Traditional Irish Colcannon is a flavorful potato dish with a hearty combination of mashed potatoes, kale or cabbage, and rich butter. Add some bacon bits and chives for garnish, and you'll have an amazing potato side dish suited for any day of the year. Grab some potatoes and whip this classic recipe up for St. Patrick's Day festivities.
Try my Instant Pot corned beef, crockpot corned beef, Irish soda bread pudding, or Irish potato candy.
Serving this traditional colcannon is bound to be a new St. Patrick's Day tradition in your home. It is rich, satisfying, and loaded with tons and tons of butter and cream - it's a staple in my home.
If you enjoy mashed potatoes in any way, shape, or form, then preparing this Irish mashed potato recipe needs to be the next thing on your to-do list. While it is perfect for celebrating St. Paddy's Day, you can easily enjoy it year-round.
❓ What Is Colcannon
Colcannon is a traditional Irish potato dish made from mashed potatoes and cabbage or kale. Its exact origin is not known, but it is believed to have originated in Ireland, where it has been a popular dish for many years.
The name "colcannon" comes from the Gaelic term "cal ceannann," which means "white-headed cabbage."
Traditionally, the dish was associated with Halloween, and a ring or other trinket was often hidden in the dish (Like the Irish Barmbrack recipe), with the person who found it thought to have good luck.
🥘 Ingredients
- Potatoes - Peel and quarter your potatoes. Go ahead and use your favorite kind, or take a look at my post on the best potatoes for mashed potatoes.
- Butter - Butter is always needed when mashing potatoes.
- Milk - I used whole milk. For a richer flavor, use heavy cream instead of milk. On the other hand, you can lighten up the dish by opting for low-fat milk.
- Salt & Pepper - Salt and pepper for seasoning.
- Kale - I like kale in my colcannon, but cabbage is another great option.
- Green Onions (optional) - Green onions or chives are a wonderful addition.
- Bacon (optional) - Crispy, crumbled bacon adds a tasty savory touch.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Colcannon
Colcannon is both easy and quick to make. You will need a pot for both your potatoes and kale, a knife, and measuring cups.
This recipe is for 6 servings of colcannon, so it is perfect for a tasty family dinner or enjoying some leftovers.
Prep, Boil & Mash Potatoes
Step 1: Boil potatoes. Boil 2 pounds (907 grams) of peeled and quartered potatoes in a large pot of salted water until they are soft and easily mashed, about 15-20 minutes. Drain the potatoes and return them to the pot (photo 1).
Step 2: Mash. Add 4 tablespoons of butter (photo 2) and ½ cup (118 milliliters) of milk or cream to the pot and mash the potatoes until they are smooth and creamy. Season with 1 teaspoon of salt and pepper to taste (photos 3,4).
Step 3: Blanch. While the potatoes are cooking, blanch 4 cups (268 grams) of kale or cabbage (photo 5) in boiling salted water for 3-5 minutes until tender (photo 6). Drain the kale or cabbage well.
Step 4: Mix. Mix the kale or cabbage into the mashed potatoes and add the 4 sliced green onions or chives (photos 7, 8).
Step 5: Serve. Serve hot with additional butter, the optional chopped green onions or chives, and ¼ cup of crisped bacon (or bacon bits), if desired.
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💭 Angela's Pro Tips & Recipe Notes
- Enhance the flavor. Swap out milk for heavy cream to give the dish a richer taste.
- Reduce prep time. Use pre-washed and chopped kale or cabbage to cut down on prep time.
- Make it healthier. Choose low-fat milk or half-and-half over heavy cream for a lighter version.
- Add more flavor. Enhance the colcannon by sautéing diced bacon, ham, or onion (either yellow or white) in a separate pan, then stir it into the dish before serving.
- Mix it up. For a unique take on the classic colcannon, consider mixing in grated cheddar cheese or a bit of mustard into the mashed potatoes.
🥡 Storing & Reheating
Place any leftovers into an airtight container and then store them in the fridge for up to 3-5 days.
Reheating
Individual servings can be reheated in the microwave. For a larger amount, place the leftovers into a baking dish and cover it with aluminum foil. Bake in the oven at 350°F (175°C/Gas Mark 4) until hot. Check out my post on how to reheat mashed potatoes for more methods and tips.
Freezing
Mashed potatoes of any variety (including this colcannon recipe) are a great freezer-friendly side dish to make in advance. Store any leftovers in an airtight freezer storage bag or container.
Store for up to 2 months in the freezer for best results and a consistently good texture. Leftover colcannon is best thawed overnight in the fridge before reheating. See my how to freeze mashed potatoes guide here.
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📖 Recipe Card
Traditional Irish Colcannon
Ingredients
- 2 lbs russet potatoes (washed, peeled, and quartered)
- 4 tablespoon butter
- ½ cup milk (or heavy cream)
- 1 teaspoon each, salt & pepper (to taste)
- 4 cups kale (or cabbage, chopped)
- 4 green onions (optional, or use chives, thinly sliced)
- ¼ cup bacon (optional, crisped and crumbled or chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Boil the 2 lbs russet potatoes in a large pot of salted water until they are soft and easily mashed, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Add the 4 tablespoon butter and ½ cup milk (or cream) to the pot and mash the potatoes until they are smooth and creamy. Season with 1 teaspoon each, salt & pepper to taste.
- While the potatoes are cooking, blanch the 4 cups kale (or cabbage) in boiling salted water for 3-5 minutes, until tender. Drain the kale (or cabbage) well.
- Mix the kale (or cabbage) into the mashed potatoes and add the 4 green onions or chives, if using.
- Serve hot with additional butter along with the optional chopped green onions or chives and ¼ cup bacon (or bacon bits), if desired.
Notes
- For a richer flavor, use heavy cream instead of milk.
- To save time, you can use pre-washed and chopped kale or cabbage.
- For a healthier version, use low-fat milk or half-and-half instead of heavy cream.
- To add more flavor, you can sauté some diced bacon, ham, or (yellow or white) onion in a separate pan and add it to the colcannon before serving.
- For a fun twist on the traditional recipe, try adding some grated cheddar cheese or mustard to the mashed potatoes.
- To store: Place any leftovers into an airtight container and store it in the fridge for 3-5 days.
- To reheat: Individual servings can be reheated in the microwave. For a larger amount, place the leftovers into a baking dish and cover it with aluminum foil. Bake in the oven at 350°F (175°C) until hot. Check out my post on how to reheat mashed potatoes for more methods and tips.
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