This post may contain affiliate links. Please read our disclosure policy.
Warm, buttery, and irresistibly creamy, Colcannon is a classic Irish dish that combines mashed potatoes with tender greens for the ultimate comforting side dish! Often served alongside hearty meats like ham or sausage, this easy, flavorful recipe is perfect for St. Patrick’s Day or any cozy meal!
About this Irish Colcannon Recipe
Colcannon is a traditional Irish side dish that combines creamy mashed potatoes with tender cabbage or kale to create a simple, delicious, flavorful, and budget-friendly dish. Rich in butter, milk, and sautéed leeks, it’s often enjoyed during St. Patrick’s Day or Halloween and pairs perfectly with hearty meats like bacon, sausages, or corned beef. I love serving it year-round for its unique twist on classic mashed potatoes and the perfect excuse to eat more greens.
Yes! You can make it a day or two in advance and store it in the fridge. When reheating, add a little milk or butter to restore its creamy texture.
While it’s a popular side dish for St. Patrick’s Day and Irish Halloween, Colcannon is delicious year-round. Pair it with Irish bacon (rashers), ham, sausages (bangers), corned beef, roasted chicken, lamb, or beef, and fried eggs.
To prevent Colcannon from turning watery, drain the potatoes well after boiling and let them rest in the colander for 2-3 minutes before adding them back to the pot. If you’re using cabbage, sauté it instead of boiling to remove excess moisture.
Yes, leftover Colcannon can be frozen for up to 3 months. However, it’s recommended to avoid freezing if low-fat milk is used or the dish contains large amounts of cabbage (which can release excess moisture when thawed, affecting the consistency).
What is Colcannon?
Colcannon is a traditional Irish dish made primarily of creamy mashed potatoes, sautéed green cabbage, kale, and a hearty slab of butter. Some variations may also incorporate green onions or leeks for additional flavor (like this recipe!)
Often associated with St. Patrick’s Day here in the US, Colcannon has particular associations with Halloween in Ireland. Historically, trinkets or coins were hidden inside the dish during Halloween celebrations, and finding one in your serving was believed to bring good luck or foretell future events.
How to Make Colcannon
The complete recipe (with step-by-step images) is in the recipe card at the bottom of this page.
1. Boil the potatoes: Peel and chop the potatoes into cubes of equal size. Add the potatoes to a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to a simmer. Boil for 15-20 minutes or until the potatoes are fork-tender (but not overcooked). Drain in a colander and return the cooked potatoes to the pot. Set aside.
2. Sauté the veggies: Melt the butter in a large skillet and add the leeks. Cook until softened, add the chopped kale, season with a bit of salt, and cook for 4-6 minutes.
3. Mash the potatoes: Mash the potatoes with a potato masher, gradually pouring in the warmed whole milk, half-and-half, or heavy cream until they reach your desired consistency.
4. Add the cooked veggies: Gently fold the sautéed kale and leeks into the potatoes and add more salt if needed. Serve garnished with fresh minced chives or green onions, if desired.
Key Ingredients and Substitutions
Below are notes and possible substitutions for the ingredients in this Colcannon Recipe. You will find the complete list of ingredients with measurements in the recipe card at the bottom of this page.
Potatoes: The best potatoes mash well and yield a creamy texture. Yukon Gold or Russet potatoes are best. Red potatoes can also be used, but they are slightly waxier, so they won’t mash as smoothly.
Greens: Traditional recipes use green cabbage or kale. You can substitute or combine other greens, such as Swiss chard, spinach, or Brussels sprouts.
Whole Milk or Cream: Anything lower in fat than whole milk is not recommended.
Flavor-Boosting Alternatives
- Add Bacon: Fry 4-5 slices of bacon until crispy, then crumble and mix into the colcannon before serving. You could even use the leftover bacon grease to sauté the leeks and kale for extra smoky flavor!
