Irish Colcannon
Irish colcannon is a traditional mashed potato recipe with cabbage and scallions. A simple and hearty side dish that’s perfect any time of year but especially for St. Patrick’s Day!
We love colcannon and I always make it for our St. Patrick’s Day feast. My go-to recipe contains bacon but I wanted to try making a vegetarian version this year. We all thought this Irish colcannon was delicious and it paired nicely with the pork chops I served it with. Colcannon is a great side dish year round–not just for St. Patrick’s Day!
How to Make Irish Colcannon
Cook the chopped potato in a large pot of salted boiling water for 20 minutes, or until very tender; pour the potatoes into a strainer.
Cook the cabbage while the potatoes are cooking by heating 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, until tender and very wilted, about 10 minutes.
Add the green portion of the scallions (green onions) and cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly for 1 minute.
Combine the drained potatoes and cooked greens together in a large bowl.
Heat the milk and remaining butter in the microwave until warmed. Add the warm milk/butter to the the bowl of potatoes and mash with a hand masher until your desired consistency. Season with sea salt and freshly cracked pepper, to taste. Top with white portion of the scallion (green onion) along with some additional green portion if desired, and a big knob of butter. Serve immediately and enjoy!
Equipment
Ingredients
- 3 russet potatoes, peeled & cut into chunks
- 5 tbsp butter, divided **Use Irish if you can--it's SO good!
- 2 cups green cabbage, chopped **You can also use kale or other cabbage
- 2-3 scallions (green onions), sliced, whites and greens separated
- ½ whole milk, warmed **Add more milk if you want it extra creamy
Instructions
- Cook the cabbage while the potatoes are cooking by heating 2 tablespoons of butter in a large skillet over medium heat. Add the cabbage and season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, until tender and very wilted, about 10 minutes.
- Add the green portion of the scallions (green onions) and cook, stirring often, for 2 minutes. Add the garlic and cook, stirring constantly for 1 minute.
- Combine the drained potatoes and cooked greens together in a large bowl.
- Heat the milk and remaining 3 tablespoons of butter in the microwave until warmed.
- Add the warm milk/butter to the the bowl of potatoes and mash with a hand masher until your desired consistency.
- Season with sea salt and freshly cracked pepper, to taste. Top with white portion of the scallion (green onion) along with some green portion if desired, and a big knob of butter. Serve immediately and enjoy!
Very creamy and satisfying! I still prefer the bacon version though 🙂
Looks really good and I may make it this year. How many cups of cabbage?
Lppkomg fporward to making this recipe.
Larry,
Thank you! 2 cups of cabbage. The recipe has been corrected.
-Pam
Love this dish, thanks for the reminder. Cheers Diane
This is super comfort food! Definitely trying this out this year.