This traditional Irish dish is an absolute dream! Creamy mashed potatoes, melted butter, and a vibrant spring onions and green cabbage mixture seasoned with salt and freshly ground black pepper make it a delicious side dish, perfect for pairing with a roast or a special festive feast.
These Irish mashed potatoes are something special... believe me, make them once and you'll never want to make plain old mashed potatoes again!
Want to know how to master this Irish potato recipe? Let's take a look.
Why you'll love this colcannon recipe
- It's the perfect easy and delicious side dish
- Ideal for festivities – it's traditionally a St Patrick's Day dish and can be made for Thanksgiving and Christmas too.
- It's a very versatile dish that can be adapted, with lots of ingredients that you can add to suite your personal preferences.
Equipment needed
There are a few important items that you will need for this colcannon recipe:
- Potato masher or potato ricer – these items help you to get a smooth and creamy mashed potatoes
- Skillet – essential for fried cabbage and white onion mixture
- Saucepan – you'll need this to bring to a boil and cook your mashed potatoes and mix up your colcannon ingredients
How to make colcannon
You need potatoes, cabbage, butter, milk, scallions and seasoning for this recipe. Simple!
Boil the potatoes.
Melt the butter in a saucepan and gently fry the shredded cabbage until softened.
Mash the potatoes.
Add the milk, butter, seasoning to the mashed potatoes. Mix well.
Add the fried cabbage to the potatoes.
Top with chopped scallions.
Give it all a good stir and serve immediately. Enjoy!
Top Tip
Use floury potatoes such as yukon gold potatoes or russet potatoes.
Popular Substitutes
Cabbage/Kale
- Spinach: Substitute with spinach for a milder flavor. Spinach will cook down much faster, so add it at the last minute.
- Leeks: Replace the cabbage or kale with leeks for a softer, onion-like flavor. Be sure to clean them thoroughly before cooking.
- Savoy Cabbage: For a more tender and slightly milder taste, use Savoy cabbage instead of regular green cabbage.
Milk/Cream
- Buttermilk: Use buttermilk for a tangier flavor that adds a bit of complexity to the mash.
- Dairy-Free Milk: Substitute with almond, oat or coconut milk (unsweetened) for a dairy-free version. You may need to adjust the amount of salt.
Variations
Add Bacon
Fry 2-3 slices of bacon until crispy, then crumble and mix into the colcannon. Use the bacon fat to sauté the cabbage or kale for extra flavor.
Cheesy
Stir in ½ to 1 cup of shredded cheese (like cheddar or Parmesan) into the mash before mixing in the cabbage or kale. This adds a rich, creamy texture. You can also add a tablespoon of cream cheese or sour cream for a creamier texture.
Garlic Colcannon
Add 2-3 cloves of minced garlic to the cabbage or kale as it cooks for a more robust flavor. You can also add roasted garlic to the mashed potatoes for an extra layer of depth.
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Herbed
Mix in fresh herbs such as parsley, chives, or thyme for added flavor. These herbs complement the traditional ingredients well, especially the green onions, and add a fresh note to the dish.
With Root Vegetables
Include other root vegetables like parsnips, turnips, or carrot in the mashed potatoes for additional flavor and color. These can be cooked alongside the potatoes and mashed together.
Vegan
Use plant-based milk and butter substitutes, and sauté the cabbage or kale in olive oil instead of butter. You can also add nutritional yeast for a cheesy flavor.
How to serve colcannon
- With Meats: Serve alongside boiled ham, corned beef, sausages, roast chicken, or pork chops.
- Topped: Add a fried egg, crispy bacon, or caramelized onions on top.
- As a Side: Pair with grilled fish or roasted vegetables.
- In Shepherd’s Pie: Use as a topping for shepherd’s pie.
- Holiday Side: Perfect for St Patrick's Day, Thanksgiving or Christmas dinners.
- As potato bread: Turn leftover colcannon into traditional Irish potato bread.
Top tips
Here's how to achieve the perfect Irish colcannon:
- Use extra cream or cream cheese for an extra silky texture.
- Keeping potato skins on before boiling helps make them starchier and fluffier.
- At its best, colcannon is a great recipe that's all about the buttery bliss. Want to make it extra indulgent? Add more butter!
What is the Irish colcannon made of?
This traditional dish uses potatoes, butter, buttermilk, cabbage or kale, salt, and black pepper. It's often served up on St Patrick's Day or in the autumn for Halloween.
It's a great recipe when it comes to transforming potatoes and is the perfect comfort food, especially when used as a side dish.
Is colcannon the same as Bubble and Squeak?
No, these two dishes are different. Irish mashed potatoes are made by combining mash with cabbage or kale and sometimes bacon or ham, whereas the British bubble and squeak is a mixture of leftover potatoes and cabbage, shaped into a round-shaped cake and fried.
