Colcannon Potatoes

For a dinner party side that whispers elegance, I finish my colcannon with a drizzle of truffle oil and a sprinkle of crispy fried leeks. This gourmet upgrade to traditional colcannon potatoes feels luxurious but relies on the same simple, honest techniques.

But let’s be honest, most days my kitchen isn’t about truffle oil. It’s about a pot of something warm and comforting, a dish that feels like a hug from the inside out. It’s about a bowl of creamy, dreamy mashed potatoes, but with a secret. A whisper of green, a hint of oniony sweetness, and a richness that makes you close your eyes for just a second after the first bite. That, my friend, is the magic of colcannon potatoes.

This isn’t just another side dish. It’s a story in a bowl. A humble Irish classic born from the garden and the pantry, transforming simple potatoes and greens into something profoundly satisfying. It’s the ultimate comfort food, made easy. Whether you’re building a full spread of St. Patrick’s Day food or just need a cozy side for a Tuesday night roast chicken, this recipe is your answer. It’s regular kitchen, regular time, great results. Simple ingredients, warm memories.

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Ingredients List

Colcannon potatoes start with a short, humble list. The magic is in how you bring them together. You’ll need:

• 3 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks
• 1 large bunch of kale or green cabbage, finely chopped (about 6 cups packed)
• 1 cup whole milk or half-and-half
• 1/2 cup (1 stick) unsalted butter, divided
• 3-4 green onions (scallions), thinly sliced
• Salt and freshly ground black pepper, to taste

Smart Swaps & Notes:

• Potatoes: Russets give a fluffy, light mash. Yukon Golds are naturally buttery and creamy—my personal favorite for colcannon.
• Greens: Traditional colcannon uses kale or green cabbage. Curly kale adds texture, lacinato (dinosaur) kale is tender, and cabbage cooks down sweet and soft. For a different twist, try swapping in fresh spinach or chard.
• Dairy: For extra richness, use half-and-half or heavy cream. For a lighter take, 2% milk works beautifully. To make it dairy-free, use a rich, unsweetened plant-based milk and vegan butter.
• Alliums: Don’t have green onions? A small, finely diced yellow onion sautéed in butter is a perfect substitute.

Timing

This is one of those comforting dishes that comes together with a bit of multitasking, but none of it is fussy.

• Prep Time: 20 minutes (peeling potatoes, chopping greens)
• Cook Time: 30 minutes
• Total Time: 50 minutes

The best part? You can prep the greens while the potatoes boil, making the whole process feel seamless and about 20% faster than if you did everything in strict sequence.

Step-by-Step Instructions

1. Cook the Potatoes

Place your peeled, chunked potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender. Drain them well in a colander and let them steam-dry for a minute back in the warm pot. This step is crucial for fluffy, not watery, mashed potatoes.

2. Wilt the Greens

While the potatoes cook, melt 2 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add your chopped kale or cabbage. It will look like a mountain, but don’t worry. Season with a pinch of salt and cook, stirring often, for 5-7 minutes until wilted, tender, and bright green. If using cabbage, cook until it’s soft and slightly sweet. Stir in the sliced green onions during the last minute of cooking. Remove from heat.

3. Warm the Milk

In a small saucepan or in the microwave, gently warm the milk (or half-and-half) with 4 tablespoons of the remaining butter until the butter is melted. You don’t want it boiling, just hot. This prevents the mash from becoming gluey when you add cold dairy.

4. Mash and Combine

Return the drained potatoes to their pot. Using a potato masher or a ricer for ultra-smooth results, mash the potatoes until mostly smooth. Pour in the warm, buttery milk a little at a time, mashing until you reach your desired creamy consistency. I like mine with a little texture. Fold the wilted greens and onions into the warm, creamy potatoes until evenly distributed. Taste and season generously with salt and black pepper.

5. Serve with Style

Transfer your beautiful colcannon potatoes to a warm serving bowl. Make a well in the center with the back of a spoon and place the remaining 2 tablespoons of butter in the well. Let it melt into a golden pool. This is the traditional, irresistible finish.

Nutritional Information

A serving of this colcannon (about 1 cup) provides approximately:

• Calories: 280
• Protein: 6g
• Carbohydrates: 35g
• Fat: 14g
• Fiber: 4g

Beyond the numbers, this is a dish that nourishes. Potatoes are a great source of vitamin C and potassium, while kale or cabbage packs vitamins A, K, and antioxidants. Using real butter and milk provides satiating fats that make this side deeply satisfying. It’s a wonderful example of healthy St. Patrick’s Day food that doesn’t skimp on flavor or comfort.

Equipment Needed

You don’t need anything fancy to make perfect colcannon potatoes.

• Large Pot: For boiling the potatoes.
• Large Skillet or Dutch Oven: For wilting the greens.
• Potato Masher or Ricer: A masher is perfect for a rustic texture. A ricer will give you the smoothest, fluffiest mash imaginable.
• Small Saucepan: For warming the milk and butter.
• Colander: To drain the potatoes.
• Wooden Spoon or Spatula: For folding everything together.

