Irish Mashed Potatoes - Plain, Champ (Scallions) and Colcannon (Cabbage)

Irish Mashed Potatoes - Plain, Champ (Scallions) and Colcannon (Cabbage)

Cabbage and scallions add a distinctive enhancement to standard Irish creamy mashed potatoes. Kale can be used as well to create a green crunch. All three recipes below are quick and easy to make and are interchangeable in many Irish, Welsh, Scottish and English dishes.

5 from 2 votes

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Course: Side Dish

Cuisine: British, Ireland

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

large saucepan
Potato masher and colander
Wok or large skillet

Ingredients

4 large Russet potatoes, peeled and cut into 2-inch cubes
¼ cup Butter
¼ cup Light cream or Half-and-Half or Sour Cream
Salt and ground black pepper to taste
1 bunch Scallions (for Champ)
4 cups Chopped Savoy or Napa cabbage or Kale (for Colcannon)

US Customary - Metric

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Instructions

Traditional Irish Mashed Potatoes

Rinse cubed potato cubes in a colander. Place cubed potatoes in a saucepan and cover with water. Bring to a boil and then reduce heat to medium-low. Cook for 15 minutes.
Drain in a colander placed in the sink and return them to the saucepan to dry. Add butter and cream and using a potato masher, mash everything together to your desired consistency. Season.

Champ

To traditional mashed potatoes in saucepan, mix in most of sliced scallions and scatter the rest over the top for garnishing. Serve hot.

Colcannon

Prepare traditional mashed potatoes or champ with only 4 chopped scallions in it. In a sauté pan, cook onions and kale or cabbage in 1 tbsp butter over medium heat until soft, about 5 minutes.
Transfer sautéed vegetables and juices to the mashed potatoes. Mix together and season to taste.

Notes

Champ can be made refrigerated several days and warmed in the microwave or a saucepan right before serving. If it looks a bit stiff, a a tablespoon or two of cream, stock, water, or milk.

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