Colcannon Recipe

An overhead shot of the Irish colcannon.

5 from 5 votes

Creamy colcannon mashed potatoes made with tender cabbage, butter, and fluffy potatoes—an easy traditional Irish side dish that pairs perfectly with corned beef or sausage.

Course Side Dish

Cuisine Irish

Keyword cabbage, potatoes

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 224.72kcal

Author Lisa Lotts

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

Instructions

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.

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