Colcannon ~ a traditional Irish dish made with cabbage, onions and potatoes. Colcannon is easy to make, inexpensive, delicious pure Irish comfort food!
What would a trip to Ireland be without a big scoop of Colcannon? This is one of the most popular and beloved Irish recipes. It has many adaptations but the basic recipe includes potatoes, cabbage and/or kale, scallions, butter, milk and salt and pepper. Leeks and chives are also common add-ins. I couldn’t believe I haven’t posted this yet – especially since it is our favorite potato dish. I usually saute sweet onion with the cabbage and only use a small amount of scallions. But since we are in Ireland this week on a hiking, sight-seeing, photo safari, pub-crawling, foodie adventure, I went traditional all the way!
Our garden kale is still producing so I picked a few stems to add in with the cabbage. To make Colcannon you will need starchy potatoes like Yukon Gold, scallions, cabbage, butter, and milk.
For this recipe you can sauté the cabbage and kale or boil it for just a few minutes. I like sauteing the vegetables in a small amount of vegetable oil especially when using sweet onions like Vidalia. But boiling works great and only takes a few minutes to soften the cabbage and kale.
Once the potatoes are cooked, they are mashed until smooth then mixed with butter and milk. Stir in the cooked cabbage and scallions, then season the mixture with plenty of salt and pepper.
To serve the Colcannon scoop a serving into an small bowl, then make a well in the center. Add a pat of butter and serve. Take a scoop of potatoes on your fork and dip it in the butter and enjoy!
We vacationed in Ireland 5 years ago and are very excited to have the chance to go back. Sister-in-law Rita is going with us and she is such fun! We plan to spend time in Dublin, Dingle, Killarney and Doolin and places in between. I can’t wait to share our photos with you all!
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- 8 medium Yukon Gold potatoes peeled and halved
- 8 tablespoons unsalted butter
- ½ cup milk or light cream
- 1 small green cabbage cored and sliced thin
- 1 -2 cups of kale ribs removed and sliced thin
- 6-8 scallions finely chopped
- salt and pepper to taste
Bring a large pot of water to a rolling boil. Add 1 teaspoon salt and the potatoes. Cook until the potatoes are fork tender. Drain in a colander then return to the pot. Mash the potatoes until smooth then add the milk and 6 tablespoons of the butter. Salt and pepper the mixture and set aside to keep warm while preparing the cabbage.
Add the sliced kale and cabbage to a pot of boiling, salted water. Cook for 3-4 minutes or until soft. Drain well. You may also sauté the cabbage and kale in a large skillet with a little olive oil until wilted, if preferred.
- Mix the potato and cabbage together and stir in the scallions. Season with salt and pepper.
- To serve, scoop potatoes into a serving bowl and make a well in the center. Add the remaining butter and garnish with a few pieces of chopped scallion.
We have so many favorite Irish inspired dishes it’s hard to just pick a few. We did a roundup of some amazing recipes in this Irish Recipes & Travel Posts where you can find a little bit of everything. Our classic Dublin Coddle has been super popular and it’s so easy and delicious. And don’t forget to try this amazing Guinness Chocolate Cake – it’s outstanding!
If you’re planning a trip to the beautiful Emerald Isle, be sure to check out all our posts about Our Ireland Adventures!
Hope you’re having a great week. Thanks so much for stopping by!