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Irish Classics – Colcannon
A comforting Irish classic, colcannon combines creamy mashed potatoes with cabbage and leeks, often served with butter melting on top. A proper hearty meal.
COOKING TIME
30 mins
DIFFICULTY
simple
What is colcannon?
Colcannon is a traditional Irish recipe made with creamy mashed potato mixed with cabbage (or sometimes kale) and plenty of butter.
It’s a comforting, simple dish that’s popular in Ireland, especially around Halloween and St Patrick’s Day.
What is colcannon made of?
Traditional colcannon is made with:
- Mashed potato
- Cabbage or kale
- Butter
- Milk or cream
- Spring onions (optional)
- Salt and pepper
It’s a simple Irish recipe using affordable, everyday ingredients.
What type of potato is best for colcannon?
For the fluffiest mashed potato, use:
- Maris Piper
- King Edward
- Rooster potatoes
These varieties mash well and give a smooth, creamy texture.
What type of cabbage is best for colcannon?
The best choices are:
- Green cabbage
- Savoy cabbage
- Kale (traditional in some areas)
Finely shred the cabbage so it blends nicely into the mashed potato.
How do you make colcannon creamy?
For smooth, creamy mashed potato:
- Warm the milk before adding
- Use plenty of butter
- Mash the potatoes well (but don’t overwork them)
- Drain the cabbage properly so it doesn’t add extra water
This keeps your Irish recipe rich and comforting.
Can you make colcannon ahead of time?
Yes. You can:
- Make it earlier in the day and reheat gently
- Store in the fridge for up to 3 days
- Reheat in the microwave or oven with a little extra butter
- It’s great for busy family dinners.
Can you freeze colcannon?
Yes, although texture can change slightly.
- Cool completely before freezing
- Store in an airtight container
- Freeze for up to 2 months
- Defrost in the fridge overnight and reheat thoroughly.
What do you serve with colcannon?
Colcannon pairs beautifully with:
- Sausages
- Roast chicken
- Bacon or ham
- Lamb
- A fried egg on top
It works as both a side dish and a comforting main meal.
Method
Step 1
Peel and quarter the potatoes. Place them in a pan of salted boiling water and cook for 15–20 minutes, or until tender when pierced with a fork.
Step 2
While the potatoes cook, prepare the vegetables. Chop the leek and cabbage, and set aside.
Step 3
In a large pan, melt some butter over medium heat. Add the diced bacon and sauté until golden and crispy. Add the leek and cabbage to the pan, stirring well. Season with black pepper, and if desired, stir in the teaspoon of mustard. Pour in 50 ml of milk to make the mixture creamy. Cook gently for a few minutes until the vegetables are tender.
Step 4
Drain the cooked potatoes and mash with butter and milk until smooth and creamy.
Step 5
Fold the cabbage and bacon mixture into the mashed potatoes until well combined.
Step 6
Serve hot with an extra knob of butter on top for a traditional touch. Enjoy 😊
Ingredients
For the mash:
1 kg Maris Piper potatoes
100g butter
100ml milk
For the cabbage bacon mix:
100g butter
50ml milk
1 leek, chopped
½ savoy cabbage, chopped
200g smoked streaky bacon, diced
1 tsp mustard
Salt and pepper
