Looking for a comforting side dish to anchor your St. Patrick’s Day menu? Traditional Irish Colcannon Mashed Potatoes combines creamy mashed potatoes with tender cabbage and scallions for a truly satisfying experience. The key is folding the sautéed greens into the hot, fluffy mash until just combined. Ready in about 40 minutes, this classic recipe brings a taste of cozy, festive tradition to your family dinner table.
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Ingredients for Colcannon Mashed Potatoes
For the potatoes
- Russet Potatoes – Peeled and quartered for that perfect creamy texture.
- Salt – Essential for seasoning the potatoes and enhancing all the flavors.
For the mix-ins
- Green Cabbage – Thinly sliced and cooked until tender; it adds a lovely sweetness.
- Scallions – Thinly sliced for a fresh, mild onion flavor that brightens up the dish.
For the creamy base
- Unsalted Butter – Divided for both cooking and melting into the final dish for richness.
- Whole Milk – Adds creaminess and helps create that smooth mashed potato texture.
- Heavy Cream – For a luxurious, velvety finish that takes these potatoes to the next level.
For finishing
- Freshly Ground Black Pepper – Adds a subtle kick and balances all the flavors beautifully.
Cook Time for Creamy Colcannon Mashed Potatoes
I’ve always found that timing is everything when you’re juggling a big holiday meal. So let me tell you straight: this savory Irish potato side dish comes together in a total of 40 minutes.
That’s 15 minutes of prep and 25 minutes of hands-off cooking time, which gives you just enough breathing room to focus on your main course or catch up with your guests. If you love this kind of streamlined recipe for special occasions, you might also enjoy browsing my roundup of healthy Thanksgiving sides that save you time without skimping on flavor.
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 25 minutes | 40 minutes |
How to Make Traditional Colcannon Mashed Potatoes
Step 1: Cook Your Potatoes
Place the peeled and quartered potatoes in a large pot and cover them with cold water by 1 inch. Add 1 teaspoon of salt to the water.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 2: Sauté the Greens
While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the thinly sliced cabbage and cook, stirring occasionally, for 10–12 minutes until it is wilted and softened.
Stir in the sliced scallions and cook for 1 additional minute. Remove the skillet from the heat and set aside.
Step 3: Warm the Cream
In a small saucepan, combine the whole milk and heavy cream. Warm over low heat until just steaming, but do not let it boil.
Keep the mixture warm on the stove. This little trick makes all the difference for creating that irresistibly smooth, creamy mashed potatoes with cabbage.
Step 4: Mash and Combine
Drain the cooked potatoes thoroughly using a colander and return them to the hot pot. Let them sit for 1 minute off the heat to allow any residual moisture to evaporate.
Mash the potatoes with a potato masher until smooth. Gradually pour in the warm milk and cream mixture, stirring with a wooden spoon or rubber spatula until fully incorporated and the potatoes are creamy and smooth.
Final Step: Fold and Serve
Gently fold the cooked cabbage and scallions into the mashed potatoes until evenly distributed. Season generously with additional salt and black pepper to taste.
Transfer the mixture to a serving bowl, make a well in the center, and place the remaining 2 tablespoons of butter in the well to melt before serving. There’s nothing quite like this steamed cabbage and potato blend to make a meal feel like a celebration.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this traditional Colcannon Mashed Potatoes recipe more times than I can count, and I’ve picked up a few tricks along the way. Here’s how I make it even better.
- Flavor Swap: While cabbage is classic, kale is a wonderful alternative. For a different green vegetable side, try my easy roasted broccoli and cauliflower method for another simple, flavorful option.
- Diet Tweak: To lighten it up, swap the heavy cream for more whole milk or even a splash of broth. The dish will still be wonderfully creamy.
- Texture Fix: For the fluffiest results, make sure your potatoes are completely dry after draining. Letting them steam in the hot pot for a minute is my non-negotiable secret.
- Storage Tip: Leftovers keep well in the fridge for 3 days. Reheat gently on the stovetop with a splash of milk to bring back that creamy texture. It pairs wonderfully with other make-ahead dishes like this potato squash casserole for a full meal.
Colcannon Mashed Potatoes
Ingredients
- 2 pounds russet potatoes, peeled and quartered
- 1 tsp salt, plus more for seasoning
- 4 tbsp unsalted butter, divided
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 small head green cabbage, cored and thinly sliced (about 4 cups)
- 4 medium scallions, thinly sliced
- freshly ground black pepper, to taste
Equipment
- Large pot
- Large skillet
- potato masher
- Wooden spoon
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced cabbage and cook, stirring occasionally, for 10-12 minutes until it is wilted and softened. Stir in the sliced scallions and cook for 1 minute more. Remove the skillet from the heat.
