If you have yet to discover the magic of Irish comfort food, the Colcannon Potatoes (Irish Mashed Potatoes) Recipe is a true revelation. This dish takes classic mashed potatoes to a whole new level by folding in tender cabbage, sautéed onions, and bright green onions, creating a creamy, buttery, and slightly savory plate that feels like a warm hug. It’s the perfect way to bring a little Irish soul to your table, whether for a family dinner or special occasion. From its velvety texture to its subtle, fresh crunch, this dish is a beautiful balance of simple ingredients that come together to create something unforgettable.
Ingredients You’ll Need
These ingredients are simple and straightforward, but each plays a vital role in delivering the authentic flavor and creamy texture that make this recipe shine. From the rich butter and silky dairy to the earthy cabbage and aromatic onions, everything is essential to crafting the perfect bowl of Colcannon Potatoes.
- 2 ½ pounds yukon gold potatoes: Their creamy texture and buttery flavor make them ideal for smooth, rich mashed potatoes.
- 1 tablespoon olive oil: Adds a gentle richness and helps sauté the veggies to perfection.
- 6 tablespoons unsalted butter: Divided between mashing and cooking to pack in that lush buttery taste; plus a little extra for serving.
- 1 medium onion, diced: Provides a sweet and savory base that complements the cabbage beautifully.
- ½ head green cabbage (shredded, about 6 cups): Adds color, subtle crunch, and a classic Irish twist.
- 1 tablespoon kosher salt: Essential for seasoning both the potatoes and vegetables to bring every flavor to life.
- 3 cloves garlic, minced: Adds a gentle aromatic kick to brighten the dish.
- ½ cup whole milk (heated): For creamy smoothness and perfect mash consistency.
- â…“ cup half and half (heated): Enhances the richness without overpowering the freshness.
- 4 green onions (finely chopped): For that fresh zing inside and for garnish to finish.
How to Make Colcannon Potatoes (Irish Mashed Potatoes) Recipe
Step 1: Cook the Potatoes
Start by placing the peeled and halved Yukon Gold potatoes in a pot. Cover them with cold water about an inch above, add salt, and bring to a boil. Once boiling, reduce the heat and simmer until the potatoes are tender but still hold their shape—usually around 12 to 15 minutes. This gentle cooking ensures your mash will be smooth without becoming gluey.
Step 2: Mash the Potatoes
Drain the potatoes carefully and return them to the pot. Begin mashing them until mostly smooth but still slightly textured for a homestyle feel. Stir in 5 tablespoons of butter and keep mixing until it’s luxuriously creamy. Next, gradually pour in the heated whole milk and half and half, stirring continuously. Season with salt to taste and set aside while you prepare the cabbage.
Step 3: Sauté the Cabbage and Onions
In a separate sauté pan, melt the remaining tablespoon of butter with the olive oil over medium-low heat. Add the diced onion and shredded cabbage, along with a teaspoon of kosher salt. Cover with a lid and cook gently until the cabbage turns a vibrant green and becomes tender, stirring occasionally to prevent sticking or browning. Lastly, toss in the minced garlic and cook for another minute – this step infuses the dish with an irresistible depth of flavor.
Step 4: Combine and Finish
Transfer the softened cabbage and onion mixture into the pot with your mashed potatoes. Add the finely chopped green onions and gently fold everything together. Taste the whole mixture and adjust the salt if needed. This mixture is all about harmony — creamy, buttery, and perfectly balanced with a slight crunch.
Step 5: Serve Hot
Transfer your beautiful Colcannon Potatoes into a serving bowl and top with a generous pat of butter and a sprinkle of green onions for that fresh pop of color and flavor. Serve warm and enjoy the comforting magic of this Irish classic.
How to Serve Colcannon Potatoes (Irish Mashed Potatoes) Recipe
Garnishes
A simple pat of butter melting on top just before serving makes all the difference, adding that irresistible shine and richness. Freshly chopped green onions scattered over the dish provide a bright, peppery bite that contrasts beautifully with the smooth potatoes and tender cabbage.
Side Dishes
Colcannon Potatoes are incredibly versatile and pair wonderfully with traditional Irish staples like corned beef, roast lamb, or smoked ham. Their creamy texture and subtle flavors also complement roasted chicken or pork chops perfectly, making your meal feel hearty without overwhelming the palate.
Creative Ways to Present
For a more playful presentation, try serving the Colcannon Potatoes in individual ramekins topped with crispy bacon bits or a poached egg for a brunch twist. You can also turn leftovers into savory pancakes by forming small patties and frying them until golden—a delicious reinvention that keeps the Irish spirit alive.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras, transfer the Colcannon Potatoes to an airtight container, and keep them refrigerated for up to 3 days. The flavors actually deepen overnight, so leftovers make for an even tastier next-day treat.