How do you pronounce Irish colcannon?
It's pronounced 'col-cannon.'
What does colcannon mean in English?
The word 'colcannon' comes from a Gaelic word, "cal ceannann", which means "white-headed cabbage" in English.
Why is colcannon important in Ireland?
It's been revered as a traditional Irish dish that has historically been eaten on Halloween, a holiday that has ancient Celtic origins. Traditionally, a ring was hidden in the potato and cabbage dish and whoever found it would be said to be the next to marry in the following year.
What does colcannon taste like?
This potato and cabbage side dish is rich, buttery, silky smooth, and delicious! It tastes perfect when paired with a meaty main dish.
What's the difference between colcannon and champ?
Typically, champ only contains potatoes, spring onions and butter, whereas colcannon contains cabbage and other ingredients, although traditionally without onion.
How do you store colcannon?
Refrigeration
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a bit of milk or butter if needed to restore creaminess.
Freezing
- Freeze Colcannon in an airtight container or freezer bag for up to 2 months.
- Thaw in the refrigerator overnight and reheat as needed, stirring occasionally to regain a smooth texture.
How do you reheat colcannon?
The best way to reheat colcannon, if you have time, is in the oven. Loosely cover an oven-proof dish with a sheet of aluminum foil and reheat at a temperature of 350°F (120°C) for 15-30 minutes
If you're in a hurry, reheat it in the microwave. Place the leftovers in a microwave-safe dish, cover loosely and heat on medium until heated through.
What are the best potatoes for making colcannon?
When it comes to making a traditional Irish colcannon recipe, starchy potatoes are ideal. Here are a few of the varieties you should look for:
Russet potatoes
Russets make great colcannon potatoes. Their mild flavor is great when added with other ingredients, and their texture is ideal for creating light and fluffy mashed potatoes.
Yukon gold potatoes
These thin-skinned yellow-tinged potatoes are one of the best options for making colcannon. Maris Piper potatoes are the best equivalent if you're in the UK or Ireland.
King Edward potatoes
Known for their fluffy texture, these potatoes make fluffy textured mashed potatoes.
Red potatoes
These waxy potatoes are not the best for making mashed potatoes, as they hold their shape and can become gluey when overworked. However, they are a decent option if you don't have an alternative.
Can you make mashed potatoes without a potato masher?
Yes. You can use a sturdy fork to mash up the potato. Add dairy like buttermilk, cream cheese, or cheese beforehand to soften the mixture.
More Irish recipes
Once you've mastered this homemade colcannon recipe, try your hand at some of these classic Irish dishes:
- Traditional Irish lamb stew – a stone cold Irish classic that never fails to hit the spot
- Cottage pie – a comfort food classic, this dish is tailor made for the winter months
- Beef and Guinness stew – another wonderfully warming traditional Irish recipe
- Shepherds pie – a one dish wonder that, just like cottage pie, is perfect comfort food
📖 Recipe
Colcannon Recipe
- Total Time: 35 minutes
- Yield: 6 portions 1x
- Diet: Vegetarian
Description
Bring a taste of Ireland to your table with this creamy Colcannon recipe, blending mashed potatoes with cabbage and scallions for a comforting side dish.
Ingredients
- 2 pounds potatoes, peeled and cut into chunks
- 4 tablespoons (½ stick) unsalted butter, divided
- 1 cup milk or cream
- 4 cups finely chopped cabbage or kale
- 4 green onions (scallions), chopped
- Salt and pepper, to taste
- Optional: 2-3 slices of bacon, cooked and crumbled (for garnish)
- Optional: Additional butter, for serving
Instructions
- Cook the Potatoes: Cover the potato chunks in a large pot with cold water. Add a pinch of salt to the water.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Let them sit for a minute or two to evaporate any excess moisture.
- Cook the Cabbage/Kale: While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the chopped cabbage or kale and cook until softened, about 5-7 minutes. Stir in the chopped green onions and cook for another 2 minutes. Remove from heat.
- Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer until smooth.
- Add the remaining 2 tablespoons of butter and the milk or cream to the potatoes, and continue mashing until the mixture is creamy and well combined.
- Combine and Season: Stir the cooked cabbage or kale and green onions into the mashed potatoes until evenly distributed.
- Season with salt and pepper to taste.
- Serve: Transfer the colcannon to a serving dish. If desired, make a small well in the center and add a pat of butter to melt over the top.
- For an extra touch, garnish with crumbled bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Irish
Nutrition
- Serving Size:
- Calories: 207
- Sugar: 6.4 g
- Sodium: 59.6 mg
- Fat: 8 g
- Saturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 30.6 g
- Fiber: 5 g
- Protein: 4.9 g
- Cholesterol: 21.2 mg
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