Colcannon Mash is a traditional Irish dish that takes the humble mashed potato and transforms it into something truly special with the addition of cabbage (or kale), butter, cream, and sometimes scallions. It’s a dish known for its rustic simplicity and comforting richness, often served on festive occasions or as an everyday treat in Irish homes.
Mary Berry’s version of this classic stays true to its roots while adding her signature touch-elevating the dish with smooth textures, well-balanced seasoning, and that undeniable British flair she’s famous for. Her Colcannon Mash is a creamy, buttery bowl of mashed potatoes folded together with tender cabbage (or sometimes kale), a bit of oniony sharpness, and a velvety smoothness that makes it impossible to resist.
This dish is perfect as a side for roasted meats, sausages, or even on its own with a generous knob of butter melting on top. It’s soul food at its finest-hearty, earthy, and comforting.
Mary Berry’s Colcannon Mash Recipe
Ingredients Needed
Let’s take a closer look at the stars of this dish. The ingredients are simple but when combined with care, they deliver a rich and satisfying experience.
Main Ingredients
- Potatoes (about 2 pounds / 900g): Go for a starchy variety like Maris Piper or King Edward. They mash beautifully and soak up flavors.
- Savoy Cabbage (around 200g): Finely shredded and gently cooked, it adds color, texture, and earthiness.
- Butter (around 75g or more to taste): Use real, unsalted butter for that creamy richness.
- Whole Milk (100ml): Warmed before mixing in, this keeps the mash smooth and silky.
- Double Cream (optional, about 50ml): For extra indulgence.
- Salt and Pepper: Essential for seasoning the potatoes to perfection.
- Spring Onions or Leeks (optional): Adds a touch of sweet onion flavor and depth.
Optional (for a Mary Berry twist):
- Nutmeg: A small pinch enhances the creaminess and adds a warm background note.
Equipment Needed
You don’t need a gourmet kitchen to whip up Mary Berry’s Colcannon Mash, but a few key tools will make the job smoother:
- Large Saucepan or Stockpot: For boiling the potatoes.
- Colander: To drain the potatoes once they’re perfectly tender.
- Medium Frying Pan or Sauté Pan: To soften the cabbage and optional onions.
- Potato Masher or Ricer: Masher for a rustic finish, ricer for ultra-smooth mash.
- Wooden Spoon or Spatula: For folding in the cabbage and final mixing.
- Measuring Jug: For milk and cream.
- Sharp Knife & Cutting Board: To prepare your veg finely and safely.
Instructions To Make Mary Berry’s Colcannon Mash
Now for the fun part! Making Colcannon Mash might sound humble, but it’s a culinary hug that requires just a bit of care and timing.
Step 1: Boil The Potatoes
Peel and quarter your potatoes. Place them in a large pan of cold salted water and bring to a boil. Cook for about 15-20 minutes until they’re fork-tender. Drain well and let them sit a minute to steam dry (this prevents watery mash!).
Step 2: Cook The Cabbage
While the potatoes are boiling, melt about a third of the butter in your frying pan over medium heat. Add the finely shredded cabbage and sauté gently until wilted and tender-around 5-7 minutes. If you’re using spring onions or leeks, throw them in here too for that extra layer of flavor.
Step 3: Warm The Milk And Cream
In a small saucepan, gently heat the milk and cream (if using) until just warm. This helps it absorb better into the mash and keeps the texture luscious.
Step 4: Mash The Potatoes
Using a masher or ricer, mash the drained potatoes until smooth. Add in the remaining butter and season generously with salt and freshly ground pepper.
Step 5: Combine Everything
Now fold in the warm milk mixture gradually, stirring until the potatoes are fluffy and smooth. Then gently mix in the cooked cabbage and onion mixture. Taste and adjust seasoning, and if you like, grate in just a whisper of nutmeg.
Step 6: Serve And Enjoy
Spoon into a warm serving dish, and top with an extra pat of butter (because why not?). A sprinkle of chives or parsley is optional, but lovely.
Tips And Tricks
- Warm Ingredients are Key: Cold milk or cream will make your mash gluey. Always warm them slightly.
- Dry the Potatoes: Letting the potatoes steam dry after boiling removes excess moisture and keeps the mash light.
- Don’t Overmix: Overworking the potatoes can break down their starch and make them gummy. Mash just until smooth.
- Add Flavored Butter: Try mixing some herbs or garlic into the butter for an extra punch.
- Texture Choices: Prefer a chunkier mash? Use a hand masher. Want it silky-smooth? A potato ricer is your best friend.
- Make Ahead: This mash reheats beautifully. Just add a splash of milk when warming to bring it back to life.
- Vegan Version: Use plant-based butter and a creamy oat or soy milk alternative-it still comes out dreamy.
Mary Berry’s Colcannon Mash is more than just a side dish-it’s a celebration of simple ingredients treated with love and care. It honors the roots of Irish culinary tradition while embracing a touch of refined British elegance. Whether you’re serving it up alongside a Sunday roast, a festive ham, or as part of a cozy weeknight dinner, this mash brings warmth to every plate.
With its buttery texture, tender greens, and rich creaminess, it’s the kind of dish that makes people ask for seconds-and maybe even thirds. So pull out your saucepan, grab a mound of potatoes, and let the aroma of homey goodness fill your kitchen.
Easy Recipe Variations For Mary Berry’s Colcannon Mash
Mary Berry’s take on colcannon mash-rooted in Irish culinary tradition-is delightfully creamy, subtly buttery, and enhanced with the earthy sweetness of cabbage or kale. But as with many classic dishes, the beauty of colcannon lies in its versatility. Here are some easy, yet flavor-packed, variations to help you customize it to your taste or elevate it for special occasions:
1. Cheese-Lover’s Colcannon
Add a handful (or two!) of grated mature cheddar, crumbled blue cheese, or even a tangy goat cheese to the hot mash just before serving. Stir until melted and creamy. The result? A richer, deeper-flavored mash that’s irresistible with sausages or roast meats.
