Why You’ll Love This Recipe
- Simple and easy to prepare with basic ingredients
- Rich, creamy, and full of flavor
- A great way to incorporate nutritious greens into a meal
- Perfect for holiday feasts or a cozy weeknight dinner
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
- Salt, to taste
- 5 to 6 tablespoons unsalted butter, plus more for serving
- 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
- 3 green onions, minced (about 1/2 cup)
- 1 cup milk or cream
Directions
- Place the potatoes in a large pot and cover with cold water. Add salt to taste.
- Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- While the potatoes cook, melt 5 tablespoons of butter in a large pan over medium heat. Add the chopped greens and sauté until wilted and tender, about 5 minutes.
- Stir in the green onions and cook for another minute. Remove from heat.
- Drain the cooked potatoes and return them to the pot. Mash them until smooth, gradually adding the milk or cream to achieve a creamy consistency.
- Stir in the sautéed greens and mix well. Season with salt to taste.
- Transfer to a serving dish, top with additional butter, and serve warm.
Servings and Timing
- Servings: 4–6
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Variations
- Garlic Boost: Sauté minced garlic with the greens for extra depth.
- Cheesy Colcannon: Mix in grated cheddar or Parmesan for a richer taste.
- Herb Infusion: Add fresh parsley or thyme for added aroma.
- Vegan Option: Use plant-based butter and milk alternatives.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a saucepan over low heat, stirring occasionally. Add a splash of milk if needed. You can also microwave in short intervals, stirring in between.
FAQs
What is the best type of potato for Colcannon?
Russet potatoes are ideal because they mash well and have a fluffy texture, but Yukon Golds also work for a creamier consistency.
Can I make Colcannon ahead of time?
Yes! Prepare it up to a day in advance, store it in the fridge, and reheat gently before serving.
What greens work best in Colcannon?
Kale and cabbage are the most traditional, but you can also use chard, spinach, or collard greens.
Is Colcannon gluten-free?
Yes, all the ingredients in Colcannon are naturally gluten-free.
Can I make Colcannon dairy-free?
Yes, use dairy-free butter and milk alternatives like almond or oat milk.
What can I serve with Colcannon?
It pairs well with roasted meats, sausages, corned beef, or even a fried egg on top.
How can I make Colcannon extra creamy?
Use heavy cream instead of milk and add extra butter for a richer texture.
What’s the difference between Colcannon and Champ?
Champ is an Irish mashed potato dish that uses green onions but no greens, whereas Colcannon includes leafy greens.
Can I use leftover mashed potatoes for Colcannon?
Absolutely! Just reheat them and stir in the sautéed greens and butter.
Conclusion
Colcannon is a deliciously creamy and comforting Irish side dish that’s easy to make and perfect for any occasion. Whether you’re celebrating St. Patrick’s Day or just looking for a flavorful way to enjoy mashed potatoes, this dish is sure to impress. Try it with your favorite variations and enjoy a taste of Ireland at home!
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Colcannon
- Total Time: 30 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Colcannon is a traditional Irish mashed potato dish made with creamy potatoes, sautéed greens, and rich butter. This comforting and flavorful side dish is perfect for St. Patrick’s Day or any cozy meal. Enjoy it with roasted meats, sausages, or as a delicious vegetarian option.
Ingredients
- 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into 1 1/2-inch pieces
- Salt, to taste
- 5 to 6 tablespoons unsalted butter, plus more for serving
- 3 lightly packed cups chopped kale, cabbage, chard, or other leafy greens
- 3 green onions, minced (about 1/2 cup)
- 1 cup milk or cream
Instructions
- Place potatoes in a large pot, cover with cold water, and add salt to taste.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15–20 minutes until fork-tender.
- While potatoes cook, melt butter in a pan over medium heat. Sauté the chopped greens until wilted (about 5 minutes).
- Add the green onions, cook for another minute, then remove from heat.
- Drain potatoes and return to the pot. Mash until smooth, gradually adding milk or cream for creaminess.
- Stir in the sautéed greens and mix well. Season with salt to taste.
- Transfer to a serving dish, top with additional butter, and serve warm.
Notes
- Use dairy-free butter and milk alternatives for a vegan version.
- Leftovers store well in the fridge for up to 3 days or in the freezer for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Irish
