This delicious Mary Berry Colcannon Mash is a creamy, comforting side dish that’s quick to make and perfect for weeknight meals. With soft, buttery potatoes, tender cabbage, and a hint of spring onions, it’s both simple and nutritious. You can easily adjust with everyday ingredients for a warm, crowd-pleasing favorite.
This Colcannon Mash Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed:
- 50g potatoes, cubed
- 2 tbsp milk
- 2 tbsp double cream
- A couple of knobs of butter
- ½ small pointed cabbage, shredded
- 4 spring onions, thinly sliced
- Salt and freshly ground black pepper
How To Cook Colcannon Mash:
- Boil the Potatoes: Place the cubed potatoes in a pan of cold, salted water. Cover with a lid, bring to the boil, and cook for about 15 minutes or until tender. Drain in a colander.
- Mash the Potatoes: Put the milk, cream, and a knob of butter back into the pan and heat gently. Add the drained potatoes, then mash until smooth, seasoning with salt and pepper.
- Cook the Cabbage and Spring Onions: In a separate frying pan, melt the remaining butter over medium heat. Add the cabbage and spring onions, frying for 5–6 minutes until tender.
- Combine and Serve: Add the cabbage and onions to the mashed potatoes and mix well. Lightly beat together with a fork for a fluffy texture, then serve in a warm bowl.
Recipe Tips
- Boil Potatoes in Salted Water: Always salt the water when boiling potatoes; this adds flavor to the potatoes and helps the mash taste better from the start.
- Warm Milk and Cream Before Mashing: Heat the milk and cream before adding to the potatoes. This keeps the mash creamy and prevents it from cooling too quickly.
- Fry Cabbage Until Tender, Not Crispy: When cooking the cabbage and spring onions, fry until they’re soft and tender, not crispy, so they blend well into the mash.
- Use Fresh Potatoes for the Best Texture: Avoid older potatoes, which can be too dry and grainy. Fresh potatoes create a smoother, creamier mash.
- Reheat Gently in a Low Oven: If you make the dish ahead, reheat it slowly in a low oven so it stays creamy and doesn’t dry out.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover Colcannon Mash to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Place leftover Colcannon Mash in a freezer-safe container and freeze for up to 1 month. To thaw, move it to the fridge overnight, then reheat gently in a low oven or on the stovetop.
- Reheat Leftovers: Warm leftover Colcannon Mash on the stovetop over low heat, stirring occasionally,for 2 minutes or in a low oven until hot and creamy.
Nutrition Facts
Serving Size: 1/6 of recipe
- Calories: 263 kcal
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 27 mg
- Sodium: 116 mg
- Potassium: 1005 mg
- Total Carbohydrate: 39 g
- Dietary Fiber: 7 g
- Sugars: 7 g
- Protein: 7 g
Try More Mary Berry Mash Recipes:
- Mary Berry Mini Dauphinoise Potatoes
- Mary Berry Roast Potatoes
- Mary Berry French Buttered Potatoes
- Mary Berry Chicken Hot Pot
- Mary Berry Cottage Pie
Mary Berry Colcannon Mash
Description
This delicious Mary Berry Colcannon Mash is a creamy, comforting side dish that’s quick to make and perfect for weeknight meals. With soft, buttery potatoes, tender cabbage, and a hint of spring onions, it’s both simple and nutritious. You can easily adjust with everyday ingredients for a warm, crowd-pleasing favorite.
Ingredients
Instructions
- Boil the Potatoes: Place the cubed potatoes in a pan of cold, salted water. Cover with a lid, bring to the boil, and cook for about 15 minutes or until tender. Drain in a colander.
- Mash the Potatoes: Put the milk, cream, and a knob of butter back into the pan and heat gently. Add the drained potatoes, then mash until smooth, seasoning with salt and pepper.
- Cook the Cabbage and Spring Onions: In a separate frying pan, melt the remaining butter over medium heat. Add the cabbage and spring onions, frying for 5–6 minutes until tender.
- Combine and Serve: Add the cabbage and onions to the mashed potatoes and mix well. Lightly beat together with a fork for a fluffy texture, then serve in a warm bowl.
Notes
- Boil Potatoes in Salted Water: Always salt the water when boiling potatoes; this adds flavor to the potatoes and helps the mash taste better from the start.Warm Milk and Cream Before Mashing: Heat the milk and cream before adding to the potatoes. This keeps the mash creamy and prevents it from cooling too quickly.
- Fry Cabbage Until Tender, Not Crispy: When cooking the cabbage and spring onions, fry until they’re soft and tender, not crispy, so they blend well into the mash.
- Use Fresh Potatoes for the Best Texture: Avoid older potatoes, which can be too dry and grainy. Fresh potatoes create a smoother, creamier mash.
- Reheat Gently in a Low Oven: If you make the dish ahead, reheat it slowly in a low oven so it stays creamy and doesn’t dry out.
Mary Berry Colcannon Mash