Irish Colcannon
This Irish Colcannon is everything I want in a comfort food side: creamy, buttery, and packed with greens. It’s familiar but not boring, and it pairs just as well with a holiday meal as it does with whatever you’re cooking on a regular night. Sometimes the simplest recipes really are the best ones!
I’m not Irish, but Irish colcannon is one of those dishes that I think everyone can appreciate! Once I learned that Irish colcannon has potatoes and greens in the same bowl, I was sold. I love recipes that feel rooted in tradition while still being totally approachable, and Irish colcannon checks both boxes without trying too hard! It’s a must-try!
I’ve made this a few times now, tweaking the balance of butter, greens, and cream until it felt just right. It’s the kind of recipe that’s forgiving, adaptable, and honestly hard to mess up, which is exactly what I want when I’m cooking for other people or building out a holiday spread!
What is Irish colcannon?
Irish colcannon is a traditional Irish dish made from creamy mashed potatoes mixed with cooked greens, most commonly green cabbage or kale, along with butter, milk or cream, and often scallions, green onions, or leeks. It’s a humble, comforting recipe that dates back centuries and was originally a way to stretch simple, affordable ingredients into a nourishing meal, especially during colder months!
Today, colcannon is especially popular around St. Patrick’s Day, but it’s enjoyed year-round as both a side dish and a standalone comfort food.
Why You’ll Love This Irish Colcannon Recipe
- Classic comfort food vibes! Mashed potatoes are already comforting, of course, but adding sautéed leeks, kale, and scallions takes them to another level without making things complicated!
- Perfect for special occasions or everyday dinners. This feels festive enough for St. Patrick’s Day, but simple enough to serve alongside a regular weeknight protein.
- Rich but balanced. The butter and cream bring richness, while the greens keep it from feeling too heavy or one-note.
- Easy to scale and customize! Feeding a crowd or working with what’s in your fridge? This recipe adapts easily without losing its charm.
- Great make-ahead option. It reheats well, making it ideal for holiday planning or meal prep.
Ingredients You Need
- Potatoes (Russet or Yukon Gold): The base of the dish! Russets are fluffy, Yukons are extra creamy.
- Leek: Adds a mild, sweet onion flavor without overpowering the potatoes. Just be sure to clean it well, in between the layers!
- Kale: Brings color, texture, and a little earthy balance.
- Scallions: Fresh and slightly sharp, they brighten everything up!
- Milk: Helps loosen the potatoes for a smooth mash.
- Heavy cream: Adds richness and that classic colcannon creaminess.
- Butter: Essential for flavor! Don’t skimp here.
- Salt & black pepper: Simple seasoning that lets the ingredients shine.
Substitutions & Variations
- Swap the greens: Use cabbage or Swiss chard instead of kale for a more traditional or softer texture.
- Make it lighter: Use all milk instead of cream, or reduce the butter slightly.
- Add bacon: Crisp up some bacon and stir in crispy bacon bits at the end!
- Dairy-free option: Use plant-based butter and unsweetened oat or almond milk.
- Extra indulgent: Fold in a little cream cheese or sour cream for an ultra-rich mash.
How to Make Irish Colcannon
- Boil the Potatoes: Peel the potatoes and cut them into large chunks. Place them in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until the potatoes are fork-tender.
- Sauté the Greens: While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and cook for about 3–4 minutes, until softened. Stir in the chopped kale and cook for another 2–3 minutes, until wilted. Add scallions and stir again. Season with salt and black pepper to taste. Remove from heat.
- Mix the Dairy: In a small saucepan, heat the milk, heavy cream and butter over low heat until warm but not boiling.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot. Gradually stir in the warm milk mixture, mashing until creamy.
- Fold in the Greens: Fold in the cooked leeks, kale, and scallions. Season with salt and black pepper to taste.
- Broil & Enjoy: Put the skillet under broil for 5 minutes for some golden edges. Serve it with extra pat of butter for a rich finish. Serve warm and enjoy!
