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Warm, buttery, and irresistibly creamy, Colcannon is a classic Irish dish that combines mashed potatoes with tender greens for the ultimate comforting side dish! Often served alongside hearty meats like ham or sausage, this easy, flavorful recipe is perfect for St. Patrick’s Day or any cozy meal!
What is Colcannon?
Colcannon is a traditional Irish recipe made primarily of creamy mashed potatoes, sautéed green cabbage, kale, and a hearty slab of butter. Some variations may also incorporate green onions or leeks for additional flavor (like this recipe!)
Often associated with St. Patrick’s Day here in the US, Colcannon is actually associated with Halloween in Ireland. Historically, trinkets or coins were hidden inside the dish during Halloween celebrations; finding one in your serving was believed to bring good luck or foretell future events.
Fun, right?
Table of Contents
Ingredients and Substitutions
Below are notes and possible substitutions for the ingredients in this Colcannon Recipe. You will find the complete list of ingredients with measurements in the recipe card at the bottom of this page.
- Potatoes: The best potatoes mash well and yield a creamy texture. Yukon Gold or Russet potatoes are best. Red potatoes can also be used, but they are slightly waxier, so they won’t mash as smoothly.
- Greens: Traditional recipes use green cabbage or kale. You can substitute or combine other greens, such as Swiss chard, spinach, or Brussels sprouts.
- Whole Milk or Cream: Anything lower in fat than whole milk is not recommended.
How to Make Colcannon
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
- Boil the potatoes: Peel and cut the potatoes into equal-sized cubes. Boil in salted water for 15–20 minutes until fork-tender, then drain and return to the pot.
- Sauté the veggies: In a skillet, melt butter and cook the leeks until soft. Add kale, season with salt, and cook for 4–6 minutes.
- Mash the potatoes: Mash the potatoes, gradually mixing in warmed milk, half-and-half, or cream until smooth.
- Mix and serve: Fold in the sautéed veggies, season with more salt if needed, and top with chives or green onions.
Flavorful Variations
Colcannon is super versatile! Try adding any of the following for a delicious twist on this classic recipe.
- Bacon: Fry 4-5 slices of bacon until crispy, then crumble and mix the bacon bits into the potatoes before serving. You could even use the leftover bacon grease to sauté the leeks and kale for extra smoky flavor! Looking for an easier way to cook bacon? Try my oven-baked bacon or air fryer bacon recipe.
- Garlic: Add 2-3 cloves of minced garlic while sautéing the leeks for a fragrant, garlicky boost. Alternatively (and even better!), roast a whole head of garlic, then mash the soft cloves into the potatoes for subtle, sweet garlic undertones (similar to my roasted garlic mashed potatoes recipe).
- Cheese: Stir in ½ to 1 cup of shredded cheese. Try Irish cheddar, Gouda, or Parmesan.
- Go Vegan: Substitute regular butter with a vegan butter alternative and use plant-based milk such as oat, almond, or cashew milk.
Frequently Asked Questions
While it’s a popular side dish for St. Patrick’s Day and Irish Halloween, Colcannon is delicious year-round. Pair it with Irish bacon (rashers), ham, sausages (bangers), corned beef, roasted chicken, lamb, or beef, and fried eggs.
To prevent Colcannon from turning watery, drain the potatoes well after boiling and let them rest in the colander for 2-3 minutes before adding them back to the pot. If you’re using cabbage, sauté it instead of boiling to remove excess moisture.
Yes! You can make it a day or two in advance and store it in the fridge. When reheating, add a little milk or butter to restore its creamy texture.
Storage and Freezing
Here’s how to properly store leftovers for the best taste and texture:
Leftovers: Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan set over low heat, stirring occasionally and adding a splash of milk or butter to restore its creaminess. Alternatively, microwave in 30-second intervals, stirring between each round, until heated through. Add extra milk or butter if needed.
Freezing: Allow leftovers to cool completely before transferring them to a freezer-safe container or heavy-duty freezer bag. Flatten the bag to remove excess air, then freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator, then gently reheat on the stovetop or in the microwave.
More Easy Potato Recipes
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Colcannon Recipe
Ingredients
- 2 pounds Yukon Gold or Russet Potatoes, peeled and chopped into 1-inch pieces
- ½ stick butter, at room temperature
- 4 cups fresh kale, or cabbage; woody stems removed, chopped, and packed
- 1 leek, white parts only; chopped
- 1 teaspoon salt, plus more to taste
- ½ cup half and half, or milk; warmed
Instructions
- Prepare and gather the ingredients.
- Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
- Bring to a boil over high heat, then reduce the heat and let them simmer for about 15-20 minutes or until the potatoes are fork-tender.
- While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and sauté for 3-4 minutes until softened.
- Stir in the chopped kale (or cabbage) and cook, stirring occasionally, for another 4-6 minutes, until the greens are wilted and tender. Remove from heat.
- Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 2 tablespoons of butter and mash the potatoes using a potato masher or ricer until smooth. Pour in the warmed half and half (or milk) a little at a time, mashing until the potatoes are creamy and fluffy.
- Gently fold the sautéed leeks and kale into the mashed potatoes. Mix well until everything is evenly combined.
- Taste and adjust seasoning with more salt if needed. Transfer to a serving dish and make a small well in the center of the colcannon. Add an extra pat of butter for richness (optional).
Notes
- Potatoes: Yukon Golds and Russets work best. Waxy potatoes (like red potatoes) will be slightly chunkier unless thoroughly mashed.
- Adjust the greens: Add more kale (or cabbage) if you love greens! You can use one type of hearty green or a mix of different kinds, such as green cabbage, kale, Swiss chard, leeks, and/or green onions.
- Adjust the salt to taste: Potatoes aren’t exactly bursting with flavor, so be sure to season your Colcannon with additional salt to taste.
- Leftovers: Transfer leftovers to an airtight container and store in the fridge for up to 4 days. Reheat in a saucepan over low heat, adding a splash of milk or butter to restore creaminess. Or heat it in 30-second intervals, stirring it in between, until it is warm. Add a little butter or milk if needed.
- Freezing: Let the colcannon cool completely. Transfer it to a freezer-safe container or heavy-duty freezer bag, and flatten the bag to remove excess air. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or microwave, stirring frequently and adding milk or butter to bring back its creamy texture.
- Do not freeze if you use low-fat milk, as it can separate upon thawing, resulting in a funky texture, OR it contains a lot of cabbage, which may release extra moisture when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for the St. Patrick’s Day celebration along with a loaf of soda bread. The colcannon was a big hit. Used the leeks and cabbage.
Thanks for the rating Ralph, I am glad you enjoyed it!