Colcannon Recipe
Inside: If you love cabbage and potatoes with corned beef, this buttery Irish colcannon mashed potatoes recipe is the classic side dish that brings them together in one delicious dish.
Colcannon is a classic Irish side dish made with mashed potatoes and cabbage, plenty of butter, and simple seasonings. This traditional colcannon recipe turns humble ingredients into something rich, hearty, and satisfying. It’s the perfect partner for corned beef, Irish bacon, or bangers, and it always makes an appearance on the table around St. Patrick’s Day.
Cabbage and potatoes have always been a part of a traditional Irish dinner, and that’s the magic of Irish colcannon: simplicity. Creamy mashed potatoes are folded together with tender sautéed cabbage, then finished with a generous pat of butter melting into the center. The result is a comforting bowl of colcannon mashed potatoes that’s rustic, flavorful, and incredibly easy to make.
What is Colcannon?
Colcannon potatoes are a traditional Irish dish made by combining mashed potatoes with cooked cabbage or kale, along with butter, milk or cream, and green onions. The name comes from the Gaelic cál ceannann, meaning “white-headed cabbage.” The dish has been enjoyed in Ireland for centuries as a filling, everyday meal built from inexpensive staples.
This is a stick-to-your-ribs dish meant to fill you up and satisfy cravings. I always make a little extra, so I have leftovers the next day to make these crispy, light colcannon cakes (mashed potato cakes).
Why this colcannon recipe works:
- Waxy red potatoes create the right texture. Red potatoes have more moisture than russets and give colcannon mashed potatoes a smoother rather than fluffy texture.
- Quick-sauté and braise. Cooking the cabbage in butter, then wilting it slightly with steam softens the texture without becoming mushy. Butter brings out its natural sweetness, so it blends seamlessly with the mash instead of tasting watery or bland.
- Butter and half-and-half make it silky. Blending half-and-half with real Irish butter adds richness and depth to colcannon mashed potatoes that will make you groan with pleasure.
- Simple ingredients, big payoff. Originally thought of as peasant food, this cabbage-and-potato dish is pure comfort food.
Ingredients:
- Red Skinned or Waxy Potatoes–these potatoes are less starchy with more moisture content for a creamier texture.
- Green Cabbage–creates a toothsome chew and adds color and fiber to the dish.
- Green Onions–a traditional ingredient sautéed with the cabbage.
- Irish Butter–you can use salted or unsalted. If you don’t have Irish butter (KerryGold) use another European butter with a high fat content.
- Half and Half –half and half gives this dish a rich flavor, plain milk is less rich and cream is positively decadent. You could also substitute whole milk or cream.
- Kosher Salt – you can also use fine sea salt. I used Diamond Crystal kosher salt, which is less salty by volume than Morton’s, so it uses less. If you have Morton’s, cut the salt measurement by ⅓.
- Black Pepper–Using freshly cracked or ground will give you the best flavor.
How To Make Colcannon Potatoes Video
Step-by-step instructions:
- Bring a large pot of water to a boil. Sprinkle in kosher salt and add small, whole red-skinned potatoes. Cook the potatoes until they’re tender and cooked through, about 10-15 minutes (depending on the size of your potatoes).
2. In a large skillet, melt butter over medium heat. Add chopped cabbage and a sprinkle of kosher salt. Sauté the cabbage or kale, stirring occasionally, until it wilts and begins to brown.
3. Add the water and place the lid tightly on the skillet to steam the vegetables. Simmer the cabbage for 3-4 minutes, or until most of the water has evaporated.
4. Sauté with the lid off, stirring occasionally until the vegetables are tender and golden brown on the edges. (Browning is the Maillard effect, and it translates to flavor). Set aside.
5. Use a potato masher to break down the potatoes (skins and all).
6. Stir in the butter and half-and-half a little at a time until well blended. Season with salt and pepper.
7. Transfer the sauteed cabbage to the mashed potatoes.
8. Fold the braised cabbage into the mashed potatoes. Taste for seasoning and adjust as necessary.
9. Transfer the colcannon mashed potatoes to a serving bowl and garnish with extra butter and seasonings.
Pro-Tips:
- Cut the cabbage into bite-sized pieces, about 1″ square; it will make the dish easier to serve and eat.
- To know when the whole potatoes are done cooking, stick a sharp paring knife into the center of one and lift it out of the water. If the potato slides off the knife effortlessly, they’re done. If it holds, boil them a bit longer.
