Rumbledethumps (Potato Mash With Cabbage and Cheddar)
Published March 6, 2025

- Total Time
- 1½ hours
- Prep Time
- 30 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 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
- 5tablespoons unsalted butter
- 1cup panko bread crumbs
- 1tablespoon fresh thyme leaves
- 1teaspoon ground sage
- ½cup shredded Cheddar
For the Mash
For the Topping
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
Private Notes
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.
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