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Creamy Irish mashed potatoes folded with tender cabbage and caramelized onions for sweet-savory comfort. Ready in 40 minutes. I’ve tested Irish sides for years and this is my go-to colcannon for St. Patrick’s Day and cozy weeknights.
I followed it exactly and it came out to perfection. So good.
– Patricia
Why This Is the Best Colcannon Recipe
- Make-ahead friendly: Built-in instructions for chilling, reheating, and refreshing the potatoes so leftovers taste like day one.
- Signature flavor boost: Slow-cooked caramelized onions add natural sweetness and savory depth, balancing buttery potatoes and earthy greens, no heavy cream overload required.
- Creamy, not gluey: We mash with warm dairy and let potatoes steam-dry after draining, so the texture stays fluffy without turning pasty.
- Flexible greens and alliums: Classic cabbage or kale, plus optional leeks or scallions for savoriness, adaptable to what you have on hand.
- Weeknight-easy timing: About 40 minutes start to finish, with smart parallel steps (sauté veg while potatoes boil).
Whether St. Patrick’s Day is right around the corner or not, this easy Colcannon Potatoes recipe is the ultimate in comfort food. If you love mashed potatoes….you’re going to fall in love with this easy side dish.
Irish food is always welcome in our house, especially when potatoes are involved. We can never have enough potato recipes in our back pocket and this Colcannon is something special you’ll want to whip up on the regular.
Ingredient For Colcannon Potatoes
- Potatoes: Yukon Gold potatoes equals extra creamy, rich and buttery; Russet potatoes make for fluffier, lighter mash. Avoid waxy red potatoes here, they don’t do well in this recipe.
- Dairy: Whole milk for classic potatoes; substitute half-and-half or heavy cream for richer flavor, or plant milk for a dairy-free option. Warm any milk before adding for smoother mashed potato.
- Butter: Irish-style salted butter adds sweetness; for dairy-free, use olive oil with a pat of vegan butter.
- Greens: Green cabbage is traditional; curly kale works well, too (slice thin; sauté 1–2 minutes longer).
- Alliums: Onions for caramelization; scallions or leeks are great add-ins (fold in at the end for freshness).
- Optional savory flavor: A pinch of nori flakes or a splash of Worcestershire (Gluten-free, if needed) deepens flavor.
- Add-ins (optional): Crisp bacon bits, chives, or black pepper to finish.
- Salt note: Potatoes need more salt than you think, season the boiling water well and taste for seasoning at the end.
For the full ingredient list, measurements and instructions, see the recipe card below.
Equipment You’ll Need
Large pot • colander • 12-inch skillet • potato masher or ricer • wooden spoon • measuring cups/spoons.
How to Make Colcannon
- Boil the potatoes. Add peeled potato chunks to well-salted cold water. Bring to a boil and cook until fork-tender (about 12–15 minutes). Drain and let the potatoes rest so the steam evaporates off, 2–3 minutes (drier potatoes create creamier mashed potatoes).
- Caramelize the onions. In a large skillet, melt butter over medium heat. Add onions and a pinch of salt. Cook 8–12 minutes, stirring, until golden and jammy. If browning too fast, lower heat; add 1 Tablespoon water to deglaze.
- Soften the cabbage (and leeks, if using). Stir in thinly sliced cabbage; cook over medium heat 4–6 minutes until tender and slightly reduced. Add leeks for the last 2–3 minutes.
- Mash the potatoes. Return potatoes to the pot with warm milk and butter. Mash until creamy with small rustic bits or potato (or rice for ultra-smooth potatoes). Season to taste.
- Fold & finish. Gently fold the onion-cabbage mixture into the mash. Adjust salt and pepper. Top with butter pats and sliced scallion greens; serve hot.
Troubleshooting: Too thick? Stir in warm milk 1–2 Tbsp at a time. Too loose? Let sit on low heat, stirring, to thicken.
Why Caramelized Onions?
Caramelizing the onions concentrates natural sugars and savory notes, bringing sweet depth that balances buttery potatoes and earthy greens. It’s a simple step that makes this Irish colcannon recipe taste restaurant-worthy without extra dairy.
Make-Ahead, Reheat & Storage
- Make-Ahead: Prepare up to 2 days in advance; Save a splash of milk for loosening during reheating.
- Reheat (Stovetop): Medium-low heat with 2–4 Tbsp warm milk; stir until creamy and steaming. Finish with a bit of butter.
- Reheat (Microwave): 50–70% power in 60–90 sec bursts, stirring between rounds; add milk as needed.
