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.
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.
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.
Other fall vegetable recipes you might like
Common Questions
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.
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.
Pork sausages, lamb stew, and ham all work well with colcannon. For a meat-free option, try serving a fried egg over it.
Colcannon will keep in the fridge for about 5 days.
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.
No. Potatoes don't freeze well.
Pat says
I know this dish as Boerenkool Stamppot, a Dutch staple. It is sooo yummy!
Joy M says
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.
Marianne says
This is the same as the Dutch "boerenkoolstamppot" (or: "farmer's cabbage mash")
Megan Foster says
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.
Nancy says
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!
Christine says
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.
Amanda says
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.