Mary Berry Colcannon Mash

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:

1. 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.
2. 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.
3. 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.
4. 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