Buttery mashed potatoes folded with tender cabbage and spring onions, with a simple method for keeping the mash light.
For colcannon, I want soft cabbage throughout the potato, with enough butter and warm milk to bring everything together. This Irish dish is made with cabbage or kale; this version uses cabbage and spring onions. The vegetables should remain distinct enough to taste, while the potato stays soft and easy to spoon.
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 4 generous side portions
- Difficulty
- Easy
- Cuisine
- Irish
The recipe
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Before you start
Use a saucepan large enough to keep the potato pieces submerged. Shred the cabbage before starting to cook so it can soften while the potatoes boil. Keep the spring onion greens separate until the final mixing.
Ingredients
For the colcannon
Quantities change with servings; cooking times stay the same.
Equipment
- Saucepan paid link
- Colander paid link
- Wide pan with lid paid link
- Small saucepan or microwave-safe jug paid link
- Potato masher or ricer paid link
- Digital kitchen scale paid link
- Sources and Recipe Context paid link
- Bord Bia documents colcannon as mashed potato with cabbage or kale. The quantities, cabbage-and-spring-onion method and kitchen notes here are this site’s working version. paid link
- Bord Bia: Colcannon paid link
- USDA FSIS: Leftovers and Food Safety paid link
- Photography and image context paid link
- Photo credit: Illustrative colcannon made with kale, photographed by Alison Cassidy, Wikimedia Commons, public domain. Our formulation uses cabbage; the image is a related variation, not a photograph of the recipe test. paid link
Method
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Put the potatoes in a saucepan, cover with cold water by about 2 cm and add the 10 g cooking salt. Bring to the boil, then reduce to a steady simmer. Cook for 15–20 minutes after simmering starts, until a knife passes through without resistance.
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Meanwhile, melt 25 g butter in a wide pan over medium-low heat. Add the cabbage, spring onion whites, 30 ml water and 1 g of the measured seasoning salt. Cover and cook for 6–8 minutes, stirring twice. Remove the lid and cook for another 2–3 minutes until tender and any pooled water has evaporated.
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Warm the milk separately until steaming, without boiling. Drain the potatoes thoroughly, return them to their saucepan and place over low heat for 1–2 minutes, shaking gently, until their surfaces look dry.
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Take the potatoes off the heat. Mash by hand with 35 g butter, then fold in the warm milk a little at a time. Stop once the mash is soft enough to fall from a spoon; some potatoes need less milk.
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Fold in the cabbage, spring onion greens, black pepper and the remaining seasoning salt to taste. If needed, add the extra milk in small splashes. Stir only until combined.
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Spoon into a warm serving bowl. Make a small hollow in the centre and add the final 10 g butter. Serve while hot. Chef’s Notes Drying the drained potatoes helps them take up milk without becoming watery. Keep the heat low and stop before a crust forms. A food processor can turn cooked potato gluey. Use a masher or ricer and fold gently once the milk is added. Taste the cabbage before folding it in. If it is still tough, cook it longer with a small splash of water, then evaporate that water. Substitutions and Variations Kale is another established choice for colcannon. Replace the cabbage with 200 g trimmed kale, remove the firm stems, slice finely and cook until tender. For a dairy-free adaptation, use an unsweetened plant drink and plant-based butter; this changes the flavour from the dairy version.
Serve with
Spoon beside a roast or a slow braise so the mash can catch the juices. For a meat-free plate, add well-browned mushrooms and a fried egg. Add those accompaniments separately; they are not included in the recipe yield.
Storage
Transfer leftovers to shallow containers and refrigerate within 2 hours at 4°C or below. Use within 3 days. Reheat in a saucepan with a splash of milk, stirring, until the centre reaches 74°C. Freeze for up to 1 month for best texture and thaw in the refrigerator.
Allergens
Contains milk from the butter and whole milk. Check any dairy-free replacements for soy or nuts. The stated ingredients contain no wheat, but check labels and preparation surfaces when cooking for someone with coeliac disease.
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Questions
Why is my colcannon loose?
Water left in the cabbage or potatoes is usually the cause. Dry both before combining and add the milk gradually.
Can I prepare it ahead?
Yes. Chill promptly after cooking, then reheat with a little milk. Add the finishing butter when serving.
