Colcannon (Irish Mashed Potatoes)

If you’ve never tried (or even heard of) Colcannon, or Irish Mashed Potatoes, you don’t know what you’re missing. Russet potatoes are boiled and mashed like the classic favorite, but then kale, garlic, and butter are added. Perfect for St. Patrick’s Day but equally suited for any night of the week, this easy and simple recipe is the best way to enjoy potatoes AND get your greens!

Traditional Colcannon Potatoes

The Irish knew what they were doing when they invented Colcannon potatoes.

Imagine classic mashed potatoes but with loads of sautéed kale and garlic mixed throughout.

Yup, you get your greens and your starches all mixed up in one delicious recipe!

This traditional Irish dish is a flavor explosion as well as a very impressive looking dish. And it’s SO easy to make!

If you’re craving other Irish recipes, try these Stuffed Cabbage Rolls, Irish Beef Stew, Instant Pot Corned Beef and Cabbage, or Corned Beef Hash and Eggs.

These potatoes (or any of these traditional Irish favorites) are PERFECT St. Patrick’s Day recipes, by the way!

Ingredients

To make this traditional Irish colcannon recipe you need:

• Potatoes. Russet potatoes, or another starchy variety, is the best option. Avoid waxy types, like Yukon gold potatoes, or you won’t get that creamy texture.
• Butter. Salted butter is key. If you go with unsalted butter, be sure to increase the salt amount.
• Kale. Curly kale can easily be found by the bunch or already bagged in grocery stores.
• Green onions. Chopped green onions add a fresh and flavorful bite to these potatoes.
• Garlic. Minced garlic is essential. If you don’t have any fresh cloves, you can use garlic powder.
• Milk. A higher fat content will yield a creamier dish. You can opt for regular milk or a non-dairy alternative.

How to Make Colcannon (Irish Mashed Potatoes)

These are the steps to follow to make this classic Irish side dish recipe:

Prep the Ingredients

First, you want to peel and chop the potatoes.

Use a sharp knife, vegetable peeler, and a cutting board to remove the skin and cut the potatoes in smaller chunks (just like in this Instant Pot Mashed Potatoes recipe.)

Next, remove the stem from the kale. You can cut it away by slicing along either side of the stalk.

Or, you can use your hands. Fold the kale in half along the stem. Run your hands up the middle, almost like you’re folding a piece of paper. Then, firmly grasp the stalk at the large end between your thumb and pointer finger. Slide your fingers up the stem and the leaves should easily come off.

Once you’ve de-stemmed the kale, chop the leaves into bite-sized pieces.

Boil the Potatoes

Place the potatoes chunks into a large saucepan or Dutch oven. Add water until the potatoes are covered by at least 1 inch. Then, sprinkle in 1 teaspoon of salt.

Bring the water to a boil over medium-high heat. Let the potatoes cook for 15 to 20 minutes. They are done when the potatoes are fork-tender.

Drain the potatoes into a colander. Set them aside during the next step.

(Learn more about how to boil potatoes.)

Cook the Kale

Add butter to the same pot. Melt it over medium heat.

Then, place the chopped kale in and cook for about 3 to 4 minutes. It will begin to wilt and release moisture.

Next, stir in the chopped green onions and minced garlic. Continue cooking for one more minute.

Bring It All Together

Pour the milk into the kale and green onions. Be sure to scrape the bottom with a spatula or wooden spoon to remove any stuck on or browned bits.

Add in the additional teaspoon of salt along with the drained potatoes to the greens and milk mixture. Use a potato masher or a large fork to mash the potatoes, mixing the kale mixture in as you go.

Serve immediately with some fresh green onions sprinkled on top.

Meal Prep and Storage

• How to Prep-Ahead: You can chop the kale and peel and cube the potatoes a day before.
• How to Store: Keep leftover colcannon in an airtight container in the fridge for up to 4 to 5 days.
• How to Freeze: You can either freeze single-sized portions for easy use, or place all of the cooled potatoes in a freezer-safe bag for up to 2 to 3 months.
• How to Reheat: Warm these Irish mashed potatoes back up in a saucepan on the stove or in the microwave.

How do you make mashed potatoes creamy again?

If you have leftover mashed potatoes, you can warm them back up in a saucepan on the stove while adding a bit more milk or cream to regain that smooth and irresistible texture.

Is colcannon the same as bubble and squeak?

The British Isles have brought us many delicious potato recipes. Bubble and squeak, a British favorite made with cooked cabbage along with potatoes and meat is more like a pancake. Irish colcannon potatoes, on the other hand, are more like mashed potatoes in texture with vegetables, like kale or cabbage, mixed in.

Why is it called colcannon?

The word might seem strange to us in America, but this traditional Irish favorite gets its name from the Gaelic term cal ceannann, which means “white-headed cabbage.” In many recipes, cabbage is mixed in with the potatoes.

Dietary Modifications

The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Dairy-free: Opt for a dairy-free butter or stick with oil and choose a plant-based milk.
• Vegan: Choose a vegan buttery stick and milk variety.

Expert Tips and Tricks

• Small but mighty. Keep the potato chunks around 1-inch so they cook quickly and completely.
• Use enough. Be sure to add enough water to completely cover the potatoes.
• Be picky. While milk is important, you can choose one that fits your dietary needs. Whole milk will add the most flavor, though.
• Take it old school. Traditionally, colcannon has cabbage in it. Add some in for a unique flavor.
• Change it up. Choose your favorite herbs to get a different taste or add a different leafy green, like spinach, to the mashed potatoes.

What to Serve with Colcannon

This traditional Irish mashed potato recipe is a great side dish wherever you would enjoy traditional mashed potatoes.

Of course, creamy colcannon is delicious alongside Irish favorites like Corned Beef and Cabbage.

Or, stick with another protein like Chicken Cordon Bleu, Air Fryer Boneless Chicken Thighs, Air Fryer Steak, or Filet Mignon as the main course.

More Potato Recipes

Potatoes might be the MOST versatile side. You can enjoy them in so many ways, and they are pure comfort food. Try one of these recipes next.

Cheesy Hasselback Potatoes, Roasted Yukon Gold Potatoes, and Crispy Baked Potato Wedges are crispy and full of flavor.

Instant Pot Potato Soup and Creamy Potato Leek Soup are perfect for the cold time of year.

If you’re looking to try something new, put these Melting Potatoes or Homemade Potato Gnocchi on your menu this week.