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Potato Mash with Braised Cabbage

Serves: Makes 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 Irish potato recipe and a particular St. Patrick's Day favorite. It’s made from cabbage or kale, with milk, butter, cream, salt and pepper and served as an accompaniment with 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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