Colcannon For One
This single serving colcannon is a classic Irish potato and cabbage dish made with creamy mashed potatoes, butter, milk, and green onions, perfectly portioned for one.
Servings: 1 serving
Equipment
Ingredients
- 2 medium russet potatoes (1 pound) -peeled and cut into large chunks
- 1 teaspoon kosher salt
- 2 tablespoons salted butter -plus more for serving
- 1 cup lightly packed chopped cabbage
- 1 green onion -chopped
- 1 clove garlic -minced
- ½ cup 2% milk
Instructions
- Place the potatoes in a small pot and cover with cold water by about 1 inch. Add salt and bring to a boil. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Pour the potatoes into a colander and let them drain well.
- Return the empty pot to the stove over medium heat and melt 2 tablespoons of the butter.
- Add the cabbage and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic and green onions and cook for 1 minute more.
- Pour in the milk and stir. Add the drained potatoes back to the pot and reduce the heat to medium.
- Mash the potatoes with a fork or potato masher until mostly smooth and well mixed with the cabbage. Season with salt to taste and serve warm, with butter on top if desired.
Notes
- Cut Potatoes Evenly: Similar-sized pieces cook at the same rate and mash smoothly.
- Choose the Right Potatoes: Russet or Yukon Gold potatoes produce the best texture for colcannon.
- Salt the Cooking Water: Seasoning the potatoes as they boil builds flavor from the start.
- Add Milk Gradually: Mash the potatoes first, then add warm milk a little at a time until the texture is just right.
Nutrition
Serving: 1serving | Calories: 579kcal | Carbohydrates: 83g | Protein: 13g | Fat: 25g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 277mg | Potassium: 1948mg | Fiber: 6g | Sugar: 9g | Vitamin A: 824IU | Vitamin C: 25mg | Calcium: 204mg | Iron: 4mg
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