The best colcannon for dinner is a classic Irish mashed potato dish made with kale or cabbage, butter, and scallions. Our top pick is the traditional version from Irish Chef Darina Allen (as featured in her cookbook Irish Traditional Cooking), because it balances creamy potatoes with just enough greens and a generous hit of butter—exactly what colcannon should be. It’s simple, forgiving, and lets the quality of your potatoes and butter shine, making it the perfect weeknight side or even a main dish with a fried egg on top.
What to Look For
When choosing a colcannon recipe, focus on these key factors:
- Potato type: Floury potatoes (like Russets or Yukon Golds) mash fluffier and absorb butter and milk better than waxy ones. Avoid red or new potatoes—they’ll turn gluey.
- Greens: Traditional colcannon uses kale or cabbage. Kale holds its texture better; cabbage gets softer and sweeter. Choose based on what you have and your texture preference.
- Dairy: Real butter and whole milk (or cream) are non-negotiable for richness. Recipes using only milk will be lighter but less decadent.
- Seasoning: Scallions (spring onions) are classic, but some recipes add garlic or nutmeg. Look for a recipe that seasons generously—potatoes need salt.
- Method: The best colcannon is made by simmering the greens in the milk before mixing—this infuses flavor and ensures the greens are tender. Avoid recipes that just stir raw greens in.
Traditional Irish Colcannon (Darina Allen’s Version)
Strengths: This is the gold standard. Darina Allen’s recipe uses equal parts cabbage and kale, simmered in the milk, then folded into buttery mashed potatoes. It’s rich, creamy, and has the perfect ratio of potato to greens.
Trade-offs: It calls for both cabbage and kale, which may mean buying two greens. It’s also generous with butter—delicious but not light.
Best for: Anyone wanting an authentic, crowd-pleasing colcannon that pairs with corned beef, sausages, or a fried egg.
Quick Weeknight Colcannon
Strengths: This version uses just one green (kale or cabbage) and skips the milk-simmering step—you wilt the greens in the same pot after draining the potatoes. It’s faster and uses fewer dishes.
Trade-offs: The greens won’t be as tender, and the flavor won’t be as deeply infused. You’ll need to add extra butter to compensate.
Best for: Busy weeknights when you want colcannon but don’t have 45 minutes to fuss.
Vegan Colcannon
Strengths: Uses plant-based butter and unsweetened oat or soy milk. The greens are still simmered in the milk, so you don’t lose flavor. Many recipes add a splash of white miso or nutritional yeast for umami.
Trade-offs: The texture is slightly less creamy than dairy versions. You’ll need to find a good vegan butter (like Miyoko’s or Country Crock Plant Butter) for the best result.
Best for: Vegan or dairy-free eaters who still want a rich, comforting colcannon.
Loaded Colcannon (with Bacon and Cheese)
Strengths: This indulgent twist adds crispy bacon and sharp cheddar (or Irish Dubliner) to the mix. It’s a full meal on its own and a hit with kids and adults alike.
Trade-offs: It’s not traditional, and the bacon and cheese can overpower the delicate potato flavor. It also adds calories and sodium.
Best for: A hearty dinner main dish, or when you want to use up leftover bacon and cheese.
Slow Cooker Colcannon
Strengths: Set it and forget it. This version uses the slow cooker to cook the potatoes and greens together with broth, then you mash and add dairy at the end. It frees up stove space for other dishes.
Trade-offs: The texture is softer and more porridge-like, and you’ll need to mash carefully to avoid lumps. It also takes 3-4 hours, so plan ahead.
Best for: Holiday dinners when the oven and stovetop are crowded, or for meal prep.
How to Choose
Budget: Traditional colcannon is already cheap—potatoes, greens, and dairy. The main cost variable is butter. If you’re on a tight budget, use margarine (though flavor will drop) and stick to one green. Skip the bacon and cheese versions if you’re watching pennies.
Use case: For a St. Patrick’s Day feast or special dinner, go traditional. For a quick weeknight side, the quick version works. For a meatless main, the loaded version with bacon (or vegan bacon) is satisfying. If you’re feeding a crowd and have limited stove space, the slow cooker version is a lifesaver.
Common trade-offs: The biggest trade-off is time vs. flavor. Simmering greens in milk takes 10 extra minutes but makes a noticeable difference. Another trade-off is richness—more butter and cream means better taste but more calories. Finally, consider texture: some people prefer chunky mashed potatoes, others like them silky. Adjust your mashing accordingly.
Frequently Asked Questions
Can I use frozen kale or cabbage?
Yes, but thaw and squeeze out excess water before adding, or the colcannon will be watery. Frozen greens are softer, so reduce cooking time.
What’s the best potato for colcannon?
Floury potatoes like Russets or Yukon Golds. Russets are fluffier but absorb more butter; Yukon Golds are creamier and hold a bit more structure. Avoid waxy potatoes.
Can I make colcannon ahead of time?
Yes, but it’s best eaten fresh. If making ahead, undercook the potatoes slightly and add extra milk when reheating, as it will thicken. Reheat gently on the stove or microwave, adding a splash of milk.
Is colcannon the same as champ?
No. Champ is mashed potatoes with scallions and milk, but no greens. Colcannon adds kale or cabbage. Both are Irish.
Can I freeze colcannon?
Technically yes, but the texture will suffer—potatoes become grainy when frozen and thawed. It’s better to refrigerate for up to 3 days. If you must freeze, do so before adding the butter, and add fresh butter after reheating.
What do I serve with colcannon?
It’s a classic side for corned beef, roasted chicken, pork chops, or sausages. For a vegetarian main, top with a fried egg or serve with a hearty mushroom gravy.
Bottom Line
For most dinners, the Traditional Irish Colcannon is the clear winner—it’s authentic, balanced, and not much harder than the quick version. If you’re short on time, the quick version will do, but simmer the greens in milk if you can spare 5 minutes. For vegans, the vegan version with a good plant butter is satisfying. And if you want a one-dish meal, the loaded version with bacon and cheese is a crowd-pleaser. Whichever you choose, use good butter and salt generously—that’s the secret to great colcannon.
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