Colcannon

About This Recipe

Colcannon is one of Ireland's most treasured comfort foods, made from floury mashed potatoes combined with cooked kale or cabbage, butter, cream, and spring onions. It has been eaten in Ireland for centuries and is especially associated with Halloween (Oíche Shamhna), when charms were hidden in the dish for diners to discover. A well of melted butter in the centre of the mound is the signature finishing touch, the mark of generosity. The dish is also the subject of a famous Irish folk song, 'The Colcannon Song', demonstrating how deeply embedded it is in the national culture.

Ingredients

Serves 4

• 1 kgfloury potatoes (e.g. Maris Piper), peeled and halved
• 200 gkale or green cabbage, tough stalks removed, finely shredded
• 100 gunsalted butter, plus extra for the well
• 150 mlhot whole milk or cream
• 4 stalksspring onions (scallions), finely sliced
• 1 tspsalt
• 0.5 tspwhite pepper

Instructions

1. 1

   Boil the potatoes

   Cook the potatoes in well-salted boiling water for 20–25 minutes until completely tender. Drain thoroughly and return to the hot pot to steam-dry for 2 minutes.

2. 2

   Cook the greens

   While the potatoes cook, blanch the kale or cabbage in boiling salted water for 3–4 minutes until tender but still bright green. Drain and squeeze out as much water as possible.

3. 3

   Warm the milk and spring onions

   Gently heat the milk or cream in a small saucepan with the sliced spring onions for 2–3 minutes until the milk is hot and the onions have softened.

4. 4

   Mash and combine

   Mash the potatoes until completely smooth. Beat in the butter and hot milk mixture until fluffy. Fold in the kale or cabbage. Season with salt and white pepper.

5. 5

   Serve with the butter well

   Pile the colcannon into a mound on a warmed plate or serving dish. Make a well in the centre with the back of a spoon and add a generous knob of butter to melt into a golden pool.

Variations

• •

  Champ is a related Irish dish made with spring onions only — no greens mixed in.

• •

  Some recipes add crispy bacon lardons scattered on top for a savoury crunch.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate leftovers for up to 2 days. Reheat gently in a pan with a knob of butter and a splash of milk.

Frequently Asked Questions