Traditional Irish Colcannon Recipe: A Step-by-Step Guide

Welcome to the definitive recipe for Irish colcannon! This creamy comforting dish goes beyond mashed potatoe’s and is a creamy,buttery mash with earthy flavors of cooked either cabbage or kale and mmm mixed with green onion. It’s one of those dishes that’s best known as a St. Patrick’s Day and Halloween recipe (or for getting kids to eat their veggies), colcannon is a classic, cozy, soul-warming side dish any time of year.

Our foolproof recipe will guide you through it, from finding the perfect potatoes to our secret for a fluffy texture. We’ve included tips, serving ideas and answers to frequently asked questions so your colcannon goes over perfect. Prepare to experience the taste of Ireland!

What is Colcannon?

It’s called colcannon and the name originates from an Irish word cál ceannann, meaning “white-headed cabbage”. It’s one of of those classic Irish dishes, consisting of creamy, buttery mashed potatoes combined with cooked greens such as cabbage or kale, and usually combined with spring onions (scallions), milk, lots of them. The result is a simple, but hugely satisfying dish that highlights the meek potato at its very finest.

Tips for the Perfect Colcannon

Potato Preference: The russet or Idaho potatoes are most preferred for mashing; this is because they are starchy potatoes, and when mashed, they become light and airy. You can use Yukon Gold potatoes as a delicious substitute, since they have a natural buttery taste and a creamy texture.

Don’t Rush the Mash: To ensure a super-creamy texture, you should use a potato ricer or a hand masher. Do not use a food processor or blender; they over-process the potatoes and lead to gumminess.

Heat Your Dairy: Always gently heat your milk and butter mixture before adding it to the hot potatoes. This is so that the potatoes can soak up the liquid equally, and remain fluffy.

Use Good Butter: Colcannon is about letting simple ingredients shine through. Also, good butter makes a difference, and if you use high-quality butter, particularly a nice Irish butter, like Kerrygold, the flavor will be lots different.

Serving Suggestions

Originally colcannon was a side dish, and it goes wonderfully with all sorts of stout mains.

Pairings: This brew pairs well with roasted pork, lamb and a traditional Irish Stew.

Weekday Meals: It goes really well with roasted chicken, baked salmon, or even plain old bangers.

For a Feast: Let it be the centerpiece of your St. Patrick’s Day celebration, with corned beef and cabbage.

Traditional Irish Colcannon Recipe: A Step-by-Step Guide

Ingredients

• 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes
• 1 small head of green cabbage or kale (about 4 cups)
• 1 bunch of green onions (scallions), thinly sliced
• 1/2 cup whole milk or heavy cream, warmed
• 1/2 cup (1 stick) unsalted butter, divided
• Salt and freshly ground black pepper to taste

Directions

1. Put the peeled and chunked potatoes in a large pot. And add enough cold water over them — by at least an inch — so that there is at least a pinch of salt in the water. Add enough water to cover, and bring to a boil over high heat, then lower the heat to a simmer. Simmer and cook for about 15-20 minutes, or until the potatoes are fork tender.
2. This is key for a light, non-gummy texture. When the potatoes are tender, drain in a colander well. Turn the drained potatoes back into the empty, hot saucepan and allow them to sit over low heat for a few minutes, giving the pot an occasional shake. This helps any excess steam and moisture to get out.
3. While the potatoes are cooking, melt 2 tablespoons butter in a large skillet over medium heat. Add the shredded cabbage or kale and white parts of the green onions. Saute a few minutes until greens are tender and have cooked down. Taste, then season well with salt and pepper.
4. In a small saucepan, warm the milk or cream with the rest of the butter (4 tablespoons) until butter is just melted. Keep this mixture warm — cold liquid added to hot potatoes can make for leaden potatoes.
5. When the potatoes are dry, take the pot off the heat. Pour the warm milk and butter into the potatoes. Mash potatoes with a potato masher until relatively smooth, but with some lumps remaining, for texture. But don’t over-mash, which will result in gluey potatoes.
6. Carefully mix the cooked cabbage and the green parts of the green onion slices into the mashed potatoes. Using a rubber spatula, stir until just combined. Season with salt and pepper to taste the colcannon.
7. Put the colcannon in a serving dish. For an old school flair, make a well in middle of the mash and deposit a massive pat of butter in the depression. Serve at once, and invite guests to dip each forkful into the melted butter.