- In a small saucepan, combine the whole milk and heavy cream. Warm over low heat until just steaming; do not boil. Keep warm.
- Drain the cooked potatoes thoroughly and return them to the hot pot. Let them sit for a minute off the heat so any residual moisture evaporates.
- Mash the potatoes with a potato masher until smooth. Gradually pour in the warm milk and cream mixture, stirring with a wooden spoon or rubber spatula until fully incorporated and the potatoes are creamy.
- Gently fold the cooked cabbage and scallions into the mashed potatoes until evenly distributed. Season generously with additional salt and black pepper to taste. Transfer to a serving bowl, make a well in the center, and place the remaining 2 tablespoons of butter in the well to melt before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I believe that the best comfort food is also food that makes you feel good from the inside out. This traditional Colcannon Mashed Potatoes recipe, while wonderfully rich, offers more than just a cozy taste. It’s a dish built on simple, whole ingredients, each bringing its own nutritional strengths to the table.
Let’s start with the potatoes. They’re a fantastic source of potassium and vitamin C, which are great for supporting a healthy heart and immune system. The cabbage and scallions add a wonderful dose of fiber, which is so important for digestive wellness, and they also provide a variety of vitamins. For a deeper look at building a balanced plate, you can always browse our collection of vegetable side dishes for more inspiration.
Many people wonder, what is colcannon made of that makes it so special? It’s really about the combination. The greens give this savory Irish potato side dish a nutritional boost that you don’t always find in plain mashed potatoes. If you’re interested in the cultural side of this classic, the history of colcannon is a fascinating read. For a different kind of hearty side, my roasted butternut squash is another fantastic source of vitamins.
A Lighter Version of Creamy Colcannon Mashed Potatoes
I know that many of us are looking for ways to enjoy our favorite foods in a slightly lighter way, and this recipe is wonderfully adaptable. You can absolutely create a delicious version of this creamy Colcannon Mashed Potatoes that fits a healthier lifestyle with just a few simple tweaks.
For a lighter creamy base, you can replace the heavy cream with additional whole milk, or even use a half-and-half blend of milk and low-sodium vegetable broth. The result is still incredibly creamy and satisfying. Swapping in a lighter cheese or reducing the butter by just a tablespoon can also make a noticeable difference without sacrificing the comforting essence of this steamed cabbage and potato blend.
If you enjoy these kinds of healthy adaptations, you’ll find plenty of ideas in my guide to healthy Thanksgiving sides. Another great option is to pair your meal with a bright, simple vegetable like these honey balsamic carrots for a perfectly balanced plate.
Thoughtful Tips for Special Diets
In my own kitchen, I love finding ways to make recipes work for everyone at the table, whether they’re watching their sugar intake or have other dietary preferences. Creating a diabetic-friendly version of this dish is easier than you might think, and it’s all about mindful swaps and portions.
For a low sugar approach that still feels indulgent, focus on the natural creaminess of the potatoes themselves. Russet potatoes, when mashed well, have a wonderfully fluffy texture that doesn’t need a lot of added fat. Using a natural sweetener isn’t necessary here, as the savory flavors really shine. Instead, a small sprinkle of a sugar alternative like a pinch of stevia in your creamed spinach side can balance the whole meal if you like.
Portion control is your best friend for glycemic control. Enjoy a satisfying scoop of this blood sugar friendly colcannon alongside a lean protein like grilled chicken or fish and a big green salad. Remember, the fiber from the cabbage is a great help. For another sugar-conscious side dish idea, my roasted broccoli and cauliflower is always a hit.
How to Serve Colcannon Mashed Potatoes
This dish truly comes to life when it’s part of a shared meal. I always think of my grandmother’s table when I make this traditional Colcannon Mashed Potatoes recipe. She’d serve it steaming hot from a big ceramic bowl, the butter melting into a golden pool in the center. It was the heart of our St. Patrick’s Day feast, surrounded by laughter and stories.
For a classic pairing, this fluffy mashed potatoes with greens is the perfect companion to a slice of slow-cooked corned beef or a juicy roasted chicken. The creamy, savory notes cut through the richness of the meat beautifully. If you’re looking for more potato inspiration, my recipe for crispy smashed potatoes offers a wonderful textural contrast.
Don’t forget the vegetables! A simple side like roasted cabbage wedges complements the soft textures in the colcannon. And for a truly special occasion, this buttery scallion potato mash pairs wonderfully with my maple pecan roasted sweet potatoes for a festive and colorful spread.
