Creamy, buttery, and wonderfully comforting, Colcannon is a classic Irish mashed potato dish that transforms humble ingredients into something truly memorable. With ribbons of tender cabbage and bright green onions folded through perfectly whipped Yukon Gold potatoes, this rustic side bursts with flavor and heartiness. Colcannon shines as the ultimate crowd-pleaser, equally at home on a festive St. Patrick’s Day table or as a cozy weeknight companion for your favorite mains.
Ingredients You’ll Need
Making Colcannon is all about celebrating everyday staples that come together into pure magic. Each ingredient plays its part in building a dish that’s creamy, vibrant, and deeply satisfying. Here’s what you’ll need—and why you shouldn’t skimp on any of them!
- Yukon Gold potatoes: Their naturally buttery flavor and smooth texture make for the creamiest base possible.
- Green cabbage: Adds gentle sweetness and earthy crunch—shredded fine, it melds perfectly with the mash.
- Green onions: Lively and fresh, these add a pop of color and a mild onion kick that keeps each bite interesting.
- Whole milk: For the silkiest, richest potatoes, whole milk brings a lovely depth that lighter milks just can’t match.
- Unsalted butter: Divided so you can infuse flavor into the veggies and swirl in creaminess at the finish—don’t be shy!
- Salt: Vital for rounding out flavors and making every ingredient shine; taste as you go!
- Black pepper: A touch of warmth and spice to balance all that buttery goodness.
How to Make Colcannon
Step 1: Cook the Potatoes
Start by placing your Yukon Gold potato chunks in a big pot, then cover them with cold water and toss in a generous pinch of salt. Bring everything to a boil, then let the potatoes simmer for about 15–20 minutes. You’ll know they’re ready when you can easily slip a fork through them. This step ensures your Colcannon has that signature creaminess right from the start.
Step 2: Sauté the Cabbage and Green Onions
While the potatoes are softening up, melt half of your butter in a large skillet over medium heat. Add the shredded cabbage and let it cook until it’s tender and just picking up a hint of caramelization—this usually takes about 8–10 minutes. Stir in those sliced green onions for the last minute of cooking, letting them just wilt and add their fresh bite to the mix.
Step 3: Mash the Potatoes
Once your potatoes are fork-tender, drain them well and return them to the hot pot. Immediately add the rest of the butter, warm milk, salt, and black pepper. Mash everything together until the potatoes are luxuriously smooth and creamy. This is where Colcannon really starts to come together—don’t hold back on the mashing if you’re going for ultra-smooth results!
Step 4: Fold in the Vegetables
Gently fold your sautéed cabbage and onions into the hot mashed potatoes. You want those beautiful green slivers to be evenly distributed, without overworking the mash. Taste and adjust the seasoning as you like—every cook’s version of Colcannon is a little different, so make it your own!
Step 5: Serve Hot
Dish up your Colcannon while it’s hot and creamy, and if you’re feeling extra indulgent, add another generous pat of butter right on top. That little pool of melted butter is tradition, and it makes each spoonful even more irresistible.
How to Serve Colcannon
Garnishes
A classic knob of butter melting into the top of each serving is the ultimate garnish for Colcannon. For a fresh twist, sprinkle a handful of sliced green onions or a scattering of chopped parsley over the mash just before serving—this adds color and livens up every bite.
Side Dishes
Colcannon is a versatile side that pairs perfectly with traditional Irish fare like baked ham, sausages, or corned beef. If you’d like to keep things vegetarian, serve it alongside roasted root vegetables, mushroom gravy, or a hearty lentil stew.
Creative Ways to Present
For a playful twist, try scooping your Colcannon into individual ramekins and broiling the tops until golden and crusty. Or, shape leftover Colcannon into patties and pan-fry them for a savory breakfast—just top with a fried egg and you’re in brunch heaven!
Make Ahead and Storage
Storing Leftovers
Leftover Colcannon keeps well in an airtight container in the refrigerator for up to three days. Let it cool completely before storing to maintain its creamy texture, and try to keep it sealed tightly to prevent it from absorbing any stray fridge odors.
Freezing
You can freeze Colcannon, though its texture may change slightly after thawing. Scoop portions into airtight, freezer-safe containers and freeze for up to two months. Let it thaw overnight in the refrigerator for best results before reheating.
Reheating
To bring your Colcannon back to life, reheat gently on the stovetop or in the microwave with a splash of milk and an extra pat of butter. Stirring frequently helps restore that creamy consistency and ensures everything’s heated through without drying out.
FAQs
Can I use kale instead of cabbage in Colcannon?
Absolutely! Kale is a classic variation for Colcannon and brings a lovely earthy flavor. Just chop it finely and sauté as you would with cabbage.
What type Side Dish
Yukon Gold potatoes are ideal due to their creamy texture, but feel free to use Russets for a fluffier mash or any yellow potato you enjoy. Waxy potatoes aren’t recommended, as they tend to stay a bit too firm.
Can I make Colcannon dairy-free?
Yes, you can substitute the milk with a plant-based alternative and use vegan butter. The result will still be rich and flavorful, though the taste profile may be slightly different.
How do I keep Colcannon from becoming gluey?
Be sure not to over-mash the potatoes and always combine them while hot. If using a mixer, keep it on low speed, or mash by hand for more control and the best texture.
Is Colcannon gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a perfect side dish for anyone avoiding wheat or gluten-containing grains.
Final Thoughts
If you’re craving a dish that’s pure comfort in a bowl, you owe it to yourself to give Colcannon a try. Every forkful of this creamy, buttery mash with sweet cabbage and bright green onions is like a warm hug—perfect for sharing with loved ones or adding a bit of Irish charm to any meal. Enjoy every comforting bite!
Print
Colcannon Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Colcannon is a traditional Irish dish made with creamy mashed potatoes, sautéed cabbage, and green onions. It’s a comforting and flavorful side dish perfect for St. Patrick’s Day or any cozy meal.
Ingredients
Potatoes:
- 2 pounds Yukon Gold potatoes (peeled and cut into chunks)
Cabbage:
- 1 small head green cabbage (cored and finely shredded)
Other Ingredients:
- 4 green onions (sliced)
- 1/2 cup whole milk
- 1/2 cup unsalted butter (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, add salt, and boil for 15–20 minutes until tender.
- Sauté Cabbage: Melt 1/4 cup butter in a skillet, sauté cabbage until soft and caramelized. Add green onions, cook for another minute, then remove from heat.
- Mash Potatoes: Drain potatoes, return to pot, add remaining butter, warm milk, salt, and pepper. Mash until smooth. Fold in sautéed cabbage and green onions.
- Serve: Adjust seasoning, serve hot with an extra pat of butter.
Notes
- Colcannon is traditionally served with ham or sausage.
- You can use kale instead of cabbage.
- For a richer dish, substitute cream for milk.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 3g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
