Name: Colcannon Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Irish
Ingredients: 2 lbs russet or Yukon Gold potatoes, peeled and chopped; 4 tbsp unsalted butter, divided; 1/2 head green cabbage, thinly sliced (about 4 cups); 1 cup chopped leeks or green onions; 3/4 cup whole milk or cream; to taste

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If there’s ever been a dish that embodies Irish comfort, it’s Colcannon. Creamy mashed potatoes swirl together with ribbons of sweet cabbage and buttery leeks, each spoonful delivering homey goodness with a touch of luxury. Whether it’s a cozy weeknight dinner or the centerpiece of a festive feast, Colcannon is the kind of side that disappears fast and leaves everyone just a little happier—and maybe a little more Irish at heart!

Ingredients You’ll Need

Colcannon may look humble, but it’s built on the backs of simple, essential ingredients. Each one brings its own magic, from rich texture to a pop of color, and the combination is much greater than the sum of its parts.

Potatoes: Russet or Yukon Gold potatoes provide that signature creaminess and a subtly earthy flavor base for the Colcannon.
Unsalted Butter: Use good-quality butter for a deeply satisfying richness that coats every bite—don’t skimp for the real Colcannon experience!
Green Cabbage: Thinly sliced cabbage adds a gentle sweetness and bright green color, creating the classic look and taste of Colcannon.
Leeks or Green Onions: These bring a soft, oniony depth and aroma, lifting the whole dish and layering in spring-like freshness.
Whole Milk or Cream: For extra velvety potatoes, warm your milk or go decadent with cream—it brings the mash together in silky glory.
Salt and Black Pepper: These pantry staples are essential for seasoning, letting every ingredient shine.

How to Make Colcannon

Step 1: Boil the Potatoes

Begin by piling your peeled and chopped potatoes into a big pot. Cover them with cold water and add a generous pinch of salt. Bring to a boil and then drop the heat to a gentle simmer. You’ll know they’re ready after about 15–20 minutes, when they’re tender enough to slide off a fork. Drain well and return the potatoes to the pot to allow excess moisture to evaporate—this little step is the secret to fluffy mash!

Step 2: Sauté the Cabbage and Leeks

As your potatoes cook away, melt half the butter in a large skillet over medium heat. Add your cabbage and whichever green allium you’re using (leeks or green onions), and stir everything around for 6–8 minutes. You’re looking for the cabbage to soften and wilt slightly while still holding a bit of color—there’s nothing quite like that sweet, aromatic veggie aroma wafting through the kitchen!

Step 3: Mash the Potatoes

Back to the potatoes—while they’re hot, mash them up with the remaining butter and warm milk or cream. This is your chance to get them as smooth or as rustic as you like. The butter and milk will melt right in, creating dreamy, cloud-like potatoes you’ll want to sample immediately (resist the urge—you’re almost done).

Step 4: Fold It All Together

Now for the magic: gently stir in your sautéed cabbage and leeks. Watch your mash take on flecks of green and delicious texture. Season generously with salt and freshly ground black pepper. For a special flourish, serve it hot with an extra pat of butter pooling on top—it’ll melt right in, leaving glossy, buttery pockets ready to be scooped up.

How to Serve Colcannon

Garnishes

A simple knob of butter melting over the top is a must—that’s the traditional Colcannon flourish! If you’re feeling fancy, a sprinkle of fresh chives or chopped parsley adds lovely color and a little freshness. For extra crunch, a handful of crispy fried onions also makes a delicious topping.

Side Dishes

Colcannon’s natural habitat is alongside hearty mains: think sausages, roasted pork, or a perfectly baked ham. It’s fantastic with corned beef, too, and equally wonderful as the bed for a perfectly poached egg. You can even keep things vegetarian and let Colcannon be the star of a meatless plate, next to roasted root vegetables or a crisp green salad.

Creative Ways to Present

Try shaping your Colcannon into little mounds or scooping it into individual ramekins for a dinner party upgrade. Hosting a brunch? Top each serving with a soft-boiled egg so the yolk runs into the mash. If you’re feeling playful, use cookie cutters to create shamrock shapes for St. Patrick’s Day celebrations—Colcannon never looked so festive!

Make Ahead and Storage

Storing Leftovers

Have some Colcannon left over? Lucky you! Pop it into an airtight container and stash it in the fridge for up to 3 days. The flavors only get cozier as they meld together—perfect for next-day comfort food magic.

Freezing

You can freeze Colcannon if needed, though creamy mashes are always best fresh. If you do, transfer completely cooled Colcannon into a freezer-safe bag or container, removing as much air as possible, and label it clearly. It’ll keep well for about one month—thaw overnight in the fridge before reheating.

Reheating

To revive your Colcannon, gently reheat it in a pot over low heat, stirring in a splash of milk or cream to loosen it up. You can also zap it in the microwave in short bursts, pausing to stir now and then. Add a little extra butter at the end to make it taste freshly made.

FAQs

Can I make Colcannon dairy-free?

Absolutely! Swap the butter for vegan butter or a splash of olive oil, and use your favorite non-dairy milk or cream. The texture will be a little lighter, but you’ll still get plenty of flavor.

What’s the best potato for authentic Colcannon?

Russet and Yukon Gold potatoes both work beautifully, as they mash up creamy and smooth. Yukon Golds add a touch more sweetness and yellow color—use whichever you have on hand.

Can I add other greens besides cabbage?

Definitely! Kale is a classic addition in parts of Ireland, and you can fold in cooked spinach, chard, or even finely chopped Brussels sprouts for your own twist on Colcannon.

Is Colcannon gluten-free?

Yes! The traditional ingredients are naturally gluten-free—just double-check your butter and cream labels if you’re extra sensitive.

Can I prepare Colcannon in advance for a party?

Colcannon is party-friendly! You can make it up to a day in advance and refrigerate it. Reheat it gently before serving and finish with a fresh pat of butter for that extra wow factor.

Final Thoughts

If you’ve never tried Colcannon, now is the perfect moment to bring this classic Irish comfort food into your kitchen. Gather your favorite people, whip up a generous pot, and watch as the buttery mash and tender greens disappear in a matter of moments. You just might find it becoming a new tradition in your own home!

Colcannon Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Colcannon is a classic Irish comfort food that combines creamy mashed potatoes with tender cabbage and leeks, creating a rich and flavorful side dish.

Ingredients

Scale

Potatoes:

2 lbs russet or Yukon Gold potatoes, peeled and chopped

Butter:

4 tbsp unsalted butter, divided

Cabbage:

1/2 head green cabbage, thinly sliced (about 4 cups)

Leeks or Green Onions:

1 cup chopped leeks or green onions

Milk or Cream:

3/4 cup whole milk or cream

Salt and Pepper:

to taste

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Instructions

Boil Potatoes: Place the chopped potatoes in a large pot, cover with cold water, add salt, and boil until fork-tender.
Sauté Vegetables: In a skillet, melt butter, add cabbage and leeks, and cook until softened.
Mash Potatoes: Mash hot potatoes with butter and milk until creamy. Mix in cooked cabbage and leeks. Season with salt and pepper.
Serve: Enjoy hot with an extra pat of butter on top if desired.