1/2 cup (1 stick) unsalted butter, divided
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 medium yellow onion, finely diced
  • 4 cups curly kale or savoy cabbage, stems removed and leaves finely shredded
  • 1/4 tsp freshly ground black pepper
  • 4 scallions, thinly sliced (green parts only)

Instructions

  1. Place the peeled and chunked potatoes in a large pot and cover with cold water by 2 inches. Add 1 tablespoon of fine sea salt to the water. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a paring knife. Do not undercook, as hard centers will not mash smoothly. Drain the potatoes in a colander and let them steam-dry for 2 minutes; this removes excess moisture for a fluffier mash.
  2. While the potatoes cook, combine the milk and heavy cream in a small saucepan. Heat over medium-low heat until just steaming and small bubbles form around the edges (about 180°F / 82°C). Do not boil. Remove from heat and cover to keep warm. Warming the dairy prevents the mashed potatoes from becoming gummy when mixed.
  3. In a large skillet or Dutch oven, melt 4 tablespoons (half a stick) of the butter over medium heat. Once the butter has melted and just begins to foam, add the finely diced onion. Cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent but not browned. Browning will add a caramelized flavor that is not traditional for this dish.
  4. Add the finely shredded kale or cabbage to the skillet with the onions. Increase the heat to medium-high and cook, stirring frequently, for 4-5 minutes until the greens have wilted and become tender. If using kale, it will turn bright green. Season with a pinch of salt and the black pepper. Remove from heat and set aside.
  5. Return the drained, dry potatoes to the warm, empty pot. Using a potato ricer or food mill, process the potatoes back into the pot for the smoothest texture. If you don’t have a ricer, use a standard potato masher, but mash thoroughly until no lumps remain. Avoid using a food processor or immersion blender, as they will make the potatoes gluey.
  6. Pour the warm milk and cream mixture into the mashed potatoes in three additions, folding gently with a rubber spatula or wooden spoon after each addition until fully incorporated. The mixture will be loose at first but will thicken as you continue.
  7. Gently fold the cooked onion and kale mixture and the sliced scallions into the mashed potatoes until evenly distributed. Be careful not to overmix. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Transfer the colcannon to a warm serving bowl. Use the back of a spoon to create a wide, shallow well in the center of the mash. Place the remaining 4 tablespoons (half a stick) of butter in the well. Serve immediately, allowing guests to scoop up the mash with the melting butter from the center.

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the dairy and potatoes can separate and become watery upon thawing. Reheating: Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of milk or cream to restore creaminess. Alternatively, reheat in a covered, oven-safe dish at 300°F / 150°C for 15-20 minutes until warmed through.

Nutrition

Keywords: jamie oliver colcannon mash, colcannon recipe, Irish mashed potatoes, kale and potato mash, creamy potato side dish, St. Patrick's Day recipe, buttery mashed potatoes, cabbage and potatoes, comfort food side, traditional Irish food

Find it online: https://britishrecipes.uk/colcannon-mash/