Mashed potatoes are already great, but once I discovered colcannon, I knew I’d never go back. The combination of buttery potatoes and tender, slightly sweet cabbage just works. Whether you’re making it for St. Patrick’s Day or just need a side that’ll steal the show, my colcannon is simple, hearty, and downright irresistible. Bonus points if you make that little butter well on top.
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💭 Traditional colcannon, done right
The first time I had real colcannon, I was in Dublin for St. Patrick’s Day, fully immersed in the energy of the city. Somehow, in the middle of the celebrations, I ended up on a local newspaper with my friend —never mind that they got our names mixed up, but at least it’s proof that I really know how to celebrate the holiday properly! Ever since, making this traditional Irish dish has felt like my own little tribute to that unforgettable trip. Whether you’re cooking it for St. Paddy’s or just need a side dish that steals the show, this one is always a winner.
In the mood for another awesome Irish recipe? Try my Boxty!
📋 Ingredients and notes
To whip up this easy colcannon recipe, start with plenty of potatoes (because, let’s be honest, there’s no such thing as too many potatoes). Add in some shredded Savoy cabbage, a generous amount of unsalted butter (the more, the merrier), a splash of unsweetened milk, chopped green onions, and a good shake of salt and black pepper.
Make vegan colcannon
Making colcannon vegan is super easy! Just swap out a few ingredients:
Instead of butter, use vegan butter, margarine, or olive oil for a lighter option. Substitute whole milk with unsweetened plant-based milk. Oat or almond works great for creaminess.
Shruthi’s Top Tip
Pick the right potatoes. Yukon Golds make a creamy mash, while Russets give a fluffier texture. And mash while the potatoes are hot. They absorb butter and milk best when they’re still steaming.
- Salt your water well. This is your best chance to season the potatoes all the way through.
- Don’t add cold milk. Warm it up first so the potatoes stay creamy and smooth.
- Use a potato ricer if you want silky-smooth mash. Otherwise, a masher works just fine!
- Extra butter = extra flavor. Stir in a little more at the end for that perfect richness. Seriously, that butter well in the center? Not just for looks—it melts in and makes every bite better.
Variations & Substitutions
- Try kale instead of cabbage. It’s a classic swap and adds a deeper, earthy flavor.
- Use starchy potatoes like Russet potatoes for the fluffiest mash, or Yukon Gold potatoes for a creamier texture.
- Milk. You can use whole milk or 2% milk as long as it’s unsweetened. To make it even richer and creamier, you can use half and half or use ¼ cup milk and ¼ cup heavy cream.
- Green onions add a fresh, mild bite, but leeks or chives can work too.
- For a cheesy version, stir in shredded cheddar or vegan cheese.
- Add-ins. Caramelized onions, roasted mushrooms, or roasted garlic bring unique flavors to the colcannon.
📖 How to make colcannon
Step 1:
Place the cubed potatoes in a large pot and cover it with cold water, ensuring the water level is about 1 inch over the potatoes.
Step 2:
Add a generous pinch of salt and bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
Step 3:
While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Sauté the cabbage for 5-6 minutes, or until wilted and tender.
Step 4:
Stir in the white parts of the green onions and cook for another 2-3 minutes. Remove from heat and set aside.
Step 5:
Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.
Step 6:
Stir in the warm milk and the remaining butter until the mixture is creamy and well-blended.
Step 7:
Gently fold the sautéed cabbage and green onion mixture into the mashed potatoes. Add the green parts of the onions for a fresh, mild onion flavor. Season with salt and freshly ground black pepper to taste.
Step 8:
Transfer to a large serving bowl and serve while warm! Optionally, make a small well in the center, and place a small knob of butter in the well for presentation.
🍴 How to serve Irish mashed potatoes
Colcannon is the ultimate cozy side dish—rich, flavorful, and ready to steal the show! I love serving it with a glorious pat of butter or a drizzle of gravy. Then, I pair it with my favorites: a hearty mushroom Wellington, mushroom stroganoff, stuffed peppers, or a classic green bean casserole. You can also use colcannon in place of mashed potatoes to make shepherd’s pie. Basically, it plays well with anything delicious!
🍴Storage and reheating suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze it, transfer it to a freezer-safe bag and freeze for up to 2 months.
To reheat, you can warm it in a saucepan over low heat and stir in a splash of milk to to bring back the creamy texture.
🍴 More potato recipes
If you like this recipe, check out my other potato recipes:
Easy, Creamy Microwave Mashed Potatoes
Instant Pot Garlic Mashed Potatoes (No Drain!)
Cheesy Mashed Potatoes
Stuffed Baked Potatoes
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Colcannon
Ingredients
- 2 lbs potatoes, Yukon Gold or Russet, peeled and cubed into 1-inch pieces
- ½ cup unsweetened milk, warmed
- 4 tbsp unsalted butter, divided
- 2 cups savoy cabbage, finely shredded (or kale, stems removed)
- 4 green onions, thinly sliced, white and green parts separated
- ½ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper, adjust to taste
Instructions
- Place the cubed potatoes in a large pot and cover it with cold water, ensuring the water level is about 1 inch over the potatoes.
- Add a generous pinch of salt and bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
- While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Sauté the cabbage for 5-6 minutes, or until wilted and tender.
- Stir in the white parts of the green onions and cook for another 2-3 minutes. Remove from heat and set aside.
- Drain the cooked potatoes and return them to the pot. Mash the potatoes using a potato masher or ricer until smooth.
- Stir in the warm milk and the remaining butter until the mixture is creamy and well-blended.
- Gently fold the sautéed cabbage and green onion mixture into the mashed potatoes. Add the green parts of the onions for a fresh, mild onion flavor. Season with salt and freshly ground black pepper to taste.
- Transfer to a serving dish and serve warm! Optionally, make a small well in the center, and place a small knob of butter in the well for presentation.
Notes
- Pick the right potatoes. Yukon Golds make a creamy mash, while Russets give a fluffier texture. And mash while the potatoes are hot. They absorb butter and milk best when they’re still steaming.
- Salt your water well. This is your best chance to season the potatoes all the way through.
- Don’t add cold milk. Warm it up first so the potatoes stay creamy and smooth.
- Use a potato ricer if you want silky-smooth mash. Otherwise, a masher works just fine!
- Extra butter = extra flavor. Stir in a little more at the end for that perfect richness. Seriously, that butter well in the center? Not just for looks—it melts in and makes every bite better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
