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Home » Side Dishes » Colcannon – Irish Mashed Potatoes

Colcannon – Irish Mashed Potatoes

Created: March 8, 2019 Updated: March 15, 2021 by lyuba 4 Comments

38.5K shares
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Colcannon is an Irish mashed potato dish that feature a mixture of buttery mashed potatoes and sauteed cabbage. It’s a comforting side dish that can be served any time of the year. My Colcannon recipe also features hearty addition of bacon, leeks, and scallions. 

To help you celebrate St. Patrick’s Day, serve Colcannon on a side of Corned Beef and make some Bailey’s Cream Puffs for dessert. 

Colcannon in serving bowl on a blue and white towel with a wooden spoon

COLCANNON

What is Colcannon? Colcannon is a traditional Irish potato and cabbage dish. Traditionally, it is a very simple dish that includes mashed potatoes made with a hearty addition of butter and milk. Mashed potatoes are mixed with sauteed cabbage and onions. The dish is simply seasoned with salt and pepper.

Cál ceannann is where the dish got it’s name, which means “white headed cabbage.” Cabbage and potatoes are commonly grown vegetables in Ireland and that’s why many Irish dishes feature both.

This potato dish has been traditionally served year-round because it’s simple and inexpensive to make. Colcannon can be served on a side of main protein or on its own. 

If you’re wondering whether Colcannon is Irish or Scottish, you’re not the only one. I was wondering that as well and I turned to my Scottish bestie for answers. Turns out that “Cál ceannann” is actually an Irish dish but there is a potatoes and cabbage dish in Scotland that is almost identical. The Scottish name for this dish is Rumbledethumps. 

Many European and Eastern European countries actually have some variation of a potatoes and cabbage dish. Both vegetables are commonly grown in those regions so the combination of two seems unavoidable.

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Colcannon ingredients in a pan with a wooden spoon

HOW TO MAKE COLCANNON

To prepare mashed potatoes:

Peel potatoes and cut them into 1-inch cubes so they cook faster. Add potatoes to cold water and season water with salt and pepper.

Cook potatoes until fork-tender and drain off the cooking liquid. Make sure to reserve some cooking water from cooking potatoes, don’t drain it all off completely.

Add butter and milk and mash potatoes while it’s still hot. If needed, add a little more liquid,  a little at a time, checking the thickness while mashing potatoes. Taste to see if more seasoning is needed. 

To prepare cabbage:

Preheat a large saute pan over medium heat. Thinly slice leek and cabbage and set it aside. 

Dice bacon into small pieces and add it to the pan. Add a little bit of canola oil if needed. Saute bacon until browned and fat is rendered. 

Add leek and saute until softens. Then, add cabbage and season with some salt and pepper. 

Cook over medium-low heat, stirring occasionally, until cabbage is fully cooked and soft. It will take about 10-15 minutes. 

To combine potatoes and cabbage, simply add sauteed cabbage and bacon to the pot with mashed potatoes and carefully mix until combined.

cabage and bacon mixture being poured out of pan into metal mixing bowl with mash potatoes and stirred with wooden spoon

HOW TO STORE COLCANNON

Colcannon can be simply stored in a storage container with an air-tight lid, in the refrigerator. It will last 3 to 5 days in the refrigerator. 

Remember to always use a clean utensil when scooping out leftover from the storage container and don’t leave utensils in the container while storing. Keep the container air-tight.

HOW TO REHEAT COLCANNON

Much like any other mashed potato dish, this dish can easily be reheated in the microwave. Microwave is better to use for reheating of individual servings. 

If you need to reheat a large amount, you can transfer the potatoes into a casserole dish and reheat it in the oven. Cover the dish with aluminum foil so that it doesn’t dry out and reheat at 350° until hot in the middle, about 30 minutes.

You can also reheat a large amount in a slow cooker. Slow cooker is good to use if you will need to keep this dish warm for a longer period of time. If you notice that potatoes don’t have enough moisture, add a little bit of milk.

