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British Irish

Irish Colcannon

A homely Irish colcannon with creamy mashed potatoes, tender cabbage, spring onion, and butter.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Irish Colcannon

40 mintotal

Prep 15 min · Cook 25 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; mash the potatoes while they are still hot, because potato that has cooled turns gluey the moment it is worked.

Method

  1. Boil the measured potatoes in salted water until completely tender, then drain well.

  2. In the same pan, melt part of the measured butter and cook the cabbage until tender but still green.

  3. Add the spring onion greens and cook briefly until fragrant.

  4. Return the potatoes to the pan and mash them with the cabbage mixture.

  5. Stir in the warm milk, remaining butter, salt, and pepper until creamy but not gluey.

  6. Taste and adjust seasoning, then serve hot with a small hollow on top to catch the melted butter.

How to tell it's done

Colcannon should be creamy and fluffy, with tender green cabbage folded through the potatoes.

Getting it right

Tip

Drain the potatoes well before mashing; excess water makes colcannon loose and dull.

What to serve it with

Serve with roasted vegetables, stew, grilled fish, or as a warm vegetarian side.

Common mistakes

The mash turns gluey.
Mash by hand and stop as soon as it comes together. Potato worked hard, or put through a blender, releases starch and turns to wallpaper paste — colcannon should be fluffy.
The cabbage is grey and limp.
Cook it separately and briefly, until just tender and still green. Boiled with the potatoes it overcooks long before they are done and takes the colour out of the whole dish.

Substitutions

  • Use Kale instead of Cabbage for another common version; cook it until tender before mashing.
  • Use Leeks instead of Spring Onion Greens for a softer onion flavour.
  • Use Whole Milk for a richer mash; dairy allergen remains.

Storing and reheating

Keeps three days in the fridge. Reheat with a splash of milk in a pan rather than a microwave, which dries the edges. Leftovers fried into cakes the next day is the traditional and better use.