COLCANNON
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I grew up with bowls of buttery potatoes and greens on cold nights, and this Colcannon — Irish mashed potatoes with cabbage (or kale) folded in — always felt like a hug in a bowl. It’s a rustic, comforting side that shines at St. Patrick’s gatherings, Sunday dinners, or anytime you want mash with a little verdant crunch. If you’d like to compare a slightly different spin, I’ve used this classic colcannon recipe as a baseline many times and adapted the technique below.
Why you’ll love this dish
Colcannon is simplicity-plus: creamy mashed potatoes enriched with butter and milk, brightened by sautéed cabbage or kale and a hit of green onion. It’s budget-friendly, quick to make, and reliably kid-approved. Make it for weeknight dinners, holiday spreads, or as a rustic brunch side with fried eggs on top.
“The balance of silky potatoes and gently caramelized cabbage turned a humble mash into something I actually looked forward to reheating the next day.” — a longtime fan
It’s also forgiving: swap greens, use skin-on potatoes for texture, or make it richer with cream. For a variation that emphasizes cabbage and a silkier texture, see this other creamy colcannon-style recipe I reference sometimes.
How this recipe comes together
Before you dive into the ingredients list, here’s the quick process so you know what to expect: peel and cut potatoes, boil until tender, sauté greens and scallions separately, mash potatoes with butter and milk, fold in the greens, season, and serve warm. You’ll spend most of your time with the potatoes in a pot; the greens are a fast sauté that adds texture and color.
As you get confident, you can finish with brown butter, crisp pancetta, or a poached egg for richness. If you’re hosting, this pairs surprisingly well with hearty mains — for example, it’s a good companion to a rich meat dish like this creamy beef stroganoff I often serve for dinner parties recipe.
Gather these items
What you’ll need:
- 2 lb (about 900 g) starchy potatoes (Yukon Gold or Russet) — Yukon Gold gives a naturally creamy texture.
- 1 small head of green cabbage, or 6–8 oz (170–225 g) of kale — thinly sliced.
- 4–6 tablespoons unsalted butter — divided.
- 1/2–3/4 cup whole milk or cream — warmed.
- 3–4 green onions or 1 small leek — thinly sliced.
- Salt and freshly ground black pepper.
- Optional: cooked bacon or pancetta, nutmeg, or a splash of buttermilk for tang.
Substitutions and notes:
- For dairy-free: use olive oil or dairy-free butter and unsweetened plant milk (oat or soy) warmed.
- Want extra fluff? Use a potato ricer or food mill instead of mashing by hand.
- If you prefer a softer cabbage presence, blanch it briefly before sautéing.
Step-by-step instructions
- Peel (optional) and cut potatoes into even chunks. Place in salted cold water and bring to a gentle boil. Simmer until easily pierced, about 15–20 minutes depending on size.
- While potatoes cook, heat 1–2 tablespoons butter in a skillet over medium heat. Add sliced green onions and sauté for a minute, then add shredded cabbage or kale. Cook until softened and slightly caramelized, about 6–8 minutes. Season lightly.
- Drain potatoes thoroughly and return to the warm pot. Off the heat, mash with remaining butter and gradually add warmed milk or cream until you reach a smooth, creamy consistency. Season with salt and pepper (a pinch of nutmeg is traditional and optional).
- Fold the sautéed greens into the mashed potatoes, reserving a little butter to dot on top. Taste and adjust seasoning.
- Transfer to a serving bowl, add an extra pat of butter that melts into the top, and garnish with chopped scallions or crisped bacon if using.
Safety and timing tips:
- Keep potatoes in hot water until ready to mash if you can’t mash immediately to prevent cooling and gummy texture.
- Always reheat leftovers to at least 165°F (74°C) for food safety.
Best ways to enjoy it
Serve colcannon steaming hot as a side for roasted or braised meats, sausages, or vegetable mains. It’s brilliant paired with eggs for breakfast or topped with a fried egg and a drizzle of hot sauce for brunch. For a party menu, it provides a creamy counterpoint to tart or smoky flavors — it even goes nicely beside small sandwiches or sliders; I’ve plated it alongside gooey ham and cheese sliders for casual gatherings before.
