Colcannon is an Irish favorite of creamy mashed potatoes loaded with tender kale or cabbage. It’s the kind of side dish that makes a simple roast chicken feel like a real meal. It comes together in about 30 minutes, and it is a great way to make mashed potatoes feel special, whether it is St. Patrick’s Day or not.
I started making colcannon when I was trying to get my kids to eat more greens without a battle. Turns out, even kale goes down easier when it’s buried in buttery mashed potatoes. The finished dish is rich and warming, with pockets of dark green kale throughout pale, fluffy potatoes.
If you’ve ever thought that kale or cabbage in mashed potatoes sounds weird, I get it. But the kale mellows out as it cooks. It adds a subtle earthiness and a little color, not that bitter bite you might be expecting. Each bite has that familiar mashed-potato comfort, plus a hint of something fresh beneath all that butter and milk.
This recipe is perfect for busy weeknights when you want a side dish that doubles as comfort food and a vegetable. It pairs with everything from pork chops to a bowl of soup, and it reheats the next day beautifully.
Below, I’ll walk you through exactly how to make colcannon, plus some easy variations if you want to switch things up. Whether you’re planning a St. Patrick’s Day feast or need a cozy Tuesday night side dish, this colcannon recipe will become your new favorite way to serve potatoes.
Looking for more Irish inspired favorites? Try slow cooker corned beef, bangers and mash, or colcannon soup.
As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.
Ingredient Notes
For exact amounts needed see the recipe card below
- Potatoes: I always reach for russet or Yukon Gold potatoes when I’m making colcannon. Russets give you that fluffy, cloud-like texture, while Yukon Golds bring a buttery flavor.
- Kale: Spinach or cabbage works fine, too.
- Green Onions
- Milk
- Nutmeg
- Butter
- Salt
- Black Pepper
How to Make Colcannon
- Peel and wash your potatoes, then cut them into evenly-sized chunks. Place them in a saucepan, cover with cold water, add a pinch of salt, and bring everything to a boil. Let them bubble away for about 20 minutes until they’re fork-tender.
- While the potatoes are boiling, melt half of the butter in a skillet over low heat. Toss in the chopped white parts of the green onions and let them sizzle gently for about 4 minutes.
- Stir the chopped kale in with the green onion and cook for another 3 to 4 minutes. The kale should soften up but still keep that gorgeous, bright green color.
- Once your potatoes are fully cooked, drain them well and return them to the pot. Add half of the milk, the remaining butter, a couple of pinches of nutmeg, and the salt and black pepper. Start mashing with a potato masher. Gradually add the remaining milk as you mash, stopping when you reach your desired consistency. I like mine smooth and creamy, but if you prefer a chunkier texture, that’s your call.
- Add the sautéed kale and onion mixture to the mashed potatoes, along with the chopped green parts of the onions. Fold everything together until the greens are evenly distributed throughout the mash.
- Give your colcannon a taste and see if it needs more salt or pepper. Potatoes are pretty neutral, so don’t be afraid to season boldly.
Serving Ideas
Colcannon is one of those sides that goes well with almost everything in your kitchen. It is my go-to when I need something hearty and want to add some extra greens to a meal without listening to complaints.
The traditional Irish way is to serve it with a pat of butter melting into the center and a sprinkle of fresh green onions on top. I love pairing colcannon with roasted meats. It’s fantastic alongside roasted chicken, pork chops, and of course, corned beef if you’re going full Irish.
If you’re looking for something lighter, colcannon works as a vegetarian main course. I’ll sometimes serve it with a fried egg on top and a simple green salad on the side. The runny yolk mixing into the warm potatoes is fabulous.
How to Store
Colcannon keeps well in the refrigerator for up to 4 days, making it perfect for nights when you need a shortcut. I store mine in an airtight container, and it reheats beautifully without any weird texture changes.
To reheat it on the stovetop, place it in a skillet over medium heat with a splash of milk or a pat of butter. Stir occasionally until it’s warmed through, about 5-7 minutes.
