This quick and easy Colcannon recipe combines creamy mashed potatoes with sautéed kale and green onions. You’ll need just five key ingredients and 30 minutes to make this traditional Irish comfort food. It’s perfect for your St. Patrick’s Day spread and makes a hearty side dish for weeknight dinners.
Colcannon has everything I love about mashed potatoes – it’s creamy, fluffy, and buttery.
The kale and green onions add contrasting texture and flavors, so everything just works perfectly together. I have lots of St Patrick’s Day recipes, but Colcannon is one of my family’s favorites.
Why Is It Called Colcannon?
The name of this great side dish comes from the Gaelic word for cabbage, “cal ceannann.” Specifically, it means “white-headed cabbage,” since that’s the vegetable most commonly used in colcannon recipes.
But, colcannon has always been a “use what you have” kind of recipe, so other greens like kale, scallions or leeks are popular as well.
No matter what variation you make, colcannon is one of the best ways to get your greens in!
Key Ingredients
Potatoes: I prefer to use starchy potatoes to make this traditional Irish dish because they have less water than other varieties. I’m using russet potatoes and Yukon Gold potatoes here. They’re affordable, easy to find, and make a really fluffy mash.
Kale: I’ve made this recipe with kale, spinach, and cabbage. I prefer kale because it keeps its texture well and adds a rich, earthy flavor.
Butter and heavy cream: Butter and heavy cream: I’ve been making mashed potatoes for years using whole milk, half-and-half, heavy cream, and, of course, butter. After many tests, I prefer half-and-half or heavy whipping cream. They make the texture creamy and rich. They also add a deep, luxurious flavor.
Some readers like to use sour cream and cream cheese too. But I still prefer to use heavy cream.
How to make Colcannon Recipe
Step 1: Peel and chop your potatoes and place them in a Dutch oven of cold salted water. Bring the water to a boil.
Step 2: Meanwhile, wilt the chopped kale in a large skillet with butter. When it’s tender, add the green onions and cook for another minute.
Step 4: Drain the potatoes, add the cream and remaining butter. Using a potato masher, mash until it’s nice and smooth.
Step 5: Fold in the kale and green onions until well combined.
Serve Colcannon With…
Since this is a classic Irish colcannon recipe, I love to keep the theme going and pair it with Guinness braised short ribs.
This Irish mashed potatoes also makes the best base for my favorite tender lamb stew. It really doesn’t get any cozier than that.
If you like a “meat and potatoes” meal, serve it with baked chicken breast, pork tenderloin, or steak. Round out the meal with a salad or cabbage steaks.
Colcannon Recipe
Ingredients
- 2 1/2 lb russet potatoes peeled and chopped
- Salt to taste
- 4 tablespoons unsalted butter plus more for serving
- 2 cups kale chopped and stems removed
- 2 tablespoons green onions chopped
- ¾ cup half-half cream
Instructions
- Place the chopped potatoes in a large pot and cover them with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the chopped kale and cook, stirring occasionally, until wilted and tender, about 3–4 minutes. Stir in the green onions and cook for another minute. Remove from heat and set aside.
- Drain the cooked potatoes and return them to the pot. Let them sit for a minute to allow excess moisture to evaporate.
- Add the remaining 3 tablespoons of butter and the half-and-half cream to the potatoes. Mash until smooth and creamy.
- Fold the sautéed kale and green onions into the mashed potatoes, mixing until well combined.
- Transfer the colcannon to a serving dish. Top with an extra pat of butter and serve warm.
Notes
- Chop the potatoes into similar-sized pieces so they cook evenly.
- It’s best to use unsalted butter and gradually add kosher salt to taste.
- Be sure to remove the tough inner stem of the kale before chopping it.
- To store: Keep leftover colcannon in an airtight container in the refrigerator for up to 4 days.
- To reheat: Warm it on the stovetop or microwave until heated through. Stir in a splash of milk if the colcannon is too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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