Colcannon (Irish Mashed Potatoes)
Irish Colcannon is a traditional side dish made with creamy mashed potatoes, cooked cabbage and kale, butter, and green onions. These Colcannon potatoes are made using just one skillet, making them an easy dish for St. Patrick's Day.
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Mashed potatoes are clearly a superior side dish, but Colcannon is the kind of next-level comfort dish that proves humble ingredients can turn into something special.
If you like creamy mashed potatoes, you’ll definitely be in for a treat with this colcannon recipe. It mixes standard mashed potatoes with cooked cabbage, kale, and green onions. Milk and plenty of butter are added for the richness that makes this dish iconic.
Colcannon is a side dish that has been enjoyed in Ireland for generations. Even though I’m from the Dunn family, I didn’t grow up eating this dish that’s often associated popular for Halloween and St. Patrick’s Day.
I recommend serving Colcannon with Lemon Salt Salmon or Pistachio-Crusted Mahi Mahi for a complete meal that deserves a place on the table year-round.
Ingredients You’ll Need
- Russet potatoes – The ideal potato for fluffy, creamy mashed potatoes
- Green cabbage – Adds subtle sweetness and traditional flavor
- Lacinato kale – Provides texture, color, and extra nutrients
- Butter – Essential for richness and authentic flavor
- Milk – Creates a smooth, creamy consistency
- Green onions – Brings freshness and mild onion flavor
- Garlic – Adds to the savory depth
- Kosher salt and black pepper – Essential seasoning to enhance any dish
How to Make Colcannon
Boil the potatoes. Peel and cut potatoes into large chunks. Add to a pot and cover with water by about 1 inch. Season with salt and cook until fork-tender, about 15 to 18 minutes. Drain and set aside.
Cook the greens. Return the pot to the stovetop and melt butter. Add garlic, cabbage, kale and green onions, reserving a few for garnish. Cook on medium for about 5 minutes, until greens are wilted and soft.
Warm the milk. Pour the milk into the pot and heat until just simmering. Season with salt and pepper.
Rice or mash the potatoes. Run the cooked potatoes through a potato ricer right into the pot. You also can add the potatoes in and use a masher, but ricing results in the creamiest texture. Fold gently to combine with the greens.
Finish and serve. Transfer the colcannon to a serving bowl. Smooth out and create a well in the center. Place 2 tablespoons of butter into the well to melt. Garnish with reserved green onion tops and serve.
Colcannon is a Dish Rooted in History
Colcannon has been around in Irish cooking since the 1700s. It was born out of the need to create something hearty, especially during the winter months when cabbage and potatoes were widely available.
The well of butter in the center of the dish serves as a dip of sorts, allowing everyone to take a spoonful of potatoes and drag it through the butter for extra richness.
So, don’t dare skip the butter well. You can blame it on tradition.
Frequently Asked Questions
Colcannon is a traditional Irish dish dating back to the 1700s. It’s made from mashed potatoes mixed with cabbage or kale, butter, milk, and green onions. It’s known for its creamy texture and rich flavor.
Russet potatoes work best because they create light, fluffy mashed potatoes that soak up the butter and milk beautifully. You also can use Yukon Gold potatoes for similar results.
Yes, vegan Colcannon is easy to make with a few substitutions:
– Replace butter with vegan butter or olive oil
– Use unsweetened plant-based milk like almond milk
– Follow the same cooking instructions
The result is still creamy, flavorful, and just as comforting as traditional Irish Colcannon.
Yes, similar to vegan Colcannon, you just need to make a couple of swaps. Replace butter with ghee and use a Whole30-compatible plant-based milk. The rest of the dish is naturally Whole30 friendly.
Yes. Prepare the dish and store in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven, stirring in a splash of milk or plant-based milk, if needed.
Storage & Leftover Tips
Store leftover Colcannon in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture and flavor, adding a splash of milk if needed to bring back the creamy texture. Leftovers also make excellent mashed potato patties, giving these Irish mashed potatoes a delicious second life.
Colcannon
Ingredients
- 2 pounds russet potatoes, peeled and cut into 2-inch chunks
- 3 cups chopped lacinato kale, tough stems removed
- 3 cups chopped green cabbage
- 4 green onions, chopped
- 2 cloves garlic, minced
- ½ cup unsalted butter, divided
- 1 cup whole milk
- 1 teaspoon kosher salt, plus more for boiling potatoes
- ½ teaspoon black pepper
Instructions
- Place the peeled and cut potatoes in a large pot and cover with water by about 1 inch. Add 1 tablespoon kosher salt to the water. Bring to a boil and cook for 15 to 18 minutes, or until fork-tender.
- Drain the potatoes and set aside.
- Return the empty pot to the stove over medium heat. Add 6 tablespoons of the butter and let it melt.
- Add the minced garlic, chopped kale, cabbage, and the green onions, reserving a sprinkling of green onions for garnish. Cook for 4 to 5 minutes, stirring occasionally, until the greens are wilted and softened.
- Pour in the milk, add 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat gently until the milk is warm and just starting to simmer. Remove from heat.
- Rice the cooked potatoes directly into the pot using a potato ricer, or mash them well with a potato masher.
- Gently fold everything together until smooth and fully combined. Taste and adjust salt and pepper, if needed.
- Transfer to a serving bowl and create a small well in the center. Add the remaining 2 tablespoons butter and let it melt into the potatoes. Sprinkle with reserved green onions and serve warm.
Notes
- Peeled russet potatoes create the fluffiest texture, but peeled Yukon Gold potatoes can be used for a slightly creamier result.
- Warming the milk helps the potatoes absorb it more evenly. Warming it right into the greens makes this a one-pot recipe.
- Using a potato ricer results in a silky smooth mashed potato, but you can use a standard masher. Try not to overwork the potatoes.
- This recipe calls for unsalted butter, so you can control the salt content more easily. If you use salted butter, reduce the amount of salt added. You can always add more just before serving.
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