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How to Make Authentic Irish Colcannon (Easy Recipe)

Authentic Irish Colcannon

Creamy mashed potatoes are folded with tender cabbage, scallions, warm milk, and plenty of butter for a classic Irish side dish. Serve immediately with extra melted butter in the center.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb (900 g) Floury potatoes, such as Russet, Maris Piper, or Yukon Gold, peeled and cut into chunks
  • 1 small head, about 1 lb (450 g) Small green or Savoy cabbage, finely shredded
  • 4-6 scallions Scallions or spring onions, thinly sliced
  • 1 cup (240 ml) Whole milk
  • 8 tbsp (113 g; 1 stick) Unsalted butter, divided
Seasoning
  • 1 1/2-2 tsp, plus more for cooking water Salt
  • 1/4-1/2 tsp Freshly ground black pepper

Method
 

Step-by-Step
  1. Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot, cover with cold water, and add a generous amount of salt.
  2. Bring the pot to a boil and cook the potatoes for about 15–20 minutes, or until completely tender when pierced with a fork.
  3. While the potatoes cook, melt 2–3 tablespoons of butter in a large skillet or saucepan. Add the shredded cabbage and a pinch of salt, then cook for 5–8 minutes, stirring often, until softened but not browned.
  4. Warm the milk with the sliced scallions and 2 tablespoons of butter in a small saucepan. Heat gently and do not allow the milk to boil vigorously.
  5. Drain the potatoes thoroughly and return them to the hot pot for 1–2 minutes. Letting them steam briefly removes excess moisture and helps prevent loose colcannon.
  6. Mash the potatoes gently with the warm milk mixture and remaining butter. Fold in the cooked cabbage, then season with salt and freshly ground black pepper.
  7. Serve the colcannon immediately. Make a small well in the center of each serving and fill it with an additional knob of melted butter.

Notes

Use floury or all-purpose potatoes and drain them very well. Mash gently to avoid gluey potatoes. Chopped kale may replace the cabbage; use about 5–6 oz (140–170 g). Bacon, leeks, or chives are optional modern additions but are not needed for the basic traditional recipe.