Traditional Irish Colcannon Recipe
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Colcannon is a traditional Irish mashed potato dish with cabbage that is a hearty, comfort food classic in Ireland. If you love mashed potatoes and cabbage, this is a simple-to-make dish you will want to try. It makes the perfect side dish for St. Patrick’s Day or any occasion.
Traditionally, Colcannon incorporates cabbage or kale into the mashed potatoes, as I’ve done in this Shepherd's Pie with Champ Mash!
5-Star Review
★★★★★ “This recipe is on the menu for tonight's dinner. I have made it before and I have to say your version is as tasty as it looks. It is surprising that so many people either don't know what Colcannon is or have never tried it, they don't know what they are missing out on, especially with extra butter and a good grind of pepper.”
Key Takeaways
- Colcannon is a traditional Irish mashed potato dish made with cabbage and is a popular comfort food.
- It serves as a perfect side dish for St. Patrick’s Day and is also enjoyed on Halloween with hidden charms.
- Key ingredients include russet potatoes, green cabbage, milk, butter, and scallions, each adding unique flavor.
- Make Colcannon in three easy steps: boil potatoes, cook cabbage and scallions, then mash together with butter and milk.
Ingredients
Here is a quick list of the ingredients you’ll need:
- Potatoes: I prefer russet potatoes, but Yukon Gold potatoes work well too.
- Green cabbage is my preference but shredded kale is traditional too.
- Milk: You can use whole milk or half-and-half
- Butter for flavor
- Scallions for another layer of aromatic flavor
How to Make Colcannon
Here’s how to make colcannon in three easy steps. Detailed instructions are in the recipe card at the bottom of this post.
- Cover peeled, cut potatoes with water in a large pan and bring to a boil. Cook until fork-tender, about 15 minutes, depending on the size of the chunks.
- Transfer potatoes to a bowl and add shredded cabbage and scallions to the simmering water. Cook for 1-2 minutes (or until tender).
- Mash potatoes with butter and milk until the desired consistency and season with salt and pepper. Stir in drained cabbage and scallions.
So loved is Colcannon that it has inspired a traditional Irish song by its own name or as “The Skillet Pot,” and has been recorded by many artists.
LYRICS
"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?"
The chorus:
"Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I'm to cry.
Oh, wasn't it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot."
Click here to hear Mary Black sing this tune on YouTube.
Recipe FAQs
Both are traditional, so use whichever you prefer or whichever you have on hand.
Anything with a rich sauce, but I like to serve it with this Traditional Irish Lamb Stew made without the potatoes.
Sure, just substitute the butter and milk with your favorite plant based alternatives.
More Irish Recipes You May Also Enjoy
- Irish Soda Bread Recipes to Savor and Share
- Simple Irish Coffee Trifle
- 40 Irish Pub Recipes
- Easy Irish Afternoon Tea
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Traditional Irish Colcannon Recipe
Equipment
Ingredients
- 4 russet potatoes Yukon Gold potatoes work well too
- 3 tablespoons butter
- 2/3 cup whole milk or half and half
- 1/2 small green cabbage or small bunch kale shredded
- 4 scallions sliced diagonally
- salt and pepper to taste
Instructions
- Peel the potatoes and cut them into large chunks and place into a large saucepan. Cover with water and add salt. Bring the potatoes to a boil and then reduce to a simmer and allow to cook about 15 or 20 minutes or until fork tender.
- Remove potatoes from the simmering water and put into a bowl, and add the shredded cabbage and scallions to the simmering water. Allow it to simmer for 1 to 2 minutes, or until tender.
- Meanwhile, mash potatoes with a hand masher, add salt, pepper (to taste), butter and milk until desired consistency. Then add drained cabbage or kale and scallions. Stir well until light and fluffy. Serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe is on the menu for tonight’s dinner. I have made it before and I have to say your version is as tasty as it looks. It is surprising that so many people either don’t know what Colcannon is or have never tried it, they don’t know what they are missing out on, especially with extra butter and a good grind of pepper,
Hi Sally! Thank you for trying the recipe and letting us know how you like it! I completely agree — colcannon should be a staple for anyone who loves mashed potatoes and cabbage. It’s one of our favorites.
Delicious!
Thank you, Terra! I love it too!
so so yummy. a new favorite for sure.
Thank you, Darlene ❤️❤️!