Why You’ll Love This Recipe

I love making Colcannon because it’s hearty yet light, rich yet simple. The buttery mashed potatoes blended with sautéed cabbage and spring onions create a beautiful balance of flavor and texture. It’s perfect for Sunday roasts, weeknight dinners, or festive occasions like St. Patrick’s Day. I also find it’s a great way to sneak in extra greens while still feeling indulgent. Every spoonful tastes like homey comfort, and it never fails to impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 kg (2.2 lb) Potatoes, Peeled and cut into large chunks
4 Garlic cloves, See notes
200 g (7 oz) Butter
300 g (10 oz) Cabbage, Finely sliced
100 g (3.5 oz) Spring onions, Finely chopped (including the green parts)
100 ml (0.5 cups) Single cream
20 g (4 tsp) Fresh chives, Chopped finely
Sea salt flakes and freshly ground black pepper, Use plenty
To garnish:
A pat of butter and a sprinkling of fresh chives

Directions

I start by placing the peeled and chopped potatoes and garlic cloves into a large pot of cold water. I bring it to a boil and cook for about 15–20 minutes, until the potatoes are tender and easily pierced with a knife.

While the potatoes are boiling, I melt 100 g (3.5 oz) of butter in a frying pan over medium heat. I add the finely sliced cabbage and spring onions, sautéing them for 3–4 minutes until softened and fragrant.

Once the potatoes are cooked, I drain them and mash them thoroughly, leaving the garlic in for flavor. Then, I add the sautéed cabbage and spring onions — along with the butter they were cooked in — into the mashed potatoes.

In the same pan, I warm the remaining butter and cream until the butter is melted. I pour this mixture over the potato and cabbage mash, add the chopped chives, and season generously with sea salt flakes and freshly ground black pepper. I stir everything together until it’s beautifully smooth and creamy.

To serve, I top the Colcannon with an extra pat of butter and a sprinkling of fresh chives. It’s best enjoyed piping hot alongside roasted meats, sausages, or even on its own as a comforting dish.

Servings and Timing

This recipe makes enough for 6 people and takes about 35 minutes in total — 10 minutes to prepare and 25 minutes to cook. It’s an easy side dish that fits perfectly with hearty mains or festive family meals.

Variations

I sometimes swap the cabbage for kale for a slightly earthier flavor. For a richer version, I replace single cream with double cream or add a little grated Irish cheddar. If I want a lighter take, I reduce the butter and use milk instead of cream. Fresh herbs like parsley or thyme also add a lovely depth of flavor.

Storage/Reheating

I keep any leftover Colcannon in an airtight container in the fridge for up to 3 days. To reheat, I either microwave it until hot, stirring halfway, or warm it in a saucepan with a splash of milk or cream to restore its creamy texture. It can also be frozen for up to a month — I thaw it overnight in the fridge and reheat it gently before serving. If I’m keeping it warm before serving, I place it in an ovenproof dish and pop it in a low oven; the top gets slightly crispy, which I absolutely love.

FAQs

What type of potatoes work best for Colcannon?

I prefer floury potatoes like Maris Piper, Russet, or Yukon Gold because they mash beautifully.

Can I make Colcannon ahead of time?

Yes, I often prepare it in advance and keep it warm in the oven or reheat it later with a little milk.

What can I use instead of cabbage?

I sometimes use kale, savoy cabbage, or even leek for a different but delicious variation.

Can I make it dairy-free?

Yes, I replace butter and cream with plant-based alternatives like vegan butter and oat cream.

How do I avoid lumpy mash?

Using a potato ricer makes the mash extra smooth and prevents overworking the potatoes.

Is Colcannon the same as Champ?

Not quite — Champ is made with spring onions only, while Colcannon includes cabbage or kale.

Can I freeze Colcannon?

Yes, it freezes well. I just defrost it overnight and reheat it with a splash of cream or butter.

What should I serve with Colcannon?

It’s perfect alongside roasted meats, sausages, or corned beef — a true comfort combination.

Why do I start the potatoes in cold water?

Starting with cold water ensures the potatoes cook evenly and prevents a gluey texture.

Conclusion

Colcannon is the ultimate Irish mashed potato dish — creamy, buttery, and full of flavor from the cabbage, spring onions, and chives. I love how simple it is to prepare yet how comforting and satisfying it feels every time I make it. Whether it’s part of a hearty family dinner or a festive spread, this traditional Irish favorite always brings warmth and joy to the table.