This traditional Irish Colcannon is made with creamy, buttery potatoes with sauteed cabbage and green onions. It's an easy side dish that is perfect for celebrating St. Patrick's Day or changing up your favorite mashed potatoes.
Colcannon
This traditional Irish colcannon is easy to make and a fun dish for celebrating St Patrick's day.
It features warm, rich, buttery potatoes swirled with lightly pan-fried cabbage, and the zing of fresh green onions. Mashed potato lovers will love these creamy potatoes, and they're a must-try for those who have not experienced this tasty dish.
What is Colcannon?
Simply put, colcannon is an Irish and Scottish dish of boiled potatoes mashed with cabbage or another green such as kale.
The word colcannon is from the Gaelic "cal ceannann," which literally means "white-headed cabbage."
What is the Difference Between Colcannon and Champ?
Champ and colcannon are only very slightly different. Colcannon is a mashed potato dish made with vegetables, such as green cabbage or kale, and green onions.
Champ is also a mashed potato dish, but it is only made with green onions or leeks only.
What Potatoes are Best to Make Colcannon?
For this particular recipe, I strongly recommend a starchy potato such as Russets or Idahos. These will be closer to the traditional Irish recipe.
Colcannon Variations
I love this version because it's classic, simple, cheap, and not too heavy or rich. You can also try these variations.
- Bacon - cook chopped bacon in a large skillet. Remove the pieces once cooked and crispy, leaving the drippings. Then add the cabbage to the drippings instead of butter in step 3.
- Ham - Use the same cooking process here as the bacon. If there are less than 2 tablespoons of drippings, add in some butter to keep the cabbage from sticking.
- Kale - Stemmed and chopped kale can be used instead of cabbage.
- Champ - you can omit the cabbage or kale, and use only green onions, which would be a traditional champ recipe.
- Leeks or chives - These can be used in place of the green onions, if you prefer.
How to Boil Cabbage for Colcannon
This recipe calls for sautéing the cabbage. But you can also boil it instead. Here's how:
Remove the core from the cabbage and slice the remaining leaves thinly. Set aside.
Fill a large pot halfway with water. Place over high heat until it reaches a rolling boil.
Add cabbage to the pot. Stir gently to cover with water. Allow to cook until the cabbage is just wilted and has turned a darker green. This will take about 3 to 5 minutes. Watch to make sure it doesn't overcook and err on the side of undercooking as it will continue cooking a little bit with the hot potatoes.
What to Serve with Colcannon
We always serve our colcannon with our favorite slow cooker corned beef.
It also goes well with ham, pork or beef roast, or sausage ("bangers").
Some more American-style dishes that it pairs well with include meatloaf, slow cooker salisbury steak, bacon swiss pork chops, or maple mustard chicken.
More Potato Recipes You'll Love
- Boursin Mashed Potatoes - creamy mashed potatoes flavored with rich, creamy garlic herb Boursin cheese.
- Slow Cooker Scalloped Potatoes - classic creamy, cheesy scalloped potatoes made easily in the slow cooker.
- Deviled Egg Potato Salad - one of the most popular recipes on the whole site, and a great creamy, tangy way to enjoy potatoes in a cool salad with hard boiled eggs, and tangy mustardy dressing.
- Garlic Herb Roasted Potatoes and Green Beans - potatoes and green beans are roasted with fresh garlic and herbs.
- Cheesy Sausage and Potatoes - an ultimate comfort food that's cheap and easy for weeknight dinners. Cheesy potatoes with bites of savory sausage.
Colcannon Video
Colcannon
Ingredients
- 2½ pounds russet potatoes peeled and quartered
- 6 tablespoons butter divided
- ½ small head of cabbage chopped
- ½ cup cream (or milk)
- 2 to 3 green onions sliced
- Salt and pepper to taste
Instructions
- Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
- Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat.
- Add the cabbage to the skillet, and saute until soft and tender. Cover to help cabbage cook faster.
- When the potatoes are soft, drain the water. Then transfer potatoes to a large mixing bowl.
- Begin mashing potatoes with a potato masher or fork.
- Add cream or milk and remaining butter and continue mashing, until butter has melted and cream has incorporated.
- Stir in sauteed cabbage and green onions until combined.
- Season with salt and pepper to taste.
- Serve warm, with more butter if desired.
Notes
- Kale: use ½ bunch, stemmed and chopped, and follow same instructions
- Mash the potatoes using a masher. Do NOT pass through a ricer or beat in a mixer as it will make the potatoes gluey.
- Storage: colcannon can be stored in a sealed container in the refrigerator for up to three to five days.
- Freezer Directions: Allow to cool to room temperature. Transfer to a freezer bag. Freeze for up to 3 to 6 months. Allow to thaw in the refrigerator overnight before using.
Nutrition
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