COLCANNON – Irish Mashed Potatoes is what I make when I want dinner to feel cozy, but I also want it to be easy and honestly kind of fun. You know those nights when you stare at a bag of potatoes and think, ok, now what? This is the answer, because it turns plain mashed potatoes into something buttery, green, and full of comfort. It is also one of those recipes that makes the kitchen smell like you did way more work than you actually did. If you have picky eaters, this is a sneaky way to get some greens in without a big fuss.
What is Colcannon?
Colcannon is a traditional Irish dish made with mashed potatoes and greens, usually cabbage or kale, plus plenty of butter. It is simple food, the kind that was made to stretch ingredients and still taste good, and that is probably why it has lasted forever. When I make it, I think of it as mashed potatoes with personality.
It is creamy, a little sweet from the cabbage, and rich from the butter. Some people mix in scallions or leeks too, and I almost always do because I love that mild onion flavor. If you are already a mashed potato person, COLCANNON – Irish Mashed Potatoes is basically your next step.
And if you like exploring different potato moods, I have definitely gone down the rabbit hole with other mash styles too, like slow cooker mashed potatoes when I need hands off help for a busy day.
Ingredients for the Best Colcannon
This is one of those recipes where the ingredient list is short, so each item matters. The potatoes should mash up fluffy, the dairy should be flavorful, and the greens should be cooked until tender, not crunchy.
My go to ingredient list
- Potatoes: Yukon Gold are my favorite for creamy mash, but Russets work great too
- Butter: do not be shy, this is comfort food
- Milk or cream: warm it up so it blends in smoothly
- Cabbage or kale: green cabbage is classic, kale feels a bit more earthy
- Green onions or leeks: optional, but I love the flavor
- Salt and pepper: taste as you go
A small tip that makes a big difference: warm your milk and melt some butter with the sliced green onions before adding it to the potatoes. It turns into a quick flavored “butter milk” situation that tastes like you planned ahead.
If dairy is a problem for you, you can still do this. I have used plant based butter and unsweetened oat milk in a pinch. For a full dairy free approach, check out dairy free mashed potatoes and borrow those same ideas here.
How to Make Colcannon Potatoes
This is the part where you realize it is basically two easy things happening at the same time: boil potatoes, cook greens, then mash it all together with butter. I am going to walk you through how I do it so you do not end up with watery potatoes or bland greens.
Step by step, the way I actually do it at home
1) Boil the potatoes
Peel them if you want super smooth mash, or leave some skin on if you like texture. Cut into even chunks, cover with cold salted water, and boil until a fork slides in easily, usually 15 to 20 minutes.
2) Cook the cabbage or kale
While the potatoes boil, melt a couple tablespoons of butter in a big skillet. Add sliced cabbage or chopped kale with a pinch of salt. Cook until soft and sweet, around 8 to 12 minutes. If it sticks, add a small splash of water.
3) Warm the milk and onions
In a small pot, warm the milk with more butter and your sliced green onions or leeks. Do not boil it. Just warm until buttery and fragrant.
4) Drain and mash
Drain the potatoes really well. I let them sit in the hot pot for a minute so steam escapes. Then mash. Add the warm milk mixture little by little until it is creamy. Stir in the cooked greens. Taste, then add more salt and pepper until it makes you want another bite.
5) The butter well (optional but so good)
If you want the classic look, scoop a little dip in the middle of the bowl and add a pat of butter. It melts and turns the top into a buttery lake. Nobody complains about this.
I will say, if you like making potatoes in gadgets, you can absolutely use an Instant Pot for the potato part. I have done it when the stovetop is busy, and it works great. Here is a solid guide for Instant Pot mashed potatoes that you can adapt, then just fold in the greens at the end.
“I tried your colcannon method last weekend and my husband asked if we could have it again for breakfast with eggs. The buttery cabbage mixed in was the best part.”
Storage and Reheating Tips
COLCANNON – Irish Mashed Potatoes stores really well, which is great because I almost like it more the next day. The flavors settle in, and it reheats into this thick, cozy mash that is perfect alongside anything.
