Learn how to make Traditional Irish Colcannon—creamy mashed potatoes with kale or cabbage, butter, and scallions. A comforting St. Patrick’s Day side dish! 🥔🍴 #IrishRecipes"
Hearty as it is simple:
Hi there, friends! It’s your favorite home cook here, ready to share another delicious recipe that’s sure to warm your heart and fill your belly. Today, we’re diving into the world of Irish comfort food with a classic dish that’s as hearty as it is simple: Irish Colcannon.
If you’ve never heard of colcannon, you’re in for a treat.
If you’ve never heard of colcannon, you’re in for a treat. This traditional Irish dish is a celebration of humble ingredients—creamy mashed potatoes, tender greens, and plenty of butter (because, let’s be honest, butter makes everything better). It’s the kind of dish that feels like a warm hug on a chilly evening, and it’s perfect for St. Patrick’s Day, Halloween, or just a cozy family dinner.
What is Colcannon?
Colcannon is a beloved Irish dish that combines mashed potatoes with kale or cabbage, often enriched with butter, milk, and sometimes scallions. The name comes from the Gaelic “cal ceannann,” which means “white-headed cabbage.” It’s simple, rustic, and oh-so-satisfying.
Fun fact: Colcannon has a special place in Irish Halloween traditions. Back in the day, charms were hidden in the dish to predict the future. Finding a ring meant you’d get married, a coin meant wealth, and a thimble… well, let’s just say you might want to avoid that one!
Why You’ll Love This Recipe
- Easy to make: With just a handful of ingredients, this dish comes together in no time.
- Kid-friendly: Get the little ones involved in mashing the potatoes or stirring in the greens.
- Versatile: Serve it as a side dish or make it the star of the meal by adding a fried egg or some crispy bacon on top.
My Tweaked Colcannon Recipe
I’ve put my own little spin on the traditional recipe to make it even more flavorful and fun to prepare. Trust me, your family will be asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings Yield: 6-8 servings
Enjoy making this delicious Irish colcannon! 🥔✨
Ingredients
- 4 lbs (1.8 kg) potatoes (Russet or Yukon Gold work best—avoid waxy potatoes)
- 1 small head of green cabbage or a bunch of kale (about 4 cups chopped)
- 1 cup (240 ml) whole milk or cream (because richness is key!)
- 1 stick (120g) butter, divided (yes, a whole stick—this is comfort food, after all!)
- 4-5 scallions (green onions), finely chopped (optional but highly recommended for a pop of flavor)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Prep the Potatoes:
Peel and chop the potatoes into even-sized chunks. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. - Cook the Greens:
While the potatoes are boiling, prepare your cabbage or kale. Remove the core from the cabbage and slice the leaves thinly, or strip the kale leaves from the stems and chop them. Place the greens in a large saucepan, cover with boiling water, and simmer for 3-5 minutes until just tender. Drain well, then return the greens to the pan. Add a third of the butter, cover, and let it melt into the greens while you finish the potatoes. - Mash the Potatoes:
Drain the cooked potatoes and return them to the pot. Let them sit on low heat for a minute or two to evaporate any excess moisture. Add the milk and another third of the butter, letting it warm gently (don’t let it boil!). Mash the potatoes until smooth and creamy. Pro tip: Avoid using a mixer or food processor—overworking the potatoes can make them gluey. - Combine Everything:
Stir the buttery greens and chopped scallions (if using) into the mashed potatoes. Mix until everything is well combined and fluffy. Season with salt and pepper to taste. - Serve with Style:
Transfer the colcannon to a serving bowl. Make a well in the center and add the remaining butter, letting it melt into a golden pool. Sprinkle with fresh parsley or chives for a pop of color and flavor.
Tips for Serving and Storing
- Make it a meal: Top your colcannon with a fried egg, crispy bacon, or even some sautéed mushrooms for a hearty dinner.
- Leftovers: Colcannon reheats beautifully! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to keep it creamy.
- Freezing: You can freeze colcannon for up to 2 months. Thaw in the fridge overnight and reheat as needed.
So there you have it, friends—a cozy, comforting dish that’s as rich in history as it is in flavor. Whether you’re celebrating St. Patrick’s Day, hosting a family dinner, or just craving some good old-fashioned comfort food, this Irish colcannon recipe is sure to hit the spot.
Let me know how it turns out for you—and don’t forget to share your photos with me on Pinterest! Happy cooking!
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How to Make Traditional Irish Colcannon: A Cozy, Comforting Dish Perfect for Family Dinners
- Total Time: 40 minutes
- Yield: 6 - 8 servings 1x
Ingredients
-
- 4 lbs (1.8 kg) potatoes (Russet or Yukon Gold work best—avoid waxy potatoes)
-
- 1 small head of green cabbage or a bunch of kale (about 4 cups chopped)
-
- 1 cup (240 ml) whole milk or cream (because richness is key!)
-
- 1 stick (120g) butter, divided (yes, a whole stick—this is comfort food, after all!)
-
- 4-5 scallions (green onions), finely chopped (optional but highly recommended for a pop of flavor)
-
- Salt and pepper to taste
-
- Fresh parsley or chives for garnish
Instructions
-
- Prep the Potatoes:
Peel and chop the potatoes into even-sized chunks. Place them in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Prep the Potatoes:
-
- Cook the Greens:
While the potatoes are boiling, prepare your cabbage or kale. Remove the core from the cabbage and slice the leaves thinly, or strip the kale leaves from the stems and chop them. Place the greens in a large saucepan, cover with boiling water, and simmer for 3-5 minutes until just tender. Drain well, then return the greens to the pan. Add a third of the butter, cover, and let it melt into the greens while you finish the potatoes.
- Cook the Greens:
-
- Mash the Potatoes:
Drain the cooked potatoes and return them to the pot. Let them sit on low heat for a minute or two to evaporate any excess moisture. Add the milk and another third of the butter, letting it warm gently (don’t let it boil!). Mash the potatoes until smooth and creamy. Pro tip: Avoid using a mixer or food processor—overworking the potatoes can make them gluey.
- Mash the Potatoes:
-
- Combine Everything:
Stir the buttery greens and chopped scallions (if using) into the mashed potatoes. Mix until everything is well combined and fluffy. Season with salt and pepper to taste.
- Combine Everything:
-
- Serve with Style:
Transfer the colcannon to a serving bowl. Make a well in the center and add the remaining butter, letting it melt into a golden pool. Sprinkle with fresh parsley or chives for a pop of color and flavor.
- Serve with Style:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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