Why You’ll Love This Recipe

1. Comfort Food, Made Easy. This recipe demystifies a classic. It’s straightforward, forgiving, and delivers incredible flavor with minimal effort.
2. The Ultimate Versatile Side. These colcannon potatoes are equally at home next to a holiday ham, a weeknight sausage, or a simple seared chicken breast. They anchor any plate.
3. A Covert Veggie Boost. The generous amount of greens folded into the creamy potatoes makes it a genius way to serve healthy St. Patrick’s Day food (or any day food!) that kids and adults alike will devour.
4. Meal Prep Friendly. You can make the components ahead and combine them before serving, or reheat leftovers beautifully for easy lunches.
5. Food That Feels Like Home. The combination of creamy potatoes, savory greens, and rich butter is timeless, nostalgic, and universally loved.

Healthier Alternatives for the Recipe

Colcannon is wonderfully adaptable to different dietary needs without losing its soul.

• Dairy-Free/Lighter: Swap the butter for high-quality olive oil or vegan butter, and use an unsweetened, creamy oat or cashew milk. The result is still lush and flavorful.
• Extra Protein: Stir in a cup of rinsed, drained white beans or a handful of crispy, crumbled bacon or turkey bacon when you fold in the greens.
• Lower Carb: For a twist, replace half the potatoes with steamed cauliflower florets. Mash them right in with the potatoes for a creamy, veggie-packed version.
• Extra Greens: You can easily increase the ratio of kale or cabbage to potatoes for an even bigger nutritional punch. The creamy base will still carry it beautifully.

Serving Suggestions

A bowl of colcannon potatoes is a meal’s best friend. Here’s how to serve it:

• The Classic St. Patrick’s Day Spread: Serve it alongside corned beef, braised cabbage, and some hearty Irish soda bread. It’s the essential creamy element on a plate of traditional St. Patrick’s Day food.
• Weeknight Hero: Pair it with pan-seared pork chops, roasted chicken thighs, or even a couple of fried eggs for a simple, satisfying dinner.
• Make it a Main: Turn leftovers into a fantastic next-day meal. Form cold colcannon into patties, pan-fry them in a little butter until golden, and top with a poached egg. Divine.
• For Kids: This is fantastic kids St. Patrick’s Day food because it’s creamy, familiar (mashed potatoes!), and the greens are mixed right in. Call it “Shamrock Mash” for fun.
• Gourmet Touch: Take a page from my introduction and finish with that drizzle of truffle oil and crispy fried leeks or shallots for a special occasion.

If you love the creamy, potato-based comfort of colcannon, you might also adore my Crockpot Creamy Potato Soup for an equally hands-off, comforting meal. Or, for another dish that celebrates potatoes and savory flavors, try my Cheesy Ranch Potatoes with Smoked Sausage.

Common Mistakes to Avoid

1. Watery Mash: The biggest culprit is not draining the potatoes well enough. Let them sit in the colander and steam dry for a full minute, and consider returning them to the warm, dry pot for another quick stir to evaporate excess moisture.
2. Overworking the Potatoes: If you use a electric mixer or over-mash, the potatoes can become gluey. A potato masher or ricer is your best tool for perfect texture.
3. Cold Dairy: Adding cold milk and butter to hot potatoes can make the mash stiff and less creamy. Always warm your dairy mixture first—it makes all the difference.
4. Underseasoning: Potatoes need salt. Season the boiling water, season the greens as they cook, and most importantly, taste and season the final mash. Don’t be shy.
5. Soggy Greens: Make sure to cook your kale or cabbage until most of the liquid it releases has evaporated. You want tender, flavorful greens, not wet ones, so they don’t water down your beautiful colcannon potatoes.

Storing Tips for the Recipe

• Refrigerating: Store leftover colcannon in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat gently in a saucepan over low heat, stirring often and adding a small splash of milk to loosen it up. You can also reheat in the microwave in 60-second intervals, stirring between each.
• Freezing: You can freeze colcannon for up to 2 months. Place cooled portions in a freezer-safe container. Thaw overnight in the fridge before reheating. Note: the texture of the potatoes may be slightly less fluffy after freezing, but the flavor will still be excellent.
• Make-Ahead: You can boil and drain the potatoes, and wilt the greens, up to a day ahead. Store them separately in the fridge. Before serving, warm the greens, heat the dairy, mash the potatoes, and combine. It’s a huge time-saver for a holiday meal.

For more ideas on what to do with potato-based dishes, check out my Loaded Potato Skins for a fun appetizer or my cozy Creamy Potato Leek Soup.

Conclusion

At its heart, colcannon potatoes are more than a recipe. They’re a lesson in simplicity, a celebration of humble ingredients treated with care. They remind us that the most memorable dishes are often the ones that require no fancy techniques, just a little attention and a lot of heart. This creamy, savory, utterly comforting side is guaranteed to become a regular in your rotation, whether it’s March or November.

I hope this recipe brings as much warmth to your table as it does to mine. It’s food that feels like home. Give it a try this week, and let me know how it turned out for you in the comments below! And if you’re looking for another family-friendly, potato-centric casserole, don’t miss my Cheesy Ground Beef Potato Casserole. Happy cooking.

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