Rumbledethumps (Potato Mash With Cabbage and Cheddar)

Published March 6, 2025

Rumbledethumps (Potato Mash With Cabbage and Cheddar)
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1½ hours
Prep Time
30 minutes
Cook Time
1 hour
Rating
5(158)
Comments
Read comments

A traditional Scottish potato-cabbage mash, rumbledethumps is named for the sound a spoon makes as it rattles along the sides of the pot as you mash all of the ingredients together. This version is adapted from Ali Stoner (or “Roving Haggis” as she is known on Instagram and YouTube), who updates traditional Scottish recipes for the modern palate. She takes a few liberties, replacing cabbage with brussels sprouts and boosting flavor and texture with caramelized onions, fresh chives, punchy mustard and a crunchy panko topping. This humble mash invites variation, whether you prefer it chunky, creamy or topped with extra cheese and cream. It is complex enough to stand alone, with a sharp green salad, but it also pairs well with beef tenderloin, a simple roast chicken or a good pot of beans. —Alexa Weibel

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe
  • Print Options


Advertisement


Ingredients

Yield:4 to 6 servings

    For the Mash

    • 3pounds russet potatoes (about 4 large potatoes), peeled and cut into 2-inch pieces
    • Salt and black pepper
    • ¾cup heavy cream
    • 6tablespoons unsalted butter
    • 2tablespoons olive oil
    • 1pound brussels sprouts, trimmed, halved and thinly sliced (about 3 ½ cups), or use 3 ½ cups very thinly sliced cabbage if you’d like to stick with tradition
    • 1medium yellow onion, quartered and thinly sliced
    • 3tablespoons chopped fresh chives, plus more for garnish
    • 1tablespoon Dijon mustard

    For the Topping

    • 5tablespoons unsalted butter
    • 1cup panko bread crumbs
    • 1tablespoon fresh thyme leaves
    • 1teaspoon ground sage
    • ½cup shredded Cheddar 
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

630 calories; 40 grams fat; 23 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 12 grams protein; 933 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Add the potatoes to a large pot, cover with cold water and season generously with salt. Bring to a boil over high, and cook until soft, about 15 minutes. Drain and mash. Add ½ cup of the cream, then beat with a wooden spoon until creamy; season generously with salt and pepper.

  2. Step 2

    While the potatoes boil, cook the brussels sprouts: In a large skillet, melt the butter with the olive oil over medium heat. Add the brussels sprouts and onion, season with salt and pepper, cover and cook over medium-low, stirring occasionally, until softened, about 10 minutes. Remove lid, turn heat up to medium and cook until slightly caramelized and lightly golden, stirring just a few times, about 5 minutes.

  3. Step 3

    Add the brussels sprouts mixture to the mashed potatoes, along with the chives, mustard and remaining ¼ cup cream, then “rumbledethump” it all together until combined. Season again with salt and pepper, then cover and set aside.

  4. Step 4

    Prepare the topping: Wipe out the skillet, then melt 5 tablespoons butter in it over medium heat. Add the panko, thyme and sage, then season with salt and pepper. Toast until lightly golden, stirring frequently, about 5 minutes. Transfer to a bowl to cool. When cool, toss with cheese.

  5. Step 5

    Heat the oven to 350 degrees. Spoon your mash into a large (2 ½ to 3-quart) ovenproof baking dish, spreading it evenly, then top it with the panko mixture. Bake until golden and warmed, about 20 minutes. Sprinkle with additional chives and serve hot.

Ratings

5 out of 5
158 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

I always add turnips or parsnips for an earthy note. But this is a great and traditional recipe!

This was a very nice side dish. I used purple cabbage which provides a much more appealing dish than the photo provided above. The crunch topping was a nice addition, however, I think a melting cheese may be a better option, as my cheese was very hard. Or maybe a dry cheese? I also baked it in the skillet I sauteed the cabbage in which worked well.

I made this last weekend, exactly as written, and served with a green salad. It was a delicious dinner and everyone loved it, even the kids!

This was great! I added some chopped ham for more protein. Filling, warm, comforting, and delicious!

This was so good! So much flavour. I did not have breadcrumbs so just topped with cheddar cheese and broiled for a few minutes - worked great!

Interesting to see a Scot variant on the dish known as Colcannon in Ireland, or Champ in Northern Ireland. Essentially cabbage and potatoes, butter and salt with options of onions, scallions, even leeks depending on your family’s traditions. The cheddar is an option I’ve yet to try but will add it to my list.

Private comments are only visible to you.

Advertisement

or to save this recipe.