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Colcannon with Irish Whiskey and Brown Butter

Irish Colcannon with Whiskey and Brown Butter
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 -8 servings


  • 2 pounds russet potatoes peeled and cut into chunks
  • 3 teaspoons kosher salt divided (Irish Sea Salt if you have it)
  • 1/3 cup butter
  • 1 pound cabbage shredded
  • 1/2 teaspoon ground black pepper
  • 2 ounces Irish whiskey
  • 4 ounces whole milk


  1. In a large pot cover potatoes with water. Add salt, cover and bring to a boil. Once it begins to boil remove lid and reduce heat. Cook until potatoes are tender.
  2. In a large deep frying pan melt butter over medium heat until it starts to brown.
  3. Pour half of the browned butter into a bowl.
  4. Add cabbage, salt, and pepper and stir fry the cabbage until tender about 8 minutes.
  5. Remove from heat and immediately pour in the whiskey. Scrape the bottom of the pan and stir. Set aside.
  6. Drain potatoes and return to the pot.
  7. Add milk and salt and mash with a potato masher.
  8. Stir in cabbage.
  9. Transfer to a serving bowl and make a well in the middle of the colcannon.
  10. Pour in remaining brown butter. If there is foam on top of the butter take a spoon and skim the top removing the foam.