Can I use a different type of potato for Colcannon?

Absolutely—Yukon Golds are another great option and yield a slightly more buttery flavor and creamy texture, though russets remain the classic pick for extra fluffiness.

Do I have to use green cabbage?

Not at all! Curly kale, savoy cabbage, or even leeks can be used instead. Just slice them thin for quick, even cooking.

Can I make Colcannon ahead for a party?

Yes—prepare a day ahead and reheat gently before serving. Add a splash of extra milk or butter as needed to bring back that just-made creaminess.

Is Colcannon gluten-free?

It is naturally gluten-free—just check that your butter and milk are free from any additives if you’re serving someone with dietary concerns.

Colcannon (Irish Mashed Potatoes Recipe with Cabbage)

Name: Colcannon (Irish Mashed Potatoes Recipe with Cabbage)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Irish
Ingredients: 2 pounds russet potatoes, peeled and cut into 2-inch pieces; 1 cup whole milk; 8 tablespoons unsalted butter, cut into tablespoons; 1 pound green cabbage, cored and coarsely chopped (about 4 cups); 4 green onions, white and green parts chopped; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Colcannon is the heartwarming Irish mashed potato dish that’s so much more than a side—think of it as a celebration of creamy potatoes, buttery cabbage, and the gentle bite of green onion, all brought together in one gloriously simple bowl. Ready in about 30 minutes, it’s a comforting recipe that’s as perfect for cozy weeknights as it is for festive gatherings. With a handful of everyday ingredients, Colcannon is the kind of meal you’ll find yourself returning to again and again when you want something fast, fuss-free, and deeply satisfying.

Why You’ll Love This Recipe

Fast and Fuss-Free: Thirty minutes start to finish! A dream come true for hectic days when you want comfort on the table—no complicated steps or specialty tools required.
Incredibly Satisfying: Creamy potatoes, buttery cabbage, a pop of green onion—each forkful has a fantastic balance of rich and fresh flavors that feels both hearty and bright.
Versatile Pairing: Perfect as a stand-alone side or a star of the plate alongside grilled sausages or roast chicken.
Classic with a Twist: Traditional Irish roots with room for creativity—add your own touch if you like!
Great for All Cooks: Anyone can master this dish; it’s perfect for both new cooks and seasoned pros seeking a comforting classic.

Ingredients You’ll Need

Gather these ingredients for a batch of the fluffiest, creamiest Colcannon—plus a few notes and tips along the way:

Russet Potatoes: The ultimate potato for mashing. They become perfectly fluffy and soak up every bit of buttery goodness.
Whole Milk: Adds just the right creaminess—use whole for the lushest result, but any milk or cream works.
Unsalted Butter: Essential for that quintessential silkiness; plus, you control the salt for perfect seasoning.
Green Cabbage: Adds a sweet, mellow earthiness and lovely texture. Chop coarsely for tender bites throughout.
Green Onions: Both white and green parts! They lend a fresh, light flavor that cuts through the richness.
Kosher Salt: Brightens and balances the flavors throughout.
Freshly Ground Black Pepper: For subtle warmth—freshly ground is best for maximum fragrance.

Note: If you like it extra buttery, don’t hold back—a final pat melted on top just before serving is a classic move!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Colcannon invites creativity—don’t hesitate to play with the basic formula:

Greens Swap: Try kale or Swiss chard in place of cabbage for a stronger, earthy flavor and vibrant color.
Herbaceous: Add a handful of fresh parsley or chives for a bright, herby lift.
Cheesy: Fold in a handful of sharp Irish cheddar, or top with crumbles of blue cheese for richness and tang.
Garlic Twist: Sauté a clove of minced garlic with the cabbage for a mellow, aromatic undertone.
Vegan-Friendly: Substitute olive oil or plant-based butter and your favorite non-dairy milk to make it fully dairy-free.

How to Make Colcannon

Step 1: Boil the Potatoes

Start by adding peeled, chunked potatoes to a large pot. Cover by about an inch with cold water and bring to a boil. Once boiling, lower the heat and let them simmer uncovered until tender and easily pierced with a fork—about 15 minutes.

Step 2: Simmer the Cabbage Mixture

While your potatoes work their magic, combine whole milk, butter, cabbage, and chopped green onions in a separate saucepan. Season with salt and pepper. Bring the mixture to a gentle simmer, and cook, stirring here and there, until your cabbage softens to sweet tenderness—10 to 15 minutes does the trick.

Step 3: Mash Everything Together

Once the potatoes are ready, drain them well and immediately add them to the cabbage mixture. Use a potato masher (or sturdy fork—even a hand mixer on low if preferred) to mash until the whole mixture is fluffy, creamy, and fully blended.

Step 4: Taste and Adjust

Add a little more salt and pepper to taste. If you like, swirl in an extra dollop of butter just before serving. Serve piping hot, preferably in big, generous scoops.

Pro Tips for Making the Recipe

Start Potatoes in Cold Water: Ensures even cooking for that picture-perfect mash.
Simmer, Don’t Boil Milk: Gently softens the cabbage without risk of curdling or scorching.
Mash While Hot: Hot potatoes absorb butter and milk much better—don’t let them cool!
Don’t Overmash: For creamy, slightly chunky Colcannon, stop mashing as soon as it comes together. Overmixing can make potatoes gummy.
Butter Finishing Touch: For extra decadence, melt a little butter in the center of each serving just before eating.

How to Serve

Colcannon is a side that can steal the show—here’s how to enjoy it best:

Main Pairings

Serve alongside roasted meats (like pork or chicken), sausages, or hearty stews. It’s a dream with corned beef on St. Patrick’s Day, but don’t save it just for that!

For a Cozy Meal

Pile into bowls, top with a knob of butter and plenty of black pepper. Add a sprinkle of fresh chives or parsley if you want extra color and zing.

Leftover Magic

Try forming patties from leftover Colcannon and pan-frying them for a golden, crisp breakfast potato cake.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers in an airtight container and refrigerate for up to 3 days. It stays creamy and delicious with a quick reheat—just add a splash of milk if needed.

Freezing

Colcannon can be frozen if needed! Portion into freezer-safe containers; it’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm on the stove or in the microwave, stirring occasionally and adding just a bit of milk or butter to revive the creaminess.

FAQs

Can I use a different type of potato for Colcannon?

Absolutely—Yukon Golds are another great option and yield a slightly more buttery flavor and creamy texture, though russets remain the classic pick for extra fluffiness.
Do I have to use green cabbage?

Not at all! Curly kale, savoy cabbage, or even leeks can be used instead. Just slice them thin for quick, even cooking.
Can I make Colcannon ahead for a party?

Yes—prepare a day ahead and reheat gently before serving. Add a splash of extra milk or butter as needed to bring back that just-made creaminess.
Is Colcannon gluten-free?

It is naturally gluten-free—just check that your butter and milk are free from any additives if you’re serving someone with dietary concerns.

Final Thoughts

Every kitchen needs a great mash, and Colcannon is one that transforms humble ingredients into pure comfort. With barely any fuss and lots of room for creativity, it fits perfectly into any schedule and every meal. Give it a try—you’ll be amazed at how something this simple can be so irresistibly tasty!