Colcannon is a classic Irish dish of creamy mashed potatoes folded with cabbage or kale and plenty of butter. This version, inspired by Tyler Florence’s approach, keeps the potatoes luxuriously smooth while adding a generous amount of sautéed greens and scallions for a fresh, savory balance. It’s a comforting side that pairs beautifully with corned beef, roasted chicken, or simply a thick slice of crusty bread.
Ingredients
- 3 lb (1.4 kg) Yukon Gold potatoes, peeled and quartered
- 1 tbsp (15 g) kosher salt, plus more for the cooking water
- 6 tbsp (85 g) unsalted butter, divided
- 1 cup (240 ml) whole milk, warmed
- 1 small head green cabbage (about 1 lb / 450 g), cored and thinly shredded
- 6 scallions, thinly sliced (white and green parts)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg (optional)
- 2 tbsp (30 g) butter, melted, for serving
Instructions
- Place the potatoes in a large pot and cover with cold water by 2 inches (5 cm). Add 1 tbsp (15 g) salt. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 20 minutes.
- While the potatoes cook, melt 2 tbsp (30 g) of the butter in a large skillet over medium heat. Add the shredded cabbage and cook, stirring occasionally, until it is wilted and tender but not browned, about 8–10 minutes. Stir in the scallions and cook for 1 minute more. Remove from heat and set aside.
- Drain the potatoes well and return them to the hot pot. Let them sit for 2 minutes to steam off excess moisture.
- Add the remaining 4 tbsp (60 g) butter and the warmed milk to the potatoes. Mash with a potato masher until smooth and creamy. (For an extra-smooth texture, pass through a ricer.)
- Fold the cooked cabbage and scallions into the mashed potatoes. Season with the black pepper and nutmeg, if using. Taste and add more salt if needed.
- Transfer to a serving bowl, make a well in the center, and pour the melted butter over the top. Serve hot.
Tips
- Use Yukon Gold or another waxy potato for the creamiest texture. Russets will work but can become gluey if over-mashed.
- Warm the milk before adding it to the potatoes—cold milk will cool the mash and make it stiff.
- Do not overwork the potatoes; mash just until smooth to avoid a gummy consistency.
- If you prefer a milder cabbage flavor, use savoy cabbage or swap half the cabbage for kale (stemmed and chopped).
Serving Suggestions
Serve colcannon alongside corned beef, roasted pork, or a hearty fish like salmon. It also makes a satisfying vegetarian main when topped with a fried egg. The melted butter in the well is traditional—don’t skip it.
Variations
- Use kale instead of cabbage: add chopped kale in the last 5 minutes of cooking to keep it bright green.
- Add 4 slices of cooked, crumbled bacon for a smoky twist.
- Swap the milk for buttermilk for a tangier flavor, or use a dairy-free milk and vegan butter for a plant-based version.
- Stir in 1/2 cup (50 g) grated cheddar or Irish white cheese just before serving for extra richness.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place in a saucepan with a splash of milk or butter over medium-low heat, stirring until hot. You can also microwave individual portions in 30-second bursts. For a crispy top, spread the colcannon in a baking dish, dot with butter, and broil for 3–4 minutes until golden.
Frequently Asked Questions
Can I make colcannon ahead of time? Yes, you can prepare it a day ahead. Reheat gently with extra milk or butter to restore creaminess.
What if I don’t have Yukon Gold potatoes? Use any waxy potato like red or new potatoes. Avoid starchy Russets if possible, as they become gluey when mashed.
Can I freeze colcannon? It freezes reasonably well for up to 2 months, but the texture may become slightly grainy. Thaw in the fridge overnight and reheat with a little milk.
How do I make it dairy-free? Use a plant-based butter and unsweetened oat or almond milk. The flavor will be slightly different but still delicious.
Is colcannon the same as champ? Champ is a similar Irish dish but uses scallions only, while colcannon includes cabbage or kale. Both are delicious.
Can I use a food processor to mash the potatoes? No—it will overwork the potatoes and turn them gluey. Stick to a masher or ricer.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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