If you love warm, comforting food that tastes like a big hug on a plate, then this Colcannon Irish Potato Recipe is going to become one of your all-time favorites. It’s a traditional Irish dish that combines creamy mashed potatoes with tender, sautéed cabbage and fresh green onions for a perfect balance of textures and flavors. Each bite is buttery, rich, and full of homestyle goodness that makes it ideal for a cozy dinner or as a standout side dish any night of the week. Whether you’re celebrating St. Patrick’s Day or simply craving something deliciously simple, this recipe captures the heart and soul of Irish cooking.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, contributing to the creamy texture, the fresh crunch, and the overall wholesome flavor that makes colcannon so special.
- 2 lbs russet potatoes: These starchy potatoes mash up beautifully to create a fluffy, creamy base.
- 4 tablespoons unsalted butter: Adds a rich, velvety texture and enhances the flavor without overpowering it.
- 1/2 cup whole milk (or cream): Gives the mashed potatoes a silky smooth finish; cream for extra indulgence.
- Salt and pepper: Essential for seasoning to bring out all the natural flavors.
- 1 small head of cabbage: Provides that classic, slightly sweet and tender contrast to the creamy potatoes.
- 4 green onions: Offer a fresh, mild onion flavor and vibrant green color throughout.
- 1 tablespoon olive oil (or butter): Used to sauté the cabbage, boosting its flavor and softness.
How to Make Colcannon Irish Potato Recipe
Step 1: Cook the Potatoes
Start by placing the cubed potatoes in a large pot, then cover them with water and add a pinch of salt. Bring it to a boil over medium-high heat and let the potatoes cook until they’re fork-tender—this usually takes about 12 to 15 minutes. Drain them well and return the potatoes to the pot, preparing them for mashing.
Step 2: Mash the Potatoes
Now comes the creamy part. Use a potato masher for a slightly rustic texture or a hand mixer if you prefer your potatoes perfectly smooth and silky. Gradually work in the butter and slowly pour in the milk or cream, mixing as you go until the potatoes reach that irresistible creamy consistency. Don’t forget to season generously with salt and pepper to make those flavors pop!
Step 3: Sauté the Cabbage
While your potatoes are cooking, heat olive oil or butter in a large skillet over medium heat. Toss in the shredded cabbage and let it cook, stirring occasionally for about 5 to 7 minutes until it softens and becomes tender. Season lightly with salt and pepper here to bring out the cabbage’s sweet earthiness.
Step 4: Combine and Finish
Once the cabbage is ready, stir it into your creamy mashed potatoes along with the chopped green onions. Mix everything gently but thoroughly until well combined. This final blend is where the magic of the Colcannon Irish Potato Recipe truly shines—every forkful delivers a perfect harmony of creamy, soft potatoes and flavorful veggies.
Step 5: Serve Hot with Butter
Serve your colcannon while it’s still warm. Top each serving with a generous pat of butter that slowly melts into the mash, adding an extra layer of indulgent goodness. If you like, sprinkle additional chopped green onions on top to add a fresh, vibrant touch and a nice pop of color.
How to Serve Colcannon Irish Potato Recipe
Garnishes
Extra butter is always a winner because it melts into the warm potatoes and elevates the flavor. Freshly chopped green onions add a subtle crunch and hint of color, turning your dish into something visually delightful. For a touch of herbaceous brightness, a sprinkle of finely chopped parsley works beautifully too.
Side Dishes
Colcannon pairs wonderfully with hearty Irish mains like corned beef, boiled ham, or roasted chicken. It also complements simple grilled sausages or a crisp salad, making it a versatile side that can elevate any meal. The creamy texture stands up well to rich meats or can be the star side on a vegetarian plate.
Creative Ways to Present
Try serving colcannon in individual ramekins topped with a pat of melting butter and a sprinkle of green onions for a rustic yet elegant look. You can also make little savory cakes by frying spoonfuls of colcannon in a hot skillet until golden-crisp on the outside—these make fantastic appetizers or a fun twist on traditional mash.
