Rumbledethumps (Potato Mash With Cabbage and Cheddar)

Name: Rumbledethumps (Potato Mash With Cabbage and Cheddar)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 to 6 servings
Ingredients: 3 pounds russet potatoes (about 4 large potatoes), peeled and cut into 2-inch pieces; Salt and black pepper; 3/4 cup heavy cream; 6 tablespoons unsalted butter; 2 tablespoons olive oil; 1 pound 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; 1 medium yellow onion, quartered and thinly sliced; 3 tablespoons chopped fresh chives, plus more for garnish; 1 tablespoon Dijon mustard; 5 tablespoons unsalted butter; 1 cup panko bread crumbs; 1 tablespoon fresh thyme leaves; 1 teaspoon ground sage; 1/2 cup shredded Cheddar

Recipe from Ali Stoner

Adapted by Alexa Weibel

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

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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

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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.

Ratings

5 out of 5

158 user ratings

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Comments

Jim Ball3 months ago

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

Two Cats3 months ago

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.

Kelly3 months ago

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!

Carrie1 month ago

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

Katie2 months ago

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!

Tommy Weir2 months ago

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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