Irish colcannon is a simple to prepare classic potato dish from Ireland. Although the UK and Ireland weren’t exactly recognized for their cuisine, you want authenticity, so go for it. You can add bacon pieces, Cheddar cheese, or both for an increased flavor that isn’t really authentic.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1 head cabbage, chopped
- 1 bunch green onions, chopped
- ¼ cup butter, softened
- ½ cup half-and-half cream
- salt and black pepper to taste
Instructions
- Place potatoes, cabbage, and green onions into a large saucepan; fill with water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
- Drain vegetables and place them into a large bowl. Mash potatoes and vegetables with butter using a fork until mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper.
Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 9 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 113 mg |
| Sugars | 8 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delish! Bacon and Chedder a must
Just made the recipe as stated and my aunt made it. Delicious. I make a small version for myself often, and more if there is company.
This is the recipe I have been using since I discovered colcannon in County Cork. It is so easy and tasty that I make it at least 4 times a year to go with corned beef (which is not just for St. Patrick’s Day).
My family loves these mashed poatoes with an Irish twist!
I made this for St. Patrick’s Day. It needed more seasoning; I added more salt and pepper and some caraway seeds. I had lots of leftovers (there are only three of us) so today I took it out, added some crumbled bacon and fresh chopped dill. I put it in a casserole dish and sprinkled cheddar cheese. It’s in the oven at 300 degrees because we won’t be eating for a while so I just want it to bake slowly. All you wonderful chefs will figure it out for your kitchen. But maybe 350 for 20-25 minutes, or until the cheese is yummy looking!
Love colcannon and this recipe was great just as written! Thank you!!
I make this with canbage and potatoes and drippings from fried pork chops. Beat it with hand mixer and serve with pork chops. This is an old German recipe that my mother -in/law taught me. I can spell it right but it is pronounced seeskraut. It is one of my families favorite meals . It keeps well in the frig and freezes well also just warm in microwave. I’ve been making this for 61 years.
easy but definitely needs more seasoning
03-17-16 ~ A St. Patrick’s meal in our house requires a side of colcannon. This is a quick and easy version. I cut the serving portion back, but used the ingredients as listed and prepared, as listed. The results was a nice simple colcannon that went great with “Guinness Corned Beef’ and ‘Basic Irish Soda Bread’ both from AR. I did shake, heavy handed with the salt and pepper.
3.19 2 lbs pot, 1/2 head cabbage, med onion, boiled 20 min, mash w/1/4 c unsalted butter and pepper. Poured in about 1/3 c half and half, maybe a bit less. Creamy, Awesome, Mom, Dad Jerry liked.
We used just whole milk (no cream on hand) and didn’t need to full amount for a good texture. Forgot to add any salt and pepper, and we still ate it right up (though it would probably be good to add).
Very good.
I added carrots and it was very delious
add lots of butter
This is exactly what I was looking for! I am by no means an expert in the kitchen, and I managed this without any frustration or blunders. As noted by the author, traditional Irish food is VERY bland, so use this as a base and then add whatever flavors you like to punch it up a bit. I added some reduced-fat shredded cheese and a little garlic. I also only had chives so I added those directly to the potato/cabbage mix at the end instead of boiling. Then I layered it in a baking dish over frozen corn and topped with sauteed mushrooms and baked at 375. After about 20 minutes I put slices of Gouda cheese over the mushrooms and baked 10 more minutes. It turned out even better than I had hoped! I served it with turkey meatloaf and my husband and 6 year old daughter both raved over it and cleaned their plates. Thank you for this recipe that I will be making over and over again!
I doubled the potatoes and onions for the recipe, added about 3/4 of a diced rutabaga that I had and one small bag of shredded coleslaw mix I had. After cooking and hand mashing I added 1/4 cup of butter, ~1/4 cup fat free half, celtic sea salt to taste, 6 strips of cooked turkey bacon and ~1/4 cup shredded cheddar cheese. I’m glad I doubled the potatoes or we wouldn’t have any leftovers for lunch tomorrow!
It was okay, but the cabbage flavor sort of disappeared in the potatoes, yet the potatoes “weren’t quite right” either. It did make great potato patties though.
Kind of bland but then Colcannon is that way. It’s meant as a neutral side to a meat entree. That said, I don’t like cheese or bacon mixed into the dish.
I increased the milk/butter just a touch and I threw in a half pound of crumbled crisp bacon. Comfort food at it’s best. I made Guinness Corned Beef to go with it. Excellent meal.
Tasty. Looking forward to St. Patty’s day when I will make it again. 🙂
I used cabbage from some left over corn beef and cabbage my dad had made (I think it really gave it a lot of flavor). Thank you for a delicious recipe.