I first stumbled upon Nigella Lawson’s Brown Butter Colcannon recipe when I was looking for a comforting dish to make on a rainy evening. The weather was dreary, and I was craving something hearty, but not too heavy. I’ve always been a fan of colcannon-the traditional Irish mashed potatoes with cabbage or scallions-but Nigella’s twist with brown butter took it to a whole new level. The moment I tasted it, I realized I had discovered something truly special. Colcannon, usually a simple dish, had transformed into something with layers of rich, nutty flavors that felt like a warm, loving hug on a cold day.
This isn’t just your average side dish. Nigella brings her signature touch of warmth and indulgence, elevating something humble into a showstopper. It’s the perfect side for almost anything, whether you’re roasting a chicken, preparing a rich stew, or even serving it alongside a simple slice of crusty bread.
Nigella Lawson’s Brown Butter Colcannon Recipe
Colcannon itself is already a magical blend of mashed potatoes and greens, often enhanced with milk, butter, and sometimes scallions or leeks. However, Nigella’s version takes things up a notch by using brown butter-something I had never tried before in this dish. Brown butter, when made correctly, has a deep, caramelized flavor that gives the dish a whole new layer of richness. This was an absolute game-changer for me.
You know how sometimes the simplest dishes-those you’ve made a thousand times-suddenly feel different when someone else puts their spin on it? That’s exactly what happened with this recipe. Nigella, with her effortlessly chic and slightly indulgent approach, turned a very ordinary bowl of mashed potatoes into something decadent. I won’t spoil the whole recipe just yet, but let’s just say this version of colcannon has made its way into my regular rotation-something about it just feels comforting and special at the same time.
Ingredient List
The beauty of colcannon lies in its simplicity. The ingredients are basic, yet each one plays an essential part in the flavor profile. Here’s what you’ll need for Nigella’s version:
- Potatoes – Choose a starchy variety like Yukon Gold or Russet for the best texture when mashed. They get creamy and smooth without becoming gluey.
- Butter – This is where the magic happens. You’ll need butter to make the brown butter, which is essential for that rich, nutty flavor. The better the butter, the better the result.
- Cabbage – Traditionally, colcannon uses cabbage, though you could substitute kale or leeks if you prefer. But cabbage, with its slight bitterness, works perfectly with the richness of the butter.
- Milk or Cream – A splash of milk or cream to give the mash its luxurious, smooth texture. You could even use buttermilk for a tangy contrast.
- Salt and Pepper – Seasoning is key. Don’t skip the salt; it brings out all the natural flavors. Freshly ground black pepper adds just the right amount of heat.
- Chives (optional) – If you want a bit of freshness and color, chives are an excellent garnish. But, as Nigella suggests, they’re optional, and you can leave them out if you like a more traditional colcannon.
How To Make Nigella Lawson’s Brown Butter Colcannon?
Making this dish is actually much easier than it sounds, but there’s something about the steps that feels almost ritualistic. It’s a process that encourages you to slow down, pay attention to the little details, and savor each step.
Start by boiling the potatoes in salted water. I always find this to be such a grounding part of cooking-there’s something so satisfying about seeing the potatoes bubble away in the pot. While they cook, melt your butter in a separate pan. This is where the magic happens. Allow it to melt over medium heat, swirling occasionally. Soon, the butter will begin to foam, and you’ll start to smell that familiar nutty aroma. Keep a close eye on it as it begins to turn golden-brown, but don’t walk away-this part is crucial! If you let it go just a minute too long, you’ll be left with burnt butter, and the flavor will take a turn for the worse.
Once the potatoes are done, drain them, and return them to the pot to dry out a little. Then, mash them with a generous amount of the brown butter and milk or cream, mashing until you get the consistency you like. Don’t skimp on the butter here-it’s meant to be indulgent!
Next, toss the cabbage into a pan with a bit of water and steam it until it’s just tender. You want it to retain some bite and texture, so it contrasts with the creamy potatoes. Once it’s ready, stir it into the mashed potatoes along with the rest of the brown butter. A few sprigs of fresh chives can be sprinkled in if you like, but even without them, the dish will still be full of flavor.
The final step? Taste and adjust the seasoning. The richness of the butter and the sweetness of the cabbage should come through beautifully, but if it needs a little more salt or pepper, go ahead and add it. Then, serve it warm, with perhaps a little extra drizzle of brown butter on top if you’re feeling indulgent.
Things I Learned
As simple as this recipe is, I learned a few surprising things while making it. First, the technique of browning butter is easier than I thought, but it’s also easy to mess up if you’re not paying attention. The process of caramelizing the milk solids gives the butter a deep, nutty flavor that you can’t replicate with just regular butter.
I also learned that while colcannon is traditionally made with cabbage, it’s surprisingly versatile. You could easily swap in other greens if cabbage isn’t your thing, but I find that the cabbage gives it a lovely sweetness that balances out the rich butter.
Another thing I’ve noticed is that colcannon is a dish that only gets better the next day. The flavors meld together, and if you’re lucky enough to have leftovers (which is rare in my house), it’s an even better side dish the second time around. It’s also surprisingly filling, making it the kind of dish you could eat on its own if you’re looking for something comforting.