This authentic Irish Colcannon recipe transforms humble mashed potatoes into a creamy, buttery side dish studded with tender cabbage and green onions—the perfect side dish for your St. Patrick’s Day feast or any comfort food craving.
Colcannon is one of those dishes that makes you wonder how something so simple can taste so extra. Whether you’re celebrating St. Patrick’s Day or simply craving an easy side dish that goes with practically everything, this Irish cabbage and potato recipe deserves a permanent spot in your cooking rotation.
At first glance, the main ingredient combo in colcannon—potatoes mashed with cabbage—might seem odd, but this humble duo creates some seriously delicious magic. Who knew? The Irish did!
I make colcannon’s perfect balance of creamy potatoes with tender cabbage even more delicious by adding a green onion bite and pools of butter welling across the top. This recipe is so easy, so comforting, and so good, it deserves a spot on your menu no matter what time of year.
What is Colcannon?
Colcannon potatoes are a traditional Irish dish showcasing how Irish cooks take humble ingredients and turn them into something special. This hearty Irish dish combines creamy buttery mashed potatoes with cooked cabbage (or kale), and green onions.
Why You’ll Love This Recipe
- This recipe is easy to make and luxe to eat—Mashed potatoes made from scratch get a bump in flavor with tender bites of cabbage and green onion.
- It’s budget-friendly—Using easy-to-find ingredients, this Irish potato dish delivers maximum flavor with minimal cost.
- It pairs with everything—Colcannon pairs with everything from corned beef to roast chicken and as the mashed potato topping in Shepherd’s pie.
What’s in Colcannon
- Russet potatoes—I use starchy russet potatoes to create that fluffy, cloud-like texture that absorbs creamy butter and milk without making them gummy.
- Whole milk—The fat content in whole milk adds richness and silkiness that lower-fat alternatives just can’t match.
- Butter—And plenty of it! I like to add an extra pat (or two) on top right before serving to get that lush flavor that makes colcannon so indulgent.
- Green cabbage—Fresh cabbage adds a subtle sweetness and tender texture that makes this dish special.
- Green onions—The mild onion flavor provides the perfect counterpoint to the richness of the potatoes.
- Kosher salt—The larger crystals dissolve more evenly throughout the potatoes, ensuring proper seasoning.
- Freshly ground black pepper—Pre-ground pepper doesn’t compare to the aromatic punch of freshly cracked peppercorns.
Ingredient Swaps and Substitutions
- Use creamy Yukon gold potatoes instead of russets
- Instead of green cabbage, try savoy cabbage or hearty kale for a different flavor profile
- Swap more delicate-flavored leeks for green onions, or use a combo of both
- For a dairy-free version, use olive oil and plant-based milk
- Top with crispy bacon bits or mix in shredded Irish cheddar for a decadent twist
How to Make Colcannon
- Prepare the potatoes correctly. Cook the potatoes in a large pot covered by 1 inch of cold water. Bring to a boil, reduce to a simmer, and cook uncovered until tender, about 15 minutes. Use a fork or a sharp knife to test for doneness.
Heidi’s Tip : Always start potatoes in cold water rather than dropping them into boiling water. That way, the potatoes cook evenly from the inside out.
- Infuse the dairy mixture with flavor. Meanwhile, combine milk, butter, cabbage, green onion, salt, and pepper in a medium saucepan. Bring to a bare simmer, and cook, stirring occasionally, until cabbage is tender, 10 to 15 minutes. This gentle warming allows the cabbage and green onions to release their flavors into the milk and butter, creating an infused mixture that permeates every bite of the dish.
- Mash with intention. Drain the potatoes and add to the cabbage mixture. Mash with a potato masher until well combined. Keep the potatoes warm over low heat.
- Give it a final taste for seasoning. Season with salt and pepper to taste, and add an extra pat (or more) of butter for even more buttery love.
Heidi’s Tip : For this recipe, I prefer using a traditional potato masher rather than a hand mixer or food processor. This gives you control over the texture, making them creamy with some small chunks for texture.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk to revive their velvety texture.
- Colcannon also freezes well. Divide portions into freezer bags, remove all of the air, and freeze for up to 2 months. Don’t forget to mark the date and contents on the outside of the bag!
Colcannon (Irish Mashed Potatoes Recipe with Cabbage)
Ingredients
- 2 pounds russet potatoes peeled and cut into 2-inch pieces
- 1 cup whole milk
- 8 tablespoons unsalted butter cut into tablespoons
- 1 pound green cabbage cored and coarsely chopped (about 4 cups)
- 4 green onions white and green parts chopped
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a large saucepan, cover the potatoes by 1 inch with cold water. Bring to a boil, reduce to a simmer, and cook uncovered until tender, about 15 minutes.
- Meanwhile, combine milk, butter, cabbage, green onion, salt, and pepper in a medium saucepan. Bring to a bare simmer, and cook, stirring occasionally, until cabbage is tender, 10 to 15 minutes.
- Drain potatoes and add to the cabbage mixture. Mash with a potato masher until well combined.
- Season with salt and pepper.
Great recipe! I can’t wait to try it out. The instructions are clear, and the ingredients look delicious. Thank you for sharing!