Jamie Oliver’s Colcannon Mash is a hearty and flavorful twist on traditional mashed potatoes, blending creamy potatoes with sautéed cabbage and leeks for a comforting, rustic side dish. This Irish-inspired recipe is simple to prepare and perfect for serving alongside meats, fish, or as a cozy vegetarian dish.
What Is Jamie Oliver’s Colcannon Mash?
Colcannon Mash is a classic Irish dish combining mashed potatoes with leafy greens, typically cabbage or kale, and buttery leeks. Jamie Oliver’s version emphasizes fresh, seasonal ingredients, making it a versatile and satisfying addition to any meal. The dish’s creamy texture and savory flavors are a delight for both casual dinners and special occasions.
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Why You Should Try This Recipe
- Comforting and Hearty – A rich, creamy mash with added flavor and texture.
- Simple Ingredients – Uses pantry staples and fresh vegetables.
- Perfect for Any Occasion – Works as a side for weeknight dinners or festive meals.
- Nutrient-Rich – Packed with vitamins from the potatoes, cabbage, and leeks.
- Easily Adaptable – Add your favorite greens or adjust the seasoning to taste.
Ingredients Needed to Make Jamie Oliver’s Colcannon Mash
- Potatoes (2 lbs, peeled and chopped) – A starchy variety like Yukon Gold or Maris Piper works best.
- Green Cabbage (½ head, finely shredded) – Adds texture and flavor.
- Leeks (2 medium, finely sliced) – For a sweet, mild onion flavor.
- Butter (4 tbsp) – Adds richness and creaminess.
- Milk or Cream (½ cup) – For a smooth, silky mash.
- Salt and Pepper (to taste) – Essential for seasoning.
- Optional Garnish: Chopped parsley or green onions for a fresh finish.
Instructions to Make Jamie Oliver’s Colcannon Mash
Cook the Potatoes
- Boil the Potatoes:
Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. - Drain and Mash:
Drain the potatoes and return them to the pot. Allow them to steam dry for a minute, then mash until smooth using a potato masher or ricer.
Prepare the Cabbage and Leeks
- Heat Butter:
In a large frying pan or skillet, melt 2 tablespoons of butter over medium heat. - Cook the Leeks:
Add the sliced leeks and sauté for 5-7 minutes, or until softened and lightly golden. - Add the Cabbage:
Stir in the shredded cabbage and cook for another 5 minutes, stirring occasionally, until tender but still vibrant in color.
Combine the Ingredients
- Mix the Mash:
Add the sautéed cabbage and leeks to the mashed potatoes. Stir in the remaining butter and milk or cream, mixing until fully combined. - Season:
Season with salt and pepper to taste. Adjust the consistency by adding a little more milk if needed.
Serve
- Garnish and Serve:
Transfer the Colcannon Mash to a serving bowl and garnish with chopped parsley or green onions, if desired. Serve warm.
What Goes Well with Jamie Oliver’s Colcannon Mash
- Roast Chicken or Turkey – A classic pairing.
- Grilled Sausages – Perfect for a hearty, comforting meal.
- Seared Salmon or Cod – A lighter option that balances the creamy mash.
- Lamb Stew – Complements the rich, earthy flavors.
- Vegetarian Main Dishes – Serve alongside roasted vegetables or lentil patties.
Expert Tips for Making the Best Colcannon Mash
- Choose the Right Potatoes: Starchy potatoes like Yukon Gold or Maris Piper create the creamiest mash.
- Steam Dry the Potatoes: Letting the potatoes steam dry after boiling prevents watery mash.
- Don’t Overcook the Greens: Cook the cabbage and leeks until just tender to preserve their flavor and texture.
- Warm the Milk or Cream: Adding warm milk prevents the mash from cooling too quickly.
- Use High-Quality Butter: The butter significantly impacts the flavor, so choose a good-quality variety.
Easy Variations of Jamie Oliver’s Colcannon Mash
- Kale Colcannon: Substitute kale for cabbage for a more robust flavor.
- Bacon Colcannon: Add crispy cooked bacon bits for a smoky twist.
- Cheesy Colcannon: Stir in shredded cheddar or Parmesan for extra richness.
