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.
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.
❤️ Why you'll love it
- 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.
- Kale (or cabbage)
- Russet Potatoes
- Whole Milk
- Salt and Pepper
- Green Onions (spring onions)
See recipe card at the bottom of this post for quantities.
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.
🔄 Substitutions and Variations
- 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.
❤ Sharing is Caring - Like Our Facebook Page ❤
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
You'll need a couple of pots for boiling on the stove as well as a colander and a potato masher.
📘 Related Recipes
Once the colcannon has cooled completely, store in an airtight container in the refrigerator for up to 4 days.
Expert Tip: 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!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
You can also follow me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes!
A delicious, buttery mashed potatoes mixed with cabbage (or kale) - traditional colcannon is a favorite Irish recipe for good reason.
- 3lb Russet Potatoes, peeled and cut into 2" chunks
- 6 Garlic Cloves, peeled and crushed
- ¼ Cup Whole Milk, warmed
- 5 Tablespoons Butter, unsalted, softened
- Salt and Pepper To Taste
- 1 Bunch Kale (or Cabbage), chopped
- 2 Large Green Onions, chopped
- Peel the potatoes and cut into 2" pieces. Add to cold water and bring to a boil.
- Add the garlic cloves and some salt. Boil for about 20 minutes, until the potatoes are fork tender.
- 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.
- 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.
- 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.
Cabbage or kale can be used in this recipe.
You want to stick to the more floury potatoes, like the russet.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 246Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 72mgCarbohydrates 40gFiber 5gSugar 3gProtein 6g
Leave a Reply