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Side Dishes Vegetarian Potatoes
4.4 from 11 votes

Colcannon

Jump to RecipePrintRate
By: Joanna Cismaru •3/14/23 4 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Colcannon is my take on the traditional Irish comfort food dish! Creamy mashed potatoes fused with fresh, crunchy cabbage, seasoned with salt and bold white pepper.

a big white bowl full of colcannon topped with butter.
Table of Contents Open
  • Easy Colcannon Recipe
  • Why You’ll Love This Irish Colcannon
  • Ingredients You’ll Need
  • How To Make Colcannon Potatoes
    • Make The Potatoes
    • Cook The Cabbage
    • Mix Together And Serve
  • Frequently Asked Questions
    • What Is Colcannon?
    • What Is The Difference Between Champ and Colcannon?
    • What Does Colcannon Mean?
  • Expert Tips
  • How To Serve
  • Leftovers
  • Other Delicious Recipes To Try
  • Colcannon
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Easy Colcannon Recipe

There’s nothing better than a big heaping bowl of mashed potatoes, unless you’re in Ireland, then there’s nothing better than a big heaping bowl of colcannon! This is my take on a traditional Irish comfort food classic. Simple yet so good!

Crunchy green cabbage amidst creamy, dreamy mashed potatoes seasoned to perfection. With only a handful of common ingredients and spices you probably already have at home, this dish is incredibly easy to make! It’s the perfect accompaniment for your next dinner.

colcannon and sausages on a plate.

Why You’ll Love This Irish Colcannon

  • Easy Recipe! This is a super simple side dish recipe made with just 8 affordable ingredients! And it requires no fancy electric mixer or potato ricer to mash the potatoes.
  • Irish Mashed Potatoes! Made with rich and creamy buttery mashed potatoes mixed together with perfectly sauteed crunchy cabbage, colcannon is the ultimate Irish comfort food. 
  • Make Ahead Side! Mashed potatoes keep incredibly well in the fridge for days and freezer for months! So you can make this recipe days ahead of time to gear up for Saint Patrick’s Day.

Ingredients You’ll Need

ingredients needed to make colcannon.
  • Potatoes – Such as russets or my favorite Yukon Gold.
  • Butter – I used unsalted because this way I can control how much salt goes in my dish.
  • Cabbage – Green cabbage – shredded, outer leaves removed.
  • Milk – I used 2% for extra creamy potatoes. Feel free to use half and half or even heavy cream.
  • Salt and White Pepper – To taste. I used white pepper because I love the flavor of it, but black pepper can be used as well.

How To Make Colcannon Potatoes

This Irish classic doesn’t take much effort at all! It’s pretty much just a matter of making some buttery mashed potatoes and mixing them together with some cooked cabbage.

Make The Potatoes

process shots showing how to make colcannon potatoes.

The first step is to make the mashed potatoes. To do this, peel and cut all the potatoes into equal size chunks. Next, put them into a large pot with about 2 teaspoons of salt and cover them with cold water. Now, bring the potatoes to a boil over medium-high heat and cook them for about 15 minutes or until they are fork-tender. Then once they are done, drain the potatoes and use a potato masher to mash them right away while they are still hot with half of the unsalted butter. 

Cook The Cabbage

process shots showing how to make colcannon potatoes.

Once you get the potatoes boiling, start cooking the cabbage. To begin, melt the rest of the butter in a large saucepan over medium heat. Next, add the shredded cabbage along with the 2 tablespoons of water to the pan. Then simmer the cabbage, stirring it occasionally for about 5 to 7 minutes or until it has softened and is fully cooked. 

Mix Together And Serve

process shots showing how to make colcannon potatoes.

To finish the dish, add the cooked cabbage to the mashed potatoes along with the milk, parsley, salt, and white pepper. Then stir everything together until it’s fully combined. You can add more milk if the mixture is too thick. Now, taste and add more salt and white pepper if needed. Then serve the Irish colcannon potatoes garnished with some green onions paired with some Slow Cooker Corned Beef if you like. 

a big white bowl full of colcannon topped with butter.

Frequently Asked Questions

What Is Colcannon?

Colcannon is a traditional Irish dish made up of mashed potatoes with bits of kale or cabbage incorporated. The word “colcannon” comes from the Gaelic term “cal ceannann” translated to: white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as: garlic, onion, or leek.

What Is The Difference Between Champ and Colcannon?

Champ is mashed potatoes with spring onions and milk while colcannon is mashed potatoes with cabbage.

What Does Colcannon Mean?

It means white headed cabbage.

