Colcannon
If you’ve never had Colcannon before, you’re in for a treat! This traditional Irish side dish combines creamy mashed potatoes with kale or cabbage for a hearty, flavorful dish that’s simple yet satisfying. Growing up in Ireland, Colcannon made regular appearances on our table, especially around St Patrick’s Day and Halloween (and often with coins wrapped in foil hidden in it for good luck. It’s a tradition!)
Colcannon isn’t just a dish; it’s a bit of Irish heritage on your plate. Traditionally, it’s made with mashed potatoes and cabbage or kale. Leftover cabbage from a ham and cabbage dinner or a Sunday Roast often found its way into the pot. (Check out my Corned Beef and Cabbage recipe for a similar flavor combo!) It’s simple, hearty, and packed with flavor, making it a perfect side dish for any meal. If you need a dessert to finish off the meal, try my Chocolate Baileys Truffles , they are delicious.
Why you’ll love this Irish Colcannon
From Cabbage to Colcannon: My Irish Memories
Colcannon has a special place in my heart. Growing up, my mom would always make it, often sneaking in a little surprise like a coin or a ring wrapped in foil for fun. But what memories stand out the most is my dad frying up the leftovers the next morning, turning them into golden crispy patties to enjoy with fresh, Crusty Bread and butter. It is pure comfort food.
Ingredients Needed for Colcannon
- Potatoes: A mix of Yukon gold and russet potatoes gives the perfect blend of creamy and fluffy texture.
- Kale: Adds a lovely earthy flavor and a pop of green color. You can swap it for cabbage if you prefer.
- Green Onions: Their mild, sweet flavor adds depth without overpowering the dish.
- Butter: Makes everything rich and delicious—don’t skimp!
- Cream or Milk: For that smooth, creamy consistency.
- Salt and Pepper: The simple seasonings bring it all together.
How to make Irish Colcannon
**For more detailed instructions, please refer to the printable recipe card below.**
Boil the potatoes until tender, then drain and set aside.
In the same pot, melt butter and sauté the kale until it’s wilted. Add the green onions and cook for another 1-2 minutes.
Return the potatoes to the pot, add butter and cream.
Season with salt and pepper, mash until smooth and serve with extra butter.
Variations
- Cabbage Instead of Kale: Swap the kale for cooked cabbage if you prefer a milder, slightly sweeter flavor. This is especially handy if you have leftover cabbage from a Corned Beef and Cabbage dinner. No need to cook the cabbage again, just warm it up with the potatoes for a quick and easy twist.
- Garlic Butter: Take your Colcannon up a notch by adding minced garlic to the butter before sautéing the greens. The garlic will infuse the dish with a warm, aromatic flavor that pairs beautifully with the creamy potatoes.
- Bacon Lover’s Colcannon: Crispy bacon bits make everything better! Stir them in at the end for a smoky, savory addition that will leave everyone going back for seconds. You can even sprinkle extra bacon on top for some crunch.
- Cheesy Colcannon: Fold in a generous handful of shredded Irish cheddar cheese while mashing the potatoes. The cheese melts into the hot mash, creating a rich, gooey texture that makes this variation an instant crowd-pleaser.
- Vegetarian Option: Use plant-based butter and a non-dairy milk or cream alternative for a vegan-friendly version. Coconut milk adds a creamy texture, while almond milk keeps the flavors neutral.
Serving Suggestions
- With Ham: Colcannon pairs wonderfully with a baked ham, you can try my Glazed Ham recipe or my Corned Beef and Cabbage recipe. The creamy potatoes soak up the juices, making every bite a flavor-packed experience.
- Fried Patties: Shape leftover Colcannon into patties and fry them in a little butter until golden and crispy. These make a fantastic breakfast when served alongside eggs or as a snack with Irish Brown Bread and butter.
- Roast Chicken: Serve Colcannon as a hearty side dish with Roast Chicken or Roast Turkey, and don’t forget to drizzle some gravy over the top for a complete meal.
- As-Is: Sometimes simplicity is best. Serve a big bowl of Colcannon with an extra pat of butter melting on top. Serve it with Rustic Bread for the ultimate comfort food.
- Shepherd’s Pie Base: Use Colcannon as the topping for a classic shepherd’s pie. The creamy potatoes with greens add extra flavor and texture to the dish.
Storage and Freezing
- How should I store Colcannon?
Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3 days. When reheating, add a splash of cream or milk and stir gently to restore the creamy texture. You can warm it on the stovetop over low heat or use the microwave.
- Can I freeze Colcannon?
To freeze, portion the Colcannon into freezer-safe containers or bags and store for up to 2 months. Thaw it overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a little butter or cream to bring back its rich texture.
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Tips & Tricks
- Don’t Overcook Potatoes: Check the potatoes with a fork as they boil. Overcooking them can make the mash gluey. Keep them firm enough to mash but tender enough to break apart easily.
- Drain Well: After boiling, make sure to drain the potatoes thoroughly to avoid a watery mash. Let them sit in the colander for a few minutes to release any excess moisture.
- Warm the Cream: Heat your cream or milk slightly before adding it to the potatoes. Cold cream can cool down the mash too quickly and make it harder to achieve that creamy consistency.
- Use a Potato Masher: Stick to a traditional potato masher rather than a blender or food processor, which can overwork the potatoes and create a sticky texture.
- Season Gradually: Add the salt and pepper in small amounts, tasting as you go. This ensures you get the flavor just right without accidentally over-salting.
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FAQ
Colcannon (Creamy Irish Mashed Potatoes with Kale)
Equipment
- 4–6-quart pot
- Potato masher
- Colander
Ingredients
- 3 pounds potatoes Yukon gold or russet, peeled and cut into 1 ½-inch pieces
- 2 cups kale chopped small
- ¼ cup green onion sliced
- 8 tablespoons butter salted
- 1 cup cream or milk
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Fill a large pot with water, enough to cover the potatoes. Place the pot over high heat and bring to a boil. Reduce the heat to medium to maintain a gentle boil and cook the potatoes until tender, about 18–20 minutes.
- Drain the potatoes into a colander and set them aside.
- In the same pot, melt 2 tablespoons of butter over medium-high heat. Add the chopped kale and cook, stirring occasionally, until the kale wilts and releases its moisture, about 4–5 minutes. Reduce the heat to medium.
- Stir in the sliced green onion and cook until fragrant, about 1 minute.
- Return the potatoes to the pot. Add the remaining 6 tablespoons of butter, cream, salt, and pepper. Mash the potatoes until smooth, mixing everything together as you go.
- Taste and adjust seasoning with more salt and pepper if needed. Serve warm.
