There’s something deeply comforting about a bowl of Irish mashed potatoes with cabbage on a cold evening. My first taste of colcannon was at a friend’s house in Dublin years ago, and I’ve been making it ever since – though I’ll admit I’ve tweaked it to suit what I can find in British supermarkets.
Colcannon is a traditional Irish dish that combines fluffy mashed potatoes with buttery cabbage or kale and spring onions. It’s proper comfort food that transforms simple ingredients into something special. The name comes from the Irish ‘cál ceannann’, which roughly translates to ‘white-headed cabbage’.
This isn’t your standard mash. The cabbage adds texture and a subtle sweetness, while the spring onions give it a gentle bite. And yes, there’s lots of butter involved – but that’s what makes it so good.
What makes colcannon different from regular mash
The main difference is the addition of cooked greens and spring onions stirred through buttery mashed potatoes. You get layers of flavour and texture you just don’t get from plain mash. It’s heartier, more substantial, and honestly more interesting to eat.
Traditional Irish colcannon uses either green cabbage or curly kale, though I’ve seen versions with savoy cabbage, too. The key is using a green that holds up to cooking without turning mushy.
Ingredients you’ll need
Potatoes: Use floury potatoes like King Edward, Maris Piper, or Desiree. These varieties have the right amount of starch to create a fluffy, smooth mash. Waxy potatoes like Charlotte or new potatoes won’t work as well – they’ll turn gluey when mashed.
I prefer King Edward potatoes when I can get them. They mash beautifully and have a slightly buttery flavour that works perfectly here.
Cabbage or kale: Green cabbage is the most traditional choice, though Savoy cabbage works brilliantly too. I actually prefer savoy cabbage because it’s slightly more tender and has a milder flavour. White-headed cabbage is traditional, but honestly, use what you like.
If you’re using curly kale instead, remove the tough stems first. Kale gives a slightly earthier flavour and holds its shape well in the mash.
Spring onions: These are essential. Spring onions add a fresh, mild onion flavour without overwhelming the dish. Chop them finely – you want little flecks of green throughout the mash, not big chunks.
Butter and milk: Don’t scrimp on the butter. This is not the time to be cautious. Irish butter is ideal if you can get it (Kerrygold is widely available), but any good quality butter works. The milk makes everything creamy and smooth. Whole milk is best, though you can use semi-skimmed if that’s what you have.
How to make Irish mashed potatoes with cabbage
Cook the potatoes properly
Peel your potatoes and cut them into large pieces – roughly 5cm chunks. Put them in a large pot of cold water with a good pinch of salt. Starting them in cold water helps them cook evenly.
Bring to the boil and simmer for 15-20 minutes until they’re completely tender when you poke them with a knife. Drain them well in a colander and let them steam dry for a minute. This removes excess water and prevents watery mash.
Prepare the cabbage
While your potatoes are cooking, finely shred your cabbage. If you’re using savoy cabbage or green cabbage, remove the tough core first and slice the leaves into thin ribbons.
In a large pan, melt a good knob of butter over medium heat. Add your shredded cabbage and cook for about 5-6 minutes until it’s soft but still has a bit of bite. You don’t want it completely wilted – some texture is good.
Add your finely chopped spring onions in the last minute of cooking. They just need to soften slightly and release their flavour.
Mash everything together
Put your drained potatoes back in the pot. Add most of your butter (save a little for serving) and start mashing. I use a potato masher, but a food mill works if you want ultra-smooth mash.
Warm your milk slightly before adding it – cold milk can make the potatoes go gluey. Add it gradually while you mash, stopping when you reach your preferred consistency. Some people like thick, fluffy mash. Others prefer it looser. Do what makes you happy.
Fold in your buttered cabbage and spring onions. Mix gently until everything’s combined. Season generously with salt and black pepper – don’t scrimp. Taste and adjust – the seasoning makes or breaks this dish.
Serving
Spoon your colcannon into a large bowl and make a well in the centre. Drop a knob of butter in the middle and let it melt into a buttery pool. This is traditional and absolutely delicious.
What to serve with colcannon
Colcannon is a comforting side dish that works with pretty much any meat. It’s the perfect partner for Irish stew, lamb or chicken, sausages, steak or even simple grilled pork chops.
