Let me take you back to a rainy Sunday afternoon in early November. The kind where the fog creeps up the windows and the kettle is always just about to boil. That’s when I first stumbled upon Nigella’s Brown Butter Colcannon. I’d always known colcannon as that humble Irish mash of potatoes and cabbage-comfort food at its best. But trust Nigella to take it and whisper a bit of decadence into it with brown butter.
This version isn’t just a side dish. It’s warm, golden, nutty and earthy. It’s what mashed potatoes wish they could be when they grow up. Brown butter gives it depth, like a folk song played on an old vinyl record. And with the greens folded in-soft ribbons of cabbage or kale. it’s a dish that sings of home, no matter where that might be.
Colcannon traditionally carries with it a bit of folklore (coins hidden inside on Halloween night, promises of marriage or fortune) but Nigella’s twist feels more like a quiet luxury. No gimmicks-just honest, hearty food, made just that much more indulgent.
Nigella Brown Butter Colcannon Recipe
Ingredients Needed
If your kitchen is anything like mine, you probably already have most of this. And if not, your corner grocer surely will.
- 1kg (about 2.2 lbs) floury potatoes. Think Maris Piper, Yukon Golds or Russets. You want these to mash beautifully.
- 1 leek (cleaned thoroughly and finely sliced). If you’ve never cooked with leeks, you’re in for a treat. They’re like onions that went to charm school.
- 250g (about 9 oz) shredded cabbage or kale. I’ve used both. Kale adds a bit more bite; cabbage melts in your mouth.
- 100g (7 tbsp) unsalted butter. Yes, all of it. We’re browning it, so don’t hold back.
- Salt & pepper – Season generously. Potatoes are like introverts; they need coaxing to shine.
- Milk (about 100ml/3.5 oz or to taste). Just enough to loosen up the mash and make it creamy.
Equipment Needed
Nothing fancy. This is rustic food-meant to be made without fuss.
- Large saucepan – One for boiling the potatoes.
- Frying pan/skillet – For browning the butter and softening the greens.
- Colander – Potatoes need a good draining.
- Potato masher or ricer – I’m old-school and love the feel of a masher in hand.
- Wooden spoon or spatula. For stirring in the green bits and folding everything into that dreamy mash.
- Small saucepan – For browning butter if you want to do it separately from the greens (I sometimes do, because that nutty aroma feels sacred and deserves its own space).
Instructions To Make Nigella Lawson’s Brown Butter Colcannon
Step 1: Get your potatoes going.
Peel and chop them into even-sized chunks-no need to be too precious. Just make sure they cook evenly. Drop them into cold salted water, bring to a boil and let them bubble away until tender (around 20 minutes). You’ll know they’re done when you can pierce them with a knife and feel no resistance.
Step 2: Brown that butter.
While the potatoes are cooking, melt the butter in a frying pan over medium heat. Watch it carefully-it’ll foam, then start turning golden and then brown. You’ll smell it when it’s ready: nutty, rich, almost toasty. Pull it off the heat just before it goes too far. you want brown, not black.
Step 3: Soften your leeks and cabbage.
In the same pan (or a new one if you’re being meticulous), toss in the sliced leeks and cabbage/kale with a spoonful of the browned butter. Let them soften gently, about 10-15 minutes. I sometimes pop a lid on to let the steam help things along.
Step 4: Mash the potatoes.
Drain the potatoes well. Let them steam dry for a minute. it makes a difference. Then mash until smooth. Stir in a splash of warm milk, the rest of the brown butter and salt and pepper to taste. This is the part where I always taste more than I should. You will too.
Step 5: Fold in the greens.
Take your softened leeks and cabbage and fold them gently into the mash. You’re not trying to mix them in evenly. this isn’t icing a cake. You want beautiful streaks of green and gold.
What I Learnt
Making Nigella’s brown butter colcannon taught me two things:
First-don’t underestimate the power of small upgrades. I’ve made mashed potatoes a thousand times. But just taking the time to brown the butter lifted the dish from comfort food to something poetic. Like putting on lipstick for no reason. Like handwritten letters. Tiny gestures that make everything feel more alive.
Second-this dish is about generosity. It’s not flashy but it’s rich in the way that counts. It reminds me that food doesn’t have to be complicated to feel profound. It’s about taking your time. Sautéing leeks until sweet. Folding kale in with love. Salting things properly. Eating at the table, not in front of a screen.
FAQs
What Makes Nigella Lawson’s Brown Butter Colcannon Different From Regular Colcannon?
Oh, where do I even begin? The magic is in the brown butter. It adds this nutty, rich depth of flavor that elevates the traditional colcannon from a simple mashed potato dish to something truly comforting and indulgent. If you’ve never tasted brown butter before, it’s like a whole new layer of deliciousness opens up. It’s just that good!
Can I Make Nigella’s Brown Butter Colcannon Ahead Of Time?
Totally! You can make it in advance and keep it in the fridge. Just reheat it gently on the stove or in the microwave, adding a splash of milk or cream to bring it back to that silky smooth texture. The flavors actually meld together even better after sitting a bit, so it’s perfect for prepping ahead of a dinner party or holiday meal.
Is There A Way To Make Nigella’s Brown Butter Colcannon Lighter Or Healthier?
You could lighten it up by swapping out some of the butter for olive oil or using a lighter version of cream, but honestly, the richness of the butter and cream is what makes this dish so indulgent. If you want to keep it a bit lighter, I’d suggest using a little less butter and cream than the recipe calls for, but still adding that brown butter magic to get that flavor boost.
