Colcannon: Easy, Cozy Irish Mashed Potatoes for Beginners

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Bowl of colcannon mashed potatoes with greens and melted butter on top

bowl of colcannon mashed potatoes with green onions and sautéed greens mixed in, melted butter on top

Introduction

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Colcannon is what happens when mashed potatoes decide to get even better. You take creamy potatoes, stir in tender greens and green onions, and finish with plenty of butter. Simple. Cozy. So satisfying.

The standout detail is cooking the greens until they’re soft and sweet, not tough. Then you fold them into hot mashed potatoes so everything melts together into one dreamy bowl.

Colcannon is perfect for weeknight dinners, holiday meals, or anytime you want comfort food that feels special without extra work.

Why You’ll Love This Colcannon

  • Ultimate comfort food: Creamy potatoes + buttery greens = cozy perfection.
  • Easy side dish: Simple steps and everyday ingredients.
  • Great with hearty mains: Perfect next to roasted meats or stews.
  • Flexible greens: Use kale, cabbage, or chard—whatever you have.
  • Make-ahead friendly: Reheats well with a splash of milk.
  • Crowd-pleaser: A classic that feels both homey and unique.

Ingredients for Colcannon

Ingredients for colcannon including potatoes, chopped greens, green onions, butter, and milk
Potatoes, greens, butter, and milk make this classic Irish mash
  • Russet potatoes (2 to 2 1/2 pounds): Starchy potatoes make fluffy mash. Substitute: Yukon gold for a creamier texture.
  • Salt: Seasons the potatoes as they boil.
  • Unsalted butter (5–6 tablespoons, plus more for serving): Richness and that classic colcannon finish.
  • Chopped greens (3 cups): Kale, cabbage, or chard all work. Cabbage is milder; kale is more earthy.
  • Green onions (about 1/2 cup, minced): Gentle onion flavor without being sharp.
  • Milk or cream (1 cup): Helps mash the potatoes smooth. Cream is richer; milk is lighter.
  • Black pepper: Optional, but so good here.

Colcannon Recipe

Four panel collage of making colcannon mashed potatoes with greens and butter
Boil, sauté, mash, and fold for the coziest potatoes
  • 1. Boil potatoes in salted water for 15–20 minutes, until very tender. Drain well.
  • 2. Melt butter in a skillet over medium heat. Add greens and cook 5–8 minutes until wilted and tender. Stir in green onions for the last 1 minute.
  • 3. Warm milk (microwave or small pot) so it blends smoothly into the potatoes.
  • 4. Mash potatoes with butter and warm milk until creamy. If it looks too thick, add another splash of milk until it’s silky.
  • 5. Fold the cooked greens and onions into the potatoes. Season with salt and pepper to taste.
  • 6. Serve hot with an extra pat of butter melting on top. (This is the best part.)

Tips for Perfect Colcannon

  • Drain potatoes well so the mash isn’t watery.
  • Warm the milk before mashing for the creamiest texture.
  • Cook greens until truly tender—no one wants chewy kale in mashed potatoes.
  • Season at the end; potatoes need more salt than you think.
  • For extra fluff, use a potato ricer instead of a masher.
  • Add butter at the end for the richest flavor.

Variations & Substitutions

  • Add crisp bacon: Stir in crumbled bacon for smoky flavor.
  • Make it extra creamy: Use cream instead of milk.
  • Swap greens: Cabbage is classic and very mild.
  • Garlic version: Mash in 1–2 roasted garlic cloves.
  • Dairy-free: Use plant milk and dairy-free butter.
  • Leftover idea: Form patties and pan-fry for crispy colcannon cakes.

Storing & Reheating

Store Colcannon in an airtight container in the fridge for 3–4 days.

Reheat on the stove over low heat with a splash of milk and a little butter. Microwave works too—stir halfway so it heats evenly.

Freeze for up to 2 months. Thaw overnight in the fridge and reheat with extra milk.

Serving Suggestions & Pairings

  • Serve with shepherd’s pie, stew, or roasted meats.
  • Pair with sautéed vegetables for a cozy meatless dinner.
  • Great on holiday tables as a fun twist on mashed potatoes.
  • Top with extra green onions for color and crunch.

Reader Review: “I didn’t think mashed potatoes could get better… then I tried colcannon. The buttery greens are so good!”

Colcannon (Irish Mashed Potatoes) Recipe Card

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Side Dish
Method: Stovetop
Cuisine: Irish-Inspired

Ingredients

  • 2 to 2 1/2 pounds russet potatoes, peeled and cut into chunks
  • salt, to taste
  • 5–6 tablespoons unsalted butter, plus more for serving
  • 3 cups chopped greens (kale, cabbage, or chard)
  • 1/2 cup green onions, minced
  • 1 cup milk or cream
  • black pepper, to taste

Instructions

  • 1. Boil potatoes in salted water until tender; drain.
  • 2. Sauté greens in butter until wilted; add green onions.
  • 3. Mash potatoes with warm milk and butter.
  • 4. Fold in greens; season and serve with extra butter.

Leave a comment if you make it—are you using kale, cabbage, or whatever’s in the fridge today?

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