Colcannon with Green Onions | Recipes | PBS Food

Colcannon with Green Onions

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Yield: 6 servings



  • 4 lbs. russet potatoes peeled, cut into 1 1/2" pieces
  • 1 1/2 lbs. savoy cabbage thinly sliced
  • 1 1/4 cups water
  • 1 cup milk
  • 1 green onion bunch chopped
  • 3/4 cups unsalted butter room temperature
  • Chopped fresh chives or green onion tops


  1. Cook potatoes in large pot of boiling salted water until tender. Drain. Return potatoes to pot and mash with masher. Set aside.
  2. Combine cabbage and water in heavy large skillet. Boil until almost all liquid evaporates, tossing cabbage frequently, about 15 minutes. Mix cabbage into mashed potatoes.
  3. Combine milk, green onions and 1/2 cup butter in heavy medium saucepan. Bring to a boil, stirring to melt butter. Pour over potato mixture and stir to combine. Season to taste with salt and pepper.
  4. Mound mashed potatoes in bowl. Make well in center. Place remaining 1/4 cup butter in well. Sprinkle with chives and serve.
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