Description
Creamy jamie oliver colcannon mash combines Irish potato traditions with rich butter and green onion notes. Smooth potato comfort delivers delightful flavor profiles for hearty dinner companions.
Ingredients
Scale
- 3 lbs (1.36 kg) russet potatoes, peeled & quartered
- 0.5 head cabbage (approx. 6 cups)
- 1 white onion or 2 leeks
- 0.5 cup (120 ml) cream, warmed
- 0.25 cup (57 g) butter, melted
- 3 tbsps (45 ml) butter, melted
- Additional butter as needed
Instructions
- Potato Preparation: Bring a large stockpot of salted water to a vigorous boil and submerge diced potatoes, cooking for 12-15 minutes until fork-tender without disintegrating.
- Vegetable Sautéing: In a heavy skillet, melt butter and sauté onions or leeks until translucent, then introduce chopped cabbage, stirring periodically to develop a caramelized flavor profile and achieve tender consistency.
- Potato Mashing: Drain potatoes thoroughly, return to pot, and vigorously mash until achieving a creamy texture. Integrate heavy cream, butter, salt, and pepper, blending until smooth and luxurious.
- Final Fusion: Gently incorporate the sautéed vegetable medley into the mashed potatoes, ensuring uniform distribution. Enhance the dish with an additional drizzle of melted butter for an indulgent finish.
Notes
- Potato Precision: Choose starchy potatoes like Russet or Maris Piper for the creamiest, fluffiest mash that absorbs butter and cream perfectly.
- Vegetable Timing: Sauté onions or leeks first until golden, then add cabbage to develop deeper, richer caramelized flavors without burning.
- Moisture Management: Drain potatoes completely after boiling to prevent watery mash and ensure maximum butter and cream absorption.
- Seasoning Secret: Layer salt throughout cooking process – in potato water, during vegetable sauté, and final mash – for balanced, complex flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: UK
Nutrition
- Serving Size: 5
- Calories: 250
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 30 mg