Colcannon (Irish Mashed Potatoes with Cabbage)

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Colcannon is a traditional Irish dish of creamy mashed potatoes folded with tender cabbage or kale and enriched with butter and cream.

It is simple, comforting, and the perfect side dish for corned beef or any hearty meal.

Why You’ll Love It

  • Budget-friendly with inexpensive ingredients
  • Creamy, buttery comfort food
  • Easy to scale up for a crowd
  • Uses just one pot for the potatoes
  • Traditional Irish recipe with authentic flavor

Ingredients

For the Colcannon

  • 3 pounds Yukon Gold or Russet potatoes, peeled and cut into 2-inch chunks
  • 1/2 small head green cabbage, cored and thinly sliced (about 4 cups)
  • 6 tablespoons unsalted butter, divided
  • 1 cup whole milk or half-and-half, warmed
  • 4 green onions (scallions), thinly sliced, white and green parts separated
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/2 teaspoon black pepper

Optional Additions

  • 4 slices bacon, cooked and crumbled
  • 1/4 cup fresh chives, chopped
  • Substitute kale for cabbage for a variation called “colcannon with kale”

For Serving

  • Extra butter for the traditional well in the center
  • Freshly cracked black pepper

Steps

1. Place the potato chunks in a large pot and cover with cold water by 2 inches.

2. Add 1 tablespoon of salt to the water.

3. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender.

4. While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat.

5. Add the sliced cabbage and the white parts of the green onions to the skillet.

6. Season with a pinch of salt and cook, stirring occasionally, for 8-10 minutes until the cabbage is tender and slightly golden.

7. Remove from heat and set aside.

8. Warm the milk in a small saucepan or in the microwave—do not let it boil.

9. When the potatoes are tender, drain them well and return them to the hot pot.

10. Let the potatoes sit in the dry pot over low heat for 1-2 minutes to allow excess moisture to evaporate.

11. Add the remaining 4 tablespoons of butter to the potatoes and mash with a potato masher or ricer until smooth.

12. Gradually add the warm milk, mashing and stirring until you reach your desired consistency.

13. Fold in the cooked cabbage mixture and the green parts of the scallions.

14. Season with salt and pepper to taste.

15. Transfer to a serving bowl and make a small well in the center.

16. Place a generous pat of butter in the well—this is the traditional serving method.

17. Sprinkle with extra scallions or chives and serve immediately.

Helpful Tips and Substitutions

Yukon Gold potatoes create a naturally creamy, buttery texture; Russets make a fluffier mash.

Starting potatoes in cold water ensures even cooking from the outside in.

Warm milk prevents the potatoes from becoming gluey—cold milk can cause the starches to seize.

For extra-smooth potatoes, use a potato ricer instead of a masher.

Never use a food processor or blender for mashed potatoes—they will become gummy.

Savoy cabbage is more tender than regular green cabbage and cooks faster.

Kale can substitute for cabbage—remove the tough stems and chop the leaves before cooking.

Leeks can replace scallions for a milder, sweeter onion flavor.

Add cooked bacon for a non-traditional but delicious addition.

Serving Ideas

Serve as the classic side dish alongside corned beef and cabbage.

Pair with Irish bangers (sausages) and onion gravy.

Top with a fried egg for a simple dinner.

Use as a bed for braised lamb shanks or beef stew.

The traditional method is to eat from the outside in, dipping each forkful into the melted butter pool in the center.

Make-Ahead and Storage

Colcannon is best served fresh but can be made several hours ahead and kept warm.

To keep warm, transfer to a heatproof bowl set over a pot of simmering water, stirring occasionally and adding more butter or milk if it thickens.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop with a splash of milk, stirring frequently to prevent sticking.

Leftover colcannon makes excellent potato cakes—form into patties and pan-fry in butter until golden on both sides.

Colcannon can be frozen for up to 2 months but the texture will be slightly less creamy after thawing.

The cabbage can be cooked up to 2 days ahead and refrigerated, then folded into freshly made mashed potatoes.

True Irish Comfort

Colcannon proves that simple ingredients prepared well can create something truly satisfying.

The combination of creamy potatoes, sweet cabbage, and plenty of butter is hard to improve upon.

This is the kind of dish that makes everyone come back for seconds.

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