Real Irish Colcannon – Culinary Ginger

Real Irish Colcannon is a classic Irish potato recipe made with creamy mashed potatoes, tender green cabbage, rich Irish butter, and optional Irish cheddar cheese. This traditional Irish dish has deep Celtic roots and a fascinating history – and despite its popularity, it wasn’t originally a St. Patrick’s Day recipe. Perfect alongside corned beef or any hearty Irish meal.

Ingredients

• Potatoes
• Irish butter
• Spring onions/green onions/scallions 
• Green cabbage
• Whole milk
• Irish sharp cheddar cheese
• Salt

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

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

Cabbage or Kale in colcannon

I receive comments and messages about one question: Does traditional Irish colcannon use cabbage or kale?
Some of you add cabbage, while others insist that true colcannon is made only with kale. So which is correct?
Read on for a little history of how cabbage became part of some colcannon recipes – and discover an ingredient that many people don’t even realize was traditionally included. Surprisingly, this dish has 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 made with either Savoy cabbage or green (white) cabbage. Both varieties soften beautifully and blend well with creamy mashed potatoes.

How you cut the cabbage is entirely up to you:

• Large pieces: For a more pronounced cabbage flavor and noticeable texture throughout the colcannon.
• Finely chopped cabbage: For a softer, more seamless blend that melts into the mashed potatoes.

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

Colcannon history

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

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

“Dined at Coz. Wm. Parry, and also supped there upon a Shoulder of Mutton rosted (his spelling mistake, not mine), and what they call there Coel Callen, which is Cabbage boiled Potatoes & parsnips, all mixed together. They eat well enough, and it is a dish always had in this Kingdom on this night.”

Using Irish butter and cheese

Before you come at me 😉 – I know cheese and onions aren’t traditionally included in classic Irish colcannon. That’s why I list them as optional. This is simply how my family made it back in the U.K.

Irish dairy is exceptional. Irish butter is famously rich and deeply golden, and Irish cheddar adds a bold, creamy finish to the mashed potatoes. The Irish take great pride in their dairy products – and rightly so. I live in America only use Kerrygold butter.

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

Salted or unsalted butter? That’s completely your choice. Just adjust the salt accordingly.

Make-ahead colcannon and reheating tips

You can make traditional Irish colcannon up to 2 days ahead of time, making it perfect for holidays or busy weeknights.

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

To keep the mashed potatoes creamy, add a splash of milk or cream while reheating. Stir frequently to prevent sticking or drying out.

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’re similar to Vivaldi or King Edward potatoes in the U.K. – floury potatoes that are naturally creamy and full of flavor.

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

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

My tips for boiling potatoes

Start the potatoes on the stove in a large pot of cold water, not hot. As the water gradually comes up to temperature with the potatoes, they cook more evenly from the outside in. This prevents the edges from turning mushy before the centers are done.

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

Bring to a gentle boil and cook until fork-tender. A knife should slide in easily with no resistance.

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

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

Optional additions

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

• Crispy bacon
• Crème fraîche or sour cream
• Ham
• Caramelized onions
• Mustard powder
• Horseradish for a little kick
• Black pepper

What to serve with Irish colcannon

Traditional Irish food is a must – whether it’s the classic Irish stew or one of my personal favorites, Corned Beef and Potato Pie. It would also make a delicious mash topping for Shepherd’s Pie. All pictured above

Leftover colcannon

If you happen to have any leftovers, don’t forget to store them refrigerated in an airtight container for up to 4 days. When you want to enjoy them, you can make a classic British dish called Bubble and Squeak (pictured below). It’s typically made from the leftovers of a Roast Beef Dinner, mainly the mash.

Irish Desserts

Why not try my Irish dessert ideas too if you want to complete Irish meal?  Irish Chocolate Cake with Baileys Buttercream Frosting or Irish Coffee Milkshake Shots. All pictured 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

Cuisine irish

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 330kcal

Author Janette

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

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

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

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

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