If you’ve never had Colcannon, you’re in for a treat. It’s a classic Irish side dish of creamy, buttery mashed potatoes folded together with tender greens like kale or cabbage, plus a handful of green onions. It’s simple, humble food, and it’s absolutely wonderful.
You’ll often see it on the table for St. Patrick’s Day, but honestly, it’s good any night of the week. It’s a lovely way to sneak some greens into a side dish everybody already loves. And don’t skip the knob of butter melting right in the middle. That’s half the fun.
You’ll find more easy, comforting sides like this in my side dish recipes.
Why You’ll Love This Recipe
- Creamy and buttery: It’s everything you love about mashed potatoes, with a little something extra.
- Greens made easy: Kale, cabbage, or chard melt right into the potatoes.
- One pot: The greens cook in the same pot you boiled the potatoes in.
- Ready in about 35 minutes: Just 10 minutes of hands-on prep.
- Flexible: Use whichever leafy greens you have and milk or cream, whatever’s in the fridge.
Ingredients Breakdown
Here’s what goes into this Irish colcannon. You’ll find exact amounts in the recipe card at the bottom of the page.
- Russet potatoes: Four of them, about 2 to 2 1/2 pounds. Their starchy texture makes the fluffiest mash.
- Salt: A couple of tablespoons in the cooking water seasons the potatoes from the inside out. You’ll add more to taste at the end.
- Unsalted butter: Five to six tablespoons for cooking the greens, plus extra for serving. This is not the place to skimp!
- Leafy greens: Three cups of chopped kale, cabbage, chard, or other greens. They wilt down and add color and flavor.
- Green onions: Three, minced, including the green tops, for a mild oniony bite.
- Milk or cream: One cup makes the potatoes creamy. Cream makes them extra rich.
Step-by-Step Instructions
1. Boil the potatoes
Put the potato chunks in a medium pot and cover them with cold water by at least an inch. Add 2 tablespoons of salt and bring it to a boil. Cook for 15 to 20 minutes, until the potatoes are fork tender, then drain them in a colander.
2. Cook the greens
Set the empty pot back over medium-high heat and melt the butter. Once it’s hot, add the greens and cook for 3 to 4 minutes, until they’ve wilted and released some of their liquid. Add the green onions and cook for 1 more minute.
3. Add the milk and potatoes
Pour in the milk or cream, give it a stir, and add the potatoes back to the pot. Turn the heat down to medium.
4. Mash and season
Mash the potatoes right into the greens with a fork or potato masher. Season with salt to taste, and serve hot with a knob of butter in the middle.
Tips and Variations
- Start in cold water: Putting the potatoes in cold water and bringing it up to a boil helps them cook evenly all the way through.
- Drain them well: Watery potatoes make a soggy mash, so let them drain completely in the colander.
- Get the butter hot: Hot butter helps the greens wilt quickly and pick up lots of flavor.
- Taste before serving: Potatoes need a good bit of salt, so taste and adjust at the end.
- Mix your greens: Try half kale and half cabbage for a little of both.
- Add bacon: A sprinkle of crumbled cooked bacon on top makes it even heartier.
How to Serve This Recipe
Spoon the colcannon into a warm bowl, make a little well in the middle, and drop in a knob of butter to melt. It’s as pretty as it is tasty.
It’s the classic partner for corned beef, so serve it alongside The Best Corned Beef and Cabbage or a tender Instant Pot Corned Beef for St. Patrick’s Day. Any other night, it’s just right next to Garlic Roasted Chicken or a bowl of Hearty Chicken Stew.
Frequently Asked Questions
What is colcannon?
Colcannon is a traditional Irish side dish of mashed potatoes mixed with cooked greens, like kale or cabbage, and green onions.
Which greens can I use?
Kale, cabbage, chard, or other leafy greens all work. You’ll need about 3 cups, lightly packed.
Can I use milk instead of cream?
Yes. Either milk or cream works. Cream just makes it a little richer.
How do I know when the potatoes are done?
Boil them for 15 to 20 minutes, until a fork slides into the chunks easily.
How many people does it serve?
It makes about 6 servings, or 4 larger side portions.
You May Also Love
- Creamy Garlic Mashed Potatoes
- Creamy Whipped Mashed Potatoes
- Potatoes au Gratin
- Honey Garlic Butter Roasted Carrots
- Broccoli Cheddar Stuffed Baked Potatoes
Colcannon
Equipment
- Medium pot
- Colander
- Potato masher or fork
Ingredients
- 4 russet potatoes 2 to 2 1/2 pounds, peeled and cut into large chunks
- salt 2 tablespoons for the cooking water, plus more to taste
- 5-6 tablespoons unsalted butter plus more for serving
- 3 cups chopped kale, cabbage, chard or other leafy greens lightly packed
- 3 green onions minced, including the greens (about 1/2 cup)
- 1 cup milk or cream
Instructions
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt and bring to a boil. Cook for 15 to 20 minutes, until fork tender, then drain in a colander.
- Put the empty pot back over medium-high heat and melt the butter. When it is hot, add the greens and cook for 3 to 4 minutes, until wilted and they have released some of their liquid. Add the green onions and cook for 1 minute more.
- Pour in the milk or cream, stir, and add the potatoes back to the pot. Turn the heat down to medium.
- Mash the potatoes into the greens with a fork or potato masher. Season with salt to taste and serve hot with a knob of butter in the middle.
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- Servings: Makes about 6 servings (or 4 larger side portions).
- Nutrition: Estimated per serving (based on 6) from the ingredients, using kale, whole milk and 5 1/2 tablespoons butter. Salt and the serving butter are not included.