Or transfer a portion to a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring between each one. It’s faster, though not quite as creamy as the stovetop approach.
You can also turn leftover colcannon into crispy pan-fried potato cakes. Press the cold colcannon into patties, pan-fry them in a bit of butter until they’re golden and crispy on both sides, and you’ve got something entirely different and equally satisfying.
Tips & Tricks
Be sure to check out the step by step instructions
- Stick with starchy potatoes like Russets or Yukon Golds for the fluffiest, creamiest colcannon. Waxy potatoes don’t mash as well and can get sticky when overworked.
- Kale is traditional for colcannon, but spinach or cabbage is milder, so if you’re trying to sneak greens into your kids’ dinner, it might be your best bet.
- I know it’s tempting to break out the electric mixer to mash the potatoes, but don’t. Over-mixing releases too much starch, turning your fluffy potatoes into wallpaper paste. A good old-fashioned masher or ricer gives you way better texture control.
- Potatoes need more salt than you think. Taste your colcannon before serving, and don’t be shy with the seasoning. A little extra black pepper never hurt anyone, either.
Reader Questions
Colcannon is a traditional Irish dish that combines mashed potatoes with cabbage or kale, along with butter, milk, and green onions.
Sure. Swap the butter for vegan butter or olive oil, and use your favorite non-dairy milk. I’ve had good results with oat milk because it’s naturally creamy. Just make sure whatever milk you choose is unsweetened, unless you want dessert potatoes.
Of course. Some people stir in crispy bacon bits, which I’m not going to argue with. Shredded cheese is another popular addition. A clove or two of sautéed garlic with those onions wouldn’t be out of place either.
Great question. Both are Irish potato dishes, but champ typically has only green onions, so no kale or cabbage. Colcannon is the one with the greens. Both are delicious, both are worth making.
Technically, no, but I do recommend it for colcannon. Leaving the skins on gives you a chunkier, more rustic texture that doesn’t blend as smoothly with the greens.
Did You Make This? Leave a Star Rating!
Colcannon Recipe
Ingredients
- 2 pounds potatoes
- 1 cup chopped kale or spinach
- 3 chopped green onions
- 1 cup milk
- 2 pinches nutmeg
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Peel and wash the potatoes. Place them in a saucepan, cover with cold water, add salt, and boil for 20 minutes until tender.2 pounds potatoes, 1/2 teaspoon salt
- Melt half of the butter in a skillet. Add the chopped white part of the green onion and sauté over low heat for 4 minutes.4 tablespoons butter, 3 chopped green onions
- Add the kale, stir, and cook for another 3-4 minutes until softened but still bright green.1 cup chopped kale
- Drain the potatoes once fully cooked. Add half of the milk, butter, nutmeg, and black pepper. Mash the potatoes, gradually adding the remaining milk until smooth.1 cup milk, 2 pinches nutmeg, 4 tablespoons butter, 1/2 teaspoon black pepper
- Stir in the sautéed kale with onions and the remaining green part of the onion.3 chopped green onions
- Mix well, taste, and adjust salt and pepper if needed.1/2 teaspoon salt, 1/2 teaspoon black pepper
Notes
- Stick with starchy potatoes like Russets or Yukon Golds for the fluffiest, creamiest colcannon. Waxy potatoes don’t mash as well and can get sticky when overworked.
- Kale is traditional for colcannon, but spinach or cabbage is milder, so if you’re trying to sneak greens into your kids’ dinner, it might be your best bet.
- I know it’s tempting to break out the hand mixer to mash the potatoes, but don’t. Over-mixing releases too much starch, turning your fluffy potatoes into wallpaper paste. A good old-fashioned masher or ricer gives you way better texture control.
- Colcannon reheats beautifully, which is why I often double the batch. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to serve, add a splash of milk and reheat gently on the stovetop, stirring occasionally.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
