Colcannon is a dish that brings a sense of warmth and tradition to the table. Growing up, it was a staple in my family during the colder months, offering a satisfying blend of creamy potatoes and tender greens that felt both hearty and wholesome. The combination of textures and flavors makes it a comforting side that complements many main dishes.

What I appreciate most about colcannon is its simplicity and versatility. It’s easy to prepare with ingredients you likely already have on hand, yet it delivers a depth of flavor that feels special. The slight bitterness of cabbage or kale balances beautifully with the richness of butter and cream, creating a dish that’s both rustic and refined.

Making colcannon is also a great way to incorporate more greens into your meals without much fuss. Whether you’re serving it alongside a roast or enjoying it as a vegetarian option, it’s a crowd-pleaser that feels like home. Plus, it reheats well, making it a practical choice for busy weeknights or holiday gatherings.

Quick Facts

Recipe Highlights

Colcannon is one of those comforting dishes that feels like a warm hug on a chilly evening. I often make it during the fall and winter months when hearty, satisfying sides are just what the meal calls for. What makes colcannon special to me is how it combines creamy mashed potatoes with the subtle bitterness of cabbage or kale, giving it a unique flavor and texture that’s both rustic and refined. It’s a traditional Irish dish, but I’ve found it fits perfectly alongside everything from roast chicken to a simple weeknight dinner. Plus, it’s a great way to sneak some greens into a crowd-pleasing side.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these ingredients to make a classic colcannon that’s creamy and flavorful with a touch of green goodness.

• 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1 cup whole milk or cream
• 1 small head of green cabbage or 6 cups chopped kale
• 4 green onions, thinly sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 4 slices bacon, cooked and crumbled
• Optional: 1/4 teaspoon ground nutmeg
• Optional: 2 tablespoons chopped fresh parsley

How to Make It

Follow these steps to create a smooth and flavorful colcannon that’s perfect for any occasion.

1. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Cook the potatoes until tender when pierced with a fork, about 15-20 minutes. Drain well.
3. While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped cabbage or kale and sauté until wilted and tender, about 5-7 minutes. Stir in the sliced green onions and cook for another minute.
4. In a small saucepan, warm the milk or cream until hot but not boiling.
5. Mash the drained potatoes with the remaining butter until smooth. Gradually stir in the warm milk until creamy and well combined.
6. Fold the sautéed greens and green onions into the mashed potatoes. Season with salt, pepper, and nutmeg if using. Mix gently to combine.
7. If desired, sprinkle the crumbled bacon and fresh parsley on top before serving.

Helpful Tips

Here are some tips to help you make the best colcannon every time.

• Use starchy potatoes like Yukon Gold or Russets for a fluffier mash.
• Don’t overcook the greens; they should still have a bit of texture.
• Warm your milk or cream before adding to the potatoes to keep them creamy.
• For extra richness, swap some of the milk for sour cream or cream cheese.
• If you like a smoky flavor, add cooked bacon or smoked paprika.

Ingredient Swaps

If you don’t have some ingredients on hand, these swaps work well without compromising flavor.

• Use kale, spinach, or Swiss chard instead of cabbage.
• Replace whole milk with half-and-half or a plant-based milk like oat or almond milk.
• Butter can be substituted with olive oil or a dairy-free spread.
• Green onions can be swapped for shallots or chives.
• If you’re avoiding bacon, smoked paprika or liquid smoke adds a similar depth.

Storage Tips

To keep your colcannon fresh and tasty, consider these storage tips.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore creaminess.
• Avoid freezing if possible, as the texture of the potatoes and greens may change.
• If freezing, use freezer-safe containers and consume within 1 month.

What to Serve With It

Colcannon pairs beautifully with a variety of dishes. Here are some ideas to complete your meal.

• Roast chicken or turkey
• Grilled sausages or pork chops
• Pan-seared salmon or white fish
• Hearty vegetable stew or mushroom gravy

Common Questions

Here are answers to some common questions about making colcannon.

Nutritional Info