This baked colcannon blends traditional Irish comfort food with a modern twist. Creamy mashed potatoes are folded with tender sautéed cabbage and onion, then topped with golden cheddar and baked until bubbly. Rustic, hearty, and flavorful, it’s perfect as a side or a simple vegetarian main.

Ingredients

• 4 medium potatoes, peeled and chopped
• 2 Tablespoon butter, divided
• 1/2 small green cabbage, finely shredded
• 1 small onion, finely chopped
• 1/2 cup sharp cheddar cheese, grated
• Salt, to taste
• Black pepper, to taste

Preparation

1. Preheat oven to 375°F. Lightly grease a baking dish.
2. Boil potatoes in salted water until fork-tender, 15–20 minutes. Drain and mash with 1 Tablespoon butter.
3. In a skillet over medium heat, melt remaining 1 Tablespoon butter. Add cabbage and onion and sauté about 10 minutes until softened. Season with salt and black pepper.
4. Fold cabbage mixture into mashed potatoes until well combined.
5. Transfer mixture to the prepared baking dish and smooth the top.
6. Sprinkle grated cheddar evenly over the surface.
7. Bake 20–25 minutes until cheese is melted and lightly golden.
8. Let rest a few minutes before serving warm.