Colcannon – traditional Irish mashed potato with kale or cabbage.
Colcannon is a comforting, old-fashioned Irish side dish made by combining creamy mashed potatoes with finely chopped kale or savoy cabbage, enriched with milk, butter, and mild alliums such as spring onions or chives. Often served alongside boiled ham or bacon, colcannon is a family favorite in Ireland with countless regional and household variations. Its simple ingredients and straightforward preparation make it a versatile, nutritious accompaniment for many meals.
As a member of the bubble-and-squeak family, colcannon pairs well with roasted or braised proteins and is a traditional part of St. Patrick’s Day and Halloween celebrations, though it is equally enjoyable any time of year. The dish provides a pleasant way to introduce more cruciferous vegetables into your diet while still delivering the satisfying texture and flavor of classic mashed potatoes.
Side Dish
Irish
colcannon
-
2
cups
kale or savoy cabbage, boiled and chopped -
2
cups
potato cubes, peeled and boiled -
2
spring onions or chives, sliced -
1/4
cup
milk (warm) -
1
Tbsp
butter - salt and freshly ground black pepper, to taste
-
1
tsp
chopped parsley
-
Warm the milk gently with the sliced spring onions or chives to soften their flavor. Heat until just below boiling, then remove from the heat and let steep for a few minutes.
-
Drain the boiled potatoes and mash them until smooth. Add the warm milk and onions, plus the butter, and mash or beat until the mixture is creamy. Season with salt and freshly ground black pepper to taste.
-
Fold in the chopped, cooked kale or savoy cabbage and continue to beat or stir until the colcannon is light and fluffy. Taste and adjust seasoning if needed.
-
Transfer to a serving dish, sprinkle with chopped parsley, and serve hot alongside your preferred meat or as part of a larger spread.
Colcannon is forgiving and easy to adapt. Use leeks or finely chopped cooked cabbage if you prefer a milder vegetable. For a richer result, replace some or all of the milk with cream, or add an extra knob of butter. Leftover colcannon can be formed into patties and pan-fried until golden for a tasty second-day dish.
When preparing the greens, remove any tough stems and blanch briefly to preserve bright color and tenderness. Taste as you go so the balance between potato, greens, and seasoning suits your palate. This dish complements roasted, braised, or grilled proteins and works well on a buffet or family table.