Fluffy, buttery mashed potatoes swirled with tender greens and fresh green onions, with a pool of melting butter right in the middle. Colcannon is Ireland’s favourite comfort food, and this easy version is ready in about 35 minutes.
Let’s talk about what makes colcannon so much more than mashed potatoes. The greens. Kale or cabbage is sautéed in plenty of butter until it’s soft and silky, then the green onions go in for a minute. That buttery, savoury, slightly sweet mix gets folded through the potatoes with warm milk, so every forkful is creamy with little ribbons of green.
It’s simple, cheap and wonderfully comforting. And the traditional finish, a knob of butter melting into a little well on top, is non-negotiable.
Serve it on St. Patrick’s Day, alongside a Sunday roast, or any night you want a cosy side dish.
Why You’ll Love This Colcannon
- Creamy and buttery: rich, fluffy mash at its best.
- Greens built in: kale or cabbage adds colour and flavour.
- Just 6 ingredients: potatoes, butter, greens, green onions, milk and salt.
- Ready in 35 minutes: simple enough for a weeknight.
- Flexible: use kale, cabbage, chard or whatever greens you have.
Ingredient Notes & Easy Substitutions
Russet potatoes – Starchy russets mash up light and fluffy. Cut them into large chunks so they cook evenly.
Unsalted butter – Lots of it. It’s used to cook the greens and adds richness. Add more on top to serve.
Leafy greens – Kale and cabbage are traditional, but chard or other leafy greens work too.
Green onions – Add a mild, fresh onion flavour. Use the green tops too.
Milk or cream – Milk keeps it lighter; cream makes it extra rich.
Salt – Salting the cooking water seasons the potatoes from the inside.
Step-by-Step Guide to Making Colcannon
1. Boil the potatoes
Put the potato chunks in a pot of cold, well-salted water and bring to a boil. Cook for 15 to 20 minutes until a fork slides in easily, then drain. Starting in cold water helps them cook evenly all the way through.
2. Cook the greens
Melt the butter in the empty pot over medium-high heat, then add the greens. Cook for 3 to 4 minutes until wilted and they’ve let go of some water. Add the green onions for a minute more.
3. Add the milk and potatoes
Pour in the milk or cream, stir, then add the drained potatoes back to the pot and turn the heat to medium.
4. Mash and serve
Mash everything together with a potato masher or fork until creamy, with the greens running through it. Season with salt and serve hot with a knob of butter melting on top.
Colcannon
Equipment
- Medium pot
- Colander
- Potato masher or fork
Ingredients
- 4 russet potatoes 2 to 2 1/2 pounds, peeled and cut into large chunks
- salt 2 tablespoons for the cooking water, plus more to taste
- 5-6 tablespoons unsalted butter plus more for serving
- 3 cups chopped kale, cabbage, chard or other leafy greens lightly packed
- 3 green onions minced, including the greens (about 1/2 cup)
- 1 cup milk or cream
Instructions
- Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt and bring to a boil. Cook for 15 to 20 minutes, until fork tender, then drain in a colander.
- Put the empty pot back over medium-high heat and melt the butter. When it is hot, add the greens and cook for 3 to 4 minutes, until wilted and they have released some of their liquid. Add the green onions and cook for 1 minute more.
- Pour in the milk or cream, stir, and add the potatoes back to the pot. Turn the heat down to medium.
- Mash the potatoes into the greens with a fork or potato masher. Season with salt to taste and serve hot with a knob of butter in the middle.
Notes
- Servings: Makes about 6 servings (or 4 larger side portions).
- Nutrition: Estimated per serving (based on 6) from the ingredients, using kale, whole milk and 5 1/2 tablespoons butter. Salt and the serving butter are not included.
Nutrition
Tips for the Best Colcannon
- Salt the water well: it seasons the potatoes as they cook.
- Drain the potatoes thoroughly: watery potatoes make watery mash.
- Cook the greens in butter: it softens them and adds flavour.
- Warm the milk in the pot: warm liquid keeps the mash fluffy.
- Don’t overmash: a few soft lumps are part of the charm.
- Finish with butter: it’s tradition for a reason.
Common Mistakes to Avoid
- Undercooked potatoes: they’ll be lumpy. Cook until fork tender.
- Using a blender: it makes potatoes gluey. Mash by hand.
- Soggy greens: cook them until they release their water first.
- Underseasoning: taste and add salt at the end.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Cabbage colcannon: use shredded green or savoy cabbage instead of kale.
- Turkey Bacon: fold in crispy chopped turkey bacon.
- Extra creamy: use cream instead of milk.
- Leeks: sauté sliced leeks with the greens.
- Cheesy: stir in a handful of sharp Irish cheddar.
How to Serve Colcannon
Serve hot with a pool of melted butter on top. It’s perfect alongside corned beef, beef and Guinness stew, sausages, roast chicken, pork chops or a Sunday roast.
Make-Ahead and Storage Tips
- Make ahead: you can make it a few hours ahead and reheat gently with a splash of milk.
- Fridge: store leftovers in an airtight container and eat within a few days.
- Reheating: warm on the stove or in the microwave, adding a little milk or butter to bring back the creaminess.
- Leftovers: shape cold colcannon into patties and pan-fry them until golden.
Frequently Asked Questions
What is colcannon?
A traditional Irish dish of mashed potatoes mixed with greens, usually kale or cabbage, and green onions.
Can I use cabbage instead of kale?
Yes. Cabbage, chard or other leafy greens all work.
What potatoes are best for colcannon?
Russet potatoes, which mash up light and fluffy.
Can I make colcannon ahead of time?
Yes. Reheat it gently with a splash of milk to keep it creamy.
What do you serve with colcannon?
Corned beef, Guinness stew, sausages or any roast.
Buttery, creamy and dotted with tender greens, colcannon is the cosy Irish side dish everyone should know.
Don’t forget that knob of butter on top.
