- Colcannon is a comforting Irish mashed potato dish blending creamy potatoes with kale or cabbage and rich butter.
- Prep tips: wash/chop greens, peel potatoes and keep in cold water, slice scallions, have butter room temperature.
- Best potatoes: use starchy varieties like Russet or Yukon Gold for fluffy, smooth mash; avoid waxy potatoes.
- Pairings: serves well with boiled ham, corned beef, Irish sausages, roasted chicken, or topped with a poached egg.
- Storage: Colcannon can be frozen up to 3 months; add cream or butter when reheating to restore creaminess.
There is something magically soothing about a bowl of authentic Irish mashed potatoes. This colcannon recipe has been a staple in my kitchen not just on St. Patrick’s Day, but whenever I need a hug in a bowl. Growing up, I learned that this wasn’t just a side dish; it was a Halloween tradition where charms like coins or rings were hidden inside the fluffy mash to predict the future.
Blending creamy potatoes with tender greens and rich butter, this traditional dish elevates humble ingredients into a masterpiece. While many reserve it for holidays, I find this colcannon recipe fits perfectly as a hearty side for a Sunday roast or even as a standalone comfort meal on a rainy Tuesday evening. It is the definition of simple, rustic elegance.
Discover why adding kale to your colcannon recipe adds a nutritional punch.
Table of contents
Prep for Success
The beauty of this colcannon recipe lies in its simplicity, but a little preparation ensures your mash stays hot and fluffy. Here is how to get ahead:
- The Greens: Wash and chop your kale or cabbage in advance. You can store them in an airtight container in the fridge for up to 2 days.
- The Spuds: Peel your potatoes the morning of. Keep them submerged in a bowl of cold water to prevent browning until you are ready to boil.
- The Aromatics: Slice your scallions (green onions) and mince any garlic if you are adding it. Have your butter at room temperature for faster melting.
Colcannon Recipe Card
Colcannon Recipe
6
servings15
minutes25
minutes290
kcalA concise, authentic colcannon recipe featuring fluffy Russet potatoes, tender kale, and plenty of butter. A classic Irish side dish perfect for any occasion.
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Ingredients
2.5 lbs Russet Potatoes (peeled and cubed)
0.5 cup Unsalted Butter (divided)
4 cups Kale or Savoy Cabbage (finely chopped)
3 Scallions (green onions, sliced)
1 cup Whole Milk (or heavy cream)
1 tsp Sea Salt
0.5 tsp Black Pepper
Directions
- Start by placing your peeled and cubed potatoes in a large pot. Cover them with cold water by at least an inch and add a generous pinch of salt. Bring the water to a boil, then reduce the heat and let them simmer until they are fork-tender, usually about 15 to 20 minutes.
- While the potatoes are bubbling away, grab a large skillet. Melt half of your butter over medium heat. Add your chopped kale (or cabbage) and sauté it for about 5 minutes until it is tender and vibrant green. Stir in the scallions for the last minute of cooking.
- In a small saucepan, gently warm the milk and the remaining butter together. You don’t want it to boil, just get it warm enough so it doesn’t cool down your potatoes when you mix it in.
- Drain the cooked potatoes and return them to the hot pot to steam dry for a minute. Mash them thoroughly using a potato ricer or hand masher until they are smooth and free of lumps.
- Pour the warm milk and butter mixture into the mashed potatoes and stir gently to combine. Finally, fold in the sautéed greens and scallions. Season with salt and pepper to taste, and serve immediately with an extra knob of butter melting on top.
Notes
- Texture Tip: Use a potato ricer for the fluffiest texture. Hand mashers are great for a rustic feel, but avoid food processors which turn potatoes gummy.
- Greens Variations: While I used kale here, Savoy cabbage is traditional and adds a sweeter crunch. You can also use Swiss chard.
- Leftovers: Leftover colcannon makes incredible potato cakes! Shape them into patties, dust with flour, and fry until golden brown.
Nutrition Facts
- Fat: 14g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
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What Goes with Colcannon?
This colcannon recipe is rich enough to steal the show, but it plays well with savory meats. The classic pairing is, of course, boiled ham or corned beef. For a true pub experience, serve it alongside sizzling Irish sausages (bangers) with a rich onion gravy.
If you want a lighter option, it makes a fantastic base for a roasted chicken or even a poached egg for a decadent breakfast.
Common Colcannon Recipe Queries
Great question! Both are Irish potato dishes, but the difference lies in the green. Colcannon recipe variations use cabbage or kale mixed into the mash, whereas Champ uses chopped scallions (green onions) infused into the milk, without the cabbage.
Starchy “floury” potatoes are best for mashing. In the US, Russet potatoes or Yukon Golds are your best bet. Avoid waxy potatoes like Red Bliss, as they don’t mash as smoothly.
Yes, you can freeze it! However, because potatoes can sometimes change texture when frozen, I recommend adding a splash of fresh cream or butter when reheating it to bring back that creamy consistency. Freeze in an airtight container for up to 3 months.
Wrap Up
I truly hope you give this colcannon recipe a try. It is one of those dishes that proves you don’t need expensive ingredients to create something truly spectacular and heartwarming. The combination of fluffy potatoes and savory greens is a timeless classic for a reason.
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