How I store it so it stays creamy
In the fridge: Let it cool, then store in an airtight container for up to 4 days.
In the freezer: You can freeze it for up to 2 months. Just know the texture may change slightly. I recommend adding a little extra butter when reheating.
Reheating: My favorite way is on the stove over low heat with a splash of milk and a pat of butter. Microwave works too, just stir halfway through so it heats evenly.
One more practical tip: if it seems dry after chilling, that is normal. Potatoes drink up moisture as they sit. Add warm milk slowly until it loosens up again.
Serving Suggestions
This is where colcannon really shines because it plays well with so many main dishes. Sometimes I make it as a side, other times I build dinner around it because it feels like the star.
- Serve it with sausages or roasted chicken for a simple comfort dinner
- Top it with a little gravy and call it a meal
- Eat leftovers with a fried egg on top for breakfast
- Scoop it next to roasted veggies to keep things balanced
If you are in a gravy mood, I mean, who is not, try it with ground beef gravy over mashed potatoes and just swap the mash for colcannon. It is hearty and ridiculously satisfying.
Also, if you are putting together a bigger potato themed spread, crispy sides are fun with a creamy mash. I like pairing it with something like crispy roasted potatoes for that crunchy plus creamy combo.
Common Questions
Can I use kale instead of cabbage?
Yes. Kale is a little more earthy and chewy, so cook it a bit longer and chop it small. It is great if you want a deeper green flavor.
What potatoes are best for COLCANNON – Irish Mashed Potatoes?
Yukon Gold gives you a naturally creamy mash. Russets get fluffy and light. Either works, just do not over mash or it can turn gluey.
Can I make it ahead for a holiday meal?
Absolutely. Make it up to 2 days ahead, store it tightly covered, then reheat on the stove with extra butter and a splash of milk.
How do I keep it from getting watery?
Drain the potatoes well and let them steam dry for a minute in the hot pot. Also cook the cabbage until the extra moisture cooks off.
Is colcannon supposed to be super smooth?
It can be either way. I like it mostly smooth with a little texture from the greens. If you want it extra smooth, peel the potatoes and mash while they are hot.
A cozy bowl you will want on repeat
If you have been stuck making the same old side dish, COLCANNON – Irish Mashed Potatoes is such an easy way to switch it up without learning anything complicated. It is buttery, filling, and the greens make it feel a little more like real food, not just beige comfort. If you want more inspiration, I like comparing my version to Colcannon Potatoes (Irish Mashed Potatoes) | Valerie’s Kitchen and Colcannon (Irish Mashed Potatoes) – Downshiftology to see how different cooks tweak the same classic idea. Make a big batch, save some for tomorrow, and do not skip that extra butter on top because it is part of the magic.
Colcannon – Irish Mashed Potatoes
Ingredients
Main Ingredients
- 2 pounds Yukon Gold or Russet potatoes Yukon Gold for creaminess; Russets for fluffiness.
- 1/2 cup butter Do not be shy!
- 1/2 cup milk or cream Warm it up.
- 2 cups cabbage or kale Cook until tender.
- 2 each green onions or leeks Optional for added flavor.
- to taste salt and pepper Adjust according to preference.
Instructions
Preparation
- Peel and cut the potatoes into even chunks, then cover with cold salted water and boil until fork-tender, about 15 to 20 minutes.
- While the potatoes boil, melt a couple tablespoons of butter in a skillet over medium heat. Add chopped cabbage or kale with a pinch of salt and cook until soft, around 8 to 12 minutes.
- In a small pot, warm the milk with more butter and the sliced green onions or leeks until fragrant, but do not boil.
- Drain the potatoes well and let them steam dry for a minute in the hot pot. Then mash and gradually add the warm milk mixture until creamy.
- Stir in the cooked greens and season with salt and pepper to taste.
Serving
- Optionally, create a well in the center of the mashed potatoes and add a pat of butter for a classic look.