I love serving it alongside slow cooker beef stew or my lamb shanks in gravy on cold nights. The creamy mash soaks up the gravy beautifully. It’s also brilliant with lamb chops or as part of a traditional Irish meal.
Can I make colcannon ahead?
You can make this a few hours ahead and reheat it gently. Add a splash of milk when reheating to loosen it up – mashed potatoes always thicken as they cool.
For best results, store leftover colcannon in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a little extra butter and milk, or warm it through gently in a pan on the stovetop.
Freezing colcannon
Colcannon freezes surprisingly well. Let it cool completely, then portion it into freezer-safe containers. It’ll keep for up to 3 months.
Defrost thoroughly in the fridge overnight before reheating. You might need to add extra milk and butter to bring back that creamy texture.
Recipe variations
- With crispy bacon: Fry some bacon until crisp, chop it up, and stir it through at the end. The salty, smoky flavour works beautifully with the buttery potatoes. This turns it into a more substantial main course.
- With leeks instead of spring onions: Finely slice a leek and sauté it with the cabbage. Leeks give a sweeter, more subtle onion flavour.
- Extra creamy version: Replace half the milk with cream for an even richer mash. This is proper indulgent comfort food. Sour cream also works for a tangy twist.
- With different greens: Try broccoli leaves (if you can get them), chard, or even spinach. Each gives a slightly different flavour and texture.
Colcannon FAQs
What’s the difference between colcannon and champ?
Champ is another traditional Irish dish that’s just mashed potatoes with spring onions and butter. Colcannon includes cabbage or kale alongside the spring onions, making it heartier.
Can I use pre-shredded cabbage?
Yes, though fresh cabbage you shred yourself has a better texture. Pre-shredded bags often contain very finely shredded cabbage that can turn a bit mushy.
Why is my colcannon watery?
Usually because the potatoes weren’t drained well enough or the cabbage released too much moisture. Make sure you drain your potatoes thoroughly and let them steam dry. Don’t overcook the cabbage either.
What potatoes work best for colcannon?
Floury potatoes like King Edward, Maris Piper, or Desiree. You need potatoes with enough starch to make fluffy mash. Waxy varieties won’t work as well.
Is colcannon just for St. Patrick’s Day?
Not at all. While it’s popular on St. Patrick’s Day celebrations, colcannon is everyday comfort food in Ireland. Make it whenever you fancy proper comforting mash.
Can I make this dairy-free?
Yes. Use dairy-free butter and plant-based milk. The texture won’t be quite as rich, but it still works.
Other comfort food dishes you might like
Lamb shanks in gravy
Beef and chorizo stew
Slow cooker marry me chicken
Slow cooker short ribs ragu
Irish mashed potatoes with cabbage recipe (colcannon)
Ingredients
- 900 g floury potatoes King Edward or Maris Piper, peeled and cut into large chunks
- 200 g savoy cabbage or green cabbage finely shredded
- 6 spring onions finely chopped
- 100 g butter plus extra for serving
- 120 ml whole milk warmed
- Salt and black pepper to taste
Instructions
- Put the potatoes in a large pot with cold water and a pinch of salt. Bring to the boil and simmer for 15-20 minutes until tender. Drain well and let steam dry.
- While the potatoes cook, melt 25g butter in a large pan over medium heat. Add the shredded cabbage and cook for 5-6 minutes until softened but still with some bite.
- Add the spring onions to the cabbage and cook for another minute. Set aside.
- Return the potatoes to the pot. Add 75g butter and mash until smooth.
- Gradually add the warmed milk while mashing until you reach your preferred consistency.
- Fold in the buttered cabbage and spring onions. Season generously with salt and pepper.
- Serve in a bowl with a knob of butter melting in the centre.
Notes
- For ultra-smooth mash, use a food mill or ricer instead of a masher
- Don't skip warming the milk – cold milk can make potatoes gluey
- Leftover colcannon keeps for 3 days in the fridge in an airtight container
- This freezes well for up to 3 months
Nutrition
Did you make this recipe?
Please let me know how these Irish mashed potatoes with cabbage turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other easy meal ideas here.
This is one of our favourites – and a great way for kids to eat some veg albeit all the butter!
It’s quite indulgent! We love it too!