Oven-Roasted Colcannon with Scallions and Irish Cheddar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic Irish mashed potatoes blended with cabbage and scallions, baked with melted Irish cheddar for a comforting side dish. This Irish-inspired St. Patrick’s Day recipe (vegetarian), ready in about 50 minutes, pairs russet potatoes, peeled and quartered, green cabbage, thinly sliced, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Irish cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Boil 2 lbs peeled and quartered russet potatoes in salted water for 15-20 minutes until fork-tender. Drain well.
  2. Step 2: While potatoes cook, melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 3 cups thinly sliced green cabbage and 4 sliced scallions, sauté for 5 minutes until cabbage softens and edges lightly brown.
  3. Step 3: Mash the drained potatoes with 2 tbsp unsalted butter, 1/2 cup whole milk, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp freshly grated nutmeg until smooth. Fold in the sautéed cabbage and scallions.
  4. Step 4: Transfer the colcannon mixture to a greased 8x8-inch baking dish. Sprinkle 1 cup shredded Irish cheddar cheese evenly on top.
  5. Step 5: Bake uncovered for 20 minutes until the cheese melts and forms a golden crust. Serve hot as a traditional Irish side dish.

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