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Mary Berry Colcannon Mash

Mary Berry Colcannon Mash
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A luxurious and comforting Irish mashed potato dish enriched with butter, cream, and tender cabbage or kale. This version, inspired by Mary Berry’s approach, achieves a perfectly smooth, creamy texture with flecks of vibrant green vegetable throughout. It’s the ultimate side dish for roasted meats or a satisfying vegetarian main.

Ingredients

Scale
  • 2 lb (about 900g) Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 1/2 tsp fine sea salt, divided
  • 1/2 cup (1 stick / 113g) unsalted butter, divided
  • 1 cup (about 4 oz / 115g) Savoy cabbage or curly kale, finely shredded
  • 3/4 cup (180ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 4 large scallions (green onions), thinly sliced
  • 1/4 tsp freshly ground black pepper
  • Extra butter for serving (optional)

Instructions

  1. Place the peeled and chunked potatoes in a large saucepan. Cover with cold water by at least 1 inch and add 1 teaspoon of the fine sea salt. Starting with cold water ensures the potatoes cook evenly from the outside in, preventing a grainy texture. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
  2. While the potatoes cook, prepare the greens. In a separate large skillet or Dutch oven, melt 2 tablespoons of the butter over medium heat. Once the butter has melted and just begins to foam, add the finely shredded cabbage or kale. Cook, stirring frequently, for 5-7 minutes until the greens have wilted and become tender but still retain a vibrant color. Avoid browning them; you want them soft and sweet, not crispy. Transfer the cooked greens to a bowl and set aside.
  3. In the same skillet (no need to wash it), combine the whole milk, heavy cream, and sliced scallions. Warm this mixture over medium-low heat until it is steaming hot and the scallions have softened slightly, about 3-4 minutes. Do not let it boil, as boiling can cause the cream to separate. This step infuses the dairy with the scallion flavor, which will distribute evenly through the mash.
  4. Once the potatoes are fork-tender, drain them thoroughly in a colander. Let them steam-dry in the colander for 1-2 minutes to evaporate excess surface moisture; wet potatoes will make a gluey mash. Return the dry, hot potatoes to the warm, empty saucepan. This residual heat helps keep the mash warm during the final mixing.
  5. Begin mashing the potatoes with a potato ricer, food mill, or standard masher until no large lumps remain. A ricer or mill yields the smoothest, most luxurious texture. If using a standard masher, work deliberately to eliminate all lumps before adding any liquid.
  6. Pour the hot milk and scallion mixture into the mashed potatoes. Add the remaining 6 tablespoons of butter, cut into small pieces, the remaining 1/2 teaspoon of salt, and the black pepper. Use a wooden spoon or a sturdy silicone spatula to beat the mixture vigorously until the butter is fully melted and incorporated, and the mash is smooth, creamy, and fluffy.
  7. Gently fold the reserved wilted cabbage or kale into the creamy mashed potatoes using a folding motion. Be careful not to overmix at this stage, as vigorous stirring can make the potatoes gluey. You just want to evenly distribute the green flecks throughout the white mash.
  8. Taste and adjust seasoning with additional salt and pepper if needed. For the final touch, make a well in the center of the colcannon in the serving dish and place an extra pat of cold butter in the center, allowing it to melt into a pool. Serve immediately while piping hot.

Notes

Storage: Cool completely, transfer to an airtight container, and refrigerate for up to 3 days. 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 ovenproof dish at 300°F / 150°C for 20-25 minutes until heated through. Freezing is not recommended, as the dairy and potato texture will become grainy and separate upon thawing.

Nutrition

Keywords: Mary Berry colcannon, colcannon recipe, Irish mashed potatoes, creamy potato side dish, cabbage and potatoes, kale colcannon, St. Patrick's Day recipe, comfort food, buttery mashed potatoes, winter side dish, family dinner, vegetarian side

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