Colcannon is a traditional Irish dish that turns humble ingredients into something truly comforting. Creamy mashed potatoes are blended with buttery cabbage or kale and a touch of spring onion for a side dish that’s hearty, wholesome, and full of flavour. Whether served alongside roast meats or as part of a St. Patrick’s Day feast, this rustic classic is all about warmth and simplicity.
Serve with sausages with caramelised onion gravy, alongside beef pot roast, roast leg of lamb, or roast pork. It’s also delicious with pan-fried salmon fillets or cod for a balanced dinner. On St. Patrick’s Day, enjoy it as a side dish with corned beef or honey roast ham.
We love it and hope you enjoy it with your favourite roasts!
Tips
- Shredded savoy cabbage or cavolo nero are good substitutes for kale.
- Optional variations:
- Add crispy bacon or pancetta for a smoky twist.
- Use leeks instead of spring onions for a mellow flavour.
- Add a touch of nutmeg for subtle warmth.
- Make it vegan by using plant butter and oat milk.
- This colcannon recipe is easily adapted if you’re cooking for less or more people.
Frequently Asked Questions
Yes – it reheats well. Keep it covered in the fridge for up to 2 days and reheat gently on the hob with a splash of milk, or in the microwave.
Yes - although the texture softens slightly. Cool completely before freezing and reheat with extra butter or cream.
Champ uses only mashed potatoes and spring onions, while Colcannon includes cabbage or kale too.
It’s perfect with sausages, bacon, roast chicken, or even topped with a fried egg.
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HOW TO MAKE COLCANNON
Ingredients
- 500g floury potatoes (eg: Maris Piper or King Edward), peeled and cut into equal chunks (halved or cut in thirds depending on their sizes)
- cooking salt
- 300g sliced curly kale, hard stalks removed (see Tips)
- 6 spring onions (approx. 80g), finely sliced
- 80ml semi-skimmed milk
- 50g butter (split into 2 x 25g)
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a medium saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
- Put the kale in a large saucepan of boiling salted water, bring back to the boil and cook on a continuous simmer for 6 minutes. Drain in a colander.
- Meanwhile, place the spring onions and milk in a small saucepan, bring to a simmer and cook for 5 minutes.
- Drain the potatoes well in a colander and let them sit for a minute or 2 to steam dry. Mash well until smooth, then stir in the hot spring onion and milk mixture. Add 25g of the butter and beat until well combined with a soft fluffy texture.
- Add the potato mixture to the kale and stir until well combined. Check the seasoning, adding more, to taste, if needed. Heat through and then transfer to a serving bowl, with the other 25g of butter placed in the middle of the finished dish.
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Colcannon
Ingredients
- 500 g (1.1 lb) floury potatoes (eg: Maris Piper or King Edward) peeled and cut into equal chunks (halved or cut in thirds depending on their sizes)
- cooking salt
- 300 g (0.7 lb) sliced curly kale hard stalks removed (see Notes)
- 6 spring onions (approx. 80g) finely sliced
- 80 ml (⅓ cup) semi-skimmed milk
- 50 g (1.8 oz) butter (split into 2 x 25g)
- salt and freshly ground black pepper
Instructions
- Put the potatoes in a medium saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
- Put the kale in a large saucepan of boiling salted water, bring back to the boil and cook on a continuous simmer for 6 minutes. Drain in a colander.
- Meanwhile, place the spring onions and milk in a small saucepan, bring to a simmer and cook for 5 minutes.
- Drain the potatoes well in a colander and let them sit for a minute or 2 to steam dry. Mash well until smooth, then stir in the hot spring onion and milk mixture. Add 25g of the butter and beat until well combined with a soft fluffy texture.
- Add the potato mixture to the kale and stir until well combined. Check the seasoning, adding more, to taste, if needed. Heat through and then transfer to a serving bowl, with the other 25g of butter placed in the middle of the finished dish.
Notes
- Shredded savoy cabbage or cavolo nero are good substitutes for kale.
- Optional variations:
- Add crispy bacon or pancetta for a smoky twist.
- Use leeks instead of spring onions for a mellow flavour.
- Add a touch of nutmeg for subtle warmth.
- Make it vegan by using plant butter and oat milk.
- This colcannon recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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