Irish Colcannon is a cherished dish that brings the heart of Ireland right to your dinner table. This traditional recipe is the epitome of comfort food, blending creamy, buttery mashed potatoes with tender greens like kale or cabbage. It’s a simple, humble, and incredibly delicious side dish that has been loved for generations.
Whether you’re celebrating St. Patrick’s Day or simply craving a soul-warming side, this authentic Irish Colcannon recipe is a must-try. It’s easy to prepare and delivers a rich, savory flavor that pairs perfectly with almost any main course.
What is Colcannon?
Colcannon, from the Gaelic “cál ceannann,” meaning “white-headed cabbage,” is a classic Irish dish. At its core, it’s a flavorful mix of mashed potatoes with either kale or cabbage. The dish is traditionally enriched with milk or cream, butter, and seasoned with spring onions (scallions), salt, and pepper. It stands as a testament to simple ingredients creating extraordinary flavor.
Why You’ll Love This Authentic Irish Colcannon Recipe
- Incredibly Creamy: We use the best techniques to ensure your mashed potatoes are fluffy and smooth every time.
- Rich & Buttery Flavor: Generous amounts of butter and cream create a luxurious taste and texture that is simply irresistible.
- Versatile & Simple: With just a few staple ingredients, this dish is easy to make and can be adapted with kale, cabbage, or even bacon. For another staple side dish, be sure to try our classic mashed potatoes recipe.
- Perfect for Any Occasion: It’s the ideal side for a holiday feast, a weeknight dinner, or a festive St. Patrick’s Day celebration.
The Key Ingredients for Perfect Colcannon
The magic of Irish Colcannon lies in its simplicity. Using high-quality ingredients is key to achieving the best possible flavor.
- Potatoes: Starchy potatoes like Russets or Yukon Golds are the best choice. They break down beautifully, resulting in a fluffy, light mash.
- Greens: Traditional recipes use either curly kale or green cabbage. Kale offers a slightly more robust, earthy flavor, while cabbage is milder and more tender.
- Dairy: Whole milk or heavy cream will give you the richest, most authentic flavor. We also use a generous amount of salted butter for that classic taste.
- Aromatics: Green onions (scallions) are essential. They are gently simmered in the milk to infuse it with a delicate, savory onion flavor that permeates the entire dish.
How to Make Irish Colcannon (Step-by-Step)
Making this beloved Irish side dish is straightforward. Follow these simple steps for a perfect result every time.
Step 1: Prepare the Potatoes
Start by peeling your potatoes and cutting them into uniform 1-inch chunks. This ensures they cook evenly. Place the potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain them well and return them to the hot pot for a minute to evaporate any excess moisture.
Step 2: Cook the Greens & Infuse the Milk
While the potatoes are cooking, prepare your greens. If using kale, remove the tough stems and finely chop the leaves. If using cabbage, shred it finely. In a separate saucepan, melt a few tablespoons of butter and sauté the greens until wilted and tender, which takes about 5-7 minutes. In another small saucepan, gently heat the milk, the remaining butter, and the chopped green onions over low heat. Do not let it boil; you just want to warm it through and infuse the flavors.
Step 3: Combine and Mash
Mash the cooked, dry potatoes using a potato masher or ricer until they are smooth. Pour the warm, onion-infused milk mixture into the potatoes and stir until just combined. Be careful not to overmix! Finally, fold in the cooked greens and season generously with salt and black pepper. Serve the Irish Colcannon hot, with an extra pat of butter on top.
Tips for the Creamiest, Most Flavorful Colcannon
- Use the Right Potato: Starchy potatoes like Russets are essential for a fluffy mash. Waxy potatoes can become gluey.
- Don’t Overwork the Potatoes: Overmixing develops gluten, leading to a sticky, gluey texture. Mix until just combined for the best results.
- Warm Your Dairy: Adding cold milk or cream to hot potatoes can cool them down and prevent them from absorbing the liquid properly. Always warm your dairy first.
- Dry the Potatoes: After draining, let the potatoes sit in the hot pot for a minute or two. This allows excess water to steam off, preventing a watery mash.
Colcannon Variations to Try
While the traditional recipe is fantastic on its own, you can easily customize it.
- Add Bacon: For a smoky, savory twist, fold in some crispy, crumbled bacon at the end.
- Use Leeks: Substitute leeks for green onions for a milder, slightly sweeter flavor. Sauté them with the greens.
- Cheesy Colcannon: Stir in a cup of sharp white cheddar cheese for an extra layer of savory goodness. If you’re a fan of cheesy dishes, our white cheddar mac and cheese is another must-try.
What to Serve with Irish Colcannon
Irish Colcannon is a versatile side that complements a wide range of main courses. Traditionally, it’s served with corned beef, boiled ham, or Irish sausages (bangers). It’s also an excellent accompaniment to roasted chicken, lamb chops, or a hearty stew. For a complete meal, try it alongside our easy Salisbury steak recipe.
Storing and Reheating Leftovers
Store leftover colcannon in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the microwave or on the stovetop over low heat. Add a splash of milk or a pat of butter to restore its creamy texture.
Irish Colcannon FAQs
Yes, you can make colcannon a day or two in advance. Store it in an airtight container in the refrigerator. Reheat it on the stovetop over low heat or in the microwave, adding a splash of milk or a pat of butter to restore its creamy texture.
Both are traditional Irish mashed potato dishes. The main difference is the greens used. Colcannon is made with kale or cabbage, while Champ is made exclusively with chopped green onions (scallions) stirred into the potatoes.
Colcannon is a very versatile side dish. Traditionally, it is served with boiled ham, corned beef, or Irish sausages (bangers). It’s also excellent with roasted chicken, lamb, or a hearty beef stew.
Starchy potatoes are the best choice for making colcannon because they create a light and fluffy mash. Look for Russet, Idaho, or King Edward potatoes. Yukon Golds, which are slightly less starchy, also work well and provide a buttery flavor.
Gluey or sticky colcannon is usually caused by two things: using the wrong type of potato (waxy instead of starchy) or overworking the potatoes. When potatoes are mashed too vigorously (especially with a food processor or blender), they release too much starch, which results in a glue-like consistency. Mash gently until just combined.
More Delicious Side Dishes
We hope you love this authentic Irish Colcannon recipe! It’s a true taste of Ireland that brings comfort and joy to any meal. If you make it, please leave a comment below and share your creation with us on Pinterest!
Authentic Irish Colcannon Recipe
Irish Colcannon: The Ultimate Creamy & Authentic Recipe
Ingredients
Equipment
Instructions
- Place the peeled and chunked potatoes in a large pot. Cover with cold water by at least an inch and add 1 tsp of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- While the potatoes cook, melt 2 tablespoons of butter in a large skillet or saucepan over medium heat. Add the chopped kale or cabbage and cook, stirring occasionally, until wilted and tender (about 5-7 minutes). Set aside.
- In a small saucepan, combine the milk, the remaining 4 tablespoons of butter, and the sliced green onions. Warm over low heat until the butter is melted and the milk is hot. Do not let it boil.
- Drain the cooked potatoes thoroughly and return them to the hot pot to allow any excess moisture to evaporate. Mash the potatoes with a masher or ricer until smooth. Pour in the warm milk mixture and stir gently until just combined. Do not overmix.
- Fold the cooked greens into the mashed potatoes. Season generously with salt and pepper to taste. Serve the Irish Colcannon immediately, making a well in the center and adding an extra pat of butter if desired.
Notes
Ensure your milk is warm before adding it to the potatoes for a creamier result.
Feel free to add crumbled crispy bacon for an extra savory flavor.
