Colcannon
Creamy, buttery mashed potatoes generously flecked with tender cabbage and fresh green scallions. This comforting Irish classic is rich without being heavy, with a deep savory note from plenty of butter melted into a well right at the center of every serving.
For 4 servings
- prep
Prepare the potatoes.
1.Peel the potatoes and cut them into evenly sized quarters.2.Rinse briefly under cold water to remove excess surface starch. - boil · ~18 min
Boil the potatoes until tender.
1.Place potatoes in a large pot and cover with cold water by about 2 inches.2.Add a pinch of salt to the water and bring to a rolling boil over high heat.3.Reduce heat slightly and cook until potatoes are fork-tender, about 15 to 18 minutes.TIPStart the potatoes in cold water so they cook evenly from edge to center. - boil · ~5 min
Cook the cabbage.
1.While potatoes boil, bring a medium pot of water to a boil.2.Add the shredded cabbage and cook for 4 to 5 minutes until just tender.3.Drain thoroughly in a colander and set aside. - prep · ~2 min
Heat the milk and slice the scallions.
1.Gently warm the milk in a small pan over low heat — do not let it boil.2.Slice the scallions thinly, including most of the green tops.TIPWarm milk blends into the potatoes more smoothly than cold milk. - mix · ~2 min
Drain, dry, and mash the potatoes.
1.Drain the cooked potatoes in a colander and return them to the hot pot.2.Let them sit over low heat for 1 minute, shaking the pot gently, to steam off excess moisture.3.Mash the potatoes with a potato masher until smooth with no lumps.TIPDrying the potatoes in the pot keeps the mash fluffy instead of watery. - mix · ~3 min
Bring the colcannon together.
1.Add 4 tablespoons of the butter to the hot mashed potatoes and stir until melted.2.Pour in the warm milk gradually while mixing until you get a creamy, soft consistency.3.Fold in the cooked cabbage and most of the sliced scallions, reserving some for garnish.4.Season with the remaining salt and freshly ground black pepper. - assemble · ~1 min
Serve with a pool of butter.
1.Spoon the colcannon into a warm serving bowl or individual plates.2.Create a small well in the center of each portion with the back of a spoon.3.Place the remaining 2 tablespoons of butter into the wells to melt into a golden pool.4.Scatter the reserved scallions on top and add an extra grind of black pepper.TIPThe melted butter well is the signature finish for colcannon — do not skip it.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a floury potato like Russet or Yukon Gold for the fluffiest mash.
- 2Cook the cabbage just until tender, not mushy, to keep a slight bite.
- 3Warm the milk gently before adding it to prevent the mash from cooling down.
- 4Let the drained potatoes steam in the hot pot for a minute to remove excess moisture for a fluffy texture.
- 5Make ahead: prepare the mash without the butter well, then reheat gently and add the butter just before serving.
- 6For best texture, mash by hand with a potato masher, not a food processor, to avoid a gluey consistency.
Adapt it for your goals.
Vegan Colcannon
Replace butter with a high-quality vegan butter and use oat or almond milk instead of whole milk. The result is still creamy and rich, ideal for those avoiding dairy.
Low Oil/Butter ColcannonLow-Oil/Butter Colcannon
Reduce butter to 2 tablespoons total and use low-fat milk or unsweetened plant milk. This cuts fat significantly while keeping the comforting texture if you are watching your intake.
Kale ColcannonKale Colcannon
Substitute shredded kale for the green cabbage. Kale holds up better to longer cooking and adds a slightly earthier, more robust flavor and extra iron.
Garlic & Herb ColcannonGarlic & Herb Colcannon
Add 2 minced garlic cloves to the warm milk and stir in 1 tablespoon of chopped fresh parsley or chives during the final mix. This adds a fragrant, savory twist.
Why this is on our healthy list.
Rich in Vitamin C
Potatoes and cabbage both provide vitamin C, which supports immune function and helps the body absorb iron from the meal.
Good Source of Fiber
The cabbage and potato skin (if any remains) contain dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
Low in Saturated Fat Per Serving
This colcannon uses butter in moderation, and the bulk of the dish comes from vegetables and potatoes, making it relatively low in saturated fat compared to other creamy mashed dishes.
Contains Potassium
Potatoes are a natural source of potassium, a mineral important for heart health and maintaining healthy blood pressure.
Frequently asked questions
Floury potatoes like Russets or Yukon Golds work best because they break down easily and give a fluffy, creamy mash. Waxy potatoes will result in a denser, less fluffy texture.
