Colcannon potatoes is a traditional Irish mashed potatoes recipe with cabbage or kale (or both!) They're creamy and delicious, perfect for St. Patrick's Day or any time!
When you think about making an Irish recipe, you probably think of cabbage and potatoes, but do you think about them together? Now you will!
Irish colcannon potatoes are not your typical mashed potatoes. They are zhuzhed up with green vegetables! Sometimes cabbage, sometimes kale, and if you're me? Both!
But just because they have extra veggies, don't think for one second that they aren't those dreamy, creamy mashed potatoes you love. There's still plenty of butter and cream!
Can't get enough potato recipes? Check out these Goat Cheese Mashed Potatoes and my Roasted Garlic Mashed Potatoes, too! For another Irish dish, try Traditional Shepherd's Pie.
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Colcannon potatoes ingredients
- Potatoes: I like Yukon Gold potatoes for mashed potatoes, they really complement the cabbage with their creamy texture and a hint of sweetness.
- Green cabbage: We'll slice the cabbage thinly so it gets soft and just melts into the potatoes. You'll only need 1 cup of it, but you can use the rest to make roast chicken and cabbage.
- Kale: Choose whatever kale you like best. I used curly kale, but Tuscan kale works fine, too.
- Heavy cream and unsalted butter: The Irish are renowned for their dairy products, so of course there's plenty of butter and cream in these mashed potatoes. My colcannon recipe uses heavy cream, but if you prefer to substitute whole milk that works fine.
- Kosher salt and freshly ground black pepper
Ingredient tip
I like to add both cabbage and kale to my colcannon potatoes recipe. I love the contrast in texture and I think they both bring their own little something in terms of flavor. But you can use just one or the other if you prefer.
How to make colcannon potatoes
Step 1: Chop and cook the potatoes
Use a vegetable peeler to peel the potatoes, then a good chef's knife to chop them into 1-inch chunks.
Place the potatoes in a large pot with enough cold water to cover them. Add 1 tablespoon of salt and bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes.
Drain potatoes in a colander and return to the pot.
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Step 2: Slice and cook the kale and cabbage
While the potatoes cook, slice the cabbage and kale into thin strips.
Place a large skillet over medium heat. Add all the butter and let it melt.
Once melted, add the cabbage and kale and cook for 5-8 minutes, until it's softened but still a nice bright color. Stir in ยฝ teaspoon of salt and set aside while you finish the mashed potatoes.
Step 3: Mash the potatoes
Add the cream and ยฝ teaspoon of salt to the drained potatoes in the pot.
Mash the potatoes until smooth and all the cream is incorporated.
Step 4: Add the cabbage and kale to finish the colcannon potatoes
Add the cabbage, kale and all the butter in the skillet to the mashed potatoes and stir to combine. Taste for seasoning and adjust if necessary.
Transfer to a serving bowl, top colcannon with freshly ground black pepper just before serving.
Expert tips
- Start cooking potatoes in cold water: This way, the water and the potatoes heat up at the same time and cook evenly. If you add the potatoes to hot water, the outside of the potatoes will get cooked and mushy before the inside is done.
- Slice the cabbage and the kale thinly: This will ensure they cook quickly in the butter and still retain their bright green colors.
- If potatoes seem dry: When mashing the potatoes, if they seem a little dry, try adding another ยผ cup of cream to loosen them up.
- Storage: Store leftover colcannon as you would other kinds of mashed potatoes, in an airtight container in the refrigerator for up to 4 days.
- Freezing: Colcannon potatoes can be frozen for up to a month. Allow to thaw in the refrigerator before reheating. You may need to add some cream or butter to smooth them out a bit before serving.
Variations
- Bacon: Sometimes bacon is added to colcannon potatoes recipes to make it a little more hearty. If you like this idea, cook the bacon separately, then add the crumbled bacon on top when it's time to serve.
- Leeks: Leeks have a mild onion flavor that pairs well with mashed potatoes. If adding, slice thinly and add to the cabbage and kale as they cook.
- Cheese: Who doesn't like cheesy mashed potatoes? Stir some grated Irish cheddar into the colcannon when you add the butter and cabbage mixture.
- Scallions or chives: If you're so inclined, snip some fresh green onions or chives to sprinkle on top just before serving.
Serving suggestions
Colcannon potatoes can be served with pretty much anything. It doesn't have to be an entirely Irish meal, just whatever goes well with mashed potatoes!
- Serve with main dishes like Boneless Leg of Lamb, Roast Chicken or Red Wine Braised Short Ribs.
- Try it with Cast Iron Skillet Steak and some Baked Asparagus with Parmesan for a complete meal.
- They would taste great next to something saucy like Chicken in Red Wine or Slow Cooker Pulled Pork.
Colcannon potatoes are an easy Irish mashed potatoes recipe!
- You only need 5 ingredients!
- Cooks on the stovetop in one pot and one skillet for easy cleanup!
- Endless variations: add cheese, scallions, chives, etc.
- Ready in about 30 minutes!
- Colcannon is vegetarian and gluten free!
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Recipe
Colcannon Potatoes Recipe
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Ingredients
- 2 pounds Yukon Gold potatoes
- 1 tablespoon + 1 teaspoon kosher salt divided
- 1 cup thinly sliced green cabbage
- 1 cup thinly sliced kale
- 8 tablespoons butter (1 stick)
- 1¼ cups heavy cream or whole milk
- freshly ground black pepper for serving
Instructions
- Use a vegetable peeler to peel the potatoes, then a good chef's knife to chop them into 1-inch chunks.
- Place the potatoes in a large pot with enough cold water to cover them. Add 1 tablespoon of salt and bring to a boil. Cook until potatoes are fork tender, about 15-20 minutes. Drain potatoes in a colander and return to the pot.
- While the potatoes cook, slice the cabbage and kale into thin strips. Place a large skillet over medium heat. Add all the butter and let it melt. Once melted, add the cabbage and kale and cook for 5-8 minutes, until it's softened but still a nice bright color. Stir in ยฝ teaspoon of salt and set aside while you finish the mashed potatoes.
- Add the cream and ½ teaspoon of salt to the drained potatoes in the pot. Mash the potatoes until smooth and all the cream is incorporated.
- Add the cabbage, kale and all the butter in the skillet to the mashed potatoes and stir to combine. Taste for seasoning and adjust if necessary. Transfer to a serving bowl, top colcannon with freshly ground black pepper just before serving.
Notes
- Be sure to slice the cabbage and the kale into thin strips so they cook quickly in the butter and still retain their bright green colors.
- It's important to start cooking potatoes in cold water. This way, the water and the potatoes heat up at the same time and cook evenly. If you add the potatoes to hot water, the outside of the potatoes will get cooked and mushy before the inside is done.
- When mashing the potatoes, if they seem a little dry, try adding another ¼ cup of cream to loosen them up.
- Store leftover colcannon as you would other kinds of mashed potatoes, in an airtight container in the refrigerator for up to 4 days. Colcannon potatoes can be frozen for up to a month. Allow to thaw in the refrigerator before reheating. You may need to add some cream or butter to smooth them out a bit before serving.
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