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Maura  colcannon 043
Maria Bell


Traditional Irish colcannon is really versatile and a great side dish.

Serving: Serves 4-6


  • 1kg floury potatoes (e.g. Golden Wonder or Kerr’s Pink), washed, peeled and cut into small even chunks
  • 100g butter
  • 2 medium onions, diced
  • ½ head (around 450g) seasonal cabbage washed and finely chopped
  • 255ml whole milk, plus extra if necessary (absorbency varies with the potatoes)
  • Sea salt and cracked black pepper


  1. Bring a medium saucepan of water with a pinch of sea salt to the boil over a high heat. Add the potatoes and simmer over a medium heat for 15 minutes or until soft – check with a knife or skewer.
  2. Drain, then return to the pan to dry out briefly over a low heat and mash well. This is an important step; drying out the potatoes to get rid of excess water will result in a brilliant mash.
  3. In a saucepan, melt the butter over a low heat, then add the onions, cover and sweat for 10-15 minutes, stirring occasionally and ensuring they do not colour.
  4. Bring a medium saucepan of water with a pinch of sea salt to the boil.
  5. Add the cabbage and blanch for 3-4 minutes, strain, then refresh in a bowl of ice-cold water, allowing to cool completely before draining again.
  6. Squeeze out all the excess moisture from the cabbage.
  7. Warm the milk in a saucepan over a medium heat, stirring while bringing to the boil.
  8. Mix the sweated onions into the mashed potato followed by the warm milk, stirring to combine.
  9. Lastly, add the cabbage. Mix and season to taste.

Recipe taken from My Wild Atlantic Kitchen, Recipes and Recollections by Maura O’Connell Foley