- Vegan Colcannon: Use plant-based butter and non-dairy milk or cream.
- Garlic-Infused Mash: Add minced garlic to the butter while cooking the leeks for added depth.
Best Practices to Store Jamie Oliver’s Colcannon Mash
- Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for Longer Storage: Place in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Best Practices to Reheat Jamie Oliver’s Colcannon Mash
- Stovetop Method: Reheat gently in a pot over low heat, adding a splash of milk or cream to restore the texture.
- Microwave Option: Heat in a microwave-safe dish in 30-second intervals, stirring between each interval, until warmed through.
How Can I Make Jamie Oliver’s Colcannon Mash Healthier?
- Reduce Butter: Use less butter or replace some with olive oil for a lighter option.
- Add More Greens: Increase the amount of cabbage or include additional greens like spinach.
- Use Low-Fat Milk: Replace cream with low-fat milk for fewer calories.
- Skip the Garnish: Avoid adding extra butter or rich toppings to keep it light.
Nutrition Value (per serving)
- Calories: 210
- Fat: 10g
- Carbohydrates: 26g
- Protein: 3g
- Fiber: 4g
FAQs
Can I make Colcannon Mash ahead of time?
Yes, Colcannon Mash can be made ahead. Prepare the dish as instructed, then cool and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore its creamy texture.
What type of potatoes are best for Colcannon Mash?
Starchy potatoes like Yukon Gold or Maris Piper are best for Colcannon Mash. They create a creamy, fluffy texture that blends well with the sautéed cabbage and leeks.
Can I freeze Colcannon Mash?
Yes, Colcannon Mash can be frozen. Cool it completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave, adding a little milk or butter if needed.
How can I make Colcannon Mash vegan?
To make Colcannon Mash vegan, replace the butter with a plant-based alternative and use non-dairy milk or cream, such as oat milk or almond milk. Ensure any additional ingredients, like toppings, are also vegan-friendly.
Final Words
Jamie Oliver’s Colcannon Mash is a warm, comforting side dish that’s packed with flavor and texture. Perfect for family dinners or festive occasions, this dish is versatile enough to pair with a variety of mains.
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Jamie Oliver Colcannon Mash Recipe
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: Irish
Description
Colcannon Mash is a classic Irish dish combining mashed potatoes with leafy greens, typically cabbage or kale, and buttery leeks. Jamie Oliver’s version emphasizes fresh, seasonal ingredients, making it a versatile and satisfying addition to any meal. The dish’s creamy texture and savory flavors are a delight for both casual dinners and special occasions.
Ingredients
- Potatoes (2 lbs, peeled and chopped) – A starchy variety like Yukon Gold or Maris Piper works best.
- Green Cabbage (½ head, finely shredded) – Adds texture and flavor.
- Leeks (2 medium, finely sliced) – For a sweet, mild onion flavor.
- Butter (4 tbsp) – Adds richness and creaminess.
- Milk or Cream (½ cup) – For a smooth, silky mash.
- Salt and Pepper (to taste) – Essential for seasoning.
- Optional Garnish: Chopped parsley or green onions for a fresh finish.
Instructions
Cook the Potatoes
- Boil the Potatoes:
Place the chopped potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender. - Drain and Mash:
Drain the potatoes and return them to the pot. Allow them to steam dry for a minute, then mash until smooth using a potato masher or ricer.
Prepare the Cabbage and Leeks
- Heat Butter:
In a large frying pan or skillet, melt 2 tablespoons of butter over medium heat. - Cook the Leeks:
Add the sliced leeks and sauté for 5-7 minutes, or until softened and lightly golden. - Add the Cabbage:
Stir in the shredded cabbage and cook for another 5 minutes, stirring occasionally, until tender but still vibrant in color.
Combine the Ingredients
- Mix the Mash:
Add the sautéed cabbage and leeks to the mashed potatoes. Stir in the remaining butter and milk or cream, mixing until fully combined. - Season:
Season with salt and pepper to taste. Adjust the consistency by adding a little more milk if needed.
Serve
- Garnish and Serve:
Transfer the Colcannon Mash to a serving bowl and garnish with chopped parsley or green onions, if desired. Serve warm.
