Colcannon with Brown Butter and Irish Whiskey
Creamy mashed potatoes blended with sautéed cabbage and finished with nutty brown butter. This Irish classic combines russet and red potatoes for texture, with cabbage softened in browned butter and a splash of whiskey for depth. Topped with a pool of reserved brown butter.
Ingredients
- 1 pound russet potatoes, rinsed, peeled, and cut into 1-inch chunks
- 1 pound red potatoes, rinsed, peeled, and cut into 1-inch chunks
- 4 teaspoons kosher salt, divided
- 6 tablespoons unsalted butter, cut into 6 pieces
- 1 pound green cabbage, cored and shredded (about half a medium head)napa cabbageequalvegetable
more delicate flavor
- 1 teaspoon freshly ground black pepper, divided
- 6 fluid ounces whole milk, slightly warmed
- 2 ounces Irish Whiskey(optional)bourbonequalalcohol
different flavor profile
Instructions
- 1
Combine potato chunks in a 4-quart saucepan with salt and enough water to submerge. Cover and bring to a boil over high heat.
- 2
Once steam puffs around the lid, remove the lid and reduce heat to maintain a simmer until potatoes crush easily with tongs, about 8 minutes.
- 3
While potatoes cook, melt butter in an 11-inch straight-sided sauté pan over medium-low heat, shaking gently until it just starts to brown, 3-4 minutes.
- 4
Carefully pour half the browned butter into a heat-proof bowl and set aside.
- 5
Increase heat to medium and add cabbage with additional salt and pepper. Sauté, scraping and incorporating browned bits, until softened and lightly browned, about 7 minutes.
- 6
When potatoes are done, drain and return to the hot pot. Shake the pot a few times to break up and dry the potatoes.
- 7
Add warmed milk, remaining salt, and remaining pepper to potatoes and mash to desired consistency.
- 8
Add mashed potatoes to the sauté pan with cabbage, remove from heat, and combine with a wooden spoon or rubber spatula.
- 9
Transfer colcannon to a serving vessel and create a divot in the top using the back of a spoon.
- 10
Pour reserved brown butter into the divot and serve immediately.
Tips
Check potatoes frequently while cabbage cooks to ensure they reach the correct tenderness.
Warming the milk before adding prevents cooling the mashed potatoes.
Reserve brown butter in a heat-proof container to prevent solidifying.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with additional milk to restore creaminess.
Prepare potatoes and cabbage components separately up to 1 day ahead. Brown butter can be made up to 2 days prior. Combine and finish with brown butter just before serving.
Serve immediately while hot, with the brown butter pool visible in the divot on top.
Common Mistakes
Over-brown the butter to avoid burnt flavor and bitterness.
Drain potatoes thoroughly to avoid a watery dish.
Skip the milk warming step to avoid cooling the mashed potatoes.
Substitutions
Dairy-Free Swaps
General Alternatives
more delicate flavor