Mashed Potatoes are good, however Irish Mashed Potatoes, called Colcannon are AMAZING!! These are not just for Saint Patrick’s Day, trust me!
I am half Irish and have spent a lot of time in Ireland. It’s such a beautiful country with lovely people! I love potatoes in just about every form (except potato pancakes, not for me).
If you love potatoes as well, buckle up and get ready to try a life-altering delicious way to enjoy them. This Colcannon recipe is just that good! It pairs well with my friends Slow Cooker Corned Beef and Cabbage recipe.
One of my most popular recipes (on this blog and in my real life, since I was a 21 year old) is my Sweet Irish Soda Bread recipe, it is a must try whether you enjoy Irish recipes or need an introduction.
What is Colcannon?
Colcannon is a traditional Irish potato dish that is most often made with potatoes which are mashed, cabbage (or kale), butter, milk, leeks and sometimes scallions as well. The name comes from the Gaelic term “cal ceannann” which means “white headed cabbage”
In the 1700’s (before and after) this was a peasant dish, hearty enough to feed hungry farmers. Sometimes bacon is added in for something extra, I mean you can’t go wrong with bacon added to…anything!
Colcannon is a hearty and comforting dish that is served alongside stews and meats. Typically made with cabbage in spring – fall and kale in winter. Colcannon is also a tradition served on Samhain (Halloween) in Ireland. Outside of Ireland these Irish Mashed Potatoes are often served during holidays like St. Patrick’s Day
The ingredients for Colcannon are cooked separately and then combined just before serving. It’s so creamy and rich, a total home run potato recipe!
Its similar to a Champ recipe which is another Irish dish.
Pictured above, sautéed cabbage, leeks and scallions to add to the mashed potatoes. You can swap the cabbage for kale as the Irish do depending on the season.
Why you’ll love this Irish Mashed Potatoes recipe
This is not difficult to make and its different. You might think “cabbage in my potatoes??” YES!!! It is an amazing combination! This mashed potato recipe goes with anything you would serve potatoes with or its delicious all by itself. Plus it’s just a different way to enjoy mashed potatoes and easy to make.
Fun Irish Lore
During Samhain / Halloween, Irish have been know to place a ring, wrapped in parchment) in Colcannon. The meaning of who finds it in their portion is a marriage in the coming year. Similarly, cleaned coins have been stashed , wrapped in parchment, meaning wealth would be bestowed upon the finer(S) in the upcoming year. Check out this Smithsonian article with more lore on this Irish dish as well as recipes.
Ingredients
- Potatoes (I like a mix Yukon Gold and Russet)
- Butter
- Milk
- Salt and white pepper
- Cabbage or kale
- Leek & scallions
- Crisped bacon or chopped ham
Variations
- You can serve Colcannon meatless.
- Steam your potatoes vs peeling and chopping, by steaming them and peeling after they are cooked, you keep more of the potato nutrients.
- Choose to add in crispy bacon, rashers, boiled ham, leftover ham or
- Swap the cabbage for kale which is traditional in Ireland. Both cabbage or kale work. In Ireland, the cabbage/kale is often boiled for 4-5 minutes in salted water before draining and adding to the potatoes. I personally like to sauté whichever I am using in a bit of butter and season it prior to adding for maximum flavor.
- Definitely make with the scallions and leeks, they add tremendous flavor.
- I have seen some add a nicely seasoned poached egg overtop. Yum!
- In Ireland, Colcannon is typically made with potatoes called Roosters. They are not common in the US, so I like using a combination of Yukon Gold and Russets. Feel free to experiment with varieties of potato / potatoes.
Tips
- Since the fat content in buttermilk, butter and milk here in the US is not as high as it is in Ireland, I add heavy cream to my mixture to do the recipe justice. This is something I do to all Irish recipes I make like this Irish Brown Bread.
- Sauté your cabbage, leeks and scallions before mashing your potatoes so they are ready to fold in as soon as potatoes are mashed.
- Use a potato ricer or a food mill to mash potatoes, it really makes a difference.
- Be sure to heat your milk, cream and butter. Adding it heated to your mashed potatoes makes a delicious difference.
- White pepper is the pepper I choose for this however black pepper works as well. Be sure to season well with both S&P.
Storage
- Store leftovers in a sealed container up to 5 days in the fridge. You can add additional melted butter or better yet, additional melted butter, milk and cream (heat a bit of this mixture just as you did when you made them) to them as you reheat them to revive them best as can be.
- You could also make potato cakes from leftover and pan fry in butter, yum!
I hope you try this amazing recipe for Colcannon. It’s near and dear to my heart! Be on the lookout for Guinness Stew which I will post next week. A perfect companion to these potatoes.
Irish Recipes to try
Colcannon
Colcannon Irish Mashed Potatoes are absolutely delicious, my favorite way to enjoy mashed potatoes! Made with cabbage, leeks, scallions and more, its a flavor bomb! Colcannon Recipe
Ingredients Â
- 3 pounds potatoes I like a mix of russet (baking) and Yukon Gold)
- 5-6 slices bacon, cut up and cooked till crisp.
- ½ head small cabbage, sliced thin or shredded or kale with hard inner stem removed, sliced inti thin ribbons
- 1 leek, the white area and part of the green *see tip about cleaning leeks
- 3-4 scallions, slices white and parts of the green
- 12 TBS butter (stick and a half) more or less based on preference
- ¾ cup heavy cream
- ½ cup milk
- Salt and white pepper to taste Don’t be shy!!
InstructionsÂ
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Cut your bacon into small pieces and cook in a frying pan till crisp. Remove bacon with slotted spoon onto paper towels and set aside. (keep bacon fat in the pan).
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Slice cabbage thin (or shred).
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Slice leeks into rounds (discarding root area). Only slice white and the first inch or so of the green. Place slices into a bowl of water and rinse until all dirt comes away. Drain and rough chop leek rings in half or thirds.
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Slice or snip scallions.
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Steam or boil your potatoes until fork tender as you would typically do for mashed potatoes. (I prefer salting the water)
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While potatoes are steaming or boiling, sauté the cabbage and leeks in the bacon fat and season with salt and pepper. Sauté for 5-6 minutes or until limp (not caramelized). Add in a nob of butter if necessary.
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In a small pot, bring your butter, cream and milk to just a simmer. Remove from heat.
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Drain and mash potatoes (peel first if steaming). Season with salt and while (or black) pepper. Do not be shy with the pepper.
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Add in vegetables, mixing to combine. Slowly add in cream mixture until potatoes are they way you enjoy.
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Add in bacon pieces, taste and adjust seasoning. Serve and enjoy!
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You can serve with a well in the middle of the Colcannon with a few butter nobs placed in it.
Notes
Sodium level is up to the cook with more or less salt used.
Have all ingredients out and ready to go. Crisp bacon first and set aside, next get your potatoes on and while they cook work on sautéing the vegetables and getting the milk, cream and butter combines and warmed in a small pot. Then assemble as soon as potatoes are mashed.
Leeks are typically filled with dirt. The best practice is to chop the root end off as well as the rough part of the green leaves. Then slice the white and part of the green into rounds. Place sliced in a bowl of cool water, mover around and rinse till clean. Drain and chop or leave as rings.
Nutrition
Serving: 6servingsCalories: 550kcalCarbohydrates: 48gProtein: 10gFat: 37gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 103mgSodium: 339mgPotassium: 1225mgFiber: 7gSugar: 7gVitamin A: 1558IUVitamin C: 75mgCalcium: 123mgIron: 3mg
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