2. Bacon And Onion Boost
Fry some streaky bacon until crispy, then add finely chopped onions to the bacon fat and sauté until golden. Fold both into the mash along with chopped scallions or chives. This version has a smoky, savory kick-perfect for breakfast or a pub-style supper.
3. Herbed Garden Variation
For a spring-fresh version, add finely chopped herbs like parsley, thyme, or dill. A drizzle of herb-infused olive oil or a pat of herb butter on top also adds a gourmet touch.
4. Root Vegetable Remix
Swap out some of the potatoes with parsnips, turnips, or even sweet potatoes for a slightly sweet, nutty flavor. This twist brings more complexity and works beautifully alongside roasted poultry.
5. Vegan & Dairy-Free Delight
Use dairy-free butter and unsweetened oat milk or cashew milk for a vegan-friendly mash. Add a touch of nutritional yeast for a cheesy depth without the dairy.
6. Spicy Twist
For a bit of heat, try adding a pinch of cayenne pepper, mustard powder, or stir through some horseradish cream. This pairs beautifully with corned beef or smoked meats.
Storing Leftovers
Colcannon mash, like many mashed potato dishes, keeps surprisingly well and can even develop more depth in flavor after a day or two.
Refrigeration
Store the mash in an airtight container in the fridge for up to 3 days. It’s best to let it cool completely before sealing to prevent condensation, which can water down the texture.
Reheating Tips
- Stovetop: Warm gently in a saucepan over low heat with a splash of milk or a knob of butter to loosen it up.
- Microwave: Reheat in short bursts (30 seconds at a time), stirring between intervals to ensure even heating.
- Oven: Place in an oven-safe dish, cover with foil, and heat at 180°C (350°F) for about 20 minutes. Add a bit of grated cheese on top for a bonus crusty layer!
Freezing
While potatoes can sometimes turn grainy after freezing, colcannon does better than plain mash due to the fat content from butter and milk. For best results:
- Portion into small containers.
- Wrap well and freeze for up to 2 months.
- Defrost overnight in the fridge and reheat slowly, stirring to restore creaminess.
What To Eat With Mary Berry’s Colcannon Mash?
Colcannon is the ultimate comfort food side-it’s rustic yet refined, hearty yet mellow. It lends itself well to a variety of pairings, whether you’re serving a humble midweek dinner or a more elaborate Sunday roast. Here are some mouthwatering ideas:
1. Bangers And Gravy
A classic combo that never fails. Pair with plump, juicy sausages and a rich onion gravy. The mash soaks up the sauce beautifully, making each bite utterly satisfying.
2. Roast Meats
Whether it’s slow-cooked lamb shoulder, crispy roast chicken, or a succulent pork loin, colcannon serves as a soft, buttery base that balances bold, meaty flavors.
3. Irish-Inspired Plates
Colcannon is a natural partner to corned beef, braised cabbage, and soda bread. Add a Guinness or a stout reduction sauce and you’ve got a pub-worthy meal at home.
4. Fish And Seafood
For a lighter option, serve colcannon alongside pan-seared salmon, cod, or grilled scallops. A lemon-dill cream sauce or a caper butter adds brightness to the richness of the mash.
5. Vegetarian Pairings
Try pairing it with roasted root vegetables, grilled mushrooms, or a nut roast. Add a generous spoon of caramelized onion chutney or a red wine reduction for depth.
6. Breakfast Or Brunch Ideas
Yes, colcannon for breakfast! Top a warm bowl with a poached egg, a rasher of bacon, and a sprinkle of crispy fried shallots. A touch of hot sauce takes it over the top.
Conclusion
Mary Berry’s colcannon mash is more than just a side dish-it’s a celebration of comfort, tradition, and adaptability. With just a few tweaks, you can turn it into a cheesy indulgence, a herby spring mash, or a bold, spicy side that wakes up your palate. It stores well, reheats beautifully, and pairs with everything from sausages and gravies to light seafood or hearty vegetarian mains. Whether you’re feeding a crowd or cozying up for a solo dinner, colcannon is one of those humble recipes that delivers big on satisfaction every single time.
So go ahead-experiment with those ingredients, make it your own, and savor every creamy, flavorful spoonful.
FAQs
What Makes Mary Berry’s Colcannon Mash Different From Regular Mashed Potatoes?
Mary Berry’s Colcannon Mash is a traditional Irish dish that adds a delicious twist to standard mashed potatoes by incorporating ingredients like cabbage, scallions, and butter. The cabbage adds a slightly sweet, earthy flavor that pairs perfectly with the creamy mashed potatoes. The recipe uses a simple method but elevates the taste by mixing in softened butter and often a bit of cream or milk, creating a rich, velvety texture.
Can I Make Mary Berry’s Colcannon Mash In Advance?
Yes, Mary Berry’s Colcannon Mash can be made ahead of time. After preparing the mash, allow it to cool and then store it in an airtight container in the fridge for up to 2 days. When you’re ready to serve, gently reheat it on the stovetop or in the microwave, adding a little extra butter or cream to restore its creamy texture if needed.
Can I Customize The Ingredients In Mary Berry’s Colcannon Mash?
Absolutely! While Mary Berry’s recipe calls for cabbage and scallions, you can customize the colcannon mash to suit your preferences. For example, you can swap out the cabbage for kale or another leafy green, or even add bacon or leeks for extra flavor. If you prefer a smoother texture, you can also skip the scallions and finely chop the cabbage before mixing it into the potatoes.
