Colcannon is an Irish comfort food that is extremely popular in Ireland. My girls and I tried it for the first time three years ago, and we whole heartily agreed that it’s amazing.
If you have never had it before, you might be wondering how colcannon is different from mashed potatoes. Before I explain their differences, let’s discuss their similarities. In both dishes the main star is the humble potato which is boiled. Once cooked, the potatoes are either mashed or whipped until smooth. With colcannon you need to resist the urge to immediately doctor up your whipped potatoes. Keep them plain.
Colcannon is traditionally made with savoy cabbage or kale, and it has some sort of onion in it. Green spring onions are popular, but you could easily switch it out with another onion or combine two kinds. Another difference is, the cream is heated through with the other vegetables before they are mixed in with the potatoes. As you can see, they do have enough differences to set the two dishes apart, but have I convinced you to give colcannon a try? It’s truly is awesome with a knob of butter on top.
Hungry for more? Check out these fantastic Irish recipes that will make your St. Patrick’s celebration a big hit!
Smoky Cheese, Ham, and Potato Soup: a life-changing soup with an amazing smoky flavor.
Irish Boxty Bread: a easy, no-yeast potato bread.
Boxty on the Griddle: a chewy potato pancake your family will love!Print
Traditional Irish colcannon is a life-changing blend of creamy mashed potatoes with kale and green onions. It’s an easy, vegetarian side dish perfect for St. Patrick’s Day. You need to make this!
- 8 medium russet potatoes, peeled and cut into eighths
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter (reserve one for garnish)
- 8 green onions, cut on the diagonal in 1/4 inch pieces
- 6 cups kale, pre-washed, cut in small pieces
- 1 cup heavy whipping cream
- 1/8 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt, or to taste
- Peel and cut the potatoes into eighths. Place potatoes into a pot of cold water. Add salt, cover, and bring to a boil. Reduce heat and simmer until fork tender, about 15 minutes. Drain. Place in the bowl of a stand mixer and whip with the paddle attachment until fairly smooth. Resist the temptation to add anything to the potatoes while mixing.
- Wash the green onions and cut them on a diagonal into 1/4 inch pieces. Measure out 6 cups of kale, discarding any wilted pieces.
- Melt the butter in a pot over medium high heat. Cook the kale for 5 minutes. Add the spring onions and cook for 2 minutes. Reduce the heat to medium. Add the cream and heat through.
- Add the cream, kale, and onion mixture to the whipped potatoes. Add white pepper, garlic powder, and salt to taste. Stir until well combined.
- Serve hot. Make a small well in the center of mound of colcannon with a spoon. Place a tablespoon of butter in it and watch it melt. Just before serving, mix well.
- Colcannon is most commonly made with savoy cabbage or kale.
- If you need to keep the colcannon warm before serving, return to the pot, and cover with a lid. Reduce the heat to low.