Irish Cabbage Potato Mash (Printable)
Creamy mashed potatoes mixed with tender cabbage and scallions for a satisfying Irish side.
# What You Need:
→ Vegetables
01 - 2 lbs floury potatoes (Yukon Gold or Russet), peeled and cubed
02 - 1 small head green cabbage (about 1 lb), cored and finely shredded
03 - 4 scallions (spring onions), finely sliced
→ Dairy
04 - ½ cup whole milk
05 - 4 tbsp unsalted butter, plus extra for serving
06 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Place the potatoes in a large saucepan, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
02 - Bring a second pot of salted water to a boil. Add the shredded cabbage and cook for 4–5 minutes until just tender. Drain well.
03 - In a small saucepan, gently heat the milk and butter together until the butter melts. Do not boil.
04 - Drain the potatoes thoroughly and return them to the pot. Mash until smooth and fluffy.
05 - Gradually stir in the warm milk and butter mixture, then fold in the drained cabbage and sliced scallions. Taste and season with salt and pepper.
06 - Serve immediately, with an extra knob of butter melting on top if desired.
# Expert Tips:
01 -
- Its the kind of humble side dish that somehow steals the entire show at dinner
- The combination of creamy potatoes and tender cabbage feels like being wrapped in a warm blanket on a rainy day
02 -
- I once skipped draining the cabbage well enough and ended up with potato soup instead of mash, so squeeze that excess water out like your life depends on it
- Sautéing the scallions in a little butter before adding them transforms their sharpness into something mellow and sweet that I now prefer every single time
03 -
- A potato ricer creates the smoothest texture, but a good old fashioned masher works perfectly fine if you dont mind a few rustic lumps
- Warm your serving bowl beforehand because this dish loses heat faster than youd expect