Colcannon Recipe
Colcannon is the ultimate comfort food, blending creamy mashed potatoes with sweet sautéed cabbage and the gentle bite of green onions for a side dish that’s as cozy and warming as a fireside chat. Celebrated for generations, this Irish classic is beloved for its rich flavors, simple rustic ingredients, and the indulgent swirl of butter that crowns every serving. If you love dishes that are both humble and satisfying, Colcannon should absolutely be on your table.
Ingredients You’ll Need
Creating an irresistible bowl of Colcannon couldn’t be easier—it’s all about a few hearty, quality ingredients coming together in harmony. Each element plays an important role, from the fluffiness of the potatoes to the buttery richness and the fresh green pop of onions.
- Potatoes: Russet or Yukon Gold potatoes give you the creamiest, fluffiest texture for your Colcannon—don’t skip the peeling for that perfect mash!
- Unsalted butter: This is what gives true Irish richness; use plenty, both for mashing and for serving.
- Whole milk or heavy cream: For extra silkiness, warming before adding ensures your mash stays hot and irresistibly creamy.
- Green cabbage: Classic choice for Colcannon, adding a subtle earthiness and beautiful color; feel free to sub in kale if that’s your style.
- Green onions: Sliced thin, they brighten up the whole dish with gentle onion flavor that never overpowers.
- Salt and black pepper: Generous seasoning brings all the flavors into perfect balance.
How to Make Colcannon
Step 1: Boil the Potatoes
Start by peeling and chopping your potatoes into chunks, then place them in a large pot and cover them with cold, salted water. Bringing them slowly to a boil ensures they cook evenly, soaking up just the right amount of salt for flavor from the inside out. Simmer until tender, which takes about 15 to 20 minutes—test with a fork for perfect doneness.
Step 2: Sauté the Cabbage and Green Onions
While the potatoes are bubbling away, melt a couple tablespoons of butter in a large skillet over medium heat. Toss in the finely shredded cabbage and stir as it softens, letting it gently wilt and absorb that glorious butter. When it’s nearly ready, add the thinly sliced green onions and let them perfume the pan for another two minutes. This mixture will give your Colcannon its signature color and freshness.
Step 3: Mash the Potatoes
Once your potatoes are wonderfully tender, drain them well and return them to the hot pot (this helps them stay fluffy). Mash them with a sturdy potato masher until they’re mostly smooth—some rustic lumps are absolutely allowed and even encouraged for character!
Step 4: Stir in Butter and Warm Milk
Add the remaining butter to those steamy potatoes, then pour in the warmed milk or cream. Mix until you have a creamy, dreamy texture that still holds its shape. The warmth of the dairy keeps everything light and luscious—and makes your house smell like a welcoming Irish kitchen.
Step 5: Fold Everything Together
Gently fold in your sautéed cabbage and green onions, distributing the greens in clouds of fluffy mash. Season with salt and black pepper to taste, giving a final stir for a Colcannon that’s truly greater than the sum of its parts.
How to Serve Colcannon
Garnishes
For the classic Colcannon presentation, make a shallow well on top and let an extra pat of butter melt into it, pooling like liquid gold. Sprinkle a handful of freshly chopped green onions or parsley over the top for that burst of green—simple, but it feels utterly special.
Side Dishes
Colcannon is a side dish that loves company. Traditionally paired with roasted or braised meats like corned beef or Irish sausages, it also makes a delicious base for vegetarian meals, alongside roasted carrots or a hearty mushroom gravy. No matter what you serve, it always brings warmth and comfort.
Creative Ways to Present
Think beyond the bowl—Colcannon can be piped into little mounds for a fancy dinner plate, baked in a casserole dish with extra cheese on top, or formed into crispy potato cakes in a hot skillet. However you serve it, Colcannon’s homely charm always shines through.
Make Ahead and Storage
Storing Leftovers
Leftover Colcannon keeps beautifully in the fridge. Scoop it into a lidded container and store for up to three days. The flavors meld even more overnight, making reheated mash just as comforting as when it’s freshly made.
Freezing
If you have more Colcannon than you can eat, don’t worry—it freezes surprisingly well! Let it cool completely, then portion into freezer bags or airtight containers. Pop them in the freezer for up to two months. Thaw overnight in the fridge before reheating for the tastiest results.
Reheating
Reheating Colcannon is easy and keeps it delicious. For stovetop, warm over gentle heat in a saucepan, stirring in a splash of milk or cream to bring back the creaminess. In the microwave, reheat in bursts and stir well for even warming. Add a fresh pat of butter right before serving and it will taste just like new.
FAQs
Can I substitute kale for cabbage in Colcannon?
Absolutely! Kale brings a slightly deeper, earthier flavor to Colcannon and holds up beautifully during sautéing. Just make sure to remove any tough stems and chop it finely so it melds well with the potatoes.
What kind of potatoes are best for Colcannon?
Stick with starchy potatoes like russets or Yukon Golds—they mash up wonderfully smooth and creamy without getting gluey. Avoid waxier varieties for the best, fluffiest Colcannon.
Is it possible to make Colcannon dairy-free?
You can make a dairy-free version by using plant-based butter and your favorite unsweetened non-dairy milk. The key is to keep everything warm as you mix, so your Colcannon stays silky.
How do I prevent my Colcannon from getting gluey?
Avoid over-mashing the potatoes, and always add warm (not cold) milk or cream and butter. These tips help keep your Colcannon luxuriously fluffy, never pasty.
Can I prepare Colcannon ahead of time?
Definitely! Prepare Colcannon a day ahead and store it in the fridge, then reheat with an extra splash of milk and poke in a fresh pat of butter just before serving. It’s perfect for planning holiday meals or big gatherings.
Final Thoughts
Give Colcannon a try the next time you crave something deeply hearty yet fresh—it’s simple, soulful, and always hits the spot. Whether you’re celebrating St. Patrick’s Day or just looking for the most comforting potato side dish ever, this recipe makes every meal feel a little more special. Enjoy sharing its warmth at your table!
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Colcannon Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Colcannon is a classic Irish dish that combines creamy mashed potatoes with tender cabbage and flavorful green onions. It’s a comforting and hearty side dish that pairs well with a variety of mains.
Ingredients
Potatoes:
- 2 pounds russet or Yukon Gold potatoes (peeled and cut into chunks)
Butter:
- 4 tablespoons unsalted butter (plus more for serving)
Milk or Cream:
- 1/2 cup whole milk or heavy cream (warmed)
Cabbage:
- 1/2 head green cabbage (cored and finely shredded)
Green Onions:
- 4 green onions (thinly sliced)
Seasoning:
- Salt and black pepper to taste
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, add salt, and boil until tender.
- Sauté Cabbage: Melt butter in a skillet, cook cabbage until softened, then add green onions.
- Mash Potatoes: Drain potatoes, mash with butter and warm milk/cream until creamy.
- Combine: Fold in sautéed cabbage and green onions, season with salt and pepper.
- Serve: Serve warm with an extra pat of butter on top.
Notes
- You can substitute kale for the cabbage if desired.
- For a richer version, use heavy cream and add a splash of melted butter before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
