Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

A decorative bowl filled with Irish colcannon—creamy mashed potatoes blended with greens, garnished with chopped chives, black pepper, and butter curls. A serving spoon rests inside, with a small dish of extra butter beside the bowl.

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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Colcannon is Ireland’s ultimate comfort food — fluffy mashed potatoes enriched with butter, tender greens and scallions, creating a simple yet deeply satisfying side dish.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: Irish

Diet: Vegetarian

Keyword: Colcannon, Irish Mashed Potatoes

Servings:

Calories: 307kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 lbs (900g) potatoes Russets / Maris Piper, peeled and quartered
1 tsp salt
6 tbsp unsalted butter
2 large leeks white and light green parts only, diced
½ small green cabbage cored and sliced *see note 1
1 tsp salt
½ tsp black pepper
6 green onions finely sliced
3 cloves garlic minced
2 tbsp seaweed (nori) roughly chopped, optional
1-2 tsp dry mustard (= mustard powder)
¾ cup (180ml) whole milk or more, as needed
salt and freshly cracked black pepper to taste

To serve

2 tbsp chopped chives to garnish
2 tbsp unsalted butter

Instructions

Cook the potatoes

Place peeled and quartered potatoes to a Dutch Oven and cover with cold water. Add salt, bring to a boil and cook until fork tender (about 20 minutes).
2 lbs (900g) potatoes, 1 tsp salt
Drain well and let the potatoes steam dry in the colander for a few minutes for the fluffiest possible results.

Cook the greens

Meanwhile melt butter in a large pan over medium heat. Sauté leeks and cabbage for 5-7 minutes, stirring occasionally, until softened.
6 tbsp unsalted butter, 2 large leeks, ½ small green cabbage
Stir in the garlic and green onions, saving some of the green ends as a garnish, and cook for a couple of minutes. Add salt and pepper plus the seaweed and mustard powder if using.
1 tsp salt, ½ tsp black pepper, 6 green onions, 3 cloves garlic, 2 tbsp seaweed, 1-2 tsp dry mustard
Pour the milk into the cabbage mixture and warm through (do not boil).
¾ cup (180ml) whole milk

Put it all together

Add the drained potatoes to the pan with the wilted greens and use a potato masher to mash everything together until the potatoes are creamy and fluffy. Have a taste and adjust the seasoning – you may need to add more salt.
Transfer your colcannon into a warm bowl and use a spoon to make a deep well in the center. Add several curls of butter and garnish with chopped chives, reserved green onions and a final sprinkling of black pepper.
2 tbsp chopped chives, 2 tbsp unsalted butter

Video

Notes

Note 1: replace the cabbage with 4 -6 cups (about 200g) chopped curly kale (stems removed).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of milk to revive the creaminess.

Nutrition