Make Ahead and Storage
Storing Leftovers
Leftover colcannon keeps well in an airtight container in the refrigerator for up to 3 days. The flavors tend to meld beautifully overnight, making it an easy and quick dish to reheat for a comforting meal anytime.
Freezing
You can freeze colcannon, but keep in mind that the texture might change slightly due to the cabbage. Place the cooled colcannon in freezer-safe containers or bags, removing as much air as possible. It will keep well for up to 2 months.
Reheating
The best way to reheat colcannon is gently on the stovetop over low heat, stirring occasionally to restore creaminess. If using a microwave, heat in short bursts stirring between to avoid drying out. Adding a splash of milk or butter during reheating can bring back that fresh-from-the-pot richness.
FAQs
What type of potatoes work best for colcannon?
Russet potatoes are ideal because they are starchy and break down easily into fluffy mashed potatoes that absorb butter and milk beautifully. Yukon Golds can work too, but russets deliver that classic texture.
Can I use kale instead of cabbage in the recipe?
Absolutely! Kale is a fantastic substitute and gives colcannon a slightly earthier flavor and a bit more bite. Just be sure to cook it well so it softens nicely before adding it to the potatoes.
Is this recipe suitable for vegetarians?
Yes, this Colcannon Irish Potato Recipe is naturally vegetarian. Just use butter and milk or cream from non-animal sources if you want to make it vegan-friendly.
How can I make colcannon creamier?
For an extra creamy colcannon, use heavy cream instead of milk and increase the butter slightly. You can also mash the potatoes more thoroughly or even pass them through a ricer for the silkiest texture.
What are some traditional occasions to serve colcannon?
Colcannon is often served on St. Patrick’s Day and Irish holidays, but it’s also a comforting everyday side dish. Families in Ireland enjoy it year-round, especially with roast dinners and hearty meat dishes.
Final Thoughts
There’s something truly special about the warmth and simplicity of this Colcannon Irish Potato Recipe. It’s a dish that brings people together, comforting and satisfying with every bite. Whether you’re new to Irish cooking or a longtime fan, I encourage you to give it a try. It’s easy to make, uses basic ingredients, and tastes absolutely incredible—trust me, once you have a spoonful, you’ll be hooked!
Print
Colcannon Irish Potato Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Description
Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with sautéed cabbage and fresh green onions. This comforting, hearty recipe features buttery, smooth potatoes combined with tender cabbage, perfect as a side for any meal or a cozy standalone dish.
Ingredients
Potatoes
- 2 lbs (900g) russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter (plus extra for serving)
- 1/2 cup whole milk (or cream for extra richness)
- Salt and pepper, to taste
Cabbage and Aromatics
- 1 small head of cabbage, shredded
- 4 green onions, chopped
- 1 tablespoon olive oil (or butter for extra flavor)
Instructions
- Cook the Potatoes: Place the cubed potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for 12-15 minutes, or until they are fork-tender. Drain and return the potatoes to the pot.
- Mash the Potatoes: Mash the cooked potatoes with a potato masher or use a hand mixer to achieve a smoother consistency. While mashing, add 4 tablespoons of butter and gradually pour in the milk or cream. Continue mashing until the potatoes are smooth, creamy, and evenly mixed. Season with salt and pepper to taste.
- Sauté the Cabbage: While the potatoes cook, heat olive oil or butter in a large skillet over medium heat. Add the shredded cabbage and cook, stirring occasionally, for 5-7 minutes until the cabbage is softened and tender. Season with a pinch of salt and pepper to enhance flavor.
- Combine Ingredients: Once the cabbage is cooked, add it to the mashed potatoes along with the chopped green onions. Stir everything together thoroughly until well combined, ensuring the flavors meld nicely.
- Serve: Serve the colcannon hot, topped with a pat of butter for extra richness. Optionally garnish with additional green onions for a fresh finish.
Notes
- For a richer version, substitute cream for whole milk.
- You can add a pinch of nutmeg to the mashed potatoes for added warmth and flavor.
- Use butter instead of olive oil to sauté cabbage for a more traditional taste.
- Leftover colcannon can be reheated gently on the stovetop or in the microwave.
- This dish pairs wonderfully with corned beef or roast dinners.
