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Colcannon is a classic Irish side dish of creamy mashed potatoes folded with buttery sautéed cabbage and caramelized leeks. It’s rich, comforting, and full of flavor, and it comes together with just a handful of simple ingredients. Whether you’re making it for St. Patrick’s Day or just want a cozier version of mashed potatoes, this recipe delivers every time.
If you love mashed potatoes, try our Fluffy Make-Ahead Mashed Potatoes or Garlic Mashed Potatoes for more easy variations. For another delicious cabbage side, our Easy Fried Cabbage is a great one to have in your rotation.
What Is Colcannon?
Colcannon is a traditional Irish (and Scottish) dish of mashed potatoes mixed with cooked greens, butter, and cream. The most common version uses cabbage, though kale is traditional in some regions. It’s closely related to champ, another Irish potato dish, but champ uses chopped green onions (scallions) instead of cabbage or kale. Both are rich, buttery, and meant to be comforting. The name “colcannon” comes from the Irish cál ceannann, meaning “white-headed cabbage.”
3 Tips That Make or Break This Recipe
A few things that make the biggest difference with this recipe:
- Salt the boiling water generously. Potatoes absorb water as they cook, so this is your best and most important chance to season them from the inside out. Unsalted water leads to bland colcannon, no matter how much salt you add later.
- Rinse your leeks well. Leeks trap dirt and sand between their layers. Slice them first, then soak in cold water or rinse thoroughly before cooking. Use only the white and light green parts.
- Don’t rush the leeks in the pan. Give them a full 5 to 7 minutes over medium heat to soften and caramelize around the edges. This step builds a lot of the flavor in the dish.
RECIPE WALK-THROUGH
How to Make Colcannon
See the recipe card below for full, detailed instructions
This recipe comes together in about an hour, and most of it is hands-off. You’ll cook the potatoes and the vegetables at the same time, then bring everything together at the end.
Step 1: Boil the Potatoes
Peel the potatoes and cut them into evenly sized chunks, about 1/2-inch pieces. Add them to a large pot of generously salted boiling water and cook for 20 to 25 minutes, or until they’re fork tender. Even-sized pieces are important here so everything cooks at the same rate.
Drain well. Excess water left in the pot will make your colcannon watery. Let the potatoes sit in the colander for a minute, or return them to the hot pot and let the residual heat steam off the extra moisture.
Step 2: Cook the Leeks and Cabbage
While the potatoes are boiling, melt the butter in a large skillet over medium heat. Add the sliced leeks and cook for 5 to 7 minutes, stirring occasionally, until they’re softened and lightly golden around the edges.
Add the minced garlic and stir for about a minute until fragrant. Then add the shredded cabbage and stir to combine. Cook for another 6 to 8 minutes, stirring often, until the cabbage has wilted and is tender but still has a little bit of texture. You don’t want it mushy.
Reduce heat to low and keep the vegetables warm while you finish the potatoes.
Step 3: Mash the Potatoes
Mash the drained potatoes with a potato masher until most of the lumps are gone. Stir in about ¼ cup of the heavy cream, then add more as needed until you reach your preferred consistency. You may use a little more or less than ½ cup depending on how creamy you like your potatoes.
Don’t overmix. Over-mashing or using an electric mixer can release too much starch and make the potatoes gluey. A hand masher gives you the best texture.
Warm the cream first. A quick 30 seconds in the microwave or warming it in a small saucepan keeps the potatoes from cooling down when you add it.
Step 4: Combine and Season
Pour the cooked vegetables (including any butter left in the pan) into the mashed potatoes and stir until everything is evenly combined. Taste and season with salt and pepper. Be generous with the salt here.
Top with a pat of butter and let it melt right into the potatoes. Garnish with sliced green onions and serve immediately.
Add some protein. For a heartier dish, stir in crumbled cooked bacon, shredded corned beef, or diced ham before serving. A little crispy bacon on top adds great texture.
What to Serve with Colcannon
Colcannon is a rich, comforting side dish that pairs well with hearty mains. It’s a natural fit alongside Corned Beef and Cabbage for a classic Irish meal, or with Beef Stew for something cozy on a cold night.
It’s also great with:
- Shepherd’s Pie or Slow Cooker Shepherd’s Pie
- Whole Roasted Chicken
- Braised Beef Short Ribs
- Easy Baked Pork Chops
Serve with a slice of warm Irish Soda Bread on the side for a complete meal.
Storage Tips
Storage and Reheating
Storage: Let colcannon cool to room temperature, then store in an airtight container in the refrigerator for up to 3 to 4 days.
Reheating: Reheat in the microwave in 30-second intervals, stirring between each, until warmed through. You can also reheat on the stovetop over medium-low heat, adding a splash of cream or milk to loosen the texture as it warms. The potatoes will thicken as they cool, so a little extra liquid helps bring them back.
Make ahead: You can make colcannon a day ahead and store it in the fridge. Reheat gently and stir in a little extra cream or butter to refresh the texture. It also holds well in a warm oven (covered at 250°F) for about an hour if you need to keep it warm for serving.
