Colcannon Recipe

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Traditionally made with potatoes and kale (or cabbage), Colcannon has been a staple in Irish homes for hundreds of years. This classic dish combines the two vegetables along with a few other ingredients to create a warm, creamy delight.

Colcannon is typically served in the fall when kale comes into season, but we like it year-round. If you use Kale, which has a deeper green color than cabbage, this inexpensive dish is great to serve during your St. Patrick’s Day celebration.

Serve as a side dish with ham or pork roast. Add Irish soda bread and lemon curd cake for dessert and you have a great meal that would make your Irish kinfolk proud.


    2 pounds potatoes, peeled and cubed
    1/2 small head cabbage (or kale), chopped (about 2 cups)
    1 onion, chopped (or 4-6 scallions)
    1/2 cup milk
    1/4 cup butter, divided
    salt and pepper to taste



Chop the potatoes, kale (or cabbage) and onion (or scallions).

In a medium pot, add the potatoes and cover with cold water. Bring to a boil over medium-high heat and continue to boil until potatoes are tender when pierced with a fork (15 minutes). Drain well & return to the pot.

While potatoes are boiling, in a separate pot, over medium-high heat, add ½ of the butter.

Once butter is hot, add the kale (or cabbage) & onion (or scallions).

Cook the greens until slightly tender, about 6-7 minutes.  

Add the milk and remaining butter to the potatoes & mash with a potato masher, fork or hand mixer.

Finally, add the cabbage and using a fork, mix well.  Salt & pepper to taste and serve hot with a garnish of chopped scallions.