Freezing
While mashed potatoes and cabbage mixtures don’t always freeze perfectly due to their creamy texture, you can freeze this dish if needed by cooling it completely first. Use a freezer-safe container and consume within 2 months for best quality. When thawed, expect the texture to be a little less fluffy but still delicious.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or cream if the potatoes seem dry. You can also warm them in the microwave, covered, stopping to stir every minute or so for even heating. Avoid high heat to keep the creaminess intact.
FAQs
What type of potatoes are best for Colcannon Potatoes (Irish Mashed Potatoes) Recipe?
Yukon Gold potatoes are ideal because their natural buttery flavor and creamy texture make the mashed potatoes rich and smooth without being gluey. Russets can also work but may yield a lighter, fluffier mash.
Can I use frozen cabbage for this recipe?
Fresh cabbage is recommended since it has a crispness and brightness that frozen cabbage often loses. However, if frozen is your only option, thaw and drain it very well before cooking to avoid excess moisture in the final dish.
Is there a substitute for the half and half?
You can substitute with heavy cream for a richer version or use all whole milk for a lighter dish. Just keep in mind that fat content affects the creaminess, so adjust the butter or milk accordingly.
Can Colcannon Potatoes be made dairy-free?
Absolutely! Substitute butter with a plant-based margarine or olive oil, and use your favorite non-dairy milk warmed before adding. The flavor will change slightly, but the dish will still be delicious and comforting.
How do you prevent the potatoes from becoming gluey when mashing?
Be sure to cook the potatoes until just tender and mash gently rather than vigorously. Using a potato masher instead of a food processor also helps maintain texture without releasing too much starch, keeping your mash creamy but not sticky.
Final Thoughts
Making Colcannon Potatoes (Irish Mashed Potatoes) Recipe is like inviting a little bit of Irish tradition right into your kitchen—and trust me, once you taste that buttery cabbage goodness blended into silky potatoes, you’ll want to make it again and again. It’s approachable, comforting, and utterly satisfying, perfect to enjoy alongside your favorite mains or even on its own as a cozy treat.
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Colcannon Potatoes (Irish Mashed Potatoes) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Colcannon Potatoes is a traditional Irish mashed potato dish enhanced with buttery cabbage, onions, and green onions. This creamy, comforting recipe combines tender Yukon Gold potatoes with sautéed cabbage and onions, delivering a delicious side that pairs perfectly with hearty meals. Ready in just 40 minutes, it serves 8 and brings a taste of Ireland to your dinner table.
Ingredients
Potatoes
- 2 ½ pounds Yukon Gold potatoes, peeled and cut into half moons
- 1 tablespoon kosher salt (for cooking potatoes)
Mashed Potatoes
- 5 tablespoons unsalted butter
- ½ cup whole milk, heated
- â…“ cup half and half, heated
Cabbage and Onion
- 1 tablespoon olive oil
- 1 medium onion, diced
- ½ head green cabbage, shredded (about 6 cups)
- 1 tablespoon kosher salt (plus more to taste)
- 3 cloves garlic, minced
Garnish
- 1 tablespoon unsalted butter (for cooking cabbage and onions)
- 4 green onions, finely chopped plus more for serving
- Additional unsalted butter for serving (optional)
Instructions
- Boil the Potatoes: Place the peeled Yukon Gold potatoes in a pot and cover them with cold water about 1 inch above the potatoes. Add salt to taste. Bring the water to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender but still intact.
- Mash the Potatoes: Drain the potatoes and return them to the pot. Mash the potatoes until almost smooth. Stir in 5 tablespoons of unsalted butter until creamy. Gradually add heated whole milk and half and half while mixing. Taste and adjust salt as needed to enhance flavor.
- Sauté Cabbage and Onion: In a separate pan, melt 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-low heat. Add the diced onion, shredded cabbage, and 1 teaspoon of salt. Cover with a lid and cook until the cabbage is bright green and tender, stirring occasionally. Add the minced garlic and cook for an additional minute to infuse flavor.
- Combine Ingredients: Transfer the cooked cabbage and onion mixture into the pot with mashed potatoes. Add the finely chopped green onions and stir everything together until well incorporated. Taste and adjust seasoning with additional salt if desired.
- Serve: Transfer the colcannon to a serving bowl. Serve hot with additional butter and green onions garnished on top for an extra burst of flavor and richness.
Notes
- Use Yukon Gold potatoes for the best creamy texture.
- Heating the milk and half and half before adding helps keep the mashed potatoes smooth and creamy.
- Covering the cabbage and onions while cooking locks in moisture and speeds tenderizing.
- Adjust salt gradually to suit your taste preferences.
- Additional butter on top enhances richness and traditional flavor.
