🇬🇧 United Kingdom · Food
Hearty Irish Colcannon
By eatmundo · July 6, 2026
A wonderfully simple yet deeply satisfying Irish classic, often enjoyed throughout the UK. Creamy mashed potatoes are combined with tender cooked cabbage or kale, sautéed onion, and lashings of butter, creating a comforting side or light main.
Ingredients
check them off as you prepareHow to Make It
- 1
First, peel and chop 900g of floury potatoes, such as Maris Piper or Russet, into evenly sized chunks. Place them in a large saucepan, cover with cold salted water, and bring to a boil. Reduce the heat and simmer for 15-20 minutes until they are very tender.
- 2
While the potatoes are cooking, shred 300g of green cabbage (or kale) finely. Add it to a separate saucepan with a splash of water, cover, and steam for 5-7 minutes until just tender but still vibrant green. Drain thoroughly, pressing out any excess water.
- 3
In a small frying pan, melt 30g of butter over medium heat. Add 1 finely chopped medium onion and sauté gently for 8-10 minutes until it's very soft and translucent, but not browned. This slow cooking brings out the sweetness.
- 4
Drain the cooked potatoes thoroughly and return them to the hot saucepan. Add 50g of butter and 100ml of warm milk. Mash the potatoes until smooth and creamy, then season generously with salt and freshly ground black pepper.
- 5
Now, carefully fold the steamed cabbage (or kale) and the softened sautéed onion into the mashed potatoes. Gently mix until they are just combined, ensuring the greens are evenly distributed without overworking the mash.
- 6
For an extra touch of flavour and colour, finely chop 2 tablespoons of fresh chives and stir them into the colcannon. Taste and adjust the seasoning if needed. The colcannon should be rich, creamy, and well-seasoned.
- 7
Serve the colcannon warm, either as a comforting side dish alongside traditional British fare like gammon or sausages, or as a light main course with a pat of butter melting in a well created in the centre.
Frequently Asked Questions
Which type of potato is best for a creamy yet fluffy colcannon?+
For the ideal texture, use starchy potatoes like Russet (Idaho) or Maris Piper. These varieties break down easily and absorb butter and milk well, resulting in a light and airy mash.
How should I cook the cabbage to ensure it's tender but not watery or overcooked?+
Finely shred the cabbage and either steam it for a few minutes until just tender-crisp, or sauté it gently in a pan with a knob of butter until wilted. This prevents excess moisture from diluting the colcannon.
What's the secret to achieving a smooth, rich consistency without making the colcannon gluey?+
Always warm your milk and butter before adding them to the mashed potatoes, incorporating them gradually. Over-mixing cold ingredients can lead to a sticky, unappetizing texture.
Can I use different types of onions or greens for colcannon?+
Traditionally, green onions (scallions) are often used, gently cooked. For greens, while cabbage is classic, you can substitute kale or savoy cabbage for a slightly different flavor and texture, ensuring they are properly tenderized.
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