- Storage: Refrigerate 3–4 days in an airtight container.
- Freeze: Up to 2 months (best texture when made with cream and butter). Thaw overnight; reheat gently with extra milk.
Kellie’s Tips for the Best Colcannon Potatoes
- Salt the water well. Season the pot so potatoes are flavorful from the inside out.
- Steam‑dry after draining. 2-3 minutes in the hot pot makes a creamier mash.
- Use warm dairy. Warm milk and butter blends faster and stays creamy.
- Mash gently. Masher for rustic potatoes; ricer for ultra‑smooth potatoes. Skip electric mixers to avoid glue-like potatoes.
- Fold in greens at the end. Cook until tender, then fold to keep color and texture.
- Finish & adjust. Butter pats, scallions, and a final taste for salt/pepper; loosen with a splash of warm milk, if needed.
What is Colcannon?
Colcannon is a traditional Irish side that’s made of mashed potatoes with cabbage or kale mixed in.
I took it a step further and caramelized onions with the cabbage for a sweet/savory blend that makes this recipe simply over the top. It’s a little bit like Champ and Colcannon fell in love and had a baby since Champ is made with spring onions.
You can use spring onions or regular onions for this recipe, either will work well.
What to Serve with Colcannon
- The Very Best Corned Beef and Cabbage
- Guinness Beef Stew
- Irish Brown Bread
- Bangers and Mash with Onion Mustard Gravy
- Irish Nachos with Cheddar Beer Cheese Sauce
- Mini Irish Soda Bread Muffins
My mashed potatoes are the best ever, and that’s not just me saying that. If you haven’t tried them yet, you need to soon. Then fry up some cabbage with a few sliced onions. Mix it all up and you have one magical bowl of goodness.
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Colcannon Recipe
Equipment
- 1 hand mixer
Ingredients
- 3 pounds yukon gold potatoes
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 cups sliced Vidalia onion, about one large onion
- 1 head savoy or green cabbage, core removed and sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 ounces room temperature cream cheese
- 1/2 cup half and half
- 4 tablespoons butter, softened
- salt and pepper, to taste
Instructions
- Add the potatoes to a large pot of salted water and bring to a boil over medium-high heat. Turn the heat down and simmer until the potatoes are fork tender, approximately 20 minutes.
- While the potatoes are cooking, heat the olive oil in a large skillet. Stir in the butter until melted.
- Add the onion. Cook until softened and beginning to caramelize. Add the cabbage. Cook until wilted and golden brown. Season with salt and pepper.
- Drain the potatoes and mash with a potato masher or fork. Add the cabbage, cream cheese, half and half and butter.
- Continue to mash by hand until combined. Season with salt and pepper, to taste. Serve immediately
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes. Slice thin and sauté 1–2 minutes longer than cabbage until tender.
Yukon Gold potatoes for creamy richness; Russet potatoes for lighter, fluffier mash.
Yes. Use olive oil and plant milk (unsweetened). Add a splash of veggie stock if you need more looseness.
quick question.. I am making your recipe for Irish calcannon…. Do I have to PEEL the yellow potatos?
Hi Debbie! You don’t have to peel them….it’s really just a preference. We don’t peel our potatoes when we make it but some people prefer no peel.
I followed it exactly and it came out to perfection. So good.
Fantastic! Thank you so much for commenting!
I make mine in the oven. Haven”t used sauerkraut before, but I will this time. Line of the bottom of a 13 x 9 roasting pan or glass dish with a layer of sauce and kraut/cabbage mixture.. Place cabbage rolls, seam side down, on top of kraut. Top cabbage rolls with remaining sauce and more then cover the whole pan with a layer of cling wrap (yes it can be used in the oven) and then aluminum foil. Bake for 2- 3 hours in a preheated 350F oven. I was told by a Polish friend, that the layer of cabbage on the bottom of the pot was to prevent the cabbage rolls from scorching. This recipe simply sounds divine Tori. And what I like best to do is double or triple the ingredients and get all the work done at one time. Then the cabbage rolls can be baked or cooked on the stove or crockpot or all three and frozen for future dinners. And do they taste even better, if that is possible, reheated. My mouth is watering.
Thank you for your tips!
I haven’t made colcannon in years. This recipe is quickly being added to my “must make” list. Yum!
I love that you caramelized the vegetables in this colcannon, so much richer flavor that way! Perfect for St. Patrick’s Day!
This looks amazing, these potatoes are so full of flavor!