Irish Colcannon Mashed Potatoes

The first time I had colcannon was at a tiny pub in County Cork, where the owner's mother slid a bowl across the counter and simply said 'eat.' I've been chasing that buttery comfort ever since, tweaking the ratio of cabbage to potatoes until it felt just right. There's something about how the cabbage sweetness plays against creamy mashed potatoes that turns humble ingredients into something extraordinary.

Last St. Patrick's Day, I made three huge batches for friends who claimed they didn't like cabbage. They went back for seconds, then thirds, and someone actually licked the serving bowl clean. Now it's the most requested dish at every gathering, proof that the simplest ingredients treated with care become unforgettable.

Ingredients

• 900 g (2 lbs) floury potatoes: Russet or Yukon Gold potatoes work best here because they fluff beautifully when mashed and absorb all that buttery milk without turning gluey
• 250 g (2 cups) green cabbage: Finely shredded so it cooks down quickly and weaves tender sweet ribbons throughout the potatoes
• 4 spring onions (scallions): Both white and green parts add mild onion flavor and a pop of color throughout
• 120 ml (½ cup) whole milk: Warm this before adding so it melts into the potatoes effortlessly
• 60 g (¼ cup) unsalted butter: Divided use, half for cooking the cabbage and half for the ultimate creamy finish
• 1 tsp salt, plus more to taste: Salt the potato water generously, it's the only chance to season from inside out
• Freshly ground black pepper: Grind it fresh for the best bright punch against all that creaminess

Instructions

Get the potatoes started:

Place peeled chunked potatoes in a large pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes until fork-tender.

Cook the cabbage while potatoes boil:

In a separate pot, melt half the butter over medium heat. Add shredded cabbage and cook, stirring, for 5 to 7 minutes until soft but not browned.

Add the spring onions:

Stir the sliced spring onions into the cabbage and cook for 1 minute more. Remove from heat and set aside.

Mash the potatoes:

Drain the potatoes well and return them to the hot pot. Mash thoroughly until smooth, no lumps remaining.

Make them creamy:

Gently heat the milk, then add it to the potatoes along with the remaining butter. Mix until everything is beautifully creamy.

Bring it all together:

Fold in the cooked cabbage and spring onions until just combined. Season generously with salt and pepper to taste.

Serve it up:

Pile into a warm serving bowl and top with extra butter melting on top.

Save

My grandmother would make this on rainy Sunday afternoons, the kitchen filling with the smell of butter and cabbage while we played board games at the table. Now whenever I make colcannon, that cozy feeling comes right back, making a simple dinner feel like a hug from the past.

Make It Your Own

Sometimes I swap kale for cabbage when I want something with a bit more earthy bite. The kale takes slightly longer to wilt down, but the result is just as comforting and adds a beautiful dark green color throughout the mash.

Serving Suggestions

This dish shines alongside roasted meats, grilled sausages, or even as a standalone meal topped with a fried egg and extra hot sauce. The creamy potatoes and sweet cabbage pair beautifully with anything savory and hearty.

Perfecting The Texture

The magic happens when you resist overmixing the cabbage into the potatoes. Leave those little flecks of green visible so each bite shows off what's inside. A gentle fold keeps everything light instead of dense.

• Use a potato ricer for the fluffiest results
• Add cream with the milk for extra richness if serving for a special occasion
• Keep everything warm until serving, cold colcannon loses its magic

Save

There's nothing quite like watching someone take their first bite of colcannon and seeing their eyes light up at that perfect combination of creamy, buttery, and sweet.

Common Questions

→ What type of potatoes work best for this dish?

Floury potatoes like Russet or Yukon Gold are ideal as they mash smoothly and absorb flavors well.

→ How should the cabbage be cooked before mixing?

Cook shredded cabbage gently in melted butter for about 5–7 minutes until softened but not browned, preserving its subtle flavor.

→ Can I substitute other greens for the cabbage?

Yes, kale can be used as a traditional alternative to cabbage for a slightly different texture and flavor.

→ How to achieve a creamy texture in the mashed potatoes?

Mash the cooked potatoes thoroughly, then mix in warmed milk and butter gradually until smooth and creamy.

→ Is this dish suitable for a vegetarian diet?

Yes, it contains no meat ingredients and is gluten-free, making it fitting for vegetarians.

→ What dishes pair well with these mashed potatoes?

These potatoes complement roast meats, sausages, or can be enjoyed as a main alongside a fried egg and crisp Irish ale.