Colcannon – Ireland’s Creamy, Comforting Taste of Home

Discover all the secrets of Irish cooking and more 

There’s something beautifully Irish about Colcannon — simple ingredients, honest flavour, and a bit of folklore stirred in for good measure. This classic dish blends mashed potatoes with cabbage or kale, butter, milk, and scallions to create a rich, velvety comfort food that feels like a hug from home. Colcannon – Ireland’s Creamy, Comforting Taste of Home

Traditionally served at Halloween, Colcannon carries a touch of Irish superstition. In the past, coins or small charms were hidden inside the mash, bringing luck to whoever found them — a tradition that turned a humble side dish into a moment of joy and laughter around the table.

Preparing Colcannon is as easy as it is satisfying. Potatoes are boiled and mashed with butter and warm milk, then mixed with tender cabbage or kale and fresh green onions. The result? A creamy, buttery dish that pairs perfectly with ham, bacon, or any hearty main. It’s the kind of food that reminds you why Ireland’s most beloved dishes come from the heart of the home.

For a modern twist, try swapping kale for Savoy cabbage, or add a hint of garlic or cheddar for extra depth. However you make it, one thing’s certain — Colcannon is more than a recipe. It’s a taste of Irish heritage served in every comforting spoonful.

Discover all the secrets of Irish cooking and more 

🇮🇪 Colcannon (Irish Mashed Potatoes with Cabbage or Kale)

Serves: 4–6
Prep time: 15 min
Cook time: 25 min

Ingredients

• 2 lbs (900 g) potatoes, peeled and quartered (Yukon Gold or Russet work well)
• 4 Tbsp (60 g) butter, plus more for serving
• 1 cup (240 ml) milk (or cream for extra richness)
• 3–4 cups chopped green cabbage or kale
• 3–4 green onions (scallions), sliced
• Salt and black pepper, to taste

Instructions

1. Cook the potatoes:
   Place potatoes in a pot of salted water and bring to a boil. Simmer 15–20 minutes, until tender. Drain and return to the pot.
2. Cook the greens:
   While potatoes cook, melt 2 Tbsp butter in a large skillet. Add cabbage (or kale) and sauté for about 5 minutes until soft and wilted. Add green onions and cook 1–2 minutes more.
3. Mash it all together:
   Mash the hot potatoes with the milk and remaining butter until smooth. Stir in the cooked greens. Season with salt and pepper to taste.
4. Serve:
   Spoon into a serving bowl and make a small well on top. Drop in a knob of butter and let it melt — the traditional way to serve colcannon.

Optional Additions

• Crumbled bacon for a smoky touch
• A poached or fried egg on top for a full meal
• A dash of nutmeg or garlic for extra flavor

Other Dishes to try:

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