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

Description

Colcannon is a traditional Irish comfort food featuring creamy mashed potatoes blended with tender cabbage, green onions, and rich butter for a deliciously hearty side dish. This wholesome recipe creates a perfect balance of flavor and texture, making it an ideal choice for a comforting family meal or as part of a festive spread.

Ingredients

Units Scale

Potatoes

2 pounds russet potatoes, peeled and cut into 2-inch pieces

Dairy & Fats

1 cup whole milk
8 tablespoons unsalted butter, cut into tablespoons

Vegetables

1 pound green cabbage, cored and coarsely chopped (about 4 cups)
4 green onions, white and green parts chopped

Seasonings

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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Instructions

Cook the Potatoes: In a large saucepan, cover the peeled and cut potatoes with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered until the potatoes are fork-tender, about 15 minutes.
Simmer the Cabbage and Dairy Mixture: While the potatoes cook, combine the milk, unsalted butter, chopped cabbage, green onions, salt, and black pepper in a separate medium saucepan. Bring to a bare simmer and cook, stirring occasionally, until the cabbage is tender, about 10 to 15 minutes.
Mash and Combine: Drain the cooked potatoes thoroughly and add them to the saucepan with the cabbage mixture. Using a potato masher, mash the mixture together until well combined and mostly smooth, with some texture remaining as desired.
Season and Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve warm as a side dish or enjoy on its own for a hearty vegetarian meal.

Notes

For extra flavor, you may add a splash of cream or more butter.
Try substituting kale for cabbage for a traditional variation.
Leftovers can be refrigerated and reheated; they are also excellent fried as patties.
For a vegan version, use plant-based milk and butter.

Nutrition

Serving Size: 1/8 of recipe
Calories: 210
Sugar: 4g
Sodium: 170mg
Fat: 9g
Saturated Fat: 5.5g
Unsaturated Fat: 3.2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg