Let me introduce you to a true taste of Irish comfort: Colcannon Potatoes. This timeless, old-world mash brings together fluffy potatoes, sweet wilted cabbage (or kale), and a lush swirl of green onions, all united by velvet streams of butter and cream. The result is a creamy, rustic side dish that’s greater than the sum of its parts and absolutely impossible to stop eating. If you’re after those soulful, homey flavors only a bowl of buttery mashed potatoes can deliver, Colcannon Potatoes go that extra mile—every scoop tastes like a warm invitation to gather around the table.
Ingredients You’ll Need
Making Colcannon Potatoes is all about celebrating simple, high-quality ingredients and letting their flavors shine. Each ingredient here has a special role, from lending creaminess to adding a punch of green freshness—you’ll be amazed at what a little cabbagy crunch can do for a humble bowl of mash!
- Russet or Yukon Gold potatoes (2 pounds, peeled and cubed): These varieties yield a perfectly fluffy and creamy mash—ideal for Colcannon Potatoes.
- Unsalted butter (4 tablespoons, plus extra for serving): The key to rich, velvety potatoes—don’t hold back on this Irish staple.
- Whole milk or heavy cream (½ cup, warmed): Warming it before adding ensures your mash stays hot and silky smooth.
- Chopped green cabbage or kale (1½ cups): Gives gorgeous color and a subtle, slightly sweet earthiness.
- Chopped green onions (½ cup): They bring a vibrant zing and fresh flavor that cuts through the richness.
- Salt (1 teaspoon): Absolutely essential for bringing out the flavors of every ingredient.
- Black pepper (¼ teaspoon): Just enough to wake things up and complement the creamy potatoes.
How to Make Colcannon Potatoes
Step 1: Boil the Potatoes
Start by placing your peeled and cubed potatoes in a large pot, then cover them with cold water. Toss in a generous pinch of salt—this helps season the spuds right from the start. Bring the pot to a boil, then lower the heat and simmer for about 15–20 minutes, or until you can easily pierce the potatoes with a fork. The key is to make sure they’re completely tender, setting the stage for irresistibly smooth Colcannon Potatoes.
Step 2: Sauté the Greens
While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add your chopped cabbage or kale and cook, stirring occasionally, until the greens are wilted and tender—this usually takes about 5–7 minutes. Don’t rush: you want everything soft but still colorful. Stir in the green onions and let them cook for another minute, just enough for their flavor to mellow.
Step 3: Mash and Enrich
Once your potatoes are fork-tender, drain them well and return them to the hot pot—this little trick helps evaporate any extra moisture. Add the remaining butter and the warmed milk (or heavy cream), then mash until completely smooth and creamy. Now comes the magic moment: gently fold in the buttery greens mixture, stirring just until everything is well distributed.
Step 4: Season and Serve
Taste your Colcannon Potatoes and add salt and black pepper to your liking. Creamy, flecked with green, and deeply aromatic, they’re already irresistible. For a truly authentic finish, nestle an extra pat of butter right on top and serve steaming hot.
How to Serve Colcannon Potatoes
Garnishes
To make your Colcannon Potatoes even more inviting, top each mound with a generous knob of butter. A sprinkle of extra sliced green onions is a lovely touch, and if you’re feeling a little fancy, a scattering of chopped fresh parsley brings a pop of color and freshness.
Side Dishes
Traditionally, Colcannon Potatoes pair beautifully with corned beef, sausages, or a roast chicken. For a vegetarian feast, serve alongside mushroom gravy or roasted root veggies—the creamy potatoes bring silkiness to every bite.
Creative Ways to Present
Try serving Colcannon Potatoes as individual scoops in ramekins for a dinner party, or shape leftovers into small patties and pan-fry them for crispy breakfast cakes. You can even pipe the mash onto plates for an elegant holiday presentation!
Make Ahead and Storage
Storing Leftovers
Let your Colcannon Potatoes cool to room temperature before transferring to an airtight container. They’ll stay fresh in the fridge for up to three days, making them perfect for meal prep or tasty next-day snacks.
Freezing
While mashed potatoes typically freeze with mixed results, Colcannon Potatoes can be frozen if you need to plan ahead. Store in tightly-sealed containers for up to one month. When ready to enjoy, thaw overnight in the fridge to keep the texture as creamy as possible.
Reheating
Gently reheat Colcannon Potatoes on the stovetop over low heat, stirring in a splash of milk or butter to revive creaminess. Alternatively, microwave in short bursts, pausing to stir and ensure everything heats evenly.
FAQs
Can I make Colcannon Potatoes dairy-free?
Absolutely! Swap the butter for a vegan spread, and use your favorite plant-based milk. Potatoes are wonderfully versatile and still turn out deliciously creamy with these substitutions.
Which is better for Colcannon Potatoes: cabbage or kale?
Both bring their own charm. Cabbage gives a mild sweetness and tender bite, while kale adds a slightly earthy flavor and beautiful green flecks. Choose whichever you prefer, or even use a combination!
Can I use red potatoes instead of russet or Yukon gold?
Red potatoes will work, but they produce a mash that’s more dense and less fluffy than russet or Yukon gold. For the creamiest Colcannon Potatoes, stick to the classic varieties—or embrace the heartier texture if you love red potatoes!
What protein dishes pair well with Colcannon Potatoes?
Irish classics like corned beef, sausages, roast pork, or salmon make great main courses alongside Colcannon Potatoes. For a plant-based spin, try lentil stew or roasted mushrooms.
Are Colcannon Potatoes suitable for a holiday menu?
Absolutely! They bring comfort, novelty, and a gorgeous color to the table—perfect for St. Patrick’s Day, Thanksgiving, or Christmas. Guests always appreciate the familiar-yet-twisty flavor of this celebrated Irish dish.
Final Thoughts
If you’ve never tried Colcannon Potatoes, you’re in for a real treat—this is soul-warming food in its finest form. Once you taste that creamy, buttery mash laced with greens, you might just find yourself coming back for seconds (and thirds). Give it a try, and I guarantee it’ll become one of your favorite sides, too!
Print
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 traditional Irish dish that combines creamy mashed potatoes with cabbage or kale, green onions, and plenty of butter. This comforting side dish is perfect for St. Patrick’s Day or any time you crave a hearty, flavorful dish.
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)
Seasonings:
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Place 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, and serve with extra butter.
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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