Colcannon is a classic Irish dish of creamy mashed potatoes folded with tender cabbage or kale and plenty of butter. It’s a comforting, rustic side that pairs the earthy sweetness of potatoes with the mild bitterness of greens, all enriched with milk and butter. This version gets its silky texture from warm milk and its savory depth from a generous amount of butter, making it a perfect accompaniment to corned beef, sausages, or a simple roast chicken.
Ingredients
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and quartered
- 1 lb (450 g) green cabbage or kale, cored and thinly sliced (about 1 small head or 1 bunch)
- 1 cup (240 ml) whole milk
- 4 tbsp (56 g) unsalted butter, plus more for serving
- 4 scallions (green onions), thinly sliced (white and green parts)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, until a knife pierces a potato piece with no resistance.
- While the potatoes cook, bring a separate large skillet or pot of salted water to a boil. Add the sliced cabbage or kale and cook for 5–7 minutes, until tender but still bright green. Drain well, pressing out excess water with a spoon. Set aside.
- In a small saucepan, warm the milk, butter, and scallions over low heat until the butter is melted and the mixture is hot but not boiling. Keep warm.
- Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 1–2 minutes to steam off excess moisture.
- Mash the potatoes with a potato masher or ricer until smooth. Pour the warm milk-butter mixture over the potatoes and continue mashing until creamy and well combined. Season with salt and pepper to taste.
- Fold the cooked cabbage or kale into the mashed potatoes until evenly distributed. Taste and adjust seasoning.
- Serve hot, with a well of melted butter in the center of each portion if desired.
Tips
- Use starchy potatoes: Russets or Yukon Golds give the fluffiest, creamiest texture. Waxy potatoes like red or new potatoes will turn gluey.
- Don’t over-mash: Overworking the potatoes releases too much starch and makes them pasty. Mash just until smooth.
- Warm the milk: Adding cold milk to hot potatoes cools them down and makes them dense. Warm the milk and butter first for the best texture.
- Substitute greens: If you don’t have cabbage or kale, use Swiss chard or spinach, but cook them until just wilted and squeeze out extra moisture.
Serving Suggestions
Colcannon is a traditional side for Irish stew, corned beef and cabbage, or roasted meats. It also makes a hearty vegetarian main when topped with a fried egg or served with a dollop of sour cream. For a classic presentation, make a well in the center and fill it with melted butter.
Variations
- Champ: A close Irish cousin that uses only scallions (no cabbage) and sometimes adds a knob of butter on top.
- Add bacon: Crumble cooked bacon or pancetta into the colcannon for a smoky, salty twist.
- Use kale: Swap cabbage for curly kale; it holds its texture better and adds a peppery note.
- Vegan version: Use plant-based milk and butter; the dish still turns out creamy and rich.
Storage and Reheating
Store leftover colcannon in an airtight container in the refrigerator for up to 3–4 days. To reheat, place it in a saucepan over medium-low heat with a splash of milk or water, stirring often, until hot. You can also microwave individual portions for 2–3 minutes, stirring halfway. For a crispy texture, pan-fry leftover colcannon in a little butter until golden brown on both sides, like a potato cake.
Frequently Asked Questions
Can I use leftover mashed potatoes? Yes, you can make colcannon with leftover mashed potatoes. Just reheat them gently, then fold in the cooked cabbage and extra butter or milk to loosen the texture.
Do I need to peel the potatoes? Peeling gives a smoother, more classic result. If you prefer a rustic texture, you can leave the skins on, especially with Yukon Golds.
Can I make colcannon ahead of time? Yes, you can prepare it a day ahead and refrigerate it. Reheat gently on the stovetop with a little extra milk to restore creaminess.
What’s the difference between colcannon and champ? Champ is made with only scallions and milk, while colcannon includes cabbage or kale. Both are Irish potato dishes, but colcannon is the one with greens.
Can I freeze colcannon? It’s not recommended, as the texture becomes watery and grainy upon thawing. It’s best enjoyed fresh or within a few days.
Is colcannon gluten-free? Yes, this recipe is naturally gluten-free as long as you use plain butter and milk. Check that your butter is gluten-free (most are).
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