- I recommend a potato masher instead of a hand mixer or food mill for the potatoes to keep it more rustic and to prevent the potatoes from becoming gluey.
Variations and substitutions
- Swap kale for the cabbage. To use kale, remove the tough stems and cut the kale into 1″ pieces; saute in the butter and wilt in the same manner with water and covering the greens with a tight-fitting lid.
- Add sautéed leeks, onion or garlic for more depth and a sweeter profile.
- Add chopped green onions/scallions (including the green parts) to the cabbage mixture for more depth.
- A tablespoon of horseradish added to the potatoes add a spicy heat.
- Add 5 or 6 slices of crispy bacon to the Irish mashed potatoes for a smoky flavor.
- Garnish with chives for a bit more green.
FAQ’s
In my opinion, spinach isn’t sturdy enough for a good Colcannon. You want a green with a little heft and chew, even when cooked. Another good option besides cabbage or kale is escarole lettuce.
No. Red cabbage is notorious for “bleeding,” which can ruin the dish’s aesthetics.
Make ahead:
- You can make this colcannon recipe a day or two ahead of time.
Storage:
- Store the cabbage and potatoes in an airtight container in the refrigerator for 3-5 days.
Reheating:
- Reheat in the microwave in 45-second bursts, stirring after each.
- Or reheat in a saucepan with a tight-fitting lid over medium heat, adding 2-4 tablespoons of warm milk to help loosen it up. Stir occasionally so the colcannon doesn’t burn.
Freezing:
- To freeze, store in an airtight freezer-safe container for up to 2 months.
- Defrost before reheating.
What to serve with:
- Corned Beef Brisket Recipe
- Baked Corned Beef with Glaze
- Baked Ham Shank
- Pork Belly
- Irish Bangers and Mash Recipe – instead of plain mashed potatoes.
- Roast Beef & Horseradish
- Ribeye Steaks
- Smoked Pork Loin
- Whole Roast Chicken
- Mustard Herb Rack of Lamb
More Irish recipes:
Colcannon Recipe
INGREDIENTS:
- 1½ pounds red-skinned potatoes
- ½ small cabbage cored and chopped
- ⅓ cup butter
- ⅓ cup water
- ¾ cup half-and-half warmed in the microwave.
- 2 teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
DIRECTIONS:
BOIL THE POTATOES:
- Bring a pot of water to a boil and add a teaspoon of kosher salt. Add 1½ pounds red-skinned potatoes to the boiling water and cook for 15 minutes or until the potatoes are tender. (Check this by sticking the largest potato to the center with a sharp knife. If it comes out smoothly on its own, the potatoes are done).
COOK THE CABBAGE:
- Place a large skillet over medium heat and add 2 tablespoons of butter and half a teaspoon of kosher salt. When the butter melts, add ½ small cabbage and stir to coat. Place the lid on the pan and cook for a minute. Stir the cabbage.
- Cook the cabbage for 3-4 minutes, stirring after each minute so the cabbage doesn't burn. When the cabbage begins to wilt, stir in ⅓ cup water and place the lid on the pan to steam the vegetable. Steam for 3-4 minutes or until the water has mostly evaporated. Set aside.
MASH THE POTATOES:
- Drain the potatoes and transfer them to a large mixing bowl.
- Use a potato masher to roughly mash the cooked potatoes (skins and all). Add the remaining 3 tablespoons of butter and ¾ cup half-and-half, a little at a time and continue to mash and blend the potatoes. They should be fairly smooth, but rustic. (Note: if your potatoes seem too stiff, you can add addtional half and half 2 tablespoons at a time).
- Add the remaining half teaspoon of kosher salt and ½ teaspoon freshly ground black pepper. Mix well.
- Stir in the cooked cabbage until well combined. Taste for seasoning and adjust as necessary.
RECIPE VIDEO:
NOTES:
- You can make this colcannon recipe a day or two ahead of time.
- Store the cabbage and potatoes in an airtight container in the refrigerator for 3-5 days.
- Reheat in the microwave in 45-second bursts, stirring after each.
- Or reheat in a saucepan with a tight-fitting lid over medium heat, adding 2-4 tablespoons of warm milk to help loosen it up. Stir occasionally so the colcannon doesn’t burn.
- To freeze, store in an airtight freezer-safe container for up to 2 months.
- Defrost before reheating.
NUTRITION:
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Wowwww FAMILY devoured!! Excellent!Thanks Lisa!!
I could totally make a meal out of this!!
I’ve always been intrigued by this dish. This recipe has inspired me to try it!