This traditionally Irish take on a comfort-food favorite is even more filling, thanks to the flavorful addition of shredded cabbage. It’s a perfect, versatile option for any quick dinner!
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Colcannon Potatoes
Everyone is familiar with mashed potatoes, but fewer know about their deliciously filling Irish cousin, colcannon. This traditional dish dates back to the 1600s, when it was developed to make use of two of Ireland’s popular staple crops, potatoes and cabbage.
What was once a fall treat is now a tasty year-round option that goes with a wide variety of Irish and other food.
Why this is the best recipe for Irish Colcannon
Colcannon is a traditional Irish dish with its roots in simplicity, and this recipe stays true to those principles. Still, using fresh ingredients like starchy, flavorful Yukon Gold potatoes allows everyone to enjoy the delicious flavor.
With only five ingredients, it’s easy to feed the family or even large crowds for just a few dollars. Plus, it’s easy to store and reheat, making it an excellent choice for meal prep.
Ingredients You’ll Need
Colcannon is a simple, affordable dish with few ingredients, making it ideal as an impromptu side:
- Yukon Gold potatoes
- Green Cabbage
- Heavy cream
- Butter
- Salt & Pepper
You can use Russet potatoes however they won’t have the same creamy texture as Yukon gold.
While the ideal texture and flavor may change slightly, it’s possible to substitute non-dairy alternatives if necessary for dairy-sensitive diners.
How to make Colcannon Potatoes
You won’t need expert chef skills to prepare this delicious dish. Here’s what you’ll need to do for this easy Irish colcannon recipe:
- Peel and dice the potatoes into one-inch cubes.
- Shred the cabbage.
- Add the potatoes to a pot and cover with water, then boil over medium-high heat until fork tender.
- About 10 minutes into the cooking process, add the shredded cabbage to the pot.
- Drain, then add the heavy cream and butter.
- Mash until you reach your desired texture, then season to taste with salt and pepper.
It’s that simple – just five steps and roughly 20 minutes from start to finish.
What to serve with Colcannon
There are no better companions for your traditional Irish colcannon mashed potatoes than other Irish classics. These include corned beef or Irish sausages, commonly known as “bangers.”
It’s also excellent when paired with any type of hearty stew or soup, in addition to grilled meats and fish. For those of age, don’t forget a freshly poured pint of Guinness, too!
How to store Colcannon Potatoes
Storing colcannon is nearly as simple as making it. Allow the potatoes to cool to room temperature, transfer them to an airtight container, and store them in the refrigerator.
To keep them fresh for longer, colcannon can also be frozen in a freezer-safe container with as much air removed as possible.
How long will Colcannon last?
Colcannon will last three to four days in the fridge at best quality. In the freezer, this can extend to up to two months.
How to reheat
Colcannon is wonderfully versatile in its ability to be reheated.
First, thaw in the refrigerator overnight if frozen. Next, home cooks have their choice of reheating on the stovetop, stirring frequently over medium-low heat or in the oven at 350°F.
It’s even possible to use the microwave for those in a rush or who only need a small portion heated up. Use short bursts, stirring in between.
Need more great mashed potato recipes? Try these!
More Irish and St. Patrick’s Day Recipes
Check out more of my easy side dish recipes and the best recipes for spring on CopyKat!
Colcannon – Irish Mashed Potatoes
Colcannon is mashed potatoes served with cabbage and more.
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Servings: 6
Calories: 215kcal
Ingredients
- 2 pounds Yukon gold potatoes
- 3 cups thinly shredded cabbage
- 1/2 cup heavy cream
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Peel potatoes and dice into one inch cubes. Place potatoes into a pot, and cover with water, and place over a medium to high heat. Simmer them for about 15 minutes or until tender. During the last five minutes of the potatoes cooking time, add the cabbage so it will cook. Drain all vegetables and place into a bowl or back into the pot. Add heavy cream and butter; mash the potatoes and cabbage together with either a potato masher or a hand held mixer. Season to with salt and pepper to taste, before serving.
Video
Nutrition
Calories: 215kcal | Carbohydrates: 21g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 272mg | Potassium: 698mg | Fiber: 4g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 5.1mg
