Where has this Irish side dish been all of my life?! Colcannon – mashed potatoes with greens (cabbage in this case) – is the most delicious dish. Creamy, buttery mashed potatoes flavored with scallions and garlic, mixed with tender sautéed cabbage … you’ve got to try this one.

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

A white bowl full of colcannon with a wooden spoon, green glasses, and potatoes in the background

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

Serve it up with salt, pepper, and a big pat of butter, or go all out with a side of vegetarian gravy drizzled over the top. Either way, divine.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredients for Colcannon

Colcannon Recipe Ingredients

  • Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
  • Scallions – You’ll use the white part for sautéing and the green for garnish.
  • Garlic – Adds really nice flavor.
  • Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
  • Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
  • Butter – For sautéing, for the potatoes and more for serving.
  • Salt & pepper

Adaptations/Variations

  • For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
  • Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

  1. Saute your veggies and cabbage.
  2. Boil the potatoes.
  3. Mash the potatoes with milk and butter.
  4. Stir in the sautéed cabbage.
  5. Taste and add more salt and pepper if you like.
  6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

A wooden spoon scoops out a serving of colcannon Irish cabbage and mashed potatoes
White bowl full of Irish colcannon potatoes with butter and scallions
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Colcannon (Irish Mashed Potatoes with Cabbage)

Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Author: Karen
Yield: 8 servings
Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.
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Ingredients

  • 5 tablespoons unsalted butter (divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving)
  • 1/3 cup chopped scallions (white and light green parts sliced; reserve green parts for garnish)
  • 2 medium cloves garlic (minced)
  • 1/2 small head cabbage (chopped; about 1 pound of cabbage)
  • 2 pounds russet potatoes (about 6 medium potatoes; peeled and cut into 2-inch chunks)
  • 1/2 cup whole milk
  • 1 teaspoon kosher salt (+ more to taste [I use more like 2 teaspoons])
  • 1/4 teaspoon freshly ground black pepper (+ more to taste)

Instructions

Cook the potatoes:

  • Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

  • While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

  • Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
  • Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
  • Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition Facts

Serving: 1cup, Calories: 372kcal, Carbohydrates: 39g, Protein: 7g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 62mg, Sodium: 344mg, Potassium: 904mg, Fiber: 3g, Sugar: 3g, Vitamin A: 775IU, Vitamin C: 11mg, Calcium: 85mg, Iron: 2mg

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