Colcannon is a dish that brings a sense of warmth and tradition to the table. Growing up, it was a staple in our household during the colder months, offering a comforting blend of creamy potatoes and tender greens. The simplicity of the ingredients belies the depth of flavor that comes from slow-cooked cabbage and fresh scallions folded into fluffy mashed potatoes.

Making Colcannon feels like connecting with a piece of Irish heritage. It’s a humble recipe that doesn’t require fancy ingredients or complicated techniques, yet it delivers a satisfying and hearty side that complements many meals. Whether served alongside roasted meats or enjoyed on its own, it’s a dish that invites sharing and conversation.

The texture is a highlight — smooth, creamy potatoes with just enough bite from the cabbage and scallions to keep things interesting. It’s also incredibly versatile; you can easily adapt it to suit your preferences or dietary needs. For me, Colcannon is more than just food; it’s a reminder of home and the simple pleasures of a well-made meal.

If you’re new to Irish cooking or just looking for a reliable, comforting side dish, this recipe is a great place to start. It’s straightforward, forgiving, and always hits the spot.

Quick Facts

Recipe Highlights

Colcannon is one of those dishes that feels like a warm hug on a chilly day. I often make it during the fall or around St. Patrick’s Day, but honestly, it’s comforting any time of year. What makes it special to me is how simple ingredients come together to create something hearty and satisfying. The creamy potatoes mixed with cabbage and scallions bring a lovely balance of flavors and textures that remind me of family dinners growing up. It’s a humble dish, but it always manages to feel a little festive and nostalgic.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these ingredients to make a traditional Colcannon with a creamy, flavorful twist. Feel free to adjust quantities based on your taste and the number of people you’re serving.

• 2 pounds Yukon Gold potatoes, peeled and quartered
• 4 tablespoons unsalted butter
• 1 cup whole milk or cream
• 4 cups finely chopped green cabbage or savoy cabbage
• 4 scallions, thinly sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon freshly grated nutmeg (optional)
• 2 tablespoons chopped fresh parsley (optional)
• 1 small onion, finely chopped (optional)

How to Make It

Follow these steps to create a creamy, flavorful Colcannon that’s perfect for any occasion.

1. Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.
2. Cook the potatoes until tender, about 15-20 minutes. Drain well and set aside.
3. While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion (if using) and cook until translucent, about 3-4 minutes.
4. Add the chopped cabbage to the skillet and cook, stirring occasionally, until wilted and tender, about 5-7 minutes. Stir in the sliced scallions and cook for another minute.
5. Mash the drained potatoes with the remaining butter and warm milk or cream until smooth and creamy. Season with salt, pepper, and nutmeg if using.
6. Fold the cabbage and scallion mixture into the mashed potatoes gently. Stir in fresh parsley if desired.
7. Taste and adjust seasoning as needed. Serve warm.

Helpful Tips

Here are some practical pointers to help you get the best results with your Colcannon.

• Use starchy potatoes like Yukon Gold or Russet for a fluffy mash.
• Make sure to drain the potatoes well to avoid watery Colcannon.
• Warm the milk or cream before adding to the potatoes to keep them hot and creamy.
• Don’t overcook the cabbage; it should be tender but still have a slight bite.
• For extra richness, stir in a bit of sour cream or crème fraîche.
• If you like a bit of texture, leave some small lumps in the mash.

Ingredient Swaps

If you want to switch things up or accommodate what you have on hand, here are some ingredient swaps that work well.

• Use kale or Swiss chard instead of cabbage for a different leafy green flavor.
• Swap scallions for leeks or chives if you prefer a milder onion taste.
• Replace whole milk with half-and-half or a plant-based milk for creaminess.
• Butter can be substituted with olive oil or vegan butter for dairy-free versions.
• Use red potatoes if Yukon Gold aren’t available, though texture will be a bit different.
• Add cooked bacon or pancetta for a smoky twist.

Storage Tips

Here’s how to keep your Colcannon fresh and tasty after cooking.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of milk to loosen the texture.
• Avoid microwaving at high power to prevent drying out.
• Colcannon can be frozen, but texture may change slightly; thaw in the fridge overnight before reheating.
• Stir well after reheating to restore creaminess.

What to Serve With It

Colcannon pairs beautifully with a variety of dishes. Here are some ideas to complete your meal.

• Traditional Irish sausages or bangers
• Slow-cooked corned beef or brisket
• Grilled or roasted chicken
• A simple green salad with a tangy vinaigrette

Common Questions

Here are answers to some common questions about making and enjoying Colcannon.

Nutritional Info