Warm, buttery, and packed with hearty greens, Irish Colcannon is the ultimate comfort food with a rich history. This traditional dish combines creamy mashed potatoes with tender cabbage or kale, creating a flavorful side that’s perfect for St. Patrick’s Day—or any chilly evening when you crave something cozy.
With its roots in Irish peasant cooking, colcannon is simple yet deeply satisfying. Whether served alongside corned beef or as a standalone meal with a pat of melting butter, it’s a dish that feels like a hug in a bowl. Let’s dive into how to make this classic favorite!
Why You’ll Love This Irish Colcannon Recipe
- Creamy & comforting – Velvety mashed potatoes meet tender greens.
- Easy to make – Requires just a few humble ingredients.
- Versatile – Swap cabbage for kale, leeks, or even spinach.
- Meal-worthy – Add bacon or an egg for a hearty main dish.
- Cultural heritage – A delicious way to celebrate Irish traditions.
Step-by-Step Irish Colcannon Recipe
Ingredients (Serves 4–6)
- 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
- 4 tbsp butter, divided
- ½ cup milk (or cream for extra richness)
- ½ small green cabbage or 4 cups kale, finely chopped
- 4 green onions, sliced (or 1 small leek)
- Salt and pepper, to taste
- Optional add-ins: Crispy bacon, chopped parsley, or a fried egg
Step 1: Cook the Potatoes
- Boil potatoes in salted water for 15–20 minutes until fork-tender.
- Drain and return to the pot.
Step 2: Prepare the Greens
- In a skillet, melt 2 tbsp butter over medium heat.
- Add cabbage (or kale) and green onions; sauté for 5–7 minutes until tender.
Step 3: Mash & Combine
- Mash potatoes with remaining butter and milk until smooth.
- Fold in the cooked greens. Season with salt and pepper.
Step 4: Serve
- Transfer to a bowl, make a well in the center, and add an extra pat of butter.
- Garnish with green onions or parsley.
Pro Tip: For extra indulgence, top with crispy bacon or a runny fried egg!
FAQs About Irish Colcannon
Q: What’s the difference between colcannon and champ?
A: Champ uses scallions (green onions) and milk, while colcannon includes cabbage/kale and sometimes leeks.
Q: Can I make it ahead?
A: Yes! Reheat gently with a splash of milk to restore creaminess.
Q: What potatoes are best?
A: Yukon Gold (creamy) or Russet (fluffy) work well.
Q: Is colcannon gluten-free?
A: Yes, if using gluten-free butter/milk.
Q: Can I use frozen greens?
A: Fresh is best, but thawed frozen kale or spinach works in a pinch.
Tips for the Best Colcannon
- Don’t over-mash – Lumpy potatoes add texture.
- Season well – Potatoes need more salt than you think!
- Butter is key – Irish butter (like Kerrygold) adds authentic richness.
- Keep it warm – Serve immediately or hold in a warm oven.
Common Mistakes to Avoid
- Soggy potatoes – Drain well and avoid over-mixing.
- Underseasoned greens – Sauté with salt for maximum flavor.
- Skipping the butter well – It’s the traditional (and delicious) finishing touch!
Conclusion
Irish Colcannon is more than just mashed potatoes—it’s a bowl of history, comfort, and simple, satisfying flavors. Whether you’re honoring St. Patrick’s Day or just craving hearty fare, this dish is sure to become a favorite.
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Irish Colcannon: Creamy, Comforting Mashed Potatoes with a Twist
Description
A traditional Irish dish, Colcannon combines creamy mashed potatoes with cabbage and green onions. Perfect as a side for your favorite Irish meals or enjoyed on its own.
Ingredients
Potatoes: 2 pounds, peeled and cut into chunks
Cabbage: 1 small, shredded
Green Onions: 4, chopped
Butter: 1/2 cup
Milk: 1/2 cup
Salt: to taste
Pepper: to taste
Instructions
Boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
While potatoes are cooking, melt 1/4 cup butter in a large pan over medium heat. Add cabbage and cook until tender, about 5 minutes. Add green onions and cook for another 2 minutes.
Mash potatoes with the remaining butter and milk until smooth. Stir in cabbage and green onions. Season with salt and pepper.
Serve hot with an extra pat of butter on top.
