Colcannon is a classic Irish dish of mashed potatoes and cabbage or kale, enriched with butter, milk, and often scallions. It is a comforting, rustic side that pairs the creamy texture of mashed potatoes with the slight bite of greens. While its exact origins are disputed, colcannon is firmly rooted in Irish culinary tradition, and this recipe delivers a genuinely delicious version you can make at home.
Ingredients
- 2 lbs (900 g) russet or Yukon Gold potatoes, peeled and quartered
- 1 lb (450 g) green cabbage, cored and thinly sliced (or 1 bunch kale, stems removed and leaves chopped)
- 4 tbsp (55 g) unsalted butter, plus more for serving
- 1 cup (240 ml) whole milk
- 6 scallions, thinly sliced (white and green parts)
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes cook, bring a separate large pot of salted water to a boil. Add the cabbage (or kale) and cook until tender, about 5-7 minutes for cabbage, 3-4 minutes for kale. Drain well and set aside.
- In a small saucepan, combine the milk, butter, and scallions. Warm over low heat until the butter is melted and the mixture is steaming, but do not boil. Keep warm.
- Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or ricer until smooth.
- Pour the warm milk-butter mixture over the mashed potatoes and stir until well combined. The mixture should be creamy but not runny.
- Fold in the cooked cabbage (or kale) and season with salt and pepper to taste. Stir gently to distribute the greens evenly.
- Serve hot, with an extra pat of butter melting on top of each portion.
Tips
- Substitutions: If you don’t have scallions, use a small yellow onion, finely chopped and sautéed in butter until soft. For a dairy-free version, use olive oil or vegan butter and unsweetened oat or almond milk.
- Texture: For the fluffiest colcannon, use a potato ricer or food mill. Avoid over-mashing, which can make the potatoes gluey.
- Common mistake: Don’t skip draining the cabbage well. Excess water will make the colcannon watery and bland.
- Make ahead: You can prepare the colcannon a day ahead, but it is best fresh. If making ahead, store it tightly covered in the refrigerator and reheat gently with a splash of milk.
Serving Suggestions
Colcannon is a traditional accompaniment to Irish dishes like corned beef and cabbage, Irish stew, or roasted lamb. It also makes a hearty vegetarian main when served with a fried egg on top or a side of crusty bread. For a festive touch, make a well in the center of each serving and place a pat of butter in it, letting it melt into the potatoes.
Variations
- Kale Colcannon: Use curly kale or lacinato kale instead of cabbage. The flavor is earthier and the texture slightly more robust.
- With Ham or Bacon: Stir in 1 cup of cooked, diced ham or crispy bacon pieces along with the greens for a more substantial dish.
- Champ: A close cousin, champ is made with scallions and milk but no cabbage or kale. It is even simpler and just as comforting.
- Vegan Colcannon: Use plant-based butter and milk, and add a splash of olive oil for richness. It will still be creamy and delicious.
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, adding a splash of milk or water to restore creaminess, and stir until heated through. You can also reheat individual portions in the microwave, covered, for 2-3 minutes. Colcannon freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Is colcannon the same as champ? No, they are similar but different. Champ is made with scallions and milk, while colcannon includes cabbage or kale. Both are traditional Irish potato dishes, but colcannon is the one with greens.
Can I use red potatoes instead of russet? Yes, red potatoes work, but they are waxier and may not mash as smoothly. If using red potatoes, cook them a little longer and mash well to avoid lumps.
Do I need to peel the potatoes? Traditionally, colcannon is made with peeled potatoes for a smooth texture. However, leaving the skins on adds fiber and a rustic look; just scrub them well first.
Can I make colcannon ahead of time for a holiday? Yes, you can make it a day ahead. Reheat gently on the stove with a little extra milk or butter. It is a forgiving dish, but it is best served fresh.
What is the history of colcannon? The exact origins are disputed, but it is a centuries-old Irish dish that likely evolved from the practice of mixing potatoes with whatever greens were available. It was especially associated with Halloween, where small charms were sometimes hidden inside.
Can I use frozen cabbage or kale? Yes, frozen greens work in a pinch. Thaw them and squeeze out excess moisture before adding to the potatoes to prevent a watery dish.
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