Give Irish potatoes and cabbage a try! Creamy potatoes meet tender cabbage in this comforting colcannon recipe. Perfect for St. Patrick's Day or budget-friendly meals, it's a hearty dish that's easy to make.
What's more comforting than a warm, creamy bowl of mashed Irish potatoes and cabbage with onions, butter, and cream?
I remember making this colcannon recipe for the first time many years ago. It was probably one of the first dishes I ever cooked.
Why? Because not only do my husband and I love any dish with cabbage and potatoes, but also because this colcannon recipe was affordable. Back when we were both students, barely working enough hours to get by, dishes like this were our go-to meals.
We'd have Irish colcannon, Romanian stewed beans, cabbage stew, hearty vegetarian dumpling soup, homemade spelt bread, and lots of Gouda cheese (which is very cheap here). It was filling, healthy food that didn't cost much.
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🥔What is colcannon?
Colcannon is a traditional Irish dish made primarily from mashed potatoes and cabbage or kale, mixed with butter, milk, cream, onions, and sometimes other ingredients like leeks or scallions. It's a hearty and comforting dish often served on special occasions like Halloween night or St. Patrick's Day.
Check out more recipes Irish-style recipes: Instant Pot Leek and Potato Soup or No-Bake Bailey's Cheesecake.
As St. Patrick’s Day approaches, consider adding these Irish potatoes and cabbage to your cooking plan. Whether you're cooking up a feast with Sweet Soda Bread, Lamb and Potato Stew, or Dutch oven Irish stew, this potato and cabbage dish is a must-have.
📋Recipe ingredients
Potatoes: The best potatoes for colcannon are typically floury or starchy varieties like Russet potatoes or Yukon Gold in the US and Maris Piper or King Edward potatoes in the UK. They mash easily and create a creamy texture. Try our Rosemary Mashed Potatoes, Truffle Mash, or Garlic Parm Potato Mash next!
Cabbage: I typically use white. Any type can be used for colcannon, but traditionally, Irish recipes often call for green cabbage. However, you can also use savoy cabbage or even kale for a slightly different flavor and texture. Make our Red Cabbage Soup Recipe, Fried Cabbage with Bacon, or this delicious Sauteed Savoy Cabbage Recipe.
Scallions (spring/ green onions), regular onions, and chives.
Butter: Unsalted or salted butter. But, of course, you must adjust the salt in the dish accordingly. Irish butter is the best choice.
Cream: Single or heavy cream is the best choice as it makes the Irish potatoes and cabbage extra creamy and rich. However, plenty of times, I just mashed the potatoes with whole milk to save some calories. I often use sour cream or cream cheese, too.
Cheese is not necessarily a part of the traditional colcannon but a delightful addition. Use freshly grated Cheddar.
Fine sea salt and ground black pepper. Be generous with the salt: taste, and add more accordingly; mashed potatoes that lack the right amount of salt are bland.
See the recipe card for full information on ingredients and quantities.
🥬Variations on Irish mashed potatoes
- Kale: Substitute cabbage with kale. Kale adds a slightly earthy taste and a vibrant green color to the dish.
- Leeks: Use leeks instead of onions for a milder, sweeter flavor.
- Bacon: Crumble crisp bacon and mix it into the mashed potatoes and cabbage for more flavor and a salty kick.
- Sweet potato colcannon: For a healthier alternative, substitute some or all of the regular tubers with sweet potatoes. The sweet ones add a natural sweetness and a lovely orange color to the dish.
👩🏻🍳How to make Irish cabbage and potatoes?
Step #1: Peel and cut the potatoes into chunks. Boil them in salted water in a large pot until tender, about 20 minutes.
Step #2: Finely shred the cabbage and chop the onion.
Step #3: Heat one tablespoon butter in a large pan and cook the onion until translucent, about 3 minutes.
Step #4: Add cabbage and cook on medium-low heat for 10 minutes, often stirring, or until tender and slightly golden brown.
Step #5: Drain the potatoes and mash them with cream, butter, salt, and pepper while they are still hot.
Step #6: Fold in the cabbage mixture, thinly sliced spring onions, and most of the chives.
Step #7: Add cheddar cheese.
Step #8: Adjust the taste with more salt and pepper. Be generous with the spices.
🔊Expert Tips
Don't overcook the cabbage; it should be tender but still have a slight crunch to it. Overcooked cabbage can become mushy and watery.
Start cooking the potatoes in cold water and, once cooked, drain them well to remove excess water before mashing. This will prevent the colcannon from becoming too watery.
Use a potato ricer or masher to mash the tubers for the smoothest texture. Avoid using a food processor, as it can make the potatoes gluey.
Season the Irish cabbage and potato dish generously with salt and pepper to enhance the flavors of the potatoes and cabbage.
