Colcannon is a delicious Irish side dish of mashed potatoes infused with sauteed greens. It’s creamy, comforting, and very simple to make!
What is Colcannon?
Colcannon is a traditional Irish side dish of creamy mashed potatoes mixed with sauteed cabbage or kale. Cooked fork-tender potatoes are mashed with warm milk, butter, salt, and pepper. Then greens are sauteed in butter and mixed in, and it’s garnished with sliced green onions.
This dish is often associated with St Patrick’s Day, but it’s an all-year-round dish as it’s made with easy-to-find ingredients, it’s cheap, and an excellent side to be served with any main.
The Ingredients
- Potatoes – go for potatoes that are creamy, fluffy, and starchy. Yukon Golds, or Russets work great (US). If you’re in the UK, go for Maris Piper or King Edward.
- Milk – for extra creamy potatoes, go for heavy cream (double cream in the UK), to lighten the potatoes up go for half and half or 2% milk (what I used). Alternatively, you can use plant-based milk and it will work just fine.
- Butter – good quality unsalted butter works best (you can use salted butter, but will have to use less salt to season the potatoes).
- Greens – use white cabbage, napa cabbage, curly kale, Tuscan kale (cavolo nero), or spring greens. And of course, green onions (spring onions).
- Salt and pepper.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Colcannon?
- Cook the potatoes – Peel and cut the potatoes into small chunks. Place in a pot, cover with cold water and bring to a boil. Season the water with salt, and cook for 15-20 minutes or until the potatoes are fork-tender.
- Saute the greens – Meanwhile, saute the greens. Melt butter, and saute the kale or cabbage until wilted then add the green onions and cook for 1 more minute. Remove from heat.
- Mash the potatoes – Add milk and butter to the potatoes, and mash using a potato masher. Or use a potato ricer to get smooth consistency, and mix in the butter and milk. Do not overwork the potatoes to keep the texture creamy rather than gluey. Season with salt and pepper to taste.
- Mix together and serve – Mix in the sauteed greens, and serve it up in a large bowl with extra chopped green onions and butter.
Top Tips
- Do not add the potatoes to boiling water, start with cold water and bring to a boil. This will ensure that the potatoes cook evenly.
- Salt the water! This will season the potatoes better.
- Drain the potatoes well after boiling and before mashing.
- Do not overwork the potatoes when mashing to avoid getting a gluey texture. I like to use a potato ricer to ensure smooth and creamy mashed potatoes.
- Warm up the milk before adding it in, and make sure that you’re using room temperature butter.
What to Serve Colcannon With
Traditionally, Colcannon is served with ham or Irish bacon. But it’s delicious to be served with so many mains such as roast chicken (or try this spatchcock chicken), garlic butter chicken tenders, short ribs, braised lamb shanks, or garlic butter salmon.
Common Questions
Store the leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
Yes! You can freeze it in an airtight container for up to 6 months.
Champ is mashed potatoes with chopped green onions and milk. While colcannon is the same as champ but with the addition of cabbage or kale.
It means white headed cabbage, but the word refers to the dish.
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Colcannon
Ingredients
- 2 lb (900g) potatoes
- 6 tablespoons unsalted butter
- 4 cups kale or cabbage stems removed, chopped, and lightly packed
- ½ cup green onions sliced
- ½ cup (120ml) milk or half and half
- salt and pepper
Instructions
- Peel and cut the potatoes into small chunks. Place in a pot, cover with cold water and bring to a boil. Season the water with salt, and cook for 15-20 minutes or until the potatoes are fork-tender.
- Meanwhile, saute the greens. Melt butter, and saute the kale or cabbage until wilted then add the green onions and cook for 1 more minute. Remove from heat.
- Add milk and butter to the potatoes, and mash using a potato masher. Or use a potato ricer to get smooth consistency, and mix in the butter and milk. Do not overwork the potatoes to keep the texture creamy rather than gluey. Season with salt and pepper to taste.
- Mix in the sauteed greens, and serve it up in a large bowl with extra chopped green onions and butter.
Notes:
- Do not add the potatoes to boiling water, start with cold water and bring to a boil. This will ensure that the potatoes cook evenly.
- Salt the water! This will season the potatoes better.
- Drain the potatoes well after boiling and before mashing.
- Warm up the milk before adding it in, and make sure that you’re using room temperature butter.
- Store the leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave.
- Freeze in an airtight container for up to 6 months.
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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