This colcannon recipe makes creamy, fluffy, Irish mashed potatoes tossed with plenty of butter, cream, and a mixture of sauteed cabbage and kale.
Why this recipe works
Traditionally, colcannon is made with just 4 ingredients. Potatoes, butter, milk, cabbage, and sometimes green onions. That’s the standard. Over the years, the typical colcannon recipe has blossomed into something that can vary from kitchen to kitchen. Some use strictly cabbage, while others use kale, or even a mixture of the two. Additions like chopped ham, bacon, or leeks can incorporate even more flavor. They’re especially popular in the states around St. Patrick’s Day, alongside some good ole corned beef and cabbage.
I am of British and Scottish descent, so Irish food is not foreign to me. I remember as a child living in America, my dad would take us kids to an Irish pub and grill that served plenty of authentic fare. But honestly, I don’t have a memory of trying Colcannon before. I have to say that these will be eaten in this house on more than just St. Patrick’s Day, that’s how much I enjoyed them!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
POTATOES – Starchy potatoes such as Russet work best for colcannon. This will give you that creamy, fluffy texture. Yukon Gold potatoes will also work!
GREENS – We used a mixture of cabbage and kale, though you can certainly use strictly one or the other if preferred. The size that you chop your cabbage and kale is a personal preference. Some like large chunks, while others prefer smaller pieces. Cut them however you like.
BUTTER – If you prefer to use salted butter for this recipe, you can omit the salt listed in the ingredients. You may need to season to taste when the potatoes are done.
ADDITIONS – It’s important to note that traditional Colcannon is generally made up of potatoes, cabbage/kale, butter, and milk. Chef Antoine has adapted his version with a small amount of garlic flavor, which is completely optional. Feel free to omit the minced garlic and garlic powder if preferred.
How to Make Colcannon (Irish Mashed Potatoes)
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Peel (and chop if you wish for faster cooking) the potatoes and place in a stock pot with enough water to cover them. Bring to a boil over medium-high and cover the pot. Cook until potatoes are fork tender, about 15-25 minutes, depending on the size of the potatoes.
- Meanwhile, in a skillet, melt 1 tablespoon of the butter and add the garlic. Sauté for a few seconds then add the cabbage, kale, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt. Sauté until vegetables are tender, about 5 minutes.
- When potatoes are done, drain off the water and mash with a potato masher.
- Add remaining 5 tablespoons of butter, heavy cream, remaining 1/2 teaspoon of garlic powder, and remaining 1/2 teaspoon of salt. Use an electric hand mixer to blend the potato mixture until creamy.
- Stir in the chopped green onions and the sautéed vegetable mixture until well combined.
Frequently Asked Questions & Expert Tips
Colcannon is a traditional Irish mashed potato dish made with butter, milk or cream, and mixed with sautéed cabbage or kale and green onions. It’s fluffy and creamy, a real step up from standard mashed potatoes, if you ask me!
You’ll often see colcannon served with a well of melted butter on top, which is used for dipping each spoonful into!
Yes, you can prepare the dish ahead of time, allow it to cool, then cover it tightly and store in the refrigerator a day in advance. Reheat on the stovetop over medium-low heat until warmed through, adding a splash of cream or a smidge of butter to help remoisten if needed.
Yes, allow the mashed potatoes to cool before transferring to an airtight container. Freeze for up to 3 months. Do note that sometimes the texture of the potatoes can change after being frozen and thawed, though they are still perfectly edible and taste great!
Serving Suggestions
Serve colcannon alongside corned beef and cabbage, roasted chicken, or ham, to name a few.
They’re honestly excellent as an everyday side dish with some sneaky veggies packed in. If you have picky kids, you can blend the cabbage or kale without them ever noticing!
More Irish Inspired Recipes
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Colcannon Recipe
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pounds Russet potatoes
- 6 Tablespoons butter divided
- 2 teaspoons minced garlic
- 3 cups chopped cabbage
- 3 cups chopped kale
- 1 teaspoon salt divided
- 1 teaspoon garlic powder
- 1 cup heavy whipping cream
- ½ cup chopped green onions
Things You’ll Need
Before You Begin
- We used a mixture of cabbage and kale, though you can certainly use strictly one or the other if preferred. The size that you chop your cabbage and kale is a personal preference. Some like large chunks, while others prefer smaller pieces. Cut them however you like.
- If you prefer to use salted butter for this recipe, you can omit the salt listed in the ingredients. You may need to season to taste when the potatoes are done.
- It’s important to note that traditional Colcannon is generally made up of potatoes, cabbage/kale, butter, and milk. Chef Antoine has adapted his version with a small amount of garlic flavor, which is completely optional. Feel free to omit the minced garlic and garlic powder if preferred.
Instructions
- Peel (and chop if you wish for faster cooking) the potatoes and place in a stock pot with enough water to cover them. Bring to a boil over medium-high and cover the pot. Cook until potatoes are fork tender, about 15-25 minutes, depending on the size of the potatoes.3 pounds Russet potatoes
- Meanwhile, in a skillet, melt 1 tablespoon of the butter and add the garlic. Sauté for a few seconds then add the cabbage, kale, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of salt. Sauté until vegetables are tender, about 5 minutes.2 teaspoons minced garlic, 3 cups chopped cabbage, 3 cups chopped kale
- When potatoes are done, drain off the water and mash with a potato masher.
- Add remaining 5 tablespoons of butter, heavy cream, remaining 1/2 teaspoon of garlic powder, and remaining 1/2 teaspoon of salt. Use an electric hand mixer to blend the potato mixture until creamy.1 cup heavy whipping cream
- Stir in the chopped green onions and the sautéed vegetable mixture until well combined.1/2 cup chopped green onions
- Optional for serving – place in a serving bowl and make a small well in the center. Add a couple tablespoons of butter.
Expert Tips & FAQs
- Store cooled leftovers in an airtight container kept in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of cream or an extra bit of butter to help remoisten if needed.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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