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Home » Recipes » Side Recipes

Traditional Colcannon


Prep Time :15 minutes mins
Cook Time :25 minutes mins
Total Time :40 minutes mins
Servings :8
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Overhead shot of a bowl of traditional colcannon with a butter slice melting on top.
Long image of a bowl of irish colcannon.

Published: Jan 13, 2023 · Modified: Aug 25, 2024 by Melanie Cagle · Leave a Comment

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.

Overhead shot of a bowl of traditional colcannon.
Traditional Colcannon

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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.

Jump to:
  • What makes this recipe so yummy
  • Groceries you'll need: Ingredients
  • Recipe walkthrough: Instructions
  • Recipe variations and substitute ideas
  • Necessary gear: Equipment
  • More Irish recipes I think you'll love
  • How to store leftovers
  • Mel's kitchen notes
  • Traditional Colcannon
  • 💬 Comments

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

Ingredients needed to make traditional colcannon, with text overlay.
  • 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.
Side shot close up of a bowl of traditional Irish Colcannon.

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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

  • Overhead shot of a bowl full of Irish Stew with Mashed Potatoes, cropped square.
  • Close up shot of the inside of a dish with Fisherman's Pie.
  • Plate full of fried cabbage and potatoes.
  • Overhead and cropped square, a skillet with a traditional Irish corned beef hash recipe.
  • 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.

Very close up shot of a bowl of traditional colcannon, with kale.

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Overhead shot of a bowl of traditional colcannon with a butter slice melting on top.
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Traditional Colcannon

A delicious, buttery mashed potatoes mixed with cabbage (or kale) - traditional colcannon is a favorite Irish recipe for good reason.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Servings: 8
Cuisine: Irish
Author: Melanie Cagle
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Ingredients

  • 3 Pounds Russet Potatoes peeled and cut into 2" chunks
  • 6 Cloves Garlic peeled and crushed
  • ¼ Cup Whole Milk warmed
  • 5 Tablespoons Unsalted Butter unsalted, softened
  • Salt and Pepper To Taste
  • 1 Each Bunch of Kale or Cabbage, chopped
  • 2 Each Green Onions chopped

Instructions

  • Peel the potatoes and cut into 2" pieces. Add to cold water and bring to a boil.
    3 Pounds Russet Potatoes
  • Add the garlic cloves and some salt. Boil for about 20 minutes, until the potatoes are fork tender.
    6 Cloves Garlic, Salt and Pepper To Taste
  • While the potatoes are cooking, rinse the kale (or cabbage) and cut the thick stalks away. Chop into strips and place in water over medium-high heat. Bring to a boil and cook for 15 minutes.
    1 Each Bunch of Kale
  • Drain the potatoes and garlic then place back on the heat to cook away any remaining water.
  • Using a potato masher, mash the potatoes and garlic.
  • Heat the milk, and add while mashing. As well as the softenened butter and chopped green onions.
    ¼ Cup Whole Milk, 5 Tablespoons Unsalted Butter, 2 Each Green Onions
  • Taste the potatoes and season with salt and pepper to taste.
  • Drain the kale then carefully spoon into the mashed potatoes, avoiding any excess liquid going into the potatoes.
  • Stir well to combine and serve.

Notes

Cabbage or kale can be used in this recipe.
You want to stick to the more floury potatoes, like the russet.
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Nutrition

Serving: 1g | Calories: 246kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 72mg | Fiber: 5g | Sugar: 3g

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