Colcannon is a traditional Irish mashed potato recipe with kale or cabbage. If you like mashed potatoes, you’ll most likely love this dish. The mashed potatoes get tons of flavor from the green onions and a nice texture from the chopped kale. It’s a great way to get your veggies in!

Why Our Recipe

  • Buttery mashed potatoes with a little Kale mixed in the Irish way.
  • Simple ingredients and ready in under 30 minutes.
  • Serve it with corned beef, pot roast, or enjoy it straight from the spoon.
A close up view of a bowl of colcannon with a spoon sticking out.

This dish comes together in under 30 minutes, making it a great last-minute addition to any meal. Pair it with corned beef, pot roast, or honestly, just grab a spoon and dig in. It’s that good!

Ingredient Notes

  • Russet Potatoes: These are the best choice for colcannon because they mash up light and fluffy. Yukon Golds can also work for a creamier texture.
  • Kale: Traditional colcannon is made with either kale or cabbage. If kale isn’t your thing, swap it for the same amount of shredded cabbage.
  • Green Onions: These add a mild onion flavor without being overpowering.
  • Whole Milk: Keeps the potatoes rich and creamy. You can use half-and-half for an extra indulgent option.
  • Butter: Irish butter (like Kerrygold) is fantastic for this dish, but any good-quality butter will work. Don’t skimp! Good mashed potatoes need BUTTAH!
  • Salt & Black Pepper: Season to taste! Potatoes soak up a lot of salt, so don’t be afraid to adjust as needed.

Kale or Cabbage: Which to use?

Colcannon can be made with either kale or cabbage, and both bring something a little different to the dish. At the end of the day, it’s all about personal preference.

Kale adds a stronger earthy flavor and a bit more texture. It keeps a little chew that contrasts with the creamy potatoes. If using kale, remove the thick stems and chop the leaves before adding them to the recipe.

Cabbage tends to be milder and a little sweeter, and much softer. Green cabbage is the most traditional, but savoy or Napa cabbage also works well. Just chop it up

Extra Creamy Colcannon Tips

If you want colcannon that’s ultra-smooth and creamy, be sure to use the right potatoes. Russets mash up light and fluffy, while Yukon Golds can be used for a naturally buttery. What we want to avoid are waxy potatoes.

Then be sure to mash without overmixing. A potato masher or ricer will give you the best texture. Using a mixer or blender can overwork the potatoes, making them gummy.

Storage & Reheating Instructions

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers for up to 2 months in a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Reheat on the stovetop in a saucepan over low heat, stirring in a splash of milk or butter to bring back the creaminess.

Reheat in the microwave in 30-second increments, stirring between each, until warmed through. Add a little milk or butter if needed.

Make it a meal!