Colcannon – Irish Mashed Potatoes
Dating back to Ireland’s roots in the 1600s, Colcannon represents comfort food at its finest. By combining two humble ingredients – potatoes and cabbage – Irish cooks created something truly magical. While traditionally served in the fall after harvest, this creamy, satisfying dish deserves a place at the table year-round.
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Colcannon Potatoes
Everyone is familiar with mashed potatoes, but fewer know about their deliciously filling Irish cousin, colcannon. This traditional dish dates back to the 1600s, when it was developed to use two of Ireland’s popular staple crops, potatoes and cabbage.
What was once a fall treat is now a tasty year-round option with a wide variety of Irish and other food.
Why this recipe works
This Irish classic stands the test of time because:
- Easy to scale for crowds
- Uses just five simple ingredients
- Budget-friendly family meal
- Ready in under 30 minutes
- Perfect make-ahead dish
- Extremely versatile side dish
- Comfort food at its finest
Perfect For…
Looking for the perfect occasion to serve this meal? We have some ideas for you!
- St. Patrick’s Day
- Fall harvest meals
- Sunday dinners
- Comfort food cravings
- Make-ahead meals
- Budget cooking
- Feed a crowd
Ingredients You’ll Need
Colcannon is a simple, affordable dish with few ingredients, making it ideal as an impromptu side:
- Yukon Gold potatoes
- Green Cabbage
- Heavy cream
- Butter
- Salt & Pepper
You can use Russet potatoes however they won’t have the same creamy texture as Yukon gold.
While the ideal texture and flavor may change slightly, it’s possible to substitute non-dairy alternatives if necessary for dairy-sensitive diners.
How to make Colcannon Potatoes
You won’t need expert chef skills to prepare this delicious dish. Here’s what you’ll need to do for this easy Irish colcannon recipe:
- Peel and dice the potatoes into one-inch cubes.
- Shred the cabbage.
- Add the potatoes to a pot and cover with water, then boil over medium-high heat until fork tender.
- About 10 minutes into the cooking process, add the shredded cabbage to the pot.
- Drain, then add the heavy cream and butter.
- Mash until you reach your desired texture, then season to taste with salt and pepper.
It’s that simple – just five steps and roughly 20 minutes from start to finish.
Variations
Potato Options:
- Yukon Gold (recommended)
- Russet
- Red potatoes
- Mixed varieties
Vegetable Options:
- Traditional cabbage
- Kale
- Mixed greens
- Leeks
Dairy Alternatives:
- Plant-based milk
- Dairy-free butter
- Coconut cream
- Olive oil
What to serve with Colcannon
Traditional Irish colcannon mashed potatoes are no better companions than other Irish classics. These include corned beef or Irish sausages, commonly called “bangers.”
It’s also excellent when paired with any hearty stew, soup, and grilled meats and fish. For those of age, don’t forget a freshly poured pint of Guinness, too!
How to store Colcannon Potatoes
Storing colcannon is nearly as simple as making it. Allow the potatoes to cool to room temperature, transfer them to an airtight container, and store them in the refrigerator.
To keep them fresh for longer, colcannon can also be frozen in a freezer-safe container with as much air removed as possible.
How long will Colcannon last?
Colcannon will last three to four days in the fridge at best quality. In the freezer, this can extend to up to two months.
How to reheat
Colcannon is wonderfully versatile in its ability to be reheated.
First, thaw in the refrigerator overnight if frozen. Next, home cooks have their choice of reheating on the stovetop, stirring frequently over medium-low heat or in the oven at 350°F.
It’s even possible to use the microwave for those in a rush or who only need a small portion heated up. Use short bursts, stirring in between.
Need more great mashed potato recipes? Try these!
- Buttery Mashed Potatoes
- Champ – Irish Mashed Potatoes
- Cracker Barrel Mashed Potatoes
- KFC Mashed Potatoes
- Mashed Potato Casserole
- Saltgrass Steakhouse Garlic Mashed Potatoes
- Yukon Gold Mashed Potatoes
More Irish and St. Patrick’s Day Recipes
Check out more of my easy side dish recipes and the best recipes for spring on CopyKat!
Plus you’ll get great new recipes from us every week!
Colcannon – Irish Mashed Potatoes
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into large pieces
- 3 cups finely shredded cabbage
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the potatoes into a medium-sized pot. Add enough water to cover the potatoes and bring to a boil over medium-high heat. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, about 20 minutes. Add the cabbage to the pot during the last five minutes of cooking.
- Drain the vegetables and return them to the pot. Add the heavy cream and butter and mash with a potato masher or a handheld mixer. Season with salt and pepper to taste.
Video
Notes
Pro Tips for Success
- Choose Yukon Gold for creamiest texture
- Don’t overcook the cabbage
- Warm the cream before adding
- Use real butter, never margarine
- Season generously
- Don’t overmash
I use leeks instead of cabbage and a little green onion.
I would love this with leeks.
Thank you for your suggestion I will see what I can do.
Save the boiled cabbage from your boiled dinner to add to your mashed potatoes to make your colcannon!!!!
Great idea!
I linked and pinned this post on my blog for a St. Patrick’s Day Favorites Pinterest Roundup. http://miraclemakinmommy.blogspot.com/2012/03/st-patricks-day-favorites-pinterest.html
Thank you very much.
Yum. Made them and they are great. BTW it’s “peeks” through, not “peaks” 🙂
Yum. Made them and they are great. BTW it’s “peeks” through, not “peaks” 🙂
Thank you for the correction.
if you mash everything up well and then saute in bacon fat you get bubble and squeak, great way to use leftover mash to go with your breakfast the next morning
I love bubble and squeak.
This has been a staple of my home for many years. Only difference is my family adds a bit of ham to the mix. You can add it when you add the cabbage if you just want the meat or boil the ham bone first, then cook your potatoes and cabbage in the same broth for a stronger flavor. Very good.
I bet that is the bomb 😉
Most of my cooking is based on my German heritage. Have always made this with a bit (tablespoon or two) of vinegar along with your ingredients. Real comfort food!
I bought a big head of cabbage last week and have potatoes. I kept thinking I was going to make colcannon, but all the recipes I found said cabbage and a green like kale or spinach or something. I didn’t have any of that in the house so I kept putting it off until I could get to the market again, but seeing your recipe I think I’ll make it tomorrow.
Looks good!
I would love to hear what you are going to do this year for St. Patricks Day.