Colcannon

Irish colcannon is a classic mashed potato dish mixed with greens. It's the perfect side for St. Patrick's Day or to up-level mashed potatoes.

Ingredients

To make Irish colcannon, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Potatoes: A fluffy and creamy texture is the goal. I use russet potatoes, but Yukon Gold and Maris Piper are excellent varieties as well. Russets are high-starch potatoes, while Yukon Golds are waxy. You can also use a combination of half-starchy and half-waxy to balance the creaminess and fluffiness.

Cabbage: Green or Savoy cabbage is ideal. I use Savoy because it's the traditional choice. It's more delicate, slightly sweet, and has crinkly leaves.

Kale: It's often cabbage or kale, but I love having both for more greens and heartiness. I use lacinato kale because it's sweeter, more tender, and less fibrous than curly kale.

Butter: I use unsalted butter to control the amount of salt in the dish. While it's buttery and creamy, top it with a knob of butter in the middle before serving.

Heavy cream or whole milk: Cream, half-and-half, or whole milk are all suitable. I often use heavy cream because it provides a rich, creamy, and smooth texture.

Scallions: Green onions or scallions are a traditional ingredient. They balance the richness of the butter, cream, and potatoes. The fresh, mild onion flavor is essential for a classic Irish colcannon.

Salt and pepper: Both are key seasonings. Salt enhances the flavors, while black pepper adds a subtle touch of heat. They provide depth of flavor and make it irresistible.

How to Make Classic Irish Colcannon

The following are the steps and process images to make colcannon. Refer to the recipe card for the complete set of instructions.

1. Cook potatoes. Place the peeled and cut potatoes in a large pot. Fill with cold water and add 1 tablespoon of salt. Then, bring it to a boil. It'll take about 12 minutes. Once they're fork-tender, you can turn off the heat.

2. Drain the potatoes. Drain the potatoes in a colander. Leave them in the colander for 5 minutes to release steam and excess moisture. This is essential because it prevents your colcannon from turning soggy.

3. Sauté greens. Melt butter in a wide skillet over medium heat. Then, add the shredded kale and cabbage. Take care not to overcook the greens. Sauté them until they're soft and translucent. You want the greens to have a little crunch. It takes about 8-10 minutes. Turn off the heat. Then, stir in the scallions and milk or heavy cream.

4. Mash potatoes and combine greens. Now, bring back those potatoes. Mash them in a large bowl until smooth. Then, gently fold in the greens mixture. Taste and adjust the seasonings to taste. You're ready to serve it.

Storage and Reheating

Whether you're making colcannon ahead or storing leftovers, allow it to cool completely. Then, store it in an airtight container in the refrigerator for up to 4 days.

The best way to reheat colcannon is on the stovetop over medium-low heat. Stir frequently to prevent it from sticking to the saucepan or pot. The microwave also works for convenience. Use 30-second intervals and stir it each time for even heating.

You can also freeze it in a freezer-safe, airtight container or bag for up to 3 months. The butter and cream help it freeze. Before serving, let it thaw in the fridge overnight.

When reheating, add more butter, cream, or milk to add back moisture and creaminess.

Serving Suggestions

Creamy Irish mashed potatoes are hearty and can stand on their own. They're also an excellent side that pairs with many dishes. The following are ideas for what to serve with it.

• Roasted vegetables. Carrots, parsnips, onions, and Brussels sprouts are delicious pairings. They balance the potatoes by adding sweetness.
• Meat or meat alternatives. Corned beef, ham, and sausage are traditional pairings. For vegetarians like myself, veggie sausages are an alternative.
• Stew. Any hearty and savory stew will pair well with this dish.
• Irish soda bread. A slice of soda bread slathered with butter is an excellent side to serve, too.

Variations

You can enjoy this Irish side dish year-round. It's the perfect substitute for plain mashed potatoes because you get more greens. Colcannon is also versatile. While some may not be traditional, the following are tasty variations to try.

Mix in cheese. A sharp, tangy cheddar mixes in well and adds richness. Gruyere, Gouda, and cream cheese are other great options. Cheese will make it creamier and yield a loaded colcannon.

Add sour cream. I like to add ½ cup sour cream for a creamier texture and tanginess. It's not the traditional way of serving colcannon, but it's an excellent twist.

Add garlic. Sauté minced garlic or mash roasted garlic to add a savory flavor.

Make it dairy-free. Use non-dairy butter and oat or almond milk to make it vegan.

More vegetables. Cabbage and kale are the traditional options. Give it a veggie boost by adding shaved Brussels sprouts, parsnips, onions, spinach, and chard are the best choices.

Pro Tips for Creamy Colcannon

The perfect colcannon is rich, creamy, and comforting. It's served hot with a well of melted butter on top. The following tips will help you make the best and coziest side:

• Warm the cream or milk and butter before mashing. This will give you the smoothest and creamiest texture.
• Cut the potatoes into large, even chunks. This will prevent them from becoming waterlogged. It'll also ensure they cook evenly.
• Let the potatoes sit after draining. Remove excess water for the best results. After draining, let the potatoes sit in the colander for a few minutes to let the steam evaporate.
• Cook cabbage until tender. The best flavor comes from tender, not caramelized cabbage. Sauté it until it's slightly wilted.
• Mash gently. Avoid a gummy texture by stopping as soon as it's smooth.

Frequently Asked Questions

What's colcannon made of?

Traditional Irish colcannon is made with russet or gold potatoes, cabbage, kale, scallions, butter, cream, salt, and pepper. It's like mashed potatoes, but tastier, creamier, and filled with greens.

What's the difference between colcannon and champ?

Colcannon and champ are classic Irish dishes. Both are mashed potato dishes, but the difference lies in the greens. Colcannon uses cabbage, kale, and scallions. Champ only uses scallions or leeks.

Is colcannon the same as bubble and squeak?

While colcannon and bubble and squeak are both potato dishes, they have several differences. Colcannon is Irish mashed potatoes served as a side dish. Bubble and squeak is an English main dish using leftovers from a Sunday roast. It's made by mixing roasted potatoes and cabbage into patties and pan-frying them.

More Easy Side Dishes

• Coleslaw: Easy to make at home with a delicious, creamy dressing.
• Corn Dip: Chilled, sweet, and creamy corn served with chips.
• Taco Slaw: Tangy, creamy, crunchy with a kick of heat.

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