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Home / Recipes
50 minutes
4.37 from 11 votes
3 Comments

Colcannon

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  • 450
by: Joanna Cismaru
03.13.21

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.

cabbage and mashed potatoes in a white bowl

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.

Ingredient Notes

overhead shot of 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

process shots showing how to make colcannon
  1. Cook and Mash Potatoes – Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
  2. Cook Cabbage – 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.
  3. Mix Together – 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.
  4. Finish and Serve – Top with a pat of butter and serve.
mashed potatoes with cabbage in a white bowl

FAQs & Expert Tips

FAQs

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.

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.
overhead shot of colcannon with butter in a white bowl

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

Store leftover colcannon in an airtight container in the refrigerator for 3 to 5 days.

You can also freeze it in an airtight container or freezer bag for up to 10 months.

overhead shot of bangers and mash on a white plate

More Related Recipes:

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

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side view shot of colcannon topped with butter in a large serving bowl

Colcannon

4.37 from 11 votes
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
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.

Equipment

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

Ingredients

  • 3 pound potatoes such as russets
  • 4 ounce butter unsalted (1 stick)
  • 1 pound green cabbage shredded, outer leaves removed
  • 2 tablespoon water
  • 1 cup milk
  • 2 tablespoon fresh parsley
  • ½ teaspoon salt or to taste
  • ½ teaspoon white pepper or to taste
US Customary – Metric

Instructions

  • Cook and Mash Potatoes – Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.
  • Cook Cabbage – 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.
  • Mix Together – 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.
  • Finish and Serve – Top with a pat of butter and serve.

Recipe 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:

Calories: 312kcal (16%)Carbohydrates: 35g (12%)Protein: 8g (16%)Fat: 17g (26%)Saturated Fat: 11g (69%)Cholesterol: 45mg (15%)Sodium: 251mg (11%)Potassium: 1126mg (32%)Fiber: 8g (33%)Sugar: 4g (4%)Vitamin A: 719IU (14%)Vitamin C: 55mg (67%)Calcium: 151mg (15%)Iron: 8mg (44%)
Course:Side Dish
Cuisine:Irish
Keyword:colcannon, colcannon recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 450

Meet 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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Comments

  1. Vicki Kloock says

    March 16, 2020 at 12:42 pm

    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.

    Reply
    • jo says

      March 16, 2020 at 3:34 pm

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

      Reply
  2. Traci Kenworth says

    March 16, 2020 at 6:40 am

    This is an awesome idea!

    Reply

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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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