How to Make the Perfect Creamy Irish Colcannon
Irish · Easy · 45 min · 4 servings
A beloved Irish mashed potato dish folded through with buttery sauteed kale or cabbage and finished with lashings of melted butter and cream to create something far greater than the sum of its simple parts. Traditionally served at Halloween with small trinkets hidden inside, colcannon is pure Irish soul food at its finest.
Why this recipe works
This Creamy Irish Colcannon recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 kg floury potatoes peeled and halved
- 300 g curly kale or green cabbage finely shredded
- 4 stalks spring onions finely sliced
- 100 ml warm whole milk or cream
- 80 g unsalted butter plus extra to serve
- 1 tsp fine sea salt
Step by step instructions
Step 1: Boil the Potatoes
Place the peeled and halved potatoes in a large pot of cold salted water. Bring to a boil over high heat and cook for 20 to 25 minutes until completely tender when pierced with a knife. Drain thoroughly and allow to steam dry in the colander for 2 minutes.
Step 2: Cook the Greens
While the potatoes cook, melt half the butter in a large pan over medium heat. Add the shredded kale or cabbage and spring onions and saute for 5 minutes until wilted and tender. Season lightly with salt and set aside.
Step 3: Mash the Potatoes
Return the drained potatoes to the warm pot and mash thoroughly until completely smooth with no lumps. Warm the milk or cream and beat it into the potatoes along with the remaining butter until you achieve a light, creamy, and fluffy consistency.
Step 4: Combine and Serve
Fold the cooked cabbage or kale and spring onions through the mashed potatoes until evenly distributed. Taste and adjust seasoning with salt and pepper. Serve immediately in warmed bowls with a generous knob of butter placed in the center to melt into a golden pool.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kale → savoy cabbage which is the more traditional Irish choice for colcannon
- whole milk → sour cream for an extra rich and tangy version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using waxy potatoes instead of floury varieties like Maris Piper or Rooster, resulting in a gluey and gummy mash
- Adding cold milk to the potatoes which cools the mash and makes it stiff and difficult to work with
Nutrition facts
Per serving: 380 calories, 7g protein, 45g carbs, 20g fat, 5g fiber.
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