Colcannon Potatoes
Colcannon is a traditional Irish potato dish that consists of creamy potatoes with green cabbage, scallions, cream, and butter. In Ireland, this is served daily in Irish pubs and also on Halloween. But in America, where everyone is Irish on St. Patrick’s Day, this savory cabbage and potato dish completes a Irish feast for all.
What is Colcannon?
Colcannon is an Irish dish that consists of mashed potatoes with sauteed green cabbage and green onions, then drizzled with butter and warm cream. It is similar to “Champ,” another Irish potato dish.
What’s the difference between Colcannon and Champ?
Colcannon consists of mashed potatoes with either cabbage or kale, heavy cream, scallions, and butter. Champ doesn’t include cabbage or kale-it consists of mashed potatoes, scallions, heavy cream and butter.
Ingredients
Just a few simple ingredients turn a bland potato into an Irish classic!
- 4 pounds of potatoes – Russet, Idaho or Yukon Gold
- 4 green onions
- 1 stick of butter – I use salted
- 1 cup heavy cream (also called whipping cream)
- Half a head of cabbage
- Salt & Pepper
- Parsley (optional) – as a garnish
How to make Irish colcannon
This is a brief overview. See recipe card below for exact ingredient measurements and instructions.
- Chop cabbage and green onions into small pieces; set aside
- Bring peeled, diced potatoes to a boil until fork tender; drain and mash; set aside
- In a saucepan, melt butter then add chopped cabbage and chopped scallions; saute 5 minutes; add warm cabbage mixture to mashed potatoes, combine well, season to taste and serve.
If you’re lucky enough to have any leftovers, make potato cakes out of them! Add an egg and a little flour, form into a round “cake” and pan-fry! Colcannon potatoes pair beautifully with Irish Bangers and Mash, Stuffed Cabbage Rolls, Shepherd’s Pie, and Irish-American Guinness Stew.
Recipe Tips
- For the most authentic texture for Colcannon, use a non-waxy potato like a Russet, Idaho or Yukon Gold potato
- When you mash the potatoes, don’t overdo it.The final texture of colcannon should be semi-chunky, not smooth like whipped potatoes
- Heat the cream slightly before adding it to the potatoes; this ensures a smooth texture without separation of the fat or cooling the cooked potatoes
FAQ’s
Russet, Idaho or Yukon Gold potatoes are best for Colcannon because they are more starchy and fluffy than waxy potatoes.
Warmed cream ensures the fat doesn’t separate and the potato dish doesn’t get gummy.
After refrigeration, the Colcannon will thicken. The best way to reheat it is to place it in a skillet or saucepan on the stovetop, cook on low heat for a few minutes, and add a little warm cream if needed to thin the potatoes.
Yes. Based on the USDA, Colcannon can be made up to 3-4 days in advance.
According to the USDA and its recommendation of “Danger Zone Temperatures,” warm dishes should be refrigerated within 2 hours of cooking.
Storage and reheating
Refrigerate in an airtight container for up to 3-4 days. For best results, reheat on the stovetop on low heat. Potatoes thicken upon refrigeration, so you may need to add a little warm cream or water.
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Colcannon Potatoes
Ingredients
- 4 pounds Russet potatoes
- ½ large head cabbage, chopped (about 2 cups chopped)
- 1 stick salted butter (divided)
- 1 cup heavy cream (or heavy whipping cream)
- 4 green onions, chopped (about ½ cup chopped)
- parsley, optional (for garnish)
- ½ teaspoon salt
- ½ teaspoon black pepper
- More salt & pepper to taste
Instructions
- Peel potatoes and cut in half4 pounds Russet potatoes
- Place potatoes in stockpot, add water to cover and bring to boil; cook till fork tender (about 15-20 minute) on medium-high heat
- While potatoes are cooking, shred cabbage and cut green onions½ large head cabbage, chopped, 4 green onions, chopped
- In a saucepan, add 3 tablespoons butter, shredded cabbage and green onions; season with ½ teaspoon salt and ½ teaspoon black pepper; saute 5 minutes
- Drain cooked potatoes and return them to the stockpot; lightly mash
- Add sauteed cabbage and onion mixture (along with the butter you sauteed them in) into the potatoes
- In the same pan you sauteed the cabbage and onions, add 2 tablespoons butter, heavy cream and ½ teaspoon salt; heat till combined; add to potatoes1 cup heavy cream
- Gently fold potato mixture and add salt and pepper to taste; garnish with chopped parsley (optional)More salt & pepper to taste, parsley, optional
I made these last St. Patrick’s Day and I’m making them again this year! Flavorful Irish potatoes!