Colcannon is a classic Irish side dish that’s perfect for St. Patrick’s Day—or any day you want rich, comforting potatoes. It blends mashed potatoes with sautéed cabbage (or kale) and onions or leeks, finished with butter and cream for a hearty, crowd-pleasing side.
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If you want to upgrade your usual mashed potatoes, try folding in sautéed cabbage and onions. Colcannon works beautifully as a side with roasted or braised mains, in a bowl with vegetarian Irish stew, or spread over a lentil shepherd’s pie in place of plain mashed potatoes.
🤷♀️ What is Colcannon?
Colcannon is a traditional Irish dish of mashed potatoes mixed with sautéed cabbage or kale and either leeks, onions, or scallions. The potatoes are typically mashed with cream and butter for a rich, smooth texture.
The name comes from an older Gaelic term that evolved into “colcannon,” roughly meaning “white-headed cabbage.”
❤️ Why you’ll love this recipe
- Quick and easy enough for a last-minute side.
- A comforting twist on classic mashed potatoes that most people enjoy.
- Appeals to both kids and adults.
- Versatile—pairs well with many main dishes.
- No specialty ingredients required.
🧅 Main Ingredients + Notes
Small choices in ingredients make a big difference. Using the right potato and finishing liquids yields either fluffy or creamy results, depending on your preference. Preparing some items ahead—like chopping the cabbage or slicing leeks—speeds up the process.
See the recipe card below for precise measurements and full directions.
- Potatoes – Russets give a fluffy mash; Yukon Golds produce a creamier texture. Red potatoes can also be used.
- Yellow onion – Thinly sliced leeks or scallions are traditional substitutes and work well.
- Light green cabbage – Or substitute kale for a slightly heartier, more nutrient-rich option.
- Heavy cream – Half-and-half works if you prefer. For an even richer texture, some cooks use evaporated milk.
- Unsalted butter – Allows better control over final seasoning.
- Kosher salt and ground black pepper to taste.
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🔪 Recommended Equipment
- Vegetable peeler
- Chef’s knife
- Dutch oven or large heavy-bottomed pot for boiling potatoes
- Large skillet for sautéing cabbage and onions
- Large bowl for mixing
- Potato masher or potato ricer
📝 Instructions Overview
Full step-by-step instructions are in the recipe card below. Here’s a quick summary to guide you through the process.
Step 1
Cook the potatoes. Peel and quarter potatoes, simmer in salted water until tender, then drain, reserving about ½–1 cup of the starchy cooking water.
Step 2
Sauté. Melt butter in a skillet and sauté the onion (or leeks) and cabbage over medium heat until softened and lightly golden. Season with salt and pepper.
Step 3
Mash the potatoes. Return drained potatoes to the pot or a bowl and mash. Warm the cream with melted butter and stir into the potatoes. If they seem dry, add a little reserved potato water for a silkier finish. Season to taste.
Step 4
Fold in the cabbage. Gently fold the cooked cabbage and onions into the mashed potatoes, tasting and adjusting salt and pepper as needed.
Step 5
Serve. Spoon the colcannon into a serving bowl and top with a pat of butter, freshly ground black pepper, and optional chopped parsley.
👩🍳 Preparation Tips
Warm the butter and cream before adding them to the potatoes so the mash stays hot and absorbs the fat evenly. Keep some of the potato cooking water—its starch helps create a smooth, velvety texture without adding more cream.
For extra flavor, use a herbed compound butter or add a touch of garlic. If you prefer a lighter dish, swap heavy cream for half-and-half and reduce the butter slightly.
📇 More Irish Recipes You Might Like
Vegetarian Irish stew, vegetarian Cornish pasties, and other Irish-inspired recipes pair well with colcannon and make a comforting meal when served together.
Colcannon (Irish Mashed Potatoes)
20 mins
15 mins
35 mins
Ingredients
- 2 pounds russet potatoes
- 4 tablespoons unsalted butter divided
- 1 cup diced yellow onion (½ large onion) or thinly sliced leeks
- 4 cups light green cabbage cut into 1-inch pieces (about ½ head)
- ⅓ cup heavy cream
- 1 ½ teaspoons kosher salt or 1 tsp sea salt
- ½ teaspoon ground black pepper
Instructions
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Bring a large pot of salted water to a boil. Peel and quarter the potatoes, add them to the pot, and simmer until tender, about 15 minutes depending on size.
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While the potatoes cook, melt 2 tablespoons of butter in a large skillet. Add the diced onion and chopped cabbage, toss to coat, and cook until softened, about 15 minutes. Season with salt and pepper.
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When potatoes are tender, reserve about 1 cup of the starchy cooking water, then drain the potatoes. Return them to the pot or a bowl and mash until smooth.
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Warm the remaining butter with the cream and stir into the mashed potatoes. If you want a creamier texture, add a splash of the reserved potato water. Season to taste with salt and pepper.
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Fold the sautéed cabbage and onions into the mashed potatoes, transfer to a serving dish, and top with extra butter, freshly ground pepper, and chopped parsley if desired.
Nutrition
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Carbohydrates: 33 g
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Protein: 4.6 g
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Fat: 12.5 g