Colcannon is an Irish traditional dish of mashed potatoes and cabbage. This simple side dish is the the perfect partner to your St. Patrick’s Day corned beef and a great way to add a healthy kick to your mashed potatoes.
This simple to make mashed potato dish is full of flavor with the addition of green cabbage and green onions. It would pair nicely with just about any main dish you are serving. The green additions make these potatoes, colorful and right in theme with the green of St. Patrick’s Day.
Colcannon is made all over Ireland as a staple side dish. Boxty is another great traditional Irish dish where mashed potatoes and grated potatoes are combined to make pancakes. If you would like to make an Irish Stew check out Guinness Beef Stew. For more traditional Irish food check out Corned Beef Cabbage Dinner, Irish Soda Bread, Bangers and Mash, Dubliner Cheese Dip, Chocolate Guinness Cake and Irish Tea Cake. Check out all the Irish recipes in St. Patrick’s Day Irish Foods.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Make sure the cabbage is chopped finely to ensure it blends well with the mashed potatoes and does not overpower the dish with large chunks. Read 7 Different Types of Cabbage and How to Cook Them.
- If you are a fan of a stronger onion flavor, add a bit more green onion. If you prefer a milder taste, reduce the amount slightly. You can also use spring onions which are very young onions.
SPECIAL EQUIPMENT NEEDED:
- Large Pot: To boil the potatoes, you will need a large pot. Make sure that it is big enough to hold all the potatoes covered with water.
- Skillet or Frying Pan: To sauté the cabbage and green onions, you will need a skillet or frying pan.
- Electric Mixer or Potato Masher: After boiling the potatoes, you will need an electric mixer, potato masher or potato ricer to mash the potatoes. If you do not have a potato masher, a large fork or even a sturdy whisk can work in a pinch.
- Knife and Cutting Board: For preparing the ingredients, such as chopping the cabbage, green onions, and parsley, and peeling and cubing the potatoes, you will need a sharp knife and a cutting board.
- Measuring Cups and Spoons: To measure out the milk, butter, and seasonings accurately, have a set of measuring cups and spoons handy.
- Mixing Spoon: You’ll need a large spoon or spatula for mixing the ingredients together once they are all cooked.
- Colander: To drain the boiled potatoes, a colander or large strainer is necessary.
SUBSTITUTIONS:
- The red potatoes can be substituted with Yukon Gold potatoes or Russet potatoes. Yukon Golds offer a buttery flavor and creamy texture, while Russets are fluffy and absorb flavors well.
- Leeks (use the white and light green parts) or chives can be used in place of the green onions. Leeks will provide a milder onion flavor, while chives can add a subtle garlicky note.
- The green cabbage can be substituted with savoy cabbage or some other leafy greens like curly kale.
- Any plant-based milk like almond, soy, or oat milk can be substituted for the whole milk. Choose unsweetened and unflavored varieties. For a richer taste, half and half or a light cream can be used.
- For a dairy-free version, use plant-based butter or olive oil in place of the butter. Olive oil will change the flavor profile slightly but can still offer a delicious result. You could also try an Irish butter.
HOW TO STORE COLCANNON:
- Allow the Colcannon to cool to room temperature before storing it to prevent condensation. Place the colcannon into an airtight container and refrigerate for up to 3-4 days.
- Colcannon can be frozen for up to 2-3 months. Make sure that the Colcannon is completely cooled to room temperature before freezing to prevent ice crystals from forming which can affect the texture. Use freezer safe airtight containers or freezer bags to store the Colcannon. Leave about a half-inch of space at the top as the mixture might expand slightly when frozen.
- Thaw the colcannon in the refrigerator overnight before reheating.
HOW TO REHEAT COLCANNON:
- To reheat the leftover colcannon on the stovetop, place potatoes into a skillet or saucepan. Add a little milk, cream, or a tablespoon of butter to help it regain its creamy texture. Warm over low to medium heat, stirring occasionally, until heated through. Be careful not to let it stick to the bottom of the pan.
- To reheat it in the microwave place the Colcannon into a microwave-safe dish. Add a tablespoon or two of milk or water to help remoisten the potatoes. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.Heat on high for 1-2 minutes, stir, and then continue heating in 30-second intervals until thoroughly warmed.
- Colcannon can also be reheated in the oven. Preheat your oven to 350°F (175°C). Place the Colcannon in an oven-safe dish, and dot with a few extra pieces of butter or drizzle a little cream over the top. Cover with aluminum foil and bake for about 20 minutes, or until heated through.
Add the potatoes to a large saucepan. Bring them to a boil over medium-high heat. Reduce the heat to medium low and simmer for about 30 minutes.
While the potatoes are cooking, add 2 tablespoons of the butter to a skillet over medium low heat and let the butter melt. Add the chopped cabbage and green onions and cook for 2-3 minutes, stirring occasionally until the cabbage is wilted and tender.
Drain the potatoes of the excess water and return the drained potatoes to the pan.
Add the remaining 2 tablespoons of butter, salt and pepper. Using an electric mixer, beat the potatoes until they start to become smooth.
Add the milk to the pan and beat until the potatoes are creamy and free of lumps.
Add the cabbage and green onion mixture to the pan. Turn the heat back on to medium low to heat through. Stir in the parsley and serve.
Colcannon
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Ingredients
- 2 pounds red potatoes, peeled and cut into 2 inch cubes
- 4 tablespoons butter, divided
- 1½ cups green cabbage, chopped fine
- ¼ cup green onions, chopped
- ½ cup whole milk
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons parsley, minced
Instructions
Add the potato chunks to a large saucepan. Cover them with cold water and a pinch of salt. Make sure there is enough water that they are completely submerged. Bring them to a boil over medium-high heat. Reduce the heat to medium low and simmer for about 30 minutes. A knife inserted into the potatoes should go through with no resistance.
While the potatoes are cooking, add 2 tablespoons of the butter to a skillet over medium low heat and let the butter melt. Add the chopped cabbage and green onions and cook for 2-3 minutes, stirring occasionally until the cabbage is wilted and tender. Remove from the heat.
Drain the potatoes of the excess water and return the drained potatoes to the pan. Add the remaining 2 tablespoons of butter, salt and pepper. Using an electric mixer, beat the potatoes until they start to become smooth.
Add the milk to the pan and beat until the potatoes are creamy and free of lumps.
Add the cabbage and green onion mixture to the pan. Turn the heat back on to medium low to heat through. Add a little salt and pepper if needed to taste.
Stir in the parsley and serve.