Expert Tips

  1. Potatoes: Use the correct potato! Such as Yukon golds or Russets.
  2. Salt the Water: Just like you would salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules in the potatoes will swell and absorb water and salt! Therefore, when you add salt while cooking the potatoes, you won’t need to add as much later on!
  3. Draining Potatoes: Make sure to drain your potatoes well after cooking to avoid mushy-ness.
  4. Room Temperature Butter: Let the butter come to room temperature instead of straight out of the fridge! This will allow it to disperse and melt evenly into the hot potatoes.
a big white bowl full of colcannon topped with butter.

How To Serve

An awesome side dish! Colcannon adds a little health kick (alongside the butter, salt and pepper) in the form of cabbage. Other options to add into your mashed colcannon are

  • Kale
  • Scallions
  • Leeks
  • Chives

Traditionally, colcannon is served as a treat with boiled ham or Irish bacon. Served alongside a delicious protein such as short ribs or chicken breast is the way to go! I served mine with homemade sausages and it was to die for!

Leftovers

Leftover colcannon can be stored in the refrigerator for up to 3-4 days. When you are ready to reheat it, simply scoop the desired amount of colcannon into a microwave-safe bowl or dish and heat it in the microwave for 1-2 minutes, stirring occasionally until heated through. You can also reheat it on the stovetop over low heat, stirring occasionally until heated through. If the colcannon seems dry, you can add a little bit of milk or butter to moisten it.

a big white bowl full of colcannon topped with butter.

Other Delicious Recipes To Try

  • Irish Soda Bread
  • Cabbage Roll Casserole
  • Irish Lamb Stew
  • Braised Cabbage with Bacon
  • Sesame Cabbage Salad
  • Instant Pot Corned Beef

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a big white bowl full of colcannon topped with butter.
Print
4.37 from 11 votes

Colcannon

Prep 15 minutes
Cook 35 minutes
Total 50 minutes
Rate Recipe
This Colcannon is my take on the traditional Irish comfort food dish! Creamy mashed potatoes fused with fresh, crunchy cabbage, seasoned with salt and bold white pepper.
6

Ingredients

  • 3 pounds potatoes (such as russets)
  • 4 ounces butter (unsalted (1 stick))
  • 1 pound green cabbage (shredded, outer leaves removed)
  • 2 tablespoons water
  • 1 cup milk
  • 2 tablespoons fresh parsley
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon white pepper (or to taste)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
    process shots showing how to make colcannon potatoes.
  • In a saucepan melt the remaining butter, add the shredded cabbage and add the water. Cook for 5 to 7 minutes, tossing occasionally, until the cabbage has softened and is cooked through.
    process shots showing how to make colcannon potatoes.
  • Add the cabbage to the potatoes. Add the milk, parsley, salt and pepper and stir everything together. Taste for seasoning and adjust as necessary. Add more milk if necessary.
    process shots showing how to make colcannon potatoes.
  • Top with a pat of butter and serve.

Equipment

  • Glass Mixing Bowl Set (3 piece)
  • Potato Masher
  • Mandoline Slicer

Notes

  1. Potatoes: Use the correct potato! Such as Yukon golds or Russets.
  2. Salt the Water: Just like you would salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules in the potatoes will swell and absorb water and salt! Therefore, when you add salt while cooking the potatoes, you won’t need to add as much later on!
  3. Draining Potatoes: Make sure to drain your potatoes well after cooking to avoid mushy-ness.
  4. Room Temperature Butter: Let the butter come to room temperature instead of straight out of the fridge! This will allow it to disperse and melt evenly into the hot potatoes.
  5. Store leftover colcannon in an airtight container in the refrigerator for 3 to 5 days.
  6. You can also freeze it in an airtight container or freezer bag for up to 10 months.

Nutrition Information

Serving: 1servingCalories: 350kcal (18%)Carbohydrates: 46g (15%)Protein: 7g (14%)Fat: 16g (25%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mg (15%)Sodium: 243mg (11%)Potassium: 1150mg (33%)Fiber: 7g (29%)Sugar: 6g (7%)Vitamin A: 703IU (14%)Vitamin C: 74mg (90%)Calcium: 112mg (11%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a big white bowl full of colcannon topped with butter.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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4 Comments
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Kathy Moore
Kathy Moore
Posted: 1 day ago

This is an old family recipe but ours has turnip really good with bacon, ham or fried bologna or all three.

0
Reply
Vicki Kloock
Vicki Kloock
Posted: 3 years ago

Jo – This looks wonderful, but what are the homemade looking sausages you show with it in your last picture – and do you have the recipe for the them. They look perfect to accompany the Colcannon. Thanks so much.

0
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Joanna Cismaru
Joanna Cismaru
Author
Reply to  Vicki Kloock
Posted: 3 years ago

I do have the recipe for the homemade sausages and they will be coming on the blog in the next couple weeks.

1
Reply
Traci Kenworth
Traci Kenworth
Posted: 3 years ago

This is an awesome idea!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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