❓Recipe FAQs
Yes, you can make it by using plant-based alternatives for butter, milk, and cream and leaving out the cheddar. Substitute vegan butter or margarine for the butter and use non-dairy milk (such as almond, soy, or oat) instead of cow's milk. You can also use coconut cream or a dairy-free cream alternative for added richness.
While any potato mash is best served immediately, you can still prepare and reheat this dish before serving. Store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or microwave, adding a splash of milk or cream to restore creaminess if needed.
I don’t recommend freezing anything containing potatoes. The texture will change upon thawing, and the potatoes will be grainy and weird.
Yes. The leftovers can be transformed into delicious dishes like colcannon cakes or patties. Shape the cold mash into patties, coat them in breadcrumbs, and fry them until golden brown. You can also use leftovers as a filling for savory pies or stuffed vegetables or use it to cover the filling of our skillet shepherd’s pie.
🍽️How to serve this traditional Irish side dish?
Irish potato and cabbage mash is typically served as a delicious side dish alongside main courses such as roasted meats, corned beef, stews, baked brats, or bangers.
Simply scoop the creamy mixture onto plates or into bowls and serve hot. It pairs well with a dollop of melted butter or a sprinkle of chopped fresh herbs on top.
And if you want to keep it simple, serve the mashed potatoes and cabbage with one or two fried eggs on top. Divine!
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Irish Potatoes and Cabbage (Colcannon Recipe)
Equipment
- Large pot for the potatoes
- Large skillet for the cabbage
- Potato masher or ricer
Ingredients
- 2 lbs floury potatoes 1 kg, Note 1
- 12.5 oz cabbage 250 g/ about 2 ½ cups finely sliced, Note 2
- 1 medium onion
- 4 tablespoons butter divided, salted or unsalted
- ½ cup heavy cream 125 ml, Note 3
- 3 scallions spring/green onions, divided
- ½ cup cheddar 50 g, Note 4
- fine sea salt and freshly ground black pepper
- small bunch of chives
Instructions
- Cook potatoes: Peel and cube them. Place them in the pot, cover them with cold water, and add some salt. Bring to a boil and cook the potatoes for about 20 minutes or until fork tender. Drain them well.2 lbs floury potatoes / 1 kg
- Chop cabbage: In the meantime, finely slice the cabbage and finely chop the onion, but keep them separated.12.5 oz cabbage / 250 g + 1
- Cook cabbage: Heat one tablespoon of butter and cook the onion until translucent, about 3 minutes. Add the cabbage, stir well, and cook for about 10 minutes or until tender and slightly golden. Stir often while the cabbage cooks.1 tablespoon butter
- Mash the potatoes, adding cream and 2 tablespoons of butter. Add salt and pepper to taste. Fold in the cabbage, 2 of the sliced scallions, shredded cheddar, and most of the chives. Transfer the colcannon to a serving bowl.2 tablespoons butter + fine sea salt and freshly ground black pepper + 2 scallions + most of the chives + ½ cup cheddar / 50 g
- Serve colcannon: Place the remaining butter, in smaller knobs, on top of the mash and let it melt. Sprinkle with the reserved scallions and chives. Serve immediately.1 tablespoon butter
Notes
- Potatoes: Floury or starchy varieties like Russet or Yukon Gold in the US and Maris Piper or Kind Edward potatoes in the UK.
- Cabbage: Any type of cabbage can be used for colcannon, but traditionally, Irish recipes often call for green cabbage. I use white cabbage most of the time. However, you can also use savoy cabbage or even kale for a slightly different flavor and texture.
- Cream: Heavy cream is the best choice as it makes the potato and cabbage mash extra creamy and rich. However, feel free to use single cream or whole milk to save some calories.
- Cheese: While stirring cheddar into colcannon isn't traditional, it is delicious.
Nutrition
Mimi says
This is a great post! I’ve seen the word Colcannon before but never knew anything about it. That is perfect comfort food for me. Potatoes and cabbage - you can’t go wrong!
Kelly | Foodtasia says
Adina, these potatoes look wonderful! Sautéed cabbage has a lovely flavor. Mix that with cheese and YUM!
mjskitchen says
A friend of mine just came back from 18 months in Ireland and she raved about the Colcannon. I've been planning to make it this year, so thank you so much for the recipe. It looks yummy!
allie says
What a delish dish, Adina. I've never made colcannon and you sure have tempted my taste buds for sure. You absolutely can't go wrong with cream and potatoes....sounds divine. I'm intrigued by the charms. So interesting, but I'd be nervous about choking on them! Practical 'ole me.... 😀
Melissa Griffiths says
This would be fun to try for St. Patty's day. I've heard this dish is excellent.
In Good Flavor says
Potato and cabbage is a delicious combo. This is a fantastic side! For me, I'd like to add a little protein to make it a main dish, but this sounds so filling and satisfying that it wouldn't need much protein.
Sissi says
I have a very close friend who lives in Ireland and she has been telling me how surprisingly good this dish is... Yours looks really delicious!