Tips for Success
- Start potatoes in cold, well-salted water. Beginning with cold water allows the potatoes to heat gradually and cook evenly from the inside out, and salting the water generously is your first chance to season the potatoes themselves!
- Warm the milk, cream, and butter before adding. Adding cold dairy to hot potatoes can cause the mash to seize up and turn gluey. Gently warming the dairy helps it absorb smoothly into the potatoes, resulting in a creamier, more cohesive texture!
- Mash gently and stop early. Over-mashing releases too much starch, which can make the potatoes dense or gummy instead of fluffy. Mash just until the potatoes are smooth, then switch to folding once you add the greens.
- Season in stages, not all at once. Season the potatoes, the sautéed vegetables, and the final mixture separately to build balanced flavor throughout the dish. Taste, and decide if it needs more or not!
How to Serve Irish Mashed Potatoes
Irish mashed potatoes are traditionally served alongside corned beef, but it’s just as good with any of your favorite mains! I like it with maple roasted turkey breast, easy beef stroganoff, or a white bean and sausage cassoulet.
It also works beautifully as part of a larger holiday spread for Thanksgiving or Christmas!
Storage Suggestions
Store leftover colcannon in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or butter to loosen it up. You can freeze it for up to 2 months, though the texture is best when enjoyed fresh or refrigerated!
Frequently Asked Questions
Traditional Irish Colcannon includes mashed potatoes mixed with cooked greens like cabbage or kale, giving it more texture and a heartier feel. Champ, on the other hand, is made with mashed potatoes and scallions only, making it simpler and more focused on buttery, onion-forward flavor.
Irish colcannon is traditionally associated with seasonal celebrations, especially Halloween, when small charms were hidden inside to predict fortunes related to marriage or prosperity. It was also commonly served during colder months as a nourishing, economical dish that brought families together around the table!
Not exactly. While mashed potatoes are the base, colcannon includes sautéed greens and aromatics that give it more flavor and texture.
More Side Dish Recipes to Try
- Taco Stuffed Sweet Potatoes
- Roasted Buffalo Feta Potatoes
- Savory Butternut Squash Invisible Cake
- Roasted Squash and Lentil Salad
- Bacon & White Cabbage Gratin
Irish Colcannon Recipe
Ingredients
- 3 lb potatoes Russet or Yukon
- 1 leek chopped
- 4 cups of kale chopped
- 1 bunch of scallions chopped
- 1 cup milk
- 1/2 cup heavy cream
- 6 tbsp butter divided
- Salt and black pepper to taste
Instructions
- Peel the potatoes and cut them into large chunks. Place them in a large pot and cover with cold water. Add salt and bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until the potatoes are fork-tender.
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and cook for about 3–4 minutes, until softened. Stir in the chopped kale and cook for another 2–3 minutes, until wilted. Add scallions and stir again. Season with salt and black pepper to taste. Remove from heat.
- In a small saucepan, heat the milk, heavy cream and butter over low heat until warm but not boiling.
- Drain the cooked potatoes and return them to the pot. Gradually stir in the warm milk mixture, mashing until creamy.
- Fold in the cooked leeks, kale, and scallions. Season with salt and black pepper to taste.
- Put the skillet under broil for 5 minutes for some golden edges.
- Serve it with extra pat of butter for a rich finish. Serve warm and enjoy!
Video
Notes
- Start potatoes in cold, well-salted water. Beginning with cold water allows the potatoes to heat gradually and cook evenly from the inside out, and salting the water generously is your first chance to season the potatoes themselves!
- Warm the milk, cream, and butter before adding. Adding cold dairy to hot potatoes can cause the mash to seize up and turn gluey. Gently warming the dairy helps it absorb smoothly into the potatoes, resulting in a creamier, more cohesive texture!
- Mash gently and stop early. Over-mashing releases too much starch, which can make the potatoes dense or gummy instead of fluffy. Mash just until the potatoes are smooth, then switch to folding once you add the greens.
- Season in stages, not all at once. Season the potatoes, the sautéed vegetables, and the final mixture separately to build balanced flavor throughout the dish. Taste, and decide if it needs more or not!
