I love this recipe because it’s so easy, but the flavors are rich and nostalgic. The buttery mashed potatoes mixed with cabbage or kale give it a nice texture and earthy flavor, while the green onions add a gentle bite. It pairs perfectly with roasted meats, stews, or even on its own as a simple vegetarian main. Best of all, it comes together quickly with ingredients I usually already have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds potatoes, peeled and cubed 2 cups chopped cabbage or kale 4 tablespoons salted butter (plus more for serving) 1/2 cup heavy cream or whole milk 3 green onions, chopped 1 teaspoon salt (or to taste) 1/2 teaspoon black pepper (or to taste) 2 cloves garlic, minced (optional)
Directions
I start by peeling and cubing the potatoes, then boiling them in a large pot of salted water until fork-tender, which takes about 15–20 minutes.
While the potatoes cook, I melt 2 tablespoons of butter in a skillet and sauté the chopped cabbage or kale over medium heat until tender, about 5–7 minutes. If I’m using garlic, I add it during the last minute.
In a small saucepan, I warm the cream and remaining butter over low heat—just enough to melt the butter without boiling.
Once the potatoes are done, I drain them well and return them to the pot. I mash them until smooth.
I stir in the warm butter and cream mixture to make the mash creamy and rich.
Then I fold in the sautéed greens and chopped green onions.
I season with salt and pepper to taste, then serve hot with an extra pat of butter on top.
Servings and timing
This recipe makes about 4 generous servings. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it ready in just 30 minutes.
Variations
Sometimes I switch the greens and use kale for a deeper flavor or savoy cabbage when I want something a little sweeter. I also like adding crispy bacon bits on top for a smoky, salty crunch. For a vegan version, I swap the butter and cream with plant-based alternatives like olive oil and oat milk.
Storage/Reheating
Leftover colcannon keeps well in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a pot over low heat with a splash of milk or cream to bring back the creaminess. It also microwaves well in short bursts, stirring in between to heat evenly.
FAQs
What’s the difference between colcannon and regular mashed potatoes?
Colcannon includes sautéed greens and green onions, giving it extra flavor and texture that regular mashed potatoes don’t have. I think of it as an upgraded, more rustic version.
Can I make this ahead of time?
Yes, I often make it a few hours early and reheat it gently on the stovetop before serving. I just add a little extra cream or butter if it thickens too much.
What type of potatoes work best for colcannon?
I like using starchy potatoes like Russets for a fluffier mash, but Yukon Golds also work great and give a creamier texture.
Can I freeze colcannon?
Yes, it freezes well. I let it cool completely, then store it in a freezer-safe container for up to 2 months. When I reheat it, I add a splash of milk to revive the texture.
Can I use other greens besides cabbage or kale?
Absolutely. I’ve made it with Swiss chard, spinach, or even a mix of leafy greens. I just make sure to cook them until tender before adding them in.
Conclusion
Traditional Irish Colcannon is a simple, hearty side that turns everyday ingredients into something truly comforting. I love the way the buttery potatoes mix with tender greens and how easy it is to make for any occasion. Whether I’m serving it with a Sunday roast or enjoying a bowl on its own, this dish always feels like home.
Traditional Irish colcannon is a creamy, buttery potato dish blended with tender greens, making it a classic comfort side perfect for cozy dinners and holiday meals.
Ingredients
2 pounds potatoes, peeled and cubed
2 cups chopped cabbage or kale
4 tablespoons salted butter (plus more for serving)
½ cup heavy cream or whole milk
3 green onions, chopped
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
2 cloves garlic, minced (optional)
Instructions
Peel and cube the potatoes. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15–20 minutes.
While the potatoes cook, melt 2 tablespoons butter in a skillet over medium heat. Add the chopped cabbage or kale and cook until tender, about 5–7 minutes. Add garlic during the last minute if using.
In a small saucepan, gently warm the cream and remaining butter over low heat. Do not boil.
Drain the potatoes well and return them to the pot. Mash until smooth.
Stir in the warm cream and butter mixture until creamy.
Fold in the sautéed greens and chopped green onions.
Season with salt and black pepper to taste.
Serve hot with an extra pat of butter on top.
Notes
Drain potatoes thoroughly and mash while hot for the smoothest texture.
Always warm the dairy before adding it to the potatoes to keep them fluffy.
For a smoky twist, add crispy bacon bits just before serving.
