Colcannon
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 30 min
- Serving: 4
- Cost: Low
PRESENTATION
So here's the thing, colcannon is a classic dish that really shines on Irish tables—especially when the weather gets chilly. It's one of those traditional Irish colcannon recipes that mixes creamy mashed potatoes with either curly kale or savoy cabbage. And you know what? The blend is seriously good. You get this dish that's both tender and smooth, with those green pops adding a nice touch. What makes it extra special is the classic trick—creating a little well in the center to drop in a pat of butter. As the golden butter melts, it seeps into every bite, turning simple mashed potatoes with cabbage into a comforting delight. Honestly, in Ireland, it's often paired with Irish stew, especially the lamb variety, creating a meal that’s all about warmth and camaraderie.
Plus, on St. Patrick’s Day, this colcannon recipe is everywhere. You might see fun twists like bacon bits or green onions—which is great. It is one of those Irish sides that really, really fits the season. Though you can enjoy it anytime you want something filling and a bit moist. Pairing it with a pint of Irish beer completes the whole pub vibe. And listen, if you are into other Irish favorites, soda bread or potato bread goes perfectly with it. A spoonful of colcannon with bacon alongside a Guinness stew? Pure bliss. It's amazing how simple ingredients create such a rich, buttery dish that's perfect for sharing.
Every bite gives you a taste of Ireland’s countryside—from the crispy greens to the earthy potatoes. It explains why this cabbage and potato dish has endured for generations. Whether you’re diving into St. Patrick’s Day recipes or looking for a new twist on mashed potatoes, colcannon offers a really flavorful experience. With its roots in the Irish countryside, it's no wonder this dish is a staple—celebrated for its simplicity and the cozy warmth it brings to any meal. For real.
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- INGREDIENTS
- Potatoes 2.1 lbs (950 g)
- Verza (savoy cabbage) 0.75 lb (340 g) - already cleaned
- Spring onions 4 oz (115 g) - 3 already cleaned, approximately
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Whole milk 0.8 cup (200 g)
- Fine salt to taste
- Black pepper to taste
- Butter 2.1 oz (60 g)
How to prepare Colcannon
To prepare colcannon, start by peeling the potatoes and cutting them into chunks about 1.2 inches 1. Place them in a large pot 2 and cover with plenty of water 3
Boil the potatoes for 10 minutes, then drain them 4. Meanwhile, also clean the cabbage by removing the first darker and tougher leaves 5. Use a knife to cut away the base 6
and then cut the more tender leaves into julienne strips (you should get 12 oz of cabbage) 7. Clean the scallions and finely chop them 8. In a saucepan, pour the extra virgin olive oil and when hot, add the cabbage and let it sear for 10 minutes 9. Stir often to ensure even cooking and prevent the leaves from burning.
Add the chopped scallions and cook for another 5 minutes 10. Finally, lower the heat and add the milk 11, stir and also add the potatoes, mashing them directly in the pan 12.
Salt and cook for a few minutes over low heat, stirring as if it were mashed potatoes 13, and as soon as everything thickens, pour it onto a serving dish 14. Create a well in the middle and place the butter in one or two pieces, which will almost immediately melt upon contact with the heat of the preparation: your colcannon is ready to be enjoyed while still steaming hot 15!