Description
A delicious twist on the traditional Irish dish, this hearty colcannon combines creamy mashed potatoes with savory turkey sausage and sautéed cabbage, making it a filling meal.
Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, peeled and cubed
- 4 cups finely shredded green cabbage
- 12 ounces turkey sausage, sliced or crumbled
- 3 tablespoons unsalted butter, divided
- ½ cup whole milk or half-and-half, warmed
- 3 stalks green onions, thinly sliced
- 2 cloves garlic, minced (optional)
- Salt and freshly ground black pepper to taste
- 1 teaspoon Dijon mustard (optional)
Instructions
- Peel and cut the potatoes into roughly 1-inch cubes. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
- While potatoes cook, heat 1 tablespoon of butter in a large skillet over medium heat. Add the turkey sausage slices or crumble and cook, stirring occasionally, until browned and cooked through, about 7-10 minutes. Remove sausage from the pan and set aside, leaving the pan drippings.
- In the same skillet with drippings, add the minced garlic and green onions. Sauté for 1-2 minutes until fragrant. Add shredded cabbage and a pinch of salt. Cook, stirring frequently, until cabbage is tender and slightly caramelized, about 8-10 minutes. Turn off heat and set aside.
- Drain the cooked potatoes well and return them to the pot or a large bowl. Add the remaining 2 tablespoons of butter and warmed milk or cream. Mash until smooth but still slightly textured. Season with salt, pepper, and Dijon mustard if using. Taste and adjust seasoning.
- Fold the sautéed cabbage and cooked turkey sausage into the mashed potatoes gently but thoroughly until creamy and well blended.
- Spoon the colcannon into a serving dish. Optionally, melt a little extra butter on top and sprinkle with fresh chopped green onions or cracked black pepper for garnish.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days or freeze for longer storage. Use a potato masher for a better texture or a ricer for a smooth finish.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 50mg