If you’ve ever wanted to cozy up with a dish that feels like a warm hug from the inside out, look no further than this Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe. It’s a classic Irish comfort food that masterfully combines creamy mashed potatoes with vibrant, tender cabbage and the subtle bite of green onions. Every forkful bursts with nostalgia and flavor, making it the perfect side dish for a hearty meal or a soul-soothing snack on a chilly day.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this dish spectacular. Each component plays its part perfectly — from the starchy potatoes creating a silky base to the cabbage adding a pleasant bite and brightness. The green onions bring that mild onion zing that lifts the entire dish.
- 2 lbs potatoes (Yukon Gold or Russet, peeled and cubed): Yukon Gold offers a buttery creaminess, while Russets give a fluffy texture; both work wonderfully here.
- ½ cup unsweetened milk (warmed): Warm milk ensures the potatoes stay smooth and creamy when mixed in.
- 4 tbsp unsalted butter (divided): Butter adds rich, velvety flavor and helps balance the earthiness of the greens.
- 2 cups savoy cabbage (finely shredded): Savoy cabbage is tender and subtly sweet, perfect for melding with the potatoes; kale is a great alternative if preferred.
- 4 green onions (thinly sliced, white and green parts separated): The white parts soften when cooked and sweeten, while the green parts add fresh, crisp notes.
- ½ teaspoon salt: Essential for seasoning each ingredient and bringing out natural flavors.
- ¼ teaspoon black pepper: Adds a subtle spicy warmth without overpowering the dish.
How to Make Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe
Step 1: Boil the Potatoes
Start by placing your peeled and cubed potatoes in a large pot, covering them with cold water so they’re submerged by about an inch. Don’t forget a pinch of salt in the water to season the potatoes as they cook. Bring the water up to a boil on high heat, then lower the heat and let the potatoes simmer until they’re fork-tender. This usually takes around 15 to 20 minutes — perfect timing for the potatoes to get just soft enough for mashing without turning mushy.
Step 2: Sauté the Cabbage and White Onions
While the potatoes are steaming, melt half of your butter in a medium skillet over medium heat. Toss in your finely shredded savoy cabbage and let it cook gently until it wilts and softens, about 5 to 6 minutes. Now add the white parts of the sliced green onions and keep sautéing for another couple of minutes. This step builds the savory base and mellows the onions, which will mix beautifully into the creamy potatoes later.
Step 3: Mash the Potatoes
Once the potatoes are perfectly tender, drain them thoroughly and return them to the pot or a large bowl. Mash them using your favorite tool — whether that’s a classic potato masher or a ricer for extra smoothness. Slowly stir in the warm milk and the remaining butter until your mashed potatoes are luxuriously creamy and rich.
Step 4: Fold in the Greens and Season
Here comes the magic: gently fold in the sautéed cabbage and green onions, stirring carefully to combine all those wonderful textures and flavors. Then sprinkle in your salt and freshly ground black pepper to taste. Finally, fold in the green parts of the onions for a lovely burst of freshness that cuts through the richness.
Step 5: Serve Warm
Transfer your beautiful Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe to a serving dish. For an extra special touch, make a small well in the center of the potatoes and nestle a knob of butter inside — it will slowly melt and add a gorgeous gloss and richness to every bite.
How to Serve Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe
Garnishes
Keep it simple yet inviting by topping with a pat of butter or a sprinkle of freshly chopped parsley. If you enjoy a little twist, a dusting of smoked paprika or crispy bacon bits can add a wonderful depth of flavor and texture contrast.
Side Dishes
This Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe pairs beautifully with hearty meats like roast beef, corned beef, or slow-cooked pork. It also complements dishes like Irish stew or grilled sausages. Don’t hesitate to serve it alongside steamed vegetables or a crisp green salad for a balanced meal.
Creative Ways to Present
For a festive dinner or a special family gathering, consider serving Colcannon in individual ramekins or hollowed-out cabbage cups. You can also turn it into cakes by chilling the mixture, shaping it into patties, and pan-frying until golden — a fun and tasty twist everyone will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Colcannon keeps very well in an airtight container in the refrigerator for up to 3 days. Just make sure to give it a good stir before reheating to redistribute moisture and flavors evenly.
