This classic Irish dish is a must for St. Patrick's Day. Traditional Colcannon is floury mashed potatoes mixed with butter and kale (or cabbage). It's serious comfort food.

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Although it's very popular during St Patrick's Day, this Irish side dish is popular year round.

Naturally, potatoes are always going to be a favorite, but mix in those extra greens and you have a seriously tasty side dish that can pair with any meal.

What makes this recipe so yummy

• It's seriously good home-cooked food that will make your belly very happy.
• It's the perfect Traditional Irish Dish for St. Patrick's Day.
• Of all the potato recipes I think this is my favorite. The greens really make a great addition.

Groceries you'll need: Ingredients

• Kale (or cabbage)
• Russet Potatoes
• Garlic
• Whole Milk
• Salt and Pepper
• Green Onions (spring onions)
• Butter

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• Step 1: Add the peeled chopped potatoes and the crushed garlic cloves to salted water (cold) in a large pot and bring to a boil.
• Step 2: Leave on a slow rolling boil for about 20 minutes, until fork tender.
• Step 3: Drain and mash with some warm milk and softened butter.
• Step 4: Season with salt and pepper and add the green onions.
• Step 5: Meanwhile, while the potatoes were boiling, prepare the kale by removing the thick stem and washing the leaves. Chop the leaves.
• Step 6: Add to water and boil for 15 minutes.
• Step 7: Drain the cooked cabbage and stir into the mashed potatoes. Top with a knob of butter.

Hint: cabbage or kale can be used in this recipe and it will still remain traditional.

Recipe variations and substitute ideas

• Other greens - instead of the curly kale (which is what I used in the images) you could use a savoy cabbage, white-headed cabbage or a green cabbage.
• Bacon Grease - try cooking the cabbage/kale in some bacon grease for tons of flavor. Plus you'll have some crisp bacon you could add a little to this traditional Irish side dish. Or save it for later.
• Irish Bacon - you could add a little to the dish.
• Potatoes - I recommend using a more floury potato, like the russet or King Edward - but if you're in a pinch, or only have one of these, they'll do. Red potatoes or Yukon gold potatoes will work.
• Heavy Cream - instead of milk.
• Cheddar Cheese - for another flavor profile.
• Sour Cream - to add some richness.

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Necessary gear: Equipment

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You'll need a couple of pots for boiling on the stove as well as a colander and a potato masher.

More Irish recipes I think you'll love

• Irish Stew With Mashed Potatoes
• Fisherman's Pie
• Fried Cabbage and Potatoes
• Traditional Irish Corned Beef Hash Recipe
• Quick Irish Soda Bread

How to store leftovers

Once the colcannon has cooled completely, store in an airtight container in the refrigerator for up to 4 days.

Mel's kitchen notes

A more floury potato, like the russet, is preferable in this recipe. A waxy potato will not give as good a result.

If you’ve tried this Traditional Colcannon Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!

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