Colcannon in metal mixing bowl with wooden spoon

CAN COLCANNON BE MADE AHEAD?

Absolutely!

You can make the entire dish according to the recipe and transfer it into a casserole dish. Cover tightly with plastic wrap and keep refrigerated for 1-2 days. Take off plastic wrap and reheat the dish either in the oven or transfer it into a slow cooker. 

SOME MORE SIDE DISH RECIPES TO TRY:

Classic Mashed Potatoes

Hashbrown Casserole

Instant Pot Black Eyed Peas

Slow Cooker Stuffing

Crispy Roast Potatoes

Crispy Potatoes and Bacon

Colcannon in serving bowl with pats of butter on top sitting on a blue and white towel

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Colcannon in a serving bowl with butter

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Colcannon - Irish Mashed Potatoes

Colcannon is an Irish mashed potato dish that feature a mixture of buttery mashed potatoes and sauteed cabbage. 
5 from 1 vote
Print SaveSaved! Rate
Course: Side Dish
Cuisine: American, Irish
Keyword: cabbage soup, mashed potatoes, potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 328kcal

Ingredients

  • 3 lbs Russet or Idaho potatoes
  • 6 tbsp butter
  • 1/2 cup milk
  • 1/4 cup cooking water if needed
  • salt
  • fresh cracked black pepper
  • 1/2 lb bacon
  • 14 oz cabbage 1/2 of a medium head of cabbage
  • 2 large leeks
  • salt
  • fresh cracked black pepper
  • 1/3 cup diced scallions
US Customary - Metric

Instructions

Potatoes:

  • Peel potatoes and cut them into 1-inch cubes so they cook faster. Add potatoes to cold water and season water with salt and pepper.
  • Cook potatoes until fork-tender and drain off the cooking liquid. Make sure to reserve some cooking water from cooking potatoes, don’t drain it all completely.
  • Add butter and milk and mash potatoes while it’s still hot. If needed, add a little more water, a little at a time, checking the thickness while mashing potatoes. Taste to see if more seasoning is needed. 

Cabbage:

  • Preheat a large saute pan over medium heat. Thinly slice leek and cabbage and set it aside. 
  • Dice bacon into small pieces and add it to the pan. Add a little bit of canola oil if needed. Saute bacon until browned and fat is rendered. 
  • Add leek and saute until softens. Then, add cabbage and season with some salt and pepper. 
  • Cook over medium-low heat, stirring occasionally, until cabbage is fully cooked and soft. It will take about 10-15 minutes. 
  • To combine potatoes and cabbage, simply add sauteed cabbage and bacon to the pot with mashed potatoes and carefully mix until combined.
  • Stir in fresh scallions into the mixture. 

Video

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 328kcal | Carbohydrates: 28g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 301mg | Potassium: 903mg | Fiber: 5g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 40.3mg | Calcium: 105mg | Iron: 6.3mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

collage of Colcannon in serving bowl on top half of collage and the mixture being poured into the bowl with potatoes on the bottom picture

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

38.5K shares

Filed Under: Potatoes, Side Dishes, St. Patrick's Day

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Barb H says

    November 25, 2022 at 10:40 pm

    5 stars
    This was yummy!!! And easy to make. I’ll be making this again for sure!

    Reply
    • LyubaB says

      November 29, 2022 at 11:09 am

      You’re so welcome! I am glad you liked it!

      Reply
  2. Don says

    December 12, 2022 at 6:13 pm

    I found your recipe a few months ago. I’m of Irish decent but had never heard of it, and was intrigued to give it a try. I’m glad I did! I DID add my own little touch to it by adding shredded carrots and chopped asparagus.. I enjoyed it so much, and have been craving it since!! So, I just did another huge pot tonight! Last time, I had some leftovers, so I filled some eggroll wrappers and a stick of cheddar…!! Fried them and dipped in ranch!!! WOW…!! Thanks!!

    Reply
    • LyubaB says

      December 13, 2022 at 1:31 pm

      I am so glad you liked the recipe! I am going to have to try those eggrolls, that sounds so good!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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