This Colcannon Recipe is a St. Patrick’s Day favorite! Creamy, buttery mashed potatoes blended with sweet caramelized onions and cabbage create a flavor explosion. These potatoes pair perfectly with holiday favorite Corned Beef or these Guinness Braised Lamb Chops. But don’t forget to whip them up for every day dinners, too.
why you’ll love colcannon
Colcannon, otherwise known as Irish Mashed Potatoes, is a traditional Irish dish made of mashed potatoes and cabbage or kale. In our recipe, creamy mashed potatoes are made from scratch, then folded together with sweet caramelized onions, cabbage and lots of butter.
When it comes to foods that people associate with Ireland, the potato has to be right at the top of the list. After that, cabbage probably isn’t too far behind. What could make a better side for a traditional Irish meal than a dish that brings these two things together?
Something about the sweet and savory blend of these ingredients, and the added texture that the onions and cabbage bring to the smooth mashed potatoes wins all around. Cozy, hearty and loved by all.
ingredients you’ll need
It only takes a handful of fresh ingredients to make this flavorful side dish. Check out the recipe card below to find the exact amounts you’ll need for everything.
- Butter: Butter is of course a key ingredient in making mashed potatoes, but we also use it to cook down the onions and cabbage.
- Yellow Onion: Slice it thinly to get the best caramelization.
- Sugar: Just a pinch of sugar helps to caramelize the onions and make them a little bit sweeter.
- Cabbage: Thinly sliced green cabbage.
- Potatoes: Russet or Yukon potatoes, peeled and cut them into cubes.
- Half and Half: Heavy cream and whole milk also work, use what you have.
- Chives: For garnish, optional.
- Parsley: For garnish, optional.
What Kind of Potatoes are best?
Russet, Idaho and Yukon gold potatoes are your best bet for making a colcannon recipe, since all of them have a starchy texture that creates a super fluffy mash. Another option is to mix and match a few different potato varieties.
how to make colcannon
The trick to making a great colcannon recipe is to get a nice caramelization on the onions. These sweet onions mixed with cabbage are what gives the dish it’s unique flavor.
- Caramelize the Onions: Place a large skillet on the stove over low heat and add the olive oil and butter. Add salt and sugar and cook for 15 minutes, or until they become browned and caramelized. Stir them often to avoid charring.
- When the onions start to caramelize, stir in shredded cabbage and cook until softened.
- Make the Mashed Potatoes: While you’re cooking down the onions you can make the mashed potatoes by boiling peeled and cubed potatoes for 20-25 minutes, or until they’re fork tender. Drain the potatoes and return them to the pot. Add 4 tablespoons of butter and 1 cup of half and half. Mash the potatoes with salt and pepper until they turn smooth, then cover them to keep them warm. You can also follow our Fluffy Mashed Potatoes recipe as the base!
- Mix and Serve: Add the cabbage and onions to the mashed potatoes and stir to combine. Season the colcannon with salt and pepper to taste, add a little more butter and serve it warm.
Can I Make Colcannon Ahead Of Time?
Colcannon is super easy to make ahead of time. Cover it and keep it in the fridge, then gently warm it back up on the stove when it’s ready to be served. You might want to add a little more cream or butter while you’re heating it back up so it stays smooth and rich.
If you’re only planning to make it half an hour or so in advance, leaving it covered on the stove traps the heat in. It will still be warm enough to serve for up to 30 minutes, even though the burner’s off. Another option is to make your colcannon on the stove, then transfer it to a slow cooker on the “keep warm” setting until you’re ready to serve it.
Tips for Success
This mashed potato recipe comes together with no fuss. These helpful tips will make it go even smoother.
- Avoid Red Cabbage: Regular cabbage and red cabbage are not interchangeable. Don’t use red cabbage in this recipe as it has a different flavor and it will turn the dish red.