Plating ideas:
- Spoon into a shallow bowl, make a little well in the center, and top with melted brown butter and crisped shallots.
- For family style, serve in a rustic casserole dish with a scattering of chopped parsley.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. Properly stored, colcannon will keep 3–4 days in the fridge.
To reheat:
- Stove: Warm gently in a saucepan with a splash of milk or stock over low heat, stirring until creamy.
- Oven: Place in an oven-safe dish at 350°F (175°C), covered, until heated through (20–30 minutes); stir once.
- Microwave: Reheat in short intervals, stirring between, and add moisture as needed.
Freezing:
- You can freeze cooked colcannon but expect some texture change; use airtight containers and freeze up to 2 months. Thaw overnight in the fridge before reheating and add a little butter or cream to revive creaminess.
Pro chef tips
- Dry potatoes = fluffy mash. After draining, return potatoes to the hot pot over low heat for 30–60 seconds to evaporate excess moisture before mashing.
- Warm your butter and milk slightly; cold dairy cools the potatoes and makes them gluey.
- Cut potatoes evenly so they cook uniformly.
- For an ultra-silky texture, pass potatoes through a ricer or food mill. For a heartier feel, mash by hand and leave small lumps.
- Season in layers: salt the boiling water, season the cooked greens, then taste and adjust the final mash.
Creative twists
- Bacon & mustard: Stir in crispy bacon and a teaspoon of grainy mustard for a smoky tang.
- Cheesy colcannon: Fold in grated cheddar or Parmesan for richness — excellent with stout-braised meats.
- Vegan colcannon: Use olive oil or vegan butter, unsweetened plant milk, and roast garlic for depth.
- Spiced-up: Add a pinch of smoked paprika or caraway seeds to the greens while sautéing.
- Individual portions: Spoon into ramekins, top with panko and butter, and broil until golden for crispy-topped gratins.
Common questions
Q: Can I make colcannon ahead of time? A: Yes. Prepare fully, cool to room temperature, and refrigerate. Reheat gently with a splash of milk and stir until smooth. For best texture, use within 3–4 days.
Q: Should I peel the potatoes? A: It’s optional. Leaving skins on (especially with Yukon Golds) adds texture and nutrients. If you prefer ultra-smooth mash, peel them.
Q: What’s the best potato type for colcannon? A: Starchy potatoes like Russets give a fluffier mash, while Yukon Golds offer creaminess and a buttery flavor without overworking. Avoid waxy varieties if you want fluffy results.
Q: Can I use frozen greens? A: Yes, but thaw and squeeze out excess water before sautéing to avoid watering down the mash.
Q: How do I prevent gummy mashed potatoes? A: Don’t overwork them. Use a ricer or mash gently and add warm dairy gradually. Avoid electric beaters which can make potatoes gluey.
If you try this version, let the greens shine but don’t be afraid to make it richer with butter or cheese — colcannon is meant to comfort.
Colcannon
Ingredients
Method
- Peel (optional) and cut potatoes into even chunks. Place in salted cold water and bring to a gentle boil.
- Simmer until easily pierced, about 15–20 minutes depending on size.
- While potatoes cook, heat 1–2 tablespoons butter in a skillet over medium heat. Add sliced green onions and sauté for a minute.
- Add shredded cabbage or kale. Cook until softened and slightly caramelized, about 6–8 minutes. Season lightly.
- Drain potatoes thoroughly and return to the warm pot.
- Off the heat, mash with remaining butter and gradually add warmed milk or cream until you reach a smooth, creamy consistency. Season with salt and pepper.
- Fold the sautéed greens into the mashed potatoes, reserving a little butter to dot on top. Taste and adjust seasoning.
- Transfer to a serving bowl, add an extra pat of butter that melts into the top, and garnish with chopped scallions or crisped bacon if using.