Mistakes to Avoid
I’ve made my share of mistakes with this Colcannon Mashed Potatoes recipe over the years, and I want to help you avoid them. The most common error is overcooking the cabbage until it becomes mushy and loses its vibrant color. You want it just tender enough to blend beautifully with the potatoes.
Another mistake is using cold dairy straight from the refrigerator. Chilled cream or butter can make your creamy Colcannon Mashed Potatoes turn gummy rather than light and fluffy. Always warm your liquids slightly before mixing them into the hot potatoes. For more potato cooking tips, check out my guide to perfect crispy smashed potatoes.
Don’t rush the mashing process either. Overworking the potatoes can release too much starch and create a gluey texture. I like to use a potato ricer for the fluffiest results. If you’re looking for alternative cooking methods, the New York Times colcannon method offers great insights on technique.
I remember one St. Patrick’s Day when I added the scallions too early and they lost their fresh bite. Now I stir them in at the very end to keep their bright flavor. It’s these little touches that make this traditional Colcannon Mashed Potatoes recipe truly special.
How to Store Colcannon Mashed Potatoes
My grandmother never believed in wasting good food, and she taught me how to properly store leftovers of this savory Irish potato side dish. She’d transfer the cooled colcannon into her favorite glass containers, always making sure to leave just enough for my grandfather’s midnight snack.
For refrigeration, store your steamed cabbage and potato blend in an airtight container for up to 4 days. When reheating, add a splash of milk or broth to restore the creamy texture. You can also freeze colcannon for up to 3 months – just thaw overnight in the refrigerator before reheating.
For another great make-ahead side dish, my cauliflower potato salad holds up beautifully in the fridge. And if you’re planning a full holiday meal, don’t forget to check out my healthy Thanksgiving sides guide for more storage tips and ideas.
Try This Colcannon Mashed Potatoes Yourself
I truly hope you’ll try making this traditional Colcannon Mashed Potatoes recipe in your own kitchen. There’s something magical about transforming simple potatoes and cabbage into such a comforting dish. Every time I make it, I’m transported back to my grandmother’s kitchen, surrounded by the smells of good food and family laughter.
This buttery scallion potato mash has become a beloved tradition in my home, and I know it will in yours too. Whether you’re celebrating St. Patrick’s Day or just need some cozy comfort food, this dish delivers. For more potato inspiration, try my cheesy ranch potatoes or explore different vegetable side dishes to complete your meal.
If you love the combination of sweet and savory, my maple pecan roasted sweet potatoes would make a wonderful companion to this colcannon. And for something completely different but equally delicious, these grilled sweet potato wedges are perfect for summer gatherings.
Remember, cooking is about creating memories as much as meals. This fluffy mashed potatoes with greens is more than just food – it’s a connection to tradition, to family, and to the simple joy of sharing something made with love.
Frequently Asked Questions
What’s the difference between colcannon and mashed potatoes?
While both start with mashed potatoes, colcannon incorporates cooked cabbage or kale and scallions, giving it a distinctive flavor and texture. This Irish mashed potatoes dish is heartier and more nutritious than plain mashed potatoes, making it a complete side dish rather than just a base.
What is colcannon made of?
Traditional colcannon consists of mashed potatoes mixed with cooked cabbage or kale, scallions, butter, and cream or milk. The result is a creamy mashed potatoes with cabbage that’s both comforting and flavorful. Some variations include other greens or additional seasonings.
How to make colcannon mashed potatoes?
Start by boiling and mashing potatoes, then steam or boil cabbage until tender. Sauté scallions in butter, then combine everything with warm cream or milk. For perfect Colcannon Mashed Potatoes, be careful not to overwork the potatoes and add the greens at the right time to maintain texture.
Why is it called colcannon?
The name comes from the Irish “cál ceannann,” which means “white-headed cabbage.” This reflects the dish’s main ingredients and its origins in Irish culinary tradition. It’s been a staple for centuries and remains one of the most beloved St. Patrick’s Day sides today.
Cozy Potato Sides For Every Season
There’s nothing quite like the comfort of well-made potato dishes. They transform simple meals into something special.
Crispy Smashed Potatoes – Perfectly crunchy outside with a fluffy interior, ideal for weeknight dinners.
Cheesy Ranch Potatoes – Creamy, tangy, and utterly addictive for potlucks and family gatherings.
Potato Squash Casserole – A beautiful autumn bake that combines sweet and savory flavors.
Sweet Potato Casserole – The ultimate holiday comfort food with a crunchy pecan topping.