Freezing is not recommended. The cabbage and potato texture can become watery and grainy after freezing and thawing.
Frequently Asked Questions
What is the difference between colcannon and champ?
Both are traditional Irish potato dishes, but the main difference is the greens. Colcannon is made with cabbage or kale folded into mashed potatoes, while champ uses chopped green onions (scallions) that are typically simmered in milk before being mixed in. Both are rich and buttery, but colcannon has a heartier texture from the cooked greens.
Can I use kale instead of cabbage?
Yes. Kale is actually traditional in many colcannon recipes, especially in certain parts of Ireland. Remove the tough stems and chop the leaves before cooking. Kale takes a few extra minutes to soften compared to cabbage, so give it a little more time in the pan. The flavor will be slightly more earthy, but just as delicious.
Can I make colcannon ahead of time?
You can make it up to a day in advance and store it covered in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the texture. It also holds well in a warm oven (covered at 250°F) for about an hour, which is helpful if you’re prepping a holiday spread.
What kind of potatoes are best for colcannon?
Russet potatoes are the best choice because they’re starchy and mash up fluffy and smooth. Yukon Golds also work well and produce a slightly creamier, denser texture. Avoid waxy potatoes like red potatoes, as they don’t break down as easily and can turn gluey.
More Comforting Potato Recipes
- Cheesy Mashed Potatoes
- Loaded Mashed Potatoes
- Crockpot Mashed Potatoes
- Cabbage Soup
- Easy Fried Cabbage
Colcannon (Irish Mashed Potatoes)
Ingredients
- 3 pounds russet potatoes about 6-7 potatoes
- 4 tablespoons unsalted butter
- 2 leeks white and pale-green parts only, thinly sliced and rinsed
- 2 cloves garlic peeled and minced
- 3 cups shredded green cabbage
- 1/2 cup heavy cream or more milk if you prefer
- Salt and pepper to taste
- 1 thinly sliced green onion for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Peel the potatoes and cut them into 1/2-inch pieces. Add the potatoes to the boiling water and cook for 20 to 25 minutes, or until fork tender. Drain well and return to the pot.
- While the potatoes are boiling, melt the butter in a large skillet over medium to medium-high heat. Add the leeks and cook for 5 to 7 minutes, or until the leeks are tender and slightly caramelized around the edges.
- Add the garlic and cook for 1 to 2 minutes, stirring constantly to prevent burning. Add the cabbage and stir to combine. Cook for another 6 to 8 minutes (stirring often), or until the cabbage has wilted and is tender. Reduce heat to low and keep warm while you finish the potatoes.
- Mash the cooked potatoes until almost all of the lumps are gone. Add about ¼ cup of cream and stir to combine. Add more cream as needed until your desired consistency is reached. (You may need more or less than ½ cup, depending on how you like your potatoes.)
- Pour everything from the skillet into the potatoes and stir to combine.
- Season with salt and pepper to taste (you can be generous with the salt). Top with a little more butter and let it melt into the potatoes. Sprinkle with green onion, if desired. Serve immediately.
Notes
- Salt the water generously. Potatoes absorb water as they cook, so seasoning the water is the best way to flavor them from the inside out.
- Rinse your leeks well. Leeks trap sand and dirt between their layers. Slice first, then rinse in cold water before cooking.
- Don’t skip caramelizing the leeks. Give them the full 5 to 7 minutes to develop flavor. This makes a big difference.
- Warm the cream before adding. Cold cream cools the potatoes and makes them harder to mash smoothly. A quick 30 seconds in the microwave works.
- Don’t overmix. Use a hand masher, not an electric mixer. Over-mashing releases starch and makes potatoes gluey.
- Potato choice matters. Russets are best for fluffy, smooth mashed potatoes. Yukon Golds also work for a creamier texture.
- Add protein for a heartier dish. Stir in ⅓ cup cooked and crumbled bacon, shredded corned beef, or diced ham once everything is combined. Add a little extra on top for garnish.
- Kale works too. Swap the cabbage for chopped kale (stems removed) for a more traditional variation. Cook a few extra minutes until tender.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat gently with a splash of cream or milk.
- Make ahead: Prepare up to a day ahead and reheat on the stovetop or in a 250°F oven (covered) for about an hour.
- Freezing is not recommended as the texture of the potatoes and cabbage can become watery after thawing.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I’ve never heard of such a thing but they sound delicious! Totally going to have to put this on my menu.
Absotively, Posolutely Scrumditilylumpcious! First time making Colcannon. Thank You so much !
So glad you enjoyed it!
Can I keep the colcannon warm in a crockpot for a couple hours?
I think that should be fine.
I think you’re the first blogger that I’ve ever seen who knows about colcannon! Growing up, my mom would make it on St. Patrick’s Day to honor our Irish roots. We’d have Irish cheese on the side, but I can’t remember what kind. Our colcannon was made with onions, so I’m curious to see how it tastes with leeks. Thanks for sharing your recipe!