Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Potatoes
Greens
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Boil · About 20 min
- Cook 1000 g potatoes, peeled and cubed, 1800 ml water, ¾ tsp salt 18–20 minutes until tender; drain well.
Check: Look for this result: tender; drain well.
Greens · About 8 min
- Soften cabbage and onions in butter from 300 g cabbage, shredded, 50 g spring onions, sliced, 50 g butter, 150 ml milk 8 minutes, then add milk and warm.
Mash · About 7 min
- Mash potatoes, fold in greens and milk and serve with 30 g butter melting on top.
Tips
- Drain potatoes thoroughly before mashing.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use kale instead of cabbage.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the measured ingredients for Colcannon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Colcannon?
Drain potatoes thoroughly before mashing.
What can I substitute in Colcannon?
Use kale instead of cabbage.
Can I prepare Colcannon ahead?
Prepare the measured ingredients for Colcannon one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
