Real Irish Colcannon – Culinary Ginger

Real Irish Colcannon is a classic Irish potato recipe made with creamy mashed potatoes, tender collard greens, rich Irish butter and optional Irish cheddar cheese. This traditional Irish dish has deep Celtic roots and a fascinating history. Despite its popularity, this was not originally a St. Patrick’s Day recipe. Perfect with corned beef or any other hearty Irish meal.

Ingredients

• Potatoes
• Irish butter
• Spring onions/green onions/green onions
• Green cabbage
• Whole milk
• Sharp Irish Cheddar Cheese
• Salt

I can’t think of anything more comforting than a tasty side of traditional Irish mashed potatoes loaded with Irish cheddar cheese and lots of butter. That’s why I call it “True Irish.”

Inspired by a traditional Irish colcannon recipe, this version is a cross between Irish champion and colcannon, made with cheese and spring onions (green onions). You can also use leeks or fresh chives for a tasty twist.

Cabbage or kale with colcannon

I’m getting comments and messages about a question: Does traditional Irish colcannon use cabbage or kale?
Some of you add cabbage, while others insist that real colcannon is made with kale only. So what is correct?
Read on to find out how cabbage became an integral part of some colcannon recipes – and discover an ingredient that many people don’t even realize was traditionally included. Surprisingly, this dish has its roots in a holiday that has nothing to do with St. Patrick’s Day.
I’ve even seen spinach used for that vibrant green color!

Type of cabbage to use

Traditionally, colcannon is prepared with either savoy cabbage or green (white) cabbage. Both varieties soften beautifully and pair well with creamy mashed potatoes.

How you cut the cabbage is entirely up to you:

• Large chunks: For a more pronounced cabbage flavor and noticeable texture throughout the colcannon.
• Finely chopped cabbage: For a softer, more even mixture that blends into the mashed potatoes.

If you prefer a milder flavor, cook the cabbage until very tender before tossing. For more texture, brown it lightly so it still has a bit of bite.

History of Colcannon

The word colcannon comes from the Gaelic expression cal ceannann, meaning “white-headed cabbage”.

On October 31, 1735 – yes, Halloween – Welsh politician William Bulkeley traveled to Dublin and recorded the dish in his diary (photos of the entry still exist). He wrote:

“I dined at Coz. Wm. Parry’s, and I also dined there on a roast shoulder of mutton (his misspelling, not mine), and what they call there Coel Callen, which is cabbage, potatoes, and parsnips, all mixed together. They eat quite well, and it is a dish always eaten in that kingdom that evening.”

Use Irish butter and cheese

Before you come to me 😉 – I know that cheese and onions are not traditionally included in the classic Irish colcannon. That’s why I list them as optional. This is simply how my family came back to the UK.

Irish dairy products are exceptional. Irish butter is known for being rich and deeply golden, and Irish cheddar adds a bold, creamy finish to mashed potatoes. The Irish are very proud of their dairy products – and rightly so. I live in America and only use Kerrygold butter.

You’ll find Irish butter and Irish cheddar in most American grocery stores, so there’s no reason not to use them here. They elevate this colcannon from a simple mashed potato with cabbage to something truly special.

Salted or sweet butter? It’s entirely your choice. Just adjust the salt accordingly.

Make-Ahead Colcanon and Reheating Tips

You can make traditional Irish colcannon up to 2 days in advance, making it perfect for the holidays or busy weeknights.

Store it in an airtight container in the refrigerator. When ready to serve, reheat it gently in the microwave or reheat it in a saucepan over low heat.

To keep the mashed potatoes creamy, add a little milk or cream while reheating. Stir frequently to avoid sticking or drying.

Colcannon reheats beautifully and tastes just as comforting the next day.

Best Potatoes for Colcannon

For the best colcannon, I like to use Yukon Gold potatoes. They are similar to Vivaldi or King Edward potatoes in the UK: floury potatoes, naturally creamy and full of flavor.

Red potatoes, russet potatoes, and even Jersey Royals also work well. The key is to choose a potato that mashes gently and absorbs all that buttery goodness.

Ultimately, the choice is yours. They will all make delicious colcannon.

My tips for boiling potatoes

Put the potatoes on the heat in a large pot of cold, not hot, water. As the water gradually rises in temperature with the potatoes, they cook more evenly from the outside in. This prevents the edges from becoming mushy before the center is cooked.

Add a generous pinch of salt to the water to season the potatoes from the inside out.

Bring to a gentle boil and cook until fork tender. A knife should slide easily without resistance.

Drain well, then let the potatoes sit in the hot pan for a minute or two to allow excess moisture to evaporate. This helps avoid watery mashed potatoes.

Instead of a traditional potato masher, I like to use a potato masher to get a perfectly smooth, lump-free mash – ideal for a creamy colcannon.

Optional additions

Although not traditional, here is a list of delicious additions to take the flavor and taste to a whole new level:

• Crispy bacon
• Crème fraîche or sour cream
• Ham
• Caramelized onions
• Powdered mustard
• Horseradish for a little boost
• Black pepper

What to Serve with Irish Colcannon

Traditional Irish food is a must, whether it’s classic Irish stew or one of my favorites, corned beef and potato pie. This would also make a delicious mash topping for shepherd’s pie. Everything is pictured above

Collar cannon remains

If you have leftovers, remember to store them in the refrigerator in an airtight container for up to 4 days. When you want to enjoy them, you can prepare a classic British dish called Bubble and Squeak (pictured below). It is usually made from leftovers from a roast beef dinner, mostly mash.

Irish desserts

Why not try my Irish dessert ideas too if you want to complete an Irish meal? Irish chocolate cake with Baileys buttercream frosting or Irish coffee milkshake shots. All illustrated below.

Print

Irish Colcannon

Real Irish Colcannon is a creamy, comforting side dish of mashed potatoes with green cabbage, spring onions, real Irish butter and sharp Irish cheddar.

Course Side dishes

Kitchen Irish

Preparation time 15 minutes minutes

Cooking time 20 minutes minutes

Total duration 35 minutes minutes

Servings 4

Calories 330kilocalories

Author Janette

• 2 books (907 grams) potatoes, peeled and cut into large pieces
• 6 tablespoons Irish butter
• 2 spring onions/green onions chopped (optional)
• 6 cups (284 grams) green cabbage or green cabbage, chopped
• ¾ cup (180 ml) whole milk, warm
• 2 cups (160 grams) sharp Irish cheddar cheese, grated optional
• Salt to taste

• Fill a large saucepan ¾ full with water and add the potatoes. Bring to the boil, then simmer for 20 minutes until tender.

• While the potatoes are boiling, melt the butter in a large skillet. Add the cabbage and cook until softened. Incorporate the spring onions, remove from the heat.

• Drain the potatoes, add them to a large bowl and mash them. Stir cabbage and onion mixture, milk and cheese into hot potatoes. Season with salt to taste. Serve hot.

Portion: 1 | Calories: 330kilocalories | Carbohydrates: 26g | Protein: 10g | Fat: 23g | Saturated fat: 14g | Polyunsaturated fats: 7g | Trans fat: 1g | Cholesterol: 63mg | Sodium: 429mg | Fiber: 7g | Sugar: 12g