Brussels Sprout Colcannon
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Irish
Serves: 4
  • ½ pound fresh brussels sprouts
  • 2 pounds Yukon Gold or other yellow potato
  • kosher salt & a few grinds black pepper
  • 1 large clove of garlic
  • ¼ to ⅓ cup buttermilk
  • 6 tablespoons butter, divided
  • chives or scallions
  1. Wash the brussels sprouts and remove any tough outer leaves. Cut each sprout in thin slices. Set aside.
  2. If the potato skins are nice, just scrub the potatoes, or peel if you prefer - cut potatoes in 1 inch cubes.
  3. Place potatoes in a 3 quart sauce pan and fill with water, just until potatoes are covered.
  4. Add the garlic clove, smashed flat or lightly chopped and a teaspoon or so of kosher salt, plus some grinds of black pepper.
  5. Bring to a boil and simmer for around 15 minutes, until soft.
  6. While the potatoes are boiling, melt 2 tablespoon of the butter in a wide saute pan, and add sliced brussels sprouts, sprinkled with a bit of kosher salt and fresh black pepper.
  7. Saute about 5 minutes, stirring frequently to cook them evenly. They are done when they're getting a little soft, but are still bright green.
  8. Remove from heat and stir in a couple tablespoons of chopped chives or the green part of a scallion.
  9. When the potatoes are cooked through, drain off the water and return the pan to the heat, stirring gently for a minute or two to remove excess moisture.
  10. Mash the potatoes with 2 tablespoons of the butter, and the buttermilk - taste and add more salt if needed.
  11. Add ½ half of the brussels sprouts to the potatoes and fold together, gently.
  12. Mound the potato mixture in a serving bowl.
  13. Add the last two tablespoons of butter to the remaining brussels sprouts and stir together, then scatter over top of the potatoes in the serving bowl.
  14. Serve immediately
[if you don't have brussels sprouts, you can substitute thinly sliced cabbage or kale]
Recipe by The Creekside Cook at