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Savory Hot Honey Colcannon Mash Recipe with Easy Tangy Pickled Onions

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A creamy mashed potato and cabbage dish with a spicy-sweet hot honey drizzle and tangy pickled onions, perfect as a comforting side with a fresh twist.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 cups green cabbage, finely shredded
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup whole milk or heavy cream, warmed
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons hot honey
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon mustard seeds (optional)
  • 1/4 teaspoon crushed red pepper flakes

Instructions

  1. Prepare the pickled onions: In a small saucepan, combine apple cider vinegar, sugar, salt, mustard seeds, and crushed red pepper flakes. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves (about 3-4 minutes). Remove from heat.
  2. Place thinly sliced red onions in a heatproof bowl or jar. Pour the hot vinegar mixture over the onions, making sure they’re fully submerged. Let sit at room temperature for at least 30 minutes (ideally 1 hour) before serving. You can also refrigerate and pickle overnight for a more intense tang.
  3. Cook the potatoes: While onions pickle, place peeled and cubed potatoes in a large pot. Cover with cold salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  4. Sauté the cabbage: While potatoes cook, melt 2 tablespoons butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add shredded cabbage, season with a pinch of salt, and cook until wilted and tender, about 5-7 minutes, stirring occasionally.
  5. Mash the potatoes: Return drained potatoes to the pot or a large bowl. Add warm milk or cream and remaining 2 tablespoons butter. Mash until smooth but still a bit rustic—don’t overdo it or it gets gluey. Season with salt and pepper to taste.
  6. Fold sautéed cabbage gently into the mashed potatoes until evenly combined.
  7. Add the hot honey: Drizzle hot honey over the colcannon mash and gently stir to combine. Adjust amount based on your preferred level of heat and sweetness.
  8. Serve: Spoon the hot honey colcannon mash onto plates and top with a generous helping of tangy pickled onions. Enjoy immediately.

Notes

Start potatoes in cold water for even cooking. Use Yukon Gold potatoes for best texture. Sauté cabbage low and slow to avoid mushiness. Adjust hot honey amount to taste. Pickled onions can be rinsed to reduce sharpness. For vegan version, substitute dairy with plant-based alternatives and hot honey with maple syrup plus cayenne.

Nutrition

Keywords: colcannon, mashed potatoes, hot honey, pickled onions, comfort food, easy side dish, Irish recipe

Find it online: https://avabake.com/savory-hot-honey-colcannon-mash-recipe-with-easy-tangy-pickled-onions/