Irish Colcannon Mashed Potatoes

The first time I encountered colcannon was during a rainy November in a tiny Dublin pub, where the bartender's grandmother still made it fresh every Sunday. That first bite—creamy, buttery potatoes punctuated by sweet cabbage and sharp scallions—felt like being wrapped in a warm wool blanket on a drafty day. I've been making it ever since, though I've learned that the real magic happens when you don't rush the cabbage.

Last winter, I served this at a dinner party where everyone swore they didn't like cabbage. Within minutes, the bowl was completely empty and three guests were asking for the recipe. The way the butter melts into little pools across the top creates such an inviting presentation that people can't help but reach for seconds.

Ingredients

• 2 lbs russet or Yukon Gold potatoes: I've found Yukon Golds give you a naturally creamier mash, but russets absorb flavor beautifully if you let them steam dry after draining
• 2 cups green cabbage, finely shredded: Don't skip the step of sautéing it first—raw cabbage makes the dish taste watery and defeats the whole purpose
• 4 scallions, finely sliced: Slice these thin so they distribute evenly throughout the potatoes rather than appearing in overwhelming bursts
• 4 tbsp unsalted butter: Use good quality butter here since it's one of the main flavors, and don't skimp on the extra for serving
• 1/2 cup whole milk: Warm this before adding—it incorporates much better than cold milk and keeps everything silky smooth
• Salt and freshly ground black pepper: Be generous with both, as the potatoes and cabbage need proper seasoning to shine

Instructions

Get the potatoes started:

Place peeled and quartered potatoes in a large pot with cold salted water, then bring to a boil and simmer for 15–20 minutes until they surrender easily to a fork.

Cook the cabbage while you wait:

Melt 2 tablespoons butter in a skillet over medium heat, add shredded cabbage and sauté for 5–7 minutes until softened, then stir in scallions for 1–2 minutes more.

Drain and dry the potatoes:

Drain well and return to the hot pot for 1 minute—this step sounds unnecessary but makes a huge difference in texture.

Mash until smooth:

Use a masher or ricer to break down the potatoes completely, leaving no lumps behind.

Warm the milk mixture:

Heat the remaining butter and milk in a small saucepan just until the butter melts, keeping it warm.

Combine everything:

Pour the warm milk mixture into the potatoes and mash until creamy, then gently fold in the cabbage and scallions.

Season generously:

Add salt and pepper liberally, tasting as you go since the potatoes need more seasoning than you'd expect.

Finish with flair:

Transfer to a serving bowl and press extra knobs of butter into the top so they melt into golden pools.

Save

This recipe has become my go-to for homesick friends and holiday tables alike. There's something deeply satisfying about watching butter disappear into the potatoes while the kitchen fills with that unmistakable comfort food aroma.

Making It Your Own

I've discovered that leeks work beautifully instead of scallions, especially in winter when they're at their sweetest. A handful of chopped parsley added at the end brightens everything up and makes the dish look even more inviting.

Perfect Pairings

While this is traditional alongside roasted meats or sausages, I've found it holds its own as a main course with a simple green salad. The richness satisfies completely, and it's become a frequent meatless Monday dinner at our house.

Storage And Reheating

Leftovers reheat surprisingly well if you add a splash of milk and warm gently over low heat, stirring constantly. The flavors actually deepen overnight, though I rarely have any left by the next day.

• Make a double batch and freeze portions in airtight containers for up to three months
• Reheat frozen colcannon in a 350°F oven covered with foil for 20–25 minutes
• Add a pat of fresh butter before serving to restore that just-made richness

Save

Whether it's a weeknight dinner or holiday feast, this colcannon brings such warmth and comfort to the table that everyone asks for seconds.

Recipe FAQs

→ What type of potatoes work best for this dish?

Russet or Yukon Gold potatoes are ideal due to their starchy texture, which creates a fluffy mash.

→ Can I substitute the cabbage with other vegetables?

Yes, leeks or kale can be used for variation, offering different textures and flavors while maintaining the dish's character.

→ How do I achieve a creamy texture in the mash?

Boil potatoes until tender, then mash well. Adding warm butter and milk gently helps create a smooth and creamy consistency.

→ Is it possible to make this dish vegan?

Absolutely. Substitute dairy butter and milk with plant-based alternatives to keep it vegan while maintaining richness.

→ What dishes pair well with this mash?

This buttery mash complements roasted meats, sausages, or can be served alongside vegetable-based meal options.