Mary Berry Colcannon Mash

The first time I made this, it was more “mashed swamp” than side dish. I’d undercooked the cabbage, dumped in cold milk (rookie move), and stirred the whole thing like I was angry at it. It was lumpy, sad, and barely warm—and my partner actually asked if I’d dropped it.

But once I stopped treating it like regular mash and paid attention to the order and temperature of things? Total game changer. The result is buttery, fluffy, and far more satisfying than it has any right to be. Let me show you what changed—and how Mary’s version turned me into a colcannon convert.

WHAT MAKES THIS RECIPE SPECIAL

Most Colcannon recipes treat the cabbage like an afterthought. Mary doesn’t.

• Warm milk and cream: No cold shock. You get silky mash, not stodge.
• Sautéed cabbage and spring onions: Adds depth and sweetness. Way better than boiling.
• Double cream: Yes, it’s indulgent—but also essential. It makes the mash taste like you’ve used twice the butter, without actually doing so.

And weirdly? Mashing with a fork at the end gives it a fluffier texture than my electric beater ever managed.

INGREDIENTS + WHY THEY MATTER

• Potatoes (500g) – Go floury, like Maris Piper or King Edward. I once used Charlotte—regret.
• Milk (2 tbsp) – Loosens things up. Heat it or the mash turns sticky.
• Double Cream (2 tbsp) – Richness and smoothness. Honestly, don’t skip it.
• Butter (2 knobs) – One for the mash, one for the veg. Proper flavour.
• Pointed Cabbage (½ small) – Softer and sweeter than white cabbage. Sautéed, it melts into the mash.
• Spring Onions (4) – Brings a brightness that cuts the richness.
• Salt & Pepper – Potatoes need seasoning. Taste as you go.

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? Use oat cream and vegan butter. It still works—tested it last winter.
• No cabbage? Kale works, but cook it longer. Spinach? Too watery. Don’t bother.
• Gluten-Free? Naturally is—no swaps needed.
• Meaty Add-In? Crispy bacon stirred in at the end? Absolute yes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Mash turned gluey	Cold milk, overworked mash	Always warm the milk and mash gently
Cabbage tasted raw	Didn’t cook it long enough	Sauté until soft and slightly sweet
Mash too wet	Used waxy potatoes	Use floury types and let them steam dry first

HOW TO MAKE MARY BERRY’S COLCANNON MASH

1. Boil the Potatoes
Peel and cube your potatoes. Pop them in salted cold water and bring to a gentle boil. Simmer 15 minutes until fork-tender. Drain and let steam off for a minute or two.

2. Mash with Warm Dairy
In the empty pan, gently heat the milk, cream, and a knob of butter. Return the potatoes and mash until smooth. Season well—don’t skimp.

3. Sauté the Cabbage and Spring Onions
In a frying pan, melt the second knob of butter. Add shredded cabbage and spring onions, and sauté for 5–6 minutes until soft but not browned.

4. Combine and Fluff
Fold the greens into the mash. Use a fork to fluff it up—it keeps it light. Taste and adjust seasoning.

TIPS FROM MY KITCHEN

• I mash with a fork, not a beater—less gluey, more fluffy.
• I always sauté the onions before the cabbage—they soften quicker that way.
• If your mash seems too dry, stir in another tablespoon of warm cream at the end.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed tub.
• Freezer: Yes—but mash always loosens. Stir while reheating to bring it back.
• Reheat: On low heat, with a splash of milk or cream.
• Serve with: Sausages, roast chicken, or even under a poached egg for breakfast.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Definitely. Reheat gently in a low oven or on the stove with extra butter or milk.

Q: What potatoes are best?
A: Floury ones like Maris Piper or King Edward. Avoid waxy potatoes—they turn the mash gluey.

Q: Can I use leeks instead of spring onions?
A: You can. Just cook them longer—about 10 minutes—to get them soft enough.

Q: Is this traditional Irish Colcannon?
A: It’s a gentler twist. Traditionally you’d use curly kale and maybe skip the cream—but Mary’s way is creamier and more crowd-friendly.

Try More Recipes:

• Mary Berry Celeriac and Potato Mash
• Mary Berry Colcannon Mash
• Mary Berry​ Banana And Honey Cake