Colcannon is a traditional Irish mashed potatoes recipe. It’s made with potatoes and cabbage that have been blended with scallions, butter, and cream. These potatoes are a delicious, comforting side dish that can be served with all of your favorite Irish-inspired meals.
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Another Irish recipe that I learned to make in culinary arts school, along with Shepherd’s Pie and Irish Beef Stew is Colcannon, which is an Irish mashed potatoes recipe.
It’s unique in that basic mashed potatoes are combined with sautéed cabbage and a scallion-infused cream and butter mixture. This gives creamy potatoes texture and a unusual, but delicious flavor.
I also add just a little ground mace which also lends a hint of nutmeg and cinnamon-like flavor to the dish. It can be omitted or nutmeg can be substituted if mace is a spice that you don’t keep on hand.
Why This Recipe Works
Colcannon is a quick and easy side dish to prepare. You only need a handful of ingredients and about 20 minutes to prepare this recipe.
It’s also a budget friendly, yet hearty recipe. Potatoes, cabbage, and scallions tend to be lower priced produce items.
There is some versatility to this recipe. Some prefer to replace the cabbage with kale or the scallions with leeks. You can also mix in fresh herbs like parsley, if you’ d like.
Step-By-Step Instructions
Ingredients
- 2 pound potatoes (peeled and cut into 1-inch chunks): I use russet potatoes.
- 3 tablespoons butter (divided)
- 4 cups green cabbage (thinly sliced)
- salt (to taste)
- pepper (to taste)
- 1/2 cups heavy cream: you can use milk or half-and-half.
- 3 scallions (white and green parts sliced thin)
- 1/4 teaspoon ground mace: if you don’t have mace, you can use nutmeg.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Peel and cut the potatoes into 1-inch chunks. Cut the roots off of the scallions and thinly slice the white and green portions. Thinly slice the cabbage.
Create!
Add the potatoes to a medium pot of cold, salted water.
Bring to a boil and cook until fork-tender, about 8-10 minutes.
While the potatoes are cooking, add 1 tablespoon of the butter to a large skillet over medium heat.
Once the butter is melted, add the cabbage and season with a pinch of salt and pepper.
Cook until tender, stirring frequently, about 5 minutes. Set aside.
Warm the heavy cream, remaining 2 tablespoons of butter, and scallions in a small sauce pot over low heat until the butter is melted and warmed through.
Chef’s Note: the cream and butter is warmed to prevent the mashed potatoes from becoming gummy in texture. It also allows the flavor of the scallions to be carried throughout the entire dish.
Once the potatoes are done cooking, drain well and transfer to a large bowl.
Add half of the warm cream mixture and mash, gradually adding more of the cream and scallions until the desired fluffiness is achieved.
Chef’s Tip: if you have extra cream mixture, you can pour it over the top of the potatoes for serving, if desired.
Stir in the cabbage and mace until evenly blended.
Season with salt and pepper, as needed.
Present!
Garnish with fresh, minced parsley, if desired.
Tips and Techniques
- The heavy cream can be substituted with milk or half-and-half.
- Extra cream mixture can be can poured over the top of the potatoes for serving, if desired.
- Mace can be substituted with nutmeg, or it can be omitted.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
FAQ’s
Can You Freeze Colcannon?
While the recipe can be frozen, the texture may change once thawed and reheated. It may become grainy and/or runny but will still have the same flavor.
What Is The Difference Between Colcannon and Champ?
The difference between colcannon and champ is that champ is made with scallions, while colcannon is made with scallions and cabbage.
More Potato Side Dish Recipes
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Colcannon (Irish Mashed Potatoes)
Ingredients
- 2 pounds russet potatoes (peeled and cut into 1-inch chunks)
- 3 tablespoons butter (divided)
- 4 cups green cabbage (thinly sliced)
- salt (to taste)
- pepper (to taste)
- 1/2 cups heavy cream
- 3 scallions (white and green parts sliced thin)
- 1/4 teaspoon ground mace
Instructions
- Add the potatoes to a medium pot of cold, salted water.2 pounds russet potatoes
- Bring to a boil and cook until fork-tender, about 8-10 minutes.
- While the potatoes are cooking, add 1 tablespoon of the butter to a large skillet over medium heat.3 tablespoons butter
- Once the butter is melted, add the cabbage and season with a pinch of salt and pepper.4 cups green cabbage, salt, pepper
- Cook until tender, stirring frequently, about 5 minutes. Set aside.
- Warm the heavy cream, remaining 2 tablespoons of butter, and scallions in a small sauce pot over low heat until the butter is melted and warmed through.1/2 cups heavy cream, 3 scallions, 3 tablespoons butter
- Once the potatoes are done cooking, drain well and transfer to a large bowl.
- Add half of the warm cream mixture and mash, gradually adding more of the cream and scallions until the desired fluffiness is achieved.
- Stir in the cabbage and mace until evenly blended.1/4 teaspoon ground mace
- Season with salt and pepper, as needed.salt, pepper
- Garnish with fresh, minced parsley, if desired.
Notes
Tips and Techniques
- The heavy cream can be substituted with milk or half-and-half.
- Extra cream mixture can be can poured over the top of the potatoes for serving, if desired.
- Mace can be substituted with nutmeg, or it can be omitted.
- Store leftovers in an airtight container in the refrigerator. Consume within 3-5 days.
Amy says
Mash colcannon is so underrated, people should give this recipe a try! This was a fantastic dish!
Jamie says
Wow I loved these potatoes!
Dez says
Colcannon is delicious if you just prepare it well and properly, and this recipe just did that!