If you have not made Colcannon before, what are you waiting for? It’s rich and silky creamy mashed potatoes with chopped kale and an ultimate buttery taste; it is the perfect Irish side dish! It calls for simple ingredients and can be made also with leeks or cabbage.
This recipe is a traditional Irish one that has been adored since the 17th century and has since then gotten different variations. Colcannon is often served for St Patrick’s Day or Halloween, but truthfully, this is a great comfort side dish you can make all year round. If you liked the Irish Nachos and our Potato Pancakes, you will love this one! More great recipes are our Coddle or our Creamed Cabbage, perfect for St. Patrick’s Day and two of my favorite recipes.
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What is Colcannon?
Colcannon is a buttery mashed potato mixed with cabbage or kale topped with spring onions. The potatoes are mashed with butter, milk, and cream to get a silky texture. The recipe can be easily adapted to your liking or what you have on hand.
Prepared by the Irish since the 17th century, this recipe has been a classic as the ingredients were really common.
Colcannon gets its name from the Gaelic term “cal ceannann”, which means white head cabbage.
What is Colcannon made of?
When a recipe uses simple ingredients, it is a keeper! You will need a few ingredients to make a perfect colcannon that you most likely have at home:
- Potato: You can use the Russet or Yukon gold like I did which is the main type used for mashed potato recipes.
- Kale: Use the most popular one found in stores for salads.
- Heavy cream and milk: I chose to do half of each but if you don’t have one of them, feel free to do only milk or only cream. However, I find it to be a great balance for a perfect creaminess.
- Butter: Ah. Very important and debatable. Really, you measure this with your heart but I’ll help you anyway (see recipe card). I use salted butter but unsalted works too.
- Green onions: This ingredient could be optional but adds a nice peppery flavour to your colcannon.
Variations of the recipe:
The kale can be substituted by different shredded greens:
- Cabbage: traditionally, this was the vegetable used in the Irish recipe
- Leek
- Spinach
What do you need to make it? Nothing you do not have in the kitchen, and again, the simplicity is what makes it amazing!
- A large pot
- A potato masher
- A pan
How to Make Colcannon
There are only a few steps to make this creamy side dish.
First, in a large pot, bring some water to a boil, enough that it will cover the potatoes. In the meantime, wash, and peel your potatoes. Then, cut the potatoes in similar sizes to allow uniform cooking. Once the water is boiling, add the potatoes and cover them. Cook for 20 minutes or until the potatoes are tender.
Tip: Remember to add some salt to your water after boiling, not before.
Next, thoroughly rinse the kale, remove the stem, and, using a sharp knife, chop it into small pieces. Strain the water from the potatoes and put them back in the pot (discard the water); using a potato masher, mash them. Then, add the milk, cream, and butter. Keep mashing until all is well incorporated.
Place a pat of butter in a large saucepan on medium heat, melt the butter and cook the kale for 2 minutes until slightly wilted.
TIP: This step is optional but cooking the kale in some melted butter adds flavor to your Colcannon.
Lastly, add the kale to the mashed potatoes and stir until well combined. Top with some chopped green onions and serve while hot. Season to your liking with salt and pepper.
Extra toppings ideas:
- Bacon bits
- Sauteed onions
- Herbs: parsley, chives
- Cheese
FAQ
What’s the difference between champ and colcannon? Champ consists of mashed potatoes and green onions, while colcannon has cabbage or kale too.
Can I make this recipe ahead of time and freeze it? Yes! Make a double batch and freeze one! Keep it labeled in an air-tight container in the freezer for 3-4 months. You can also keep it in the fridge for 3-4 days if you have some leftovers.
Could I keep the skin on the potato? Absolutely! The skin adds texture and color to your side dish. It contains fiber and nutrients, so if you are feeling lazy, this is a good way to go!
What to Serve With Colcannon?
If you are trying to stay in the theme of Irish food, here are a few ideas:
- Coddle sausages
- Corned Beef or in a soup version
- Delicious Irish pot pie
To finish off, enjoy a sweet treat such as these cute shamrock cookies or these chocolate cupcakes with Bailey’s frosting. You can also toast the night with a St. Patrick’s Day Pistachio Iced Coffee.
Pin it HERE!!
Pin it HERE!!
Colcannon Recipe
Ingredients
- 2 pounds of potatoes
- 6 tablespoons of butter + 1 Tbsp for the kale
- 1/4 cup milk
- 1/4 cup heavy cream
- 2 cups of chopped kale
- 2 green onions chopped
Instructions
- In a large pot, bring some water to a boil, enough that you will cover the potatoes in water.
- In the meantime, wash and peel potatoes.
- Cut the potatoes in similar sizes to allow uniform cooking.
- Once the water is boiling, add the potatoes and cover with a lid. Cook for 20 minutes or until the potatoes are very tender.
- Wash the kale, remove the center stem, and using a sharp knife, chop it into small pieces.
- Once the potatoes are cooked, strain the water and put them back in the pot. Using a potato masher, mash them.
- Gradually add the milk, cream, and butter. Keep mashing until all is well incorporated and smooth.
- In a pan over medium heat, melt 1 tablespoon butter and cook the kale for 2 minutes until slightly wilted.
- Add the kale to the mashed potatoes and stir until well combined. Top with some chopped green onions and serve while hot.
Comments & Reviews
SHARON says
Okay. This looks good with the green onions on top. Perhaps, because I do that too. HaHa. However, I finely chop half a yellow onion and at least one leek (white and lt green only). I fry those in some butter & when they are soft, I add a little whole milk, or cream, and the trimmed, chopped & steamed chard. When these are all warmed & well blended, I stir them into the riced dried potatoes. I can no longer get away with only doing these on St. Paddy’s Day, as they are requested no, demanded on all holidays when we get together. OH! I forgot the most important ingredient – MACE! A SMALL pinch of mace is always added with the S&P. If you recognize the mace when you taste the colcannon – you blew it. It should be a distant background taste and make the eater ask, “What is that faint hint of. .. hmmm, what?” While drying the potatoes, cleaning and chopping the leek and kale add more time to making this recipe, I think it is worth it, as do all my family and friends. Try it and let me know what you think.
Tara Noland says
Thanks, Sharon for all your tips!! I love that you have shared them here.