Colcannon is a dish that feels like a warm hug on a plate. Growing up, it was a staple in our family kitchen, especially during the colder months when hearty, comforting food was most welcome. The blend of creamy mashed potatoes with tender cabbage and the sharpness of green onions creates a balance that’s both simple and deeply satisfying.

Making colcannon is straightforward, yet it offers so much room for personalization. Whether you stick to the classic ingredients or add your own twist with different greens or a touch of spice, it’s a versatile side that complements many main dishes. The creamy texture paired with the slight crunch of cabbage makes every bite interesting.

I appreciate how this recipe uses everyday ingredients that are easy to find and affordable. It’s also a great way to use up leftover potatoes or greens, reducing waste in the kitchen. Plus, it reheats well, making it a practical choice for busy weeknights or meal prep.

Overall, colcannon is more than just mashed potatoes; it’s a comforting, nourishing dish that brings a bit of Irish heritage to your table in a way that’s approachable and delicious.

Quick Facts

Recipe Highlights

Colcannon is one of those comforting dishes that brings a bit of Irish tradition right to your table. I often make it during chilly evenings when I want something hearty but not too heavy. What makes this recipe special to me is the creamy texture combined with the subtle earthiness of cabbage and green onions—it’s simple, yet deeply satisfying. Plus, it’s a great way to use up leftover potatoes or greens from the garden.

• Rich in fiber and nutrients from cabbage and potatoes
• Uses simple, affordable ingredients you likely have on hand
• Versatile enough to pair with many main courses
• Can be made ahead and reheated without losing flavor
• Freezes well for convenient meal planning
• Offers a creamy texture with a subtle, earthy flavor

What You’ll Need

Here’s what you’ll need to whip up this creamy colcannon. Most are pantry staples, with a few fresh veggies to brighten the dish.

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 4 cups green cabbage, finely shredded
• 4 green onions, thinly sliced
• 1/2 cup whole milk or cream
• 4 tablespoons unsalted butter
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon ground nutmeg (optional)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Chopped fresh parsley, for garnish

How to Make It

Follow these straightforward steps to make your colcannon creamy and flavorful.

1. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 15-20 minutes.
2. While the potatoes cook, heat olive oil in a skillet over medium heat. Add the minced garlic and shredded cabbage. Sauté until the cabbage softens, about 5-7 minutes. Season with salt and pepper.
3. Drain the potatoes well and return them to the pot. Mash them with butter, gradually adding milk or cream until smooth and creamy.
4. Stir the sautéed cabbage and garlic mixture into the mashed potatoes.
5. Add the sliced green onions and nutmeg, if using. Mix well and adjust seasoning with salt and pepper.
6. Transfer to a serving bowl, garnish with fresh parsley, and serve warm.

Helpful Tips

A few pointers to help you get the best results with your colcannon.

• Use Yukon Gold potatoes for a naturally creamy texture without needing too much butter or cream.
• Don’t overcook the cabbage; you want it tender but still with a bit of bite.
• Warm the milk or cream before adding it to the potatoes to keep everything smooth and hot.
• If you like a richer flavor, try mixing in some cooked bacon or smoked sausage.
• For a dairy-free version, substitute butter with olive oil and use almond or oat milk.

Ingredient Swaps

If you need to swap out some ingredients, here are a few alternatives that work well.

• Replace green cabbage with savoy or kale for a different texture and flavor.
• Use shallots instead of green onions for a milder onion taste.
• Swap whole milk with half-and-half or sour cream for extra richness.
• Butter can be replaced with ghee or a plant-based spread for dietary preferences.
• Try red potatoes if you prefer a slightly waxier mash.

Storage Tips

Here’s how to store your colcannon so it stays fresh and tasty.

• Cool leftovers to room temperature before refrigerating in an airtight container.
• Store in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of milk if it seems dry.
• You can freeze colcannon for up to 2 months; thaw overnight in the fridge before reheating.
• Avoid freezing if you’ve added cream, as texture may change slightly.

What to Serve With It

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

• Grilled or roasted pork chops
• Irish stew or beef stew
• Pan-seared salmon with lemon butter
• Sautéed mushrooms and onions

Common Questions

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

Nutritional Info