The Best Colcannon Recipe (Irish Mashed Potatoes) Recipe
A delicious traditional Irish mashed potato dish called Colcannon, combining creamy white and sweet potatoes with sautéed Brussels sprouts, shallots, garlic, and a touch of parmesan cheese. This recipe features baked potatoes softened to perfection and a flavorful marble-like presentation, baked again to warm through and topped with melted parmesan.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Potatoes
- 1.5 lbs white potatoes (washed, skin left on)
- 1 lb sweet potatoes (washed, skin left on)
Vegetables & Aromatics
- 3 cups Brussels sprouts (outer leaves removed, thinly sliced)
- 2 large shallots (diced)
- 2 garlic cloves (finely chopped)
- 1/2 cup parsley (finely chopped)
Dairy & Oils
- 1.5 tbsp extra virgin olive oil
- 2 tbsp butter
- 2/3 cup milk
- 1/3 cup freshly grated parmesan cheese
Seasonings
- 1 tsp sea salt flakes
- 1/2 tsp black pepper (freshly ground)
Instructions
- Prepare: Gather all necessary equipment and ingredients. Preheat the oven to 350ºF (180ºC, gas mark 4).
- Bake: Pierce the white and sweet potatoes several times with a fork. Place them on a baking tray and bake in the preheated oven until tender and soft, approximately 1 hour. Once baked, remove from the oven, carefully slice open to release steam, and let cool until they can be handled.
- Fry: While the potatoes bake and cool, heat extra virgin olive oil in a frying pan over medium heat. Add the thinly sliced Brussels sprouts, diced shallots, and finely chopped garlic. Sauté for 12-15 minutes until tender and slightly caramelized.
- Heat: In a small saucepan, gently warm the milk with the butter until melted and heated through. Keep warm.
- Mash: Scoop the flesh of the white and sweet potatoes into two separate bowls, discarding the skins. Use a potato masher to mash them until smooth.
- Sweet Potatoes: Add about one-third of the warm milk and butter mixture to the mashed sweet potatoes. Stir in half of the salt and pepper until smooth. Set aside.
- White Potatoes: Stir most of the parmesan cheese into the mashed white potatoes, reserving a small amount for topping. Pour in the remaining warm milk mixture along with the remaining salt and pepper. Fold in the sautéed Brussels sprouts, shallots, and garlic mixture until evenly combined.
- Assemble: In a baking dish, alternate spoonfuls of the white potato mixture and sweet potato mash to create a marbled effect. Sprinkle the remaining parmesan cheese evenly over the top. Bake in the oven for about 15 minutes or until heated through and the cheese is slightly melted.
- Serve: Optionally drizzle with a little extra virgin olive oil before serving. Enjoy warm as a comforting side dish.
Notes
- Leaving the skins on during baking helps retain nutrients and flavor but make sure to remove them before mashing.
- If you prefer, substitute milk and butter with plant-based alternatives for a dairy-free variation.
- The marble effect is both visually appealing and a great way to enjoy distinct flavors simultaneously.
- Use freshly ground black pepper and good quality sea salt flakes for optimal flavor.
- This dish pairs wonderfully with traditional Irish proteins like corned beef or lamb.
