Pull Up a Chair—Here’s the Dish on My Colcannon Recipe
I feel like every Irish family must have their own slightly controversial take on colcannon, and mine is probably no exception! I remember the first time I made it for St. Patrick’s Day—let’s just say I had more mashed potatoes on my face (and, weirdly, the dog) than on the plate. Good times. Now it’s one of those comfort meals I pull out when the weather gets grim, or when I just need something that feels like a food-hug. It’s potatoes, it’s buttery, and it’s got greens snuck in so you can pretend you’re eating healthy. What’s not to love?
Why You’ll Love This—The Honest Truth
I make this whenever my fridge is doing that thing where it’s almost empty except for a sad cabbage and a half-used bag of potatoes. My kids actually ask for seconds (I know, right?). Maybe it’s the warm buttery mash or the bite of scallions—can’t say for sure, but it’s definitely a hit. If you’ve ever had mashed potatoes and thought, “this is good, but what if it was Irish and happier?”—welcome aboard.
Occasionally, if I’m out of cabbage, I’ll toss in kale or even chard. No one’s noticed yet (except my neighbor Florrie, who claims she can taste any secret veg).
What You’ll Need—Ingredients (With Some Wiggle Room)
- 2 pounds potatoes, peeled and chopped (russet is classic, but I’ve definitely used Yukon Gold a time or two)
- 1 small head green cabbage, cored and shredded (I once swapped in kale—worked a treat)
- 4 scallions, sliced (or a handful of chives when I forget to buy scallions)
- 4 tablespoons butter (if I’m feeling flush, I go up to 6—but who’s counting?)
- 1/2 cup milk (I sometimes use cream if it’s lurking around…oops)
- Salt and pepper to taste
- Optional: a pinch of nutmeg (my gran swore by it, but honestly, your call)
Let’s Get Cooking (Don’t Overthink It)
- Pop your chopped potatoes into a big pot, cover them with cold, salted water, and bring to a boil. Lower heat and simmer till they’re completely fall-apart soft—about 15-20 minutes? I usually poke one with a fork and guess.
- While the potatoes do their thing, dump shredded cabbage into a separate pan with a splash of water and a knob of butter (fancy, I know). Cook over medium heat until it’s soft—about 5-8 minutes. It’ll look a bit limp, that’s right.
- Drain the potatoes and return them to the pot. Add butter and warm milk. Mash away until it’s fluffy, or whatever texture you fancy. I sometimes leave a few lumps. Nobody’s perfect.
- Stir in your cooked cabbage and sliced scallions. This is when I sneak a taste—don’t skip this step! Add salt, pepper, and that nutmeg if you’re feeling wild. Mix it all up.
- Scoop into bowls and (the best bit) add an extra pat of butter on top for each serving. Watch it melt and try not to drool.
Notes from My Messy Kitchen
- Don’t stress if the mash looks weird when you mix in the cabbage—seriously, it comes together.
- I tried fancying it up with garlic once, but actually, it just got in the way. Keep it simple for best results.
- If the cabbage is tough, cook it a little longer. Or just use kale—it softens up faster.
Tried-and-Tested Twists (Plus One Flop)
- Swap cabbage for kale or collard greens. Both are brill.
- Toss in cooked bacon or crispy bits of ham—oh man, it’s so good.
- Once I tried using sweet potatoes instead of regular—just nope. Didn’t taste right; maybe don’t bother (unless you’re feeling brave?)
- Vegan version? Use olive oil instead of butter and oat milk for the liquid. Not exactly the same, but, hey, we all make do.
What If I Don’t Have…?
- A potato masher: Use a fork or even a sturdy cup (done that, worked fine)
- Separate pot for cabbage? Just bung the cabbage in with the potatoes for the last 5 minutes—they’ll both get mashed anyway.
How to Store It (If There’s Any Left!)
Just cover it and keep it in the fridge for up to 2 days—though honestly, it usually disappears by lunchtime the next day in my house. Reheat gently in the microwave or, for bonus points, fry it in a pan with a bit of butter until you get those crispy golden bits. That’s the real magic.
If You Want to Serve It Like I Do…
Sometimes I’ll top each portion with an extra knob of butter because, let’s face it, that’s the best part. We usually eat colcannon alongside sausages or with a fried egg on top for Sunday brunch. On occasion—call me wild—I shape the leftovers into patties and fry them the next day. Trust me.
What I Wish Someone Had Told Me—Pro Tips
- I once rushed draining the potatoes and ended up with watery mash—wait until they’re properly dry.
- Don’t skip the taste-as-you-go stage. The difference a tad more salt makes? Huge.
- Actually, colcannon tastes better after it sits for a few hours—if you can wait (I never do).
Questions People Actually Ask Me About Colcannon
-
What’s the difference between colcannon and champ?
Champ uses just scallions—with colcannon, it’s scallions plus cabbage or greens. Personally, I like both, but greens win for me. -
Can I make it ahead?
Yep! It actually reheats like a dream. Just don’t skip the butter on reheating or it gets sad. -
Do I have to peel the potatoes?
I usually do, but if you like rustic mash and you’re using thin-skinned potatoes, who’s going to stop you? -
What if my mash is lumpy?
I say embrace the lumps. Perfectly smooth is overrated. Just call it “rustic” if anyone asks! -
Can I freeze colcannon?
Sure, but it tends to get a bit watery after thawing. Best eaten fresh, or fried as leftovers in my humble experience.
So that’s my not-so-secret colcannon recipe. Give it a try, start a pot, and let your kitchen smell like home. Just don’t blame me if you end up making it every week!
Ingredients
- 2 pounds potatoes, peeled and chopped (russet is classic, but I’ve definitely used Yukon Gold a time or two)
- 1 small head green cabbage, cored and shredded (I once swapped in kale—worked a treat)
- 4 scallions, sliced (or a handful of chives when I forget to buy scallions)
- 4 tablespoons butter (if I’m feeling flush, I go up to 6—but who’s counting?)
- 1/2 cup milk (I sometimes use cream if it’s lurking around…oops)
- Salt and pepper to taste
- Optional: a pinch of nutmeg (my gran swore by it, but honestly, your call)
Instructions
-
1Pop your chopped potatoes into a big pot, cover them with cold, salted water, and bring to a boil. Lower heat and simmer till they’re completely fall-apart soft—about 15-20 minutes? I usually poke one with a fork and guess.
-
2While the potatoes do their thing, dump shredded cabbage into a separate pan with a splash of water and a knob of butter (fancy, I know). Cook over medium heat until it’s soft—about 5-8 minutes. It’ll look a bit limp, that’s right.
-
3Drain the potatoes and return them to the pot. Add butter and warm milk. Mash away until it’s fluffy, or whatever texture you fancy. I sometimes leave a few lumps. Nobody’s perfect.
-
4Stir in your cooked cabbage and sliced scallions. This is when I sneak a taste—don’t skip this step! Add salt, pepper, and that nutmeg if you’re feeling wild. Mix it all up.
-
5Scoop into bowls and (the best bit) add an extra pat of butter on top for each serving. Watch it melt and try not to drool.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230 caloriescal
Protein:
5gg
Fat:
9gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
34gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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