How to Make Colcannon: A Traditional Irish Comfort Dish

 

Colcannon is a delicious, comforting mash made with creamy potatoes and seasonal greens — a staple in traditional Irish cuisine. Simple yet full of flavour, colcannon is the perfect side dish to accompany sausages, roasted meats, or even enjoyed on its own with a generous knob of butter.

--- published by foodie Parmod.

📌 What Is Colcannon?

Colcannon is a classic Irish dish made by combining mashed potatoes with greens such as cabbage or kale, along with butter, milk or cream, and sometimes spring onions or leeks. The word "colcannon" is derived from the Gaelic cal ceannann, meaning "white-headed cabbage".

Historically, colcannon was served during Halloween celebrations in Ireland, often with small charms hidden inside for good luck. Today, it’s enjoyed year-round and remains a much-loved side dish across Ireland and the UK.

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🛒 Ingredients (Serves 4)

1kg floury potatoes (such as Maris Piper or King Edward)

200g green cabbage or curly kale (finely shredded)

4 spring onions (sliced) or 1 small leek (finely chopped)

100ml whole milk (plus more if needed)

50g unsalted butter (plus extra for serving)

Salt and freshly ground black pepper

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🍴 Equipment You’ll Need

Large saucepan

Potato masher or ricer

Frying pan or sauté pan

Wooden spoon

Colander

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👨‍🍳 Method: Step-by-Step

Step 1: Cook the Potatoes

Peel the potatoes and cut them into even-sized chunks. Place them in a large pan, cover with cold water, and add a generous pinch of salt. Bring to the boil, then simmer for 15–20 minutes until tender.

Drain thoroughly and return the potatoes to the pan to steam dry for a few minutes.

Step 2: Cook the Greens

While the potatoes are cooking, sauté the spring onions or leeks in a small knob of butter over medium heat until soft. Add the shredded cabbage or kale and cook for 4–5 minutes until wilted and tender. Add a splash of water if needed to prevent sticking.

Step 3: Heat the Milk

Warm the milk in a small saucepan or in the microwave — this helps keep the mash smooth and fluffy.

Step 4: Mash the Potatoes

Mash the cooked potatoes until smooth using a masher or potato ricer. Add the warm milk and 50g of butter, then stir in the cooked greens and onions. Season generously with salt and black pepper to taste.

Step 5: Serve

Spoon the colcannon into a warm serving dish and make a small well in the centre. Add an extra knob of butter to melt into the top. Serve immediately as a side or a light main.

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🫕 What to Serve with Colcannon

Colcannon pairs perfectly with:

Sausages or bangers

Roasted meats (especially pork, lamb, or chicken)

Bacon or gammon

Fried eggs for a vegetarian twist

Irish stew or root vegetable casseroles

It’s also fantastic on its own for a light supper, especially with crusty bread and a pint of ale or cider.

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💡 Tips for Perfect Colcannon

Use floury potatoes like Maris Piper for the fluffiest mash.

Don’t overcook the greens — they should still have a bit of bite.

Warm your milk and butter before adding to avoid cooling the mash.

Leftovers can be fried into tasty colcannon cakes the next day.

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❄️ Storage and Reheating

Store any leftover colcannon in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of milk or butter to loosen the mash. It can also be frozen for up to 1 month — defrost thoroughly before reheating.

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❤️ Final Thoughts

Colcannon is a true taste of Irish tradition — warming, hearty, and incredibly satisfying. Whether you’re serving it as part of a Sunday roast, on St. Patrick’s Day, or simply want something different from plain mash, this humble dish delivers on both flavour and comfort.

So grab your spuds and greens, and give this classic colcannon recipe a go — it might just become your new favourite side.

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Tried this recipe?

Share your photos and tips in the comments, or tag us on social media with your colcannon creations. Sláinte and happy cooking!

--- write ✍️ by foodie Parmod.