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Stir buttery kale or cabbage into classic mashed potatoes and you’ve got Colcannon, a traditional Irish side dish that’s easy to make and absolutely delicious.
Colcannon is associated with Imbolc, a pagan holiday that celebrates the first day of spring, and with Halloween. You can make colcannon with either kale or shredded cabbage, but on Halloween, curly kale is standard. You also hide a ring inside the colcannon, and whoever finds it is predicted to get married in the next year! Isn’t that fun?
I chose kale for the photos here for the color contrast, but flavor-wise, they were both equally delicious. Serve colcannon for any special occasion, but especially with other Irish favorites such as Corned Beef and Cabbage, Guinness Stew, or as the topping for your next Shepherd’s Pie.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
- Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy. If you mix up the order, you could end up with gluey spuds.
- Cabbage: substitute 4 cups (10 ounces) of shredded cabbage for the kale.
Step-by-step instructions
- In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Over medium-high heat, melt butter. Add kale and onion and cook until softened, about 5 minutes, stirring often.
- Return potatoes to pot and mash to a uniform consistency.
- Slowly stir in ¾ cup hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This recipes makes about 7 cups of Colcannon, enough for 14 (1/2-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Freezer: As long as you use butter and dairy, colcannon freezes beautifully. Let it completely cool, then spoon into a freezer-safe container. Label, date, and freeze for up to 1 month.
- Slow cooker: Once the Colcannon is ready, you can put it in a crock pot and heat on the LOW setting to keep them warm and fluffy throughout your feast.
- More Irish recipes: Discover Reuben and Rachel Sandwiches, Irish Potato Nachos, Corned Beef Hash, Hot Reuben Dip, and Irish Coffee.
Recipe FAQs
Champ is mashed potatoes with scallions, chives, parsley, or even green peas mixed in and is especially associated with Northern Ireland. Colcannon is mashed potatoes with kale or cabbage, and sometimes leeks or green onions too.
The word colcannon comes from the Gaelic term “cal ceannann” which means “white-headed cabbage.” Cabbage is the most common vegetable stirred into mashed potatoes, although kale is often used (and sometimes leeks are added).
More Irish recipes
St. Patrick’s Day
Corned Beef and Cabbage
Soup and Stew Recipes
Guinness Stew
Beef Recipes
Shepherd’s Pie
Bread Recipes
Irish Soda Bread Recipe
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Colcannon
Ingredients
- 2 pounds russet potatoes peeled and cut into large, uniform sized pieces (see note 1)
- Salt and freshly ground black pepper
- 1/2 cup butter (1 stick, see note 2)
- 1 bunch curly kale stems removed and torn into 1” pieces (or cabbage, see note 3)
- 1 small onion diced
- 3/4 cup milk hot, plus more if desired (up to 1 cup)
Instructions
- In a Dutch oven or large stockpot, add potatoes and 2 tablespoons salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to boil and partially cover pot. Cook until potatoes are tender and a fork can be easily slipped into the center, stirring once or twice, about 10 to 15 minutes. Drain well, tossing in colander to remove excess water.
- Wipe pot dry. Over medium-high heat, melt butter. Add kale and onion and cook until softened, about 5 minutes, stirring often. Return potatoes to pot and mash to a uniform consistency.
- Slowly stir in ¾ cup hot milk. Add more milk, 1 tablespoon at a time, to adjust the consistency as desired. Season to taste with salt and pepper.
Notes
- Potatoes: For the fluffiest, smoothest, and most flavorful mashed potatoes, choose high-starch potatoes like Russet, Idaho, or Yukon gold potatoes. Waxy potatoes (such as new, red, or white varieties) require more mashing to become creamy which could result in gluey, pasty spuds.
- Butter before milk: Always add the butter first so the butter fat coats the potato starch molecules. Then, add the hot milk to make them creamy. If you mix up the order, you could end up with gluey spuds.
- Cabbage: substitute 4 cups (10 ounces) of shredded cabbage for the kale.
- Yield: This recipes makes about 7 cups of colcannon, enough for 14 (1/2-cup) servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and cube the raw potatoes up to 24 hours in advance. Cover with water and chill in the refrigerator.
- Freezer: As long as you use butter and dairy, colcannon freezes beautifully. Let it completely cool, then spoon into a freezer-safe container. Label, date, and freeze for up to 1 month.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.