Traditional Irish Colcannon with Buttery Cabbage and Kale

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 lb floury potatoes (Yukon Gold or Russet), peeled and cut into chunks
• 4 tbsp unsalted butter, divided (plus extra to serve)
• 4 cups thinly sliced green cabbage or chopped curly kale (packed)
• 4 scallions (spring onions), thinly sliced
• 1 cup whole milk
• 1/4 cup heavy cream (optional, for extra richness)
• 1 1/2 tsp fine sea salt, divided (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)

Do This

• 1. Put potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer 15–20 minutes until very tender.
• 2. While potatoes cook, sauté cabbage or kale in 2 tbsp butter with a pinch of salt over medium heat until tender, 7–10 minutes.
• 3. Gently warm milk, cream (if using), and most of the scallions in a small saucepan until steaming, 3–4 minutes; do not boil.
• 4. Drain potatoes well, return to the hot pot, and let steam off for 1–2 minutes.
• 5. Add remaining 2 tbsp butter to potatoes and mash, gradually adding the warm milk mixture until creamy.
• 6. Fold in the sautéed cabbage or kale, remaining scallions, salt, and pepper; adjust seasoning to taste.
• 7. Mound in a warm bowl, make a shallow well on top, and add a generous knob of butter to melt before serving.

---

Why You’ll Love This Recipe

• Classic Irish comfort food: creamy mashed potatoes swirled with buttery greens and scallions.
• Simple, affordable ingredients that turn into a cozy, satisfying side or main.
• Flexible: use either cabbage or kale, and easily adapt to what you have on hand.
• Perfect alongside sausages, roasted meats, or just a big bowl by itself on a chilly night.

Grocery List

• Produce: 2 lb potatoes (Yukon Gold or Russet), 1 small green cabbage or 1 bunch curly kale, 1 bunch scallions (spring onions), fresh parsley (optional)
• Dairy: Unsalted butter, whole milk, heavy cream (optional)
• Pantry: Fine sea salt or kosher salt, freshly ground black pepper

Full Ingredients

For the Colcannon

• 2 lb potatoes (Yukon Gold or Russet), peeled and cut into 1 1/2-inch chunks
• 1 tsp fine sea salt (for the potato cooking water)
• 4 tbsp unsalted butter, divided
• 4 packed cups thinly sliced green cabbage or chopped curly kale (about 8–10 oz)
• 1/2 tsp fine sea salt (for sautéing the greens)
• 4 scallions (spring onions), thinly sliced (white and green parts kept together)
• 1 cup whole milk
• 1/4 cup heavy cream (optional, for extra richness; can replace with more milk)
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 tsp fine sea salt, plus more to taste

To Serve (Optional)

• 2–4 tbsp unsalted butter, cut into pieces, for melting in wells on top
• 1–2 tbsp finely chopped fresh parsley, for garnish
• Extra sliced scallions, for garnish

Step-by-Step Instructions

Step 1: Prepare the potatoes and vegetables

Peel the potatoes and cut them into roughly 1 1/2-inch chunks, trying to keep the pieces close in size so they cook evenly. Rinse the potatoes briefly under cold water to remove excess surface starch, which helps keep the mash fluffy.

If using cabbage, remove any tough outer leaves and cut the head into quarters. Slice out the core from each quarter, then thinly slice the cabbage into shreds. If using curly kale, strip the leaves from the thick stems and chop the leaves into bite-size pieces. Aim for about 4 packed cups of cabbage or kale. Thinly slice the scallions and set them aside. If using parsley for garnish, chop that now as well.

Step 2: Cook the potatoes until very tender

Place the potato chunks in a large saucepan or pot and cover them with cold water by about 1 inch. Add 1 teaspoon of fine sea salt to the water. Starting with cold water helps the potatoes cook evenly from the inside out.

Bring the pot to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are very tender and easily pierced with the tip of a knife. Avoid a rolling boil, which can break the potatoes apart and make them waterlogged.

Once tender, drain the potatoes thoroughly in a colander, then return them to the now-empty hot pot. Set the pot back on the turned-off burner (or over very low heat) for 1–2 minutes, shaking occasionally, to let excess moisture steam off. This step helps ensure fluffy, not watery, colcannon.

Step 3: Sauté the cabbage or kale in butter

While the potatoes are cooking, heat 2 tablespoons of the butter in a large skillet over medium heat. When the butter has melted and is gently foaming, add the sliced cabbage or chopped kale along with 1/2 teaspoon of salt.

Sauté, stirring frequently, until the greens are tender and glossy with butter. For cabbage, this usually takes 7–8 minutes. For kale, it may take 8–10 minutes. If the pan looks dry before the greens are tender, add 1–2 tablespoons of water and cover the skillet for 2–3 minutes to help them soften, then uncover and cook off any excess liquid.

Once the greens are tender and vibrant, stir in about half of the sliced scallions and cook for 1 more minute to soften them slightly. Turn off the heat and set the pan aside.

Step 4: Warm the milk and scallions

In a small saucepan, combine the milk, heavy cream (if using), and the remaining sliced scallions. Place over low to medium-low heat and warm gently until the mixture is steaming and tiny bubbles form around the edges, 3–4 minutes. Do not let it boil; you simply want it hot and infused with scallion flavor.

Turn off the heat and keep the milk mixture warm until you are ready to mash the potatoes. Gently warmed dairy incorporates more easily and keeps the finished colcannon smooth and creamy.

Step 5: Mash the potatoes with butter and hot milk

Add the remaining 2 tablespoons of butter to the hot, dried potatoes in the pot. Using a potato masher or ricer, begin mashing the potatoes until the butter is mostly incorporated.

Gradually pour in the warm milk and scallion mixture, a little at a time, mashing as you go. You may not need all of the liquid, depending on your potatoes and how creamy you like your mash. Stop when the potatoes are smooth and fluffy but still hold their shape. Avoid overworking them, which can make the texture gluey.

Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon of freshly ground black pepper. Taste and adjust, adding more