Irish Colcannon Mashed Potatoes

The first time I encountered colcannon was at a tiny pub in Cork where the owner insisted I try his grandmother's recipe. He brought out this humble bowl of mashed potatoes speckled with green, and one bite revealed how something so simple could taste so extraordinary. Now every St. Patrick's Day, my kitchen fills with the same buttery aroma that transported me back to that rainy afternoon in Ireland.

Last winter, my youngest daughter caught a cold and refused to eat anything until I made a batch of colcannon. Something about the comforting creaminess and mild sweetness from the cabbage reminded her of being cared for when she was little. Now whenever she sees me pulling out the cabbage, she asks if were having that special potato dinner.

Ingredients

• Floury potatoes: Russet or Yukon Gold varieties break down beautifully into fluffy mash, absorbing all that buttery milk without becoming gummy
• Green cabbage: Finely shredded and cooked just until soft, it adds sweetness and texture without overpowering the potatoes
• Spring onions: Their mild onion flavor infuses the entire dish while adding fresh green color throughout
• Whole milk: Room temperature milk incorporates more smoothly into the potatoes, creating that luxurious creaminess
• Unsalted butter: Using generous amounts of butter is essential, so start with unsalted to control the seasoning

Instructions

Start the potatoes:

Place your peeled potato chunks in a large pot with enough cold salted water to cover them completely by about an inch

Boil until tender:

Bring to a boil over high heat, then reduce to a gentle simmer and cook for 15 to 18 minutes until a fork slides through easily

Prepare the cabbage:

While potatoes cook, melt half the butter in a separate pan over medium heat and add the shredded cabbage

Soften the vegetables:

Cook the cabbage for 5 to 7 minutes, stirring occasionally, until it's soft and sweet but not browned

Add the aromatics:

Stir in the sliced spring onions and cook for just 1 minute more until fragrant, then remove from heat

Mash the base:

Drain the cooked potatoes thoroughly and return them to the warm pot, mashing until completely smooth

Create the creaminess:

Gently warm the milk, then pour it over the potatoes along with the remaining butter, mixing until silky

Bring it together:

Fold the cooked cabbage and spring onions into the potato mixture, leaving some green visible throughout

Season and serve:

Taste and add generous salt and pepper, then serve warm with extra butter melting over the top

Save

My friend Sarah from Dublin told me that in Irish households, the cook sometimes hides a small ring in the colcannon on Halloween, promising marriage to whoever finds it in their serving. While I never include the ring, the tradition reminds me how food can be playful and bring people together around the table.

Making It Your Own

Kale works beautifully instead of cabbage and adds a slightly earthier flavor that many people prefer. During colder months, I sometimes fold in a handful of grated sharp cheddar cheese which melts into pockets of salty richness throughout the mash.

Perfect Pairings

Colcannon was originally served alongside simple roasted meats to soak up their flavorful juices. A fried egg on top transforms this side into a satisfying vegetarian breakfast, and the creamy potatoes balance perfectly with the saltiness of Irish sausages or bacon.

Serving Suggestions

Make a well in the center of each serving and fill it with melted butter for the most authentic presentation. The dish needs to be eaten piping hot, so warm your bowls beforehand and serve immediately while the steam still rises in aromatic clouds.

• Have extra butter at the table because everyone will want to add more
• A sprinkle of fresh chives adds color and a mild onion finish
• This reheats surprisingly well with a splash of milk

Save

There is something deeply satisfying about a dish that celebrates humble ingredients and turns them into pure comfort. May your colcannon always be buttery, your kitchen warm, and your table surrounded by people you love.

Recipe FAQs

→ What potatoes work best for Colcannon?

Floury potatoes like Russet or Yukon Gold are ideal as they mash smoothly and absorb dairy well, creating a creamy texture.

→ Can I substitute cabbage with other greens?

Yes, kale can be used as a traditional alternative to cabbage, offering a slightly different but complementary flavor.

→ How can I make the dish richer?

Stirring in a splash of cream alongside milk enhances the richness and adds a luxurious mouthfeel.

→ What is the best way to cook the cabbage and onions?

Gently sauté cabbage and spring onions in butter over medium heat until softened but not browned, preserving their flavor and texture.

→ What dishes pair well with Irish Colcannon?

It complements roasted meats, sausages, or can be enjoyed as a vegetarian option with a fried egg. Also pairs nicely with a crisp Irish ale.