Colcannon in a bowl on top of a dish towel and next to a sprig of parsley.


  • Author: Dan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

Sweet bursts of caramelized onion and the slight crunch of steamed cabbage have made Colcannon a traditional Saint Patrick’s Day favorite. The smooth and creamy mashed potatoes help the other flavors blend into a side dish that pairs perfectly with any meat.



  • 6 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 cups thinly sliced yellow onion
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 pound thinly sliced cabbage
  • 3 pounds russet potatoes, peeled and cut into cubes
  • 1 cup half and half, cream or whole milk
  • Fresh black pepper to taste
  • Chopped chives and fresh parsley for garnish (optional)


  1. 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 caramelized and brown.
  2. 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.
  3. Turn the heat up on the skillet to medium. Add the sliced cabbage to the skillet, stirring to combine with the onions. Season the cabbage with a pinch of salt to help it wilt, cover and let the cabbage steam for 5 minutes. Remove the lid and toss the cabbage and continue to cook for another 5-7 minutes until the cabbage is completely wilted.
  4. Add the cabbage and onions to the mashed potatoes and stir to combine. Season with salt and pepper to taste and serve.

Recipe Notes

  • To Store: Keep sealed tightly in plastic or an airtight container in the fridge for up to 4 days.
  • To Freeze: Freez 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. If frozen, add sour cream as you heat it until you get the right consistency. Do not over-mash.
  • Category: Side Dish
  • Method: Stove
  • Cuisine: American