Colcannon is something I only ever make once a year, but it is such a comforting meal it deserves a spot on the blog.
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This rustic dish consists of mashed potatoes, cabbage, butter, milk and spring onions or leeks.
A Brief History of Colcannon
Colcannon is a traditional Irish dish that dates back hundreds of years, rooted in Ireland’s rural food culture. Its name comes from the Irish cál ceannann, which loosely translates to “white-headed cabbage.”
Today, colcannon is enjoyed year-round but is especially popular around St. Patrick’s Day as a comforting symbol of Irish heritage. While modern versions may include additions like bacon or scallions, the heart of colcannon remains the same: simple ingredients, cooked well, meant to be shared.
How to make Colcannon:
Start by cooking your potatoes. When they are tender, drain but keep in your hot pot. You don’t want them to cool off too much.
Sauté your chopped cabbage and leeks(or onions) . I use a mandolin for this, I like mine really thinly sliced . It makes them mixture much creamier.
Combine mashed potatoes with cabbage and mix with butter and cream (or milk).
Serve with a pat of butter on top. Traditionally you make a well in the mixture and put the butter in. It makes a scrumptious side dish that is easy and quick to put together!
Pair this with your Traditional Shepard’s Pie or Sunday Roast and have a warm comforting meal to have at the end of the day. The whole family will enjoy this!
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Comforting Irish Colcannon Recipe
Colcannon is something I only ever make once a year, but it is such a comforting meal it deserves a spot on the blog.
Comforting Colcannon
Ingredients
- 2 lbs Potatoes Russet or Yukon Gold
- 4 tbsp Unsalted butter plus more for serving
- ½ cup Whole milk or heavy cream for richer colcannon
- 2 cups Green cabbage finely chopped or shredded
- 2 Green onions scallions, thinly sliced
- Salt to taste
- Crushed Black Pepper to taste
Instructions
- Peel and quarter potatoes. Boil in well-salted water until very tender (15–20 minutes).
- Drain well and let steam dry for a minute.
- While potatoes cook, melt butter in a skillet over medium heat.
- Add cabbage and cook until soft and sweet (5–7 minutes). Add green onions and cook 1 minute more.
- Season lightly with salt and pepper.
- Mash hot potatoes with butter and warm milk.
- Season generously with salt and black pepper.
- Texture should be fluffy and creamy, not gluey.
- Fold the cooked greens into the mashed potatoes.
- To Serve (Very Traditional)
- Spoon into a bowl
- Make a small well in the center
- Add a generous knob of butter to melt into the middle. (This butter well is iconic for colcannon.)
Notes
Storage & Reheating
- Refrigerate up to 3 days
- Reheat gently with a splash of milk or butter
- Excellent pan-fried the next day
