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    » Home » Recipes » Fall Vegetables » Colcannon

    Colcannon

    Posted: Oct 14, 2021 · Updated: Oct 14, 2021 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Colcannon pinterest pin

    On cool fall nights, when you're hungry for something warm and deeply satisfying, make colcannon. It's easy to make, hearty, and very affordable - requiring only a few simple ingredients.

    Jump to Recipe | What is it? | What's in it? | Variations | Common Questions

    Butter melting in a bowl of colcannon made with kale, potatoes, and green onions.

    What is it?

    Colcannon is a traditional Irish dish made with mashed potatoes, kale or cabbage, milk, and butter. Occasionally, other ingredients are added as well such as laver (a type of seaweed), parsnips, green onions, leeks, or onions. It's commonly served with ham, sausages, or bacon.

    It's a hearty, deeply satisfying dish that is also affordable. This makes colcannon. a year-round favorite; however, it holds a special place in the traditional foods of Halloween in which a small portion is often reserved for the fairies and placed under a hawthorn tree.

    What's in it?

    There are three essential ingredients in colcannon: potatoes, greens, and dairy. While potatoes are the foundation of colcannon, greens and dairy products may vary, and some cooks add additional ingredients to theirs.

    • Potatoes. Choose medium-starch or floury potatoes. Pink Kerr, Yukon Gold and even Russets work well. New potatoes, which are waxy, give colcannon a glue-like texture and don't mash well.
    • Greens. Kale is the traditional green added to colcannon; however, white cabbage or savoy cabbage also do well. Some recipes call for wild greens, such as nettle.
    • Dairy. Whole milk is the most common addition to colcannon; however, folklore and song also mention both buttermilk and cream. In addition to this, the dish is served with butter which melts into the potatoes as they cool acting as a sort of sauce.
    Rate this Recipe
    5 from 3 votes
    6 servings

    Colcannon Recipe with Kale

    Colcannon is hearty and richly satisfying, a delicious and homey blend of creamy potatoes and kale. Some recipes omit the green onions, but I find they lend a little brightness to the dish. Use a medium-starch potato, such as Yukon Gold, if you can find them.  Russets also work well too.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 2 pounds Yukon gold potatoes (peeled and quartered)
    • 4 medium green onions (sliced thin)
    • 1 cup whole milk
    • 2 cups coarsely chopped steamed kale
    • ¼ cup salted butter (softened)
    • finely ground real salt (as needed)

    Instructions

    • Arrange the potatoes in a medium pot, and then cover with cold water by an inch. Bring it all to a boil over medium-high heat.  Boil the potatoes until tender, about 15 minutes.
    • While the potatoes cook, tip the green onions into a small saucepan, and then cover them with milk. Warm the milk and green onions together over medium-low heat.
    • When the potatoes are tender, drain them in a colander and return them to the cooking pot. Pour the milk and green onions over the potatoes, and then dump in the steamed kale. Mash them all together until smooth and creamy, adjusting the seasoning as needed with salt.
    • To serve, transfer the colcannon to a serving bowl, and make a well in the center of the mash with the back of a spoon. Drop the butter into the well, and let it melt in the heat of the potatoes. Serve hot.
    • Store any leftovers in the fridge for up to 5 days.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    Variations

    Try cabbage instead of kale. Steamed or boiled white or savoy cabbage can replace the kale in this recipe.

    Add parsnips. Some of the earliest recipes for colcannon include mashed parsnips as well as mashed potatoes.

    Skip the green onions and swap in leeks. Leeks sautéed in butter or bacon grease is a particularly nice addition to colcannon.

    Add heavy cream instead of milk. Cream adds a delicious richness to colcannon, although whole milk works well, too.

    Swap buttermilk for whole milk. Buttermilk has a delicate tartness that provides a bright note to colcannon and is sometimes used in place of whole milk or cream.

    Common Questions

    Can I make it dairy-free?

    If you skip the dairy in colcannon, you lose a bit of its spirit. Butter and milk or cream are central elements of the dish, you could make kale mashed potatoes instead by using broth in place of milk and omitting the butter.

    What are the best potatoes to use for colcannon?

    Medium-starch potatoes, such as Yukon Gold, work well for colcannon. High-starch potatoes, such as Russets, are also nice. Avoid waxy potatoes such as new potatoes.

    What should I serve with colcannon?

    Pork sausages, lamb stew, and ham all work well with colcannon. For a meat-free option, try serving a fried egg over it.

    How long does it keep?

    Colcannon will keep in the fridge for about 5 days.

    How do I reheat it?

    To reheat, place the leftovers into a baking dish, top with additional butter or cream, and cover with aluminum foil. Bake at 350 F for about 30 minutes or until the center of the colcannon is warmed through.

    Can I freeze it?

    No. Potatoes don't freeze well.


    Other fall vegetable recipes you might like

    • Dilled Potato Leek Soup
    • Carrot Leek Soup
    • Hearty Mushroom Stew
    • Pumpkin Galette
    « Dilled Potato Leek Soup
    Caviar Tartines »

    Reader Interactions

    Comments

    1. Pat says

      March 18, 2022 at 5:49 am

      5 stars
      I know this dish as Boerenkool Stamppot, a Dutch staple. It is sooo yummy!

      Reply
    2. Joy M says

      January 25, 2022 at 11:13 am

      5 stars
      My kids REALLY liked this one. I'm always trying to get more greens into them, and this was an easy way to do it, although I think I might add bacon next time.

      Reply
    3. Marianne says

      December 05, 2021 at 9:49 am

      This is the same as the Dutch "boerenkoolstamppot" (or: "farmer's cabbage mash")

      Reply
    4. Megan Foster says

      October 30, 2021 at 5:57 pm

      5 stars
      It's spring here in New Zealand, but I have green onions and kale going crazy in my garden, plus spuds in the pantry, so I'm giving this a go! Thanks for sharing.

      Reply
    5. Nancy says

      October 29, 2021 at 12:04 pm

      I made this today and it was a hit. I used some of my previously canned kale as I didn't have any on hand here on the farm today. Thanks for sharing the recipe!

      Reply
    6. Christine says

      October 19, 2021 at 6:22 am

      Interesting! I had never heard this name for this dish before. This is a popular Dutch dish,
      except that the potatoes and kale are boiled together in a pan, along with leeks, instead of onions, and a piece of smoked sausage. It's mashed all together without milk, but served with gravy. I like to serve it with some pickles as well.

      Reply
      • Amanda says

        October 29, 2021 at 8:42 am

        Christine, I think you are referring to stamppot? My husband is Dutch and grew up with that dish. Isn't it interesting how different cultures have similar dishes in their culinary history? Makes sense since both the Dutch and Irish were Maritime people, and would have wanted warm and comforting foods during the cold, wet winter.

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