Colcannon is a classic Irish dish of creamy mashed potatoes folded with cabbage or kale, often enriched with butter, milk, and scallions. Its rich, comforting flavor and smooth texture make it a versatile side that pairs beautifully with a wide range of mains. Whether you’re planning a St. Patrick’s Day feast or a cozy weeknight dinner, this guide offers the best dishes to serve alongside your colcannon, from traditional Irish meats to vegetarian options.
Ingredients
- 2 lbs (900 g) potatoes, peeled and quartered
- 1/2 head green cabbage (about 1 lb / 450 g), cored and thinly sliced
- 1 cup (240 ml) whole milk
- 4 tbsp (56 g) unsalted butter, plus extra for serving
- 4 scallions (green onions), thinly sliced
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, freshly ground
Instructions
- Place the potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–20 minutes.
- While the potatoes cook, heat a large skillet over medium heat and add 1 tablespoon of the butter. Add the sliced cabbage and cook, stirring occasionally, until wilted and tender, about 8–10 minutes. Season with a pinch of salt and set aside.
- In a small saucepan, warm the milk with the remaining 3 tablespoons of butter over low heat until the butter is melted. Do not boil.
- Drain the potatoes and return them to the pot. Mash them with a potato masher or ricer until smooth.
- Pour the warm milk-butter mixture into the mashed potatoes and stir until creamy. Add the cooked cabbage and scallions, and mix well. Season with salt and pepper to taste.
- Serve hot, with a generous pat of butter melting into the center of each portion.
Tips
- Use starchy potatoes: Russets or Yukon Golds give the creamiest texture. Waxy potatoes like red or new potatoes will result in a denser, less fluffy colcannon.
- Don’t overwork the mash: Over-mashing can make the potatoes gluey. Use a gentle hand or a ricer for the fluffiest result.
- Make it ahead: Colcannon can be prepared a day in advance. Store it in the refrigerator and reheat gently on the stovetop with a splash of milk to restore creaminess.
- Substitute greens: If you don’t have cabbage, curly kale or Swiss chard work just as well. Sauté them until wilted, then chop before adding.
Serving Suggestions
Colcannon is a natural partner for many main dishes. For a traditional Irish meal, serve it with corned beef brisket (cooked to 145°F (63°C) and rested), Irish sausages, or a hearty lamb stew. It also pairs beautifully with roasted chicken, pork chops, or a pan-seared steak, where the creamy potatoes soak up the juices and sauces. For a vegetarian option, serve alongside mushroom gravy over baked tofu or a lentil loaf. Colcannon also makes a wonderful base for a fried egg or as a side to grilled fish like salmon.
Variations
- Kale Colcannon: Replace the cabbage with 1 bunch of curly kale, stems removed and leaves chopped. Sauté as directed.
- Cheesy Colcannon: Stir in 1 cup (100 g) of shredded sharp cheddar or Irish Dubliner cheese after mashing, until melted.
- Garlic & Herb Colcannon: Add 2 minced garlic cloves to the butter while warming, and stir in 2 tablespoons of chopped chives or parsley at the end.
- Bacon Colcannon: Crumble 4 slices of cooked bacon into the mash for a smoky, salty twist.
Storage and Reheating
Store leftover colcannon in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a saucepan over medium-low heat with an extra splash of milk or a pat of butter, stirring until hot throughout. You can also microwave individual portions for 2–3 minutes, stirring halfway. For longer storage, freeze colcannon in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make colcannon ahead of time? Yes, you can make it up to 2 days in advance. Keep it refrigerated and reheat gently on the stovetop with a little extra milk to bring back the creamy texture.
What is the best potato for colcannon? Starchy potatoes like Russets or Yukon Golds are ideal because they mash smoothly and absorb the butter and milk well. Waxy potatoes will be less fluffy.
Can I use frozen cabbage or kale? Yes, thaw and squeeze out excess moisture before sautéing to avoid watery colcannon.
Is colcannon gluten-free? Yes, colcannon is naturally gluten-free as long as you use plain potatoes, butter, milk, and vegetables. Check any added ingredients like bacon for gluten.
Can I substitute the milk with a dairy-free alternative? Absolutely. Use unsweetened oat milk or almond milk and vegan butter for a dairy-free version. The flavor will be slightly different but still delicious.
What if my colcannon is too dry? If the mash seems dry, add a splash of warm milk or a little extra butter and stir until it reaches your desired consistency.
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