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Potato Mash with Braised Cabbage

Serves: Yields 4 servings


  • 1-½ pounds russet potatoes, peeled
  • 6 tablespoons unsalted butter, more for serving if desired
  • ¼ medium cabbage, cored and thinly shredded
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 1 teaspoon whole grain mustard
  • 3 green onions, finely chopped
  • Kosher salt and freshly ground black pepper, to taste


Colcannon is a traditional dish, commonly served at Halloween in Ireland, and is made from cabbage or kale, with milk, butter, cream, salt and pepper, and usually served as an accompaniment to boiled ham or Irish bacon.

In a large saucepan, place potatoes, cover with water and place on the stove over a high heat to boil. Cook the potatoes until tender, about 25 minutes.

Using a colander, drain the potatoes, cut into large cubes, and set-aside.

Place the butter into a medium saucepan, and place on the stove over a medium-high heat. When the butter is melted, add the cabbage and sauté until the soft, about 5 minutes. Add the milk, cream, and mustard. Bring the mixture to a boil, add the potatoes and using a potato masher, purée the potatoes until smooth. Add the green onions to the mix, and using a wooden spoon, thoroughly combine throughout the potatoes. Taste and season with salt and pepper.

To serve: Transfer the potato mixture to a bowl, and if desired, add additional dots of unsalted butter.

Tested and perfected in the Sur La Table kitchen

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