- Don’t Over-Mash: There is such a thing as getting too enthusiastic with a potato masher. You want your potatoes to be smooth, but you don’t want to end up with sticky potato paste. Mash out any lumps, but don’t go too far.
- Leftover Mashed Potatoes: If you’re reheating leftover potatoes, add a splash of milk, cream or chicken broth to get them back to the right consistency.
Variations
There are so many ways to put your own spin on this traditional potato dish. Here’s a quick list to get you started.
- Pack In the Veggies: More greens? Yes, please! You can swap out the cabbage with kale, which is also traditional, or just add kale along with the cabbage.
- Add Parsnips: Substituting a couple potatoes with parsnips will add a nutty sweetness to your dish. Plus, this will give even more variety to the nutrients in your colcannon.
- Give It Some Extra Flavor: Try adding chicken broth to give your potatoes a little more flavor when cooking.
- Mix In Sour Cream: For even more creaminess and a satisfying tang, add 1/4 to 1/2 cup of sour cream. A little bit of plain Greek yogurt can have a similar effect.
- Add Meat: Some crumbled bacon can add saltiness and body to your colcannon. Crumbled Irish bangers, which are a traditional type of sausage, make another great addition.
Serving Suggestions
Of course, any side dish needs a main dish to go with it. If you decide to make these potatoes for Saint Paddy’s Day, this Crock Pot Corned Beef is the way to go. As for other beef dishes, Beef Tip Marsala Stew pairs so well with the creamy potatoes and sweet caramelized onions.
And if you want to make these Irish mashed potatoes the star of the show, this Roast Chicken is simple enough to highlight the bold flavors of the colcannon.
Can You Freeze Mashed Potatoes?
Colcannon does great in the freezer, where it can stay for up to 3 months in a double-lock freezer bag or freezer-safe container. Before you reheat it, make sure you let it thaw fully in the fridge overnight. As you warm it up in the microwave or over the stove, add a little more cream or sour cream until you get the right consistency.
More St. Patrick’s Day Side Dish Ideas
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Colcannon
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Print Recipe
Pin RecipeSweet bursts of caramelized onion and cabbage have made Colcannon a traditional Saint Patrick’s Day favorite. Smooth, creamy and buttery mashed potatoes blend together into a side dish that pairs perfectly with any meat.
Ingredients
- 6 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cups thinly sliced yellow onion
- 1 teaspoon Kosher salt
- 1 teaspoon sugar
- 3 cups thinly sliced green cabbage
- 3 pounds potatoes, peeled and cut into cubes (Yukon gold, russet or Idaho)
- 1 cup half and half, cream or whole milk
- Fresh black pepper to taste
- Chopped chives and fresh parsley for garnish (optional)
Instructions
- Add the oil and butter to a large skillet over low heat. Add the onions salt and sugar, stirring into the butter and olive oil. Cook for 20 minutes (stirring often so the onions don’t burn) until the onions are just starting to caramelize. Add the cabbage and cook until soft and wilted. (A lid helps to steam the cabbage) Cover and keep warm.
- While the onions are cooking, boil the potatoes for 20-25 minutes until fork tender. Drain and return the potatoes back to the pot. Add 4 tablespoons of butter and 1 cup of half and half. Mash the potatoes until smooth and cover to keep warm. Season with salt and pepper to taste. You can also use our Fluffy Mashed Potatoes as the base for this recipe.
- Add the cabbage and onions to the mashed potatoes and stir to combine. Season with salt and pepper to taste, if needed and serve. Garnish with chives and parsley if desired, they add a nice texture and flavor to the finished dish.
Recipe Notes
- To Store: Keep sealed tightly in an airtight container in the fridge for up to 4 days.
- To Freeze: Freeze for up to 3 months in a double-lock freezer bag or freezer-safe container. Let thaw fully in the fridge overnight before reheating.
- To Reheat: Warm all the way through in the microwave or on the stovetop.
- Category: Side Dish
- Method: Stove
- Cuisine: American