- Infuse with Garlic: Add 2-3 cloves of minced garlic when sautéing the leeks for a fragrant, garlicky boost. Alternatively (and even better!), roast a whole head of garlic, then mash the soft cloves into the potatoes for a subtle, sweet garlic undertone (similar to my roasted garlic mashed potatoes recipe).
- Cheese it Up: Stir in ½ to 1 cup of shredded cheese (Irish cheddar, Gouda, or Parmesan) for a creamy, melty upgrade.
- Make it Vegan: Substitute regular butter with vegan butter and use plant-based milk such as oat, almond, or cashew milk.
Storing Leftovers
Leftovers: Store leftover colcannon in an airtight container and refrigerate for up to 4 days. To reheat, warm it in a saucepan over low heat, stirring occasionally and adding a splash of milk or butter to restore its creaminess. Alternatively, microwave in 30-second intervals, stirring between each round, until heated through. Add extra milk or butter if needed.
Freezing: Let the colcannon cool completely before transferring it to a freezer-safe container or heavy-duty freezer bag. Flatten the bag to remove excess air, then freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator, then gently reheat on the stovetop or in the microwave, stirring frequently and adding milk or butter as needed for a smooth consistency.
Have any questions about this Colcannon recipe? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
Traditional Irish Colcannon Recipe
Ingredients
- 2 pounds Yukon Gold or Russet Potatoes, peeled and chopped into 1-inch pieces
- ½ stick butter, at room temperature
- 4 cups fresh kale, or cabbage; woody stems removed, chopped, and packed
- 1 leek, white parts only; chopped
- 1 teaspoon salt, plus more to taste
- ½ cup half and half, or milk; warmed
Instructions
- Prepare and gather the ingredients.
- Place the chopped potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
- Bring to a boil over high heat, then reduce the heat and let them simmer for about 15-20 minutes or until the potatoes are fork-tender.
- While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and sauté for 3-4 minutes until softened.
- Stir in the chopped kale (or cabbage) and cook, stirring occasionally, for another 4-6 minutes, until the greens are wilted and tender. Remove from heat.
- Once the potatoes are cooked, drain them well and return them to the pot. Add the remaining 2 tablespoons of butter and mash the potatoes using a potato masher or ricer until smooth. Pour in the warmed half and half (or milk) a little at a time, mashing until the potatoes are creamy and fluffy.
- Gently fold the sautéed leeks and kale into the mashed potatoes. Mix well until everything is evenly combined.
- Taste and adjust seasoning with more salt if needed. Transfer to a serving dish and make a small well in the center of the colcannon. Add an extra pat of butter for richness (optional).
Notes
- Potatoes: Yukon Golds and Russets work best. Waxy potatoes (like red potatoes) will be slightly chunkier unless thoroughly mashed.
- Adjust the greens: Add more kale (or cabbage) if you love greens! You can use one type of hearty green or a mix of different kinds, such as green cabbage, kale, Swiss chard, leeks, and/or green onions.
- Adjust the salt to taste: Potatoes aren’t exactly bursting with flavor, so be sure to season your Colcannon with additional salt to taste.
- Leftovers: Transfer leftovers to an airtight container and store in the fridge for up to 4 days. Reheat in a saucepan over low heat, adding a splash of milk or butter to restore creaminess. Or heat it in 30-second intervals, stirring it in between, until it is warm. Add a little butter or milk if needed.
- Freezing: Let the colcannon cool completely. Transfer it to a freezer-safe container or heavy-duty freezer bag, and flatten the bag to remove excess air. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or microwave, stirring frequently and adding milk or butter to bring back its creamy texture.
- Do not freeze if you use low-fat milk, as it can separate upon thawing, resulting in a funky texture, OR it contains a lot of cabbage, which may release extra moisture when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for the St. Patrick’s Day celebration along with a loaf of soda bread. The colcannon was a big hit. Used the leeks and cabbage.
Thanks for the rating Ralph, I am glad you enjoyed it!