Colcannon is a beloved Irish dish of creamy mashed potatoes folded with tender kale or cabbage and plenty of butter. It’s simple, comforting, and surprisingly versatile—the sharpness of the greens cuts through the rich, buttery mash, making it a perfect side for almost anything. This version delivers a silky texture and a golden, crispy finish that makes it genuinely irresistible.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and quartered
- 1 lb (450 g) kale or green cabbage, stemmed and finely shredded (about 8 cups)
- 1 cup (240 ml) whole milk
- 6 tbsp (85 g) unsalted butter, plus more for serving
- 1 small leek or 1 bunch scallions (about 4 oz / 115 g), white and light green parts, thinly sliced
- 1 tsp salt, plus more for the cooking water
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water by 2 inches (5 cm). Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15–20 minutes.
- While the potatoes cook, heat the milk and 4 tablespoons (55 g) of the butter in a small saucepan over medium-low heat until the butter is melted and the milk is steaming. Keep warm.
- In a large skillet, melt the remaining 2 tablespoons (30 g) of butter over medium heat. Add the leek or scallions and cook, stirring, until softened, about 3–4 minutes. Add the kale or cabbage and cook, tossing frequently, until wilted and tender, about 5–7 minutes. Season with a pinch of salt and the nutmeg if using. Remove from heat.
- Drain the potatoes well and return them to the pot. Mash them with a potato masher or ricer until smooth.
- Pour the warm milk-butter mixture over the potatoes and stir until fully absorbed. Fold in the cooked greens and any pan juices. Season with the 1 teaspoon salt and the pepper. Taste and adjust.
- To get a crispy top (optional), spread the colcannon in a buttered baking dish and broil for 3–5 minutes until golden in spots. Or serve immediately, mounded in a bowl with a well in the center filled with a pat of butter.
Tips
- Substitutions: Swap kale for cabbage (or a mix), use heavy cream instead of milk for extra richness, or use olive oil instead of butter for a dairy-free version.
- Don’t overwork the potatoes: Over-mashing can make them gluey. Use a ricer or gentle mashing for the fluffiest texture.
- Make ahead: Colcannon can be prepared a day ahead and refrigerated. Reheat gently with a splash of milk to restore creaminess.
- Common mistake: Not draining the potatoes thoroughly can make the mash watery. Let them steam in the pot for a minute after draining.
Serving Suggestions
Serve colcannon as a side to roasted chicken, grilled steak, or pan-seared fish. It’s also a classic companion to corned beef or Irish sausages. For a vegetarian main, top it with a fried egg or sautéed mushrooms.
Variations
- Champ: Use only scallions (no kale or cabbage) for a milder, oniony version.
- Cheesy Colcannon: Stir in 1 cup (115 g) shredded sharp cheddar or Irish Dubliner cheese after mashing.
- Bacon Colcannon: Fold in 6 slices of cooked, crumbled bacon for a smoky twist.
- Vegan: Use plant-based butter and milk (like oat or almond). The texture will be slightly less rich but still delicious.
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 cream over medium-low heat, stirring until hot. Alternatively, microwave individual portions for 2–3 minutes, stirring halfway. For crispy leftovers, press into a buttered skillet and cook over medium heat until browned on both sides.
Frequently Asked Questions
Can I use red potatoes? Yes, but they hold their shape more, so the texture will be chunkier. For a smooth mash, stick to russets or Yukon Golds.
Do I have to peel the potatoes? Not necessarily. Leaving the skins on adds texture and nutrients, but the classic version is peeled for a silky finish.
Can I freeze colcannon? Yes, but the texture may change slightly upon thawing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently.
What’s the difference between colcannon and champ? Colcannon includes kale or cabbage, while champ uses only scallions. Both are Irish mashed potato dishes.
Why is my colcannon watery? This usually happens if the potatoes are not drained well or if the greens release too much liquid. Cook the greens until most of the moisture evaporates, and drain the potatoes thoroughly.
Can I use frozen kale? Yes, thaw and squeeze out excess moisture before cooking to avoid a watery mash.
Related
- Sushi Zen Brighton MI: Make a Michigan Roll at Home
- Sushi X Menu: Make a Salmon Avocado Roll at Home
- Sushi x Warminster: Homemade Salmon Avocado Rolls
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).