Freezing
If you want to store Colcannon for longer, freezing is an option. Place the cooled mashed potatoes in a freezer-safe container or bag, leaving some space for expansion. They’ll stay good for about 1 month. Keep in mind that freezing can slightly change the texture, so mashed potatoes might be a bit less creamy after thawing.
Reheating
Reheat gently on the stovetop over low heat with a splash of milk or cream to restore creaminess, stirring frequently. Alternatively, microwave in short bursts, stirring in between to keep it smooth and warm.
FAQs
Can I use regular green cabbage instead of savoy cabbage?
Absolutely! Regular green cabbage will work just fine, though savoy cabbage is preferred for its tenderness and mild flavor. If using green cabbage, cook a bit longer to achieve the same softness.
Can I make this dish dairy-free?
Yes, you can substitute butter with plant-based margarine and milk with your favorite non-dairy milk like almond or oat milk. The taste will slightly differ but still delicious and creamy.
What type of potatoes is best for colcannon?
Yukon Gold and Russet potatoes are the most popular choices because Yukon Gold offers creaminess while Russets give that fluffy light texture. Combining the two can work beautifully too!
Is this recipe suitable for a vegetarian diet?
Definitely! Colcannon is traditionally vegetarian and makes an excellent side or even a main dish for vegetarians, packed with veggie goodness and dairy richness.
Can I add other greens besides cabbage?
For sure! Kale or Swiss chard are fantastic alternatives or additions, providing extra nutrients and flavor variations. Just make sure to remove tough stems and cook greens until tender.
Final Thoughts
If comfort food is what you crave, this Colcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe is your new best friend. It’s so simple yet filled with layers of goodness that make every bite memorable. Whether you’re celebrating St. Patrick’s Day or just want a tasty and wholesome side, give this recipe a try and enjoy a true taste of Irish tradition right at home.
PrintColcannon: Irish Mashed Potatoes with Cabbage and Green Onions Recipe
Colcannon is a traditional Irish comfort food featuring creamy mashed potatoes blended with sautéed savoy cabbage and green onions. This hearty dish combines tender potatoes with flavorful greens, delivering a smooth, savory texture perfect for warming up any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Potatoes & Dairy
- 2 lbs potatoes (Yukon Gold or Russet, peeled and cubed into 1-inch pieces)
- ½ cup unsweetened milk (warmed)
- 4 tbsp unsalted butter (divided)
Vegetables
- 2 cups savoy cabbage (finely shredded, or kale with stems removed)
- 4 green onions (thinly sliced, white and green parts separated)
Seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
Instructions
- Boil Potatoes: Place the cubed potatoes in a large pot and cover with cold water, ensuring the water level is about 1 inch over the potatoes. Add a generous pinch of salt and bring to a boil over high heat. Reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are fork-tender.
- Sauté Cabbage: While the potatoes cook, melt 2 tablespoons of butter in a skillet over medium heat. Add the shredded savoy cabbage and sauté for 5-6 minutes until wilted and tender.
- Add White Green Onions: Stir in the white parts of the green onions into the cabbage and cook for an additional 2-3 minutes. Remove the skillet from heat and set aside.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Using a potato masher or ricer, mash the potatoes until smooth and creamy.
- Combine Milk and Butter: Stir in the warmed milk and remaining 2 tablespoons of butter until well blended and creamy.
- Fold in Vegetables: Gently fold the sautéed cabbage and white green onion mixture into the mashed potatoes. Then add the green parts of the onions to bring a fresh onion flavor.
- Season: Season the colcannon with salt and freshly ground black pepper to taste.
- Serve: Transfer to a serving dish and serve warm. For presentation, optionally make a small well in the center and place a small knob of butter in the well.
Notes
- Use Yukon Gold potatoes for a creamier texture or Russet potatoes for a fluffier mash.
- Savoy cabbage adds a mild flavor, but curly kale can be used as a substitute.
- Warming the milk before adding prevents cooling the mash and helps it blend smoothly.
- Adjust salt and pepper according to your taste preference.
- For a richer flavor, consider adding a splash of cream instead of milk.
