Let me tell you, Colcannon Potatoes are so much more than your classic bowl of mashed potatoes — they’re a cozy, creamy, buttery tradition with a burst of green from cabbage (or kale!) and scallions. Every forkful is pure comfort, the sort of homestyle Irish dish that magically brings everyone to the table. Whether you’re cooking up a celebratory St. Patrick’s Day meal or adding cozy sides to your weeknight menu, this recipe is a must for anyone craving warmth and nostalgia on a plate.
Ingredients You’ll Need
The magic of Colcannon Potatoes lies in how just a handful of simple ingredients blend together to create something irresistible. Each component is essential — from the fluffy potatoes to the vibrant greens and rich, creamy butter — working in harmony to give you the ultimate side dish.
- Russet or Yukon Gold potatoes: Their starchy texture gives you fluffy, smooth mashers — Yukon Golds add a buttery note, while russets are extra light.
- Unsalted butter: You’ll need plenty! Butter is the soul of Colcannon Potatoes, creating luscious richness and a dreamy mouthfeel.
- Whole milk or heavy cream: Warm your dairy for the creamiest results; heavy cream makes the texture truly decadent.
- Chopped green cabbage or kale: Cabbage brings mild sweetness and vibrant color, while kale offers a heartier, earthy pop — pick your favorite.
- Chopped green onions (scallions): These add punchy freshness and a gentle onion flavor that lifts the whole dish.
- Salt: Proper seasoning is key to bringing all the flavors to life; don’t shy away from a generous pinch for boiling and finishing.
- Black pepper: Just a touch adds depth and warmth, rounding out every delicious bite.
How to Make Colcannon Potatoes
Step 1: Boil the Potatoes
Start by placing your peeled and cubed potatoes into a large pot, covering them with cold water. Toss in a good pinch of salt (this seasons the potatoes right from the start) and bring the pot to a boil. Once things are bubbling, reduce the heat, and let the potatoes simmer for about 15 to 20 minutes until they’re fork-tender. Perfectly cooked potatoes are the foundation of creamy, dreamy Colcannon Potatoes!
Step 2: Cook the Greens
While the potatoes are simmering away, melt 2 tablespoons of butter in a skillet over medium heat. Add in your chopped cabbage or kale, and sauté until the greens are wilted and tender, about 5 to 7 minutes. Just before you finish, add the green onions and cook for one minute. This step makes the greens sweet, soft, and ready to fold beautifully into your potatoes.
Step 3: Mash the Potatoes
Drain the cooked potatoes thoroughly and return them to the hot pot (the residual heat dries them out a bit for the fluffiest mash). Add in the remaining butter and your warm milk or cream, then mash everything together until super smooth and creamy. This is your chance to get those Colcannon Potatoes just the way you like them!
Step 4: Combine and Season
Now for the finishing touch: gently fold the sautéed cabbage or kale mixture into the mashed potatoes, stirring just until combined. Season generously with salt and pepper, tasting as you go. The result will be a bowl full of piping-hot Colcannon Potatoes flecked with green and bursting with rich, savory flavor.
Step 5: Serve and Enjoy
Spoon your Colcannon Potatoes into a warm serving bowl and top with an extra pat of butter (watch it melt into golden puddles). Serve immediately while everything is perfectly hot, creamy, and comforting.
How to Serve Colcannon Potatoes
Garnishes
A generous pat of butter on top is the classic finish, but you can make your Colcannon Potatoes sing even more with extra sliced scallions, a sprinkle of flaky sea salt, or a dash of freshly ground black pepper right before serving. Those pops of color and flavor make the dish look and taste irresistible.
Side Dishes
Colcannon Potatoes shine next to roasted or slow-cooked meats — think corned beef, sausages, or roast chicken. They can also share the plate with braised greens, sweet carrots, or buttery peas. If you’re aiming for an Irish-inspired feast, add a side of soda bread to soak up every last bite.
Creative Ways to Present
Try scooping mounds of Colcannon Potatoes into ramekins and topping with a runny poached egg for a cozy brunch twist. For parties, pipe them into little nests, or serve family-style in a big, rustic bowl with all the garnishes stacked in the middle. However you present them, these potatoes are always the star.
Make Ahead and Storage
Storing Leftovers
Let your leftover Colcannon Potatoes cool completely, then transfer them to an airtight container. They’ll keep fresh in the fridge for up to 3 days. The flavors tend to develop overnight, so they’re extra delicious on day two!
Freezing
If you’d like to freeze Colcannon Potatoes, pack them tightly into a freezer-safe container or bag, pressing out as much air as possible. They’ll hold up well for up to a month. Just know that the texture will be slightly softer after thawing, but the signature flavor will remain comforting as ever.
Reheating
To reheat, warm Colcannon Potatoes gently over low heat on the stovetop, stirring in a splash of milk or cream to bring back their creamy texture. You can also reheat individual portions in the microwave in short bursts, stirring occasionally until hot and smooth again.
FAQs
Can I make Colcannon Potatoes dairy-free?
Absolutely! Simply use your favorite plant-based butter and swap in unsweetened almond or oat milk. The finished mash will still be creamy and satisfying, and the veggies give plenty of flavor.
What’s the best potato for Colcannon Potatoes?
Russet potatoes are classic for their fluffy texture, but Yukon Golds add a natural buttery flavor and smoothness. Feel free to use whichever you prefer or a mix of both for maximum depth.
Do I need to use cabbage, or can I use kale?
Either works wonderfully! Kale brings a bit more earthiness and chew, while cabbage is slightly sweeter and more traditional. Try both and see which version you love most.
Can Colcannon Potatoes be made ahead?
Yes, they’re perfect for making ahead. Prepare completely, then cool, cover, and store. Gently reheat with an extra splash of milk before serving, stirring well to restore their luscious texture.
What main dishes pair best with Colcannon Potatoes?
These versatile potatoes shine with any hearty main — corned beef, sausages, roast chicken, or even grilled salmon. They’re fabulous as part of a Sunday supper or holiday spread.
Final Thoughts
If you’re yearning for comfort food with a side of tradition, these Colcannon Potatoes are your go-to recipe. Bring this Irish classic to your table and watch as everyone digs in for seconds — you’ll be amazed at how quickly this dish becomes a family favorite!
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Colcannon Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Colcannon Potatoes is a classic Irish dish that combines creamy mashed potatoes with sautéed cabbage and green onions. This comforting side dish is perfect for St. Patrick’s Day or any cozy meal.
Ingredients
Potatoes:
- 2 pounds russet or Yukon gold potatoes (peeled and cubed)
Butter:
- 4 tablespoons unsalted butter (plus extra for serving)
Milk or Cream:
- 1/2 cup whole milk or heavy cream (warmed)
Cabbage or Kale:
- 1 1/2 cups chopped green cabbage or kale
Green Onions:
- 1/2 cup chopped green onions (scallions)
Seasoning:
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Place the potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
- Sauté Vegetables: In a skillet, melt butter, sauté cabbage or kale until tender, then add green onions.
- Mash Potatoes: Drain potatoes, mash with butter and milk until creamy.
- Combine: Fold in sautéed vegetables, season with salt and pepper.
- Serve: Top with extra butter and serve warm.
Notes
- For a richer version, use heavy cream and extra butter.
- Traditionally served with corned beef or sausages.
- Can be made ahead and reheated gently on the stove.
Nutrition
- Serving Size: ¾ cup
- Calories: 210
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
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