Delicious Irish mashed potatoes, called Colcannon, are loaded with cabbage, leeks, scallions, and of course – butter!
Whether you’re making mashed potatoes to accompany a simple steak or preparing for an Irish Saint Patrick’s Day feast, Colcannon takes mashed potatoes to the next level. You won’t want to make mashed potatoes any other way after tasting the subtle sweet crunch from cabbage, the oniony tang from leeks and scallions, and the rich creaminess from butter!
The Irish sure know how to CRAZY delicious potatoes!
What Is Colcannon?
Colcannon is a traditional Irish mashed potato dish, made of potatoes, cabbage or kale, some type of onion, lots of butter, and a touch of milk or cream. On special occasions like Saint Patrick’s Day or Halloween, the Irish will add Irish bacon or ham.
How to Pronounce Colcannon
While making your potatoes, you can practice pronouncing it! Colcannon is pronounced “kuhl” + “kan” + “uhn.”
Ingredients
- Yukon gold or yellow potatoes – Yukon gold or yellow potatoes have a deliciously smooth, waxy, moist texture that’s great for mashed potatoes.
- Cabbage – cabbage is traditional in colcannon, adding a subtle sweetness and crunch.
- Leeks – leeks add a mild onion flavor and a pop of bright green that’s oh-so Irish!
- Scallions – scallions add a sharper, peppery flavor, as well as a pop of green!
- Butter – butter adds richness and creaminess that’s essential in Irish mashed potatoes.
- Half and half – while some Colcannon recipes add milk or cream, half and half is the perfect happy medium for that velvety smooth texture.
Colcannon Variations
- Substitute kale for cabbage.
- Substitute chives for leeks or scallions.
- Add in cooked, diced Irish bacon, regular bacon or ham!
Tips
Cut your cabbage, leeks, and scallions into small pieces (especially the cabbage) so each bite of mashed potato has a little bit of everything!
Frequently Asked Questions (FAQs)
Champ is Irish mashed potatoes with scallions, butter and milk. Colcannon is made similarly, but with the addition of cabbage or kale.
Mashed potatoes keep well refrigerated for 4-5 days.
Boil your potatoes until they are very soft and almost fall apart, and then use a fork or a biscuit cutter to mash them.
How to Reheat Mashed Potatoes
Reheat colcannon, covered in the microwave, in increments of 45 seconds. Stir every increment. When hot, add in a splash of half and half or a pad of butter.
On the stove, cover potatoes with a splash of half and half or a pad of butter. Heat low and slow, stirring occasionally, until hot.
What to Serve With Colcannon
Colcannon is traditionally served with boiled ham, salt pork, corned beef or Irish bacon. MEAT!
Other great pairings are Warmed Red Cabbage Salad With Crispy Fried Onions, Lemon Garlic Salmon, Juicy Baked Chicken, Pulled Pork, or Pot Roast.
More Potato Recipes on Tastefully Grace!
- No-Mayo German Potato salad
- Roasted Garlic Smashed Sweet Potato
- Crispy Potatoes Anna
- Apple-Bacon Scalloped Potatoes
- Roasted Shallot Potatoes
Equipment
- Potato masher
Ingredients
- 2 pounds Yukon gold or yellow potatoes peeled & cut into medium chunks
- 4 cups green cabbage cut into small strips
- ½ cup leeks trimmed (no dark green top or bottom root) & diced
- ½ cup scallions trimmed (no dark green top or bottom root) & diced
- 6 tablespoons butter softened & cut into 3 pieces
- ¼ cup half and half
- Salt & pepper to taste
Instructions
- In a large pot, boil water for potatoes. Boil potatoes for 15-20 minutes until they are very tender and start to fall apart.
- Meanwhile, in a separate large pot over medium heat, add 1 piece of butter and the cabbage. Sauté until wilted yet still al dente, about 4-5 minutes. Add leeks and scallions, and sauté for an additional 1-2 minutes. Keep heat on very low until potatoes are done.
- Add drained potatoes to cabbage mixture and mash with a potato masher. Add another piece of butter and the half and half that’s been warmed in the microwave for 25 seconds. Stir.
- Use the potato masher to work through any leftover lumps, until mashed potatoes are almost smooth. Add salt and pepper to taste, stirring again.
- Serve right away, family style, with the last piece of butter on the top. Watch that butter melt all over your potatoes. What a sight to see!
Video
Notes
- Cut your cabbage, leeks, and scallions into small pieces (especially the cabbage) so each bite of mashed potato has a little bit of everything!
