Mary Berry Colcannon Recipe (Inspired)
Ingredients
Directions / Instructions
Why You'll Love This Colcannon Recipe
Colcannon is one of Ireland's most beloved comfort foods. This Mary Berry-inspired version features fluffy mashed potatoes enriched with butter and milk, then folded together with tender cabbage, spring onions, and fresh parsley for a delicious balance of creamy and savory flavors.
Whether you're serving it with roast chicken, corned beef, sausages, or ham, this classic side dish is simple enough for weeknight dinners yet elegant enough for holiday meals.
Ingredients
- 2 pounds Yukon Gold or Maris Piper potatoes, peeled and chopped
- 3 cups finely shredded green cabbage or Savoy cabbage
- 4 spring onions, thinly sliced
- 6 tablespoons unsalted butter, divided
- ½ cup whole milk, warmed
- 2 tablespoons heavy cream (optional)
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
1. Cook the Potatoes
Place the potatoes in salted water and bring to a boil. Cook for 15 to 20 minutes until fork tender, then drain thoroughly.
2. Cook the Cabbage
Meanwhile, melt 2 tablespoons of butter in a skillet. Add the cabbage and spring onions and cook gently for 6 to 8 minutes until soft but still vibrant. Stir in the parsley.
3. Mash the Potatoes
Return the hot potatoes to the pan. Add the remaining butter, warm milk, and cream if using. Mash until smooth and creamy.
4. Combine
Fold the cooked cabbage mixture into the mashed potatoes. Season generously with salt and black pepper.
5. Serve
Transfer to a serving bowl, create a small well in the center, and place an extra knob of butter on top. Serve immediately while hot.
Expert Tips
Dry the cooked potatoes well before mashing to prevent watery colcannon. Warm the milk before adding it so the mash stays hot and fluffy. Avoid overmixing, which can make mashed potatoes gluey.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy texture.
Serving Suggestions
Serve alongside roast chicken, baked ham, Irish sausages, corned beef, roast lamb, grilled pork chops, meat pies, or smoked salmon. It's also delicious topped with a fried egg for a comforting lunch.
Recipe Variations
Replace cabbage with kale for a traditional kale colcannon, add crispy bacon for extra richness, stir in grated mature cheddar cheese, or finish with chives instead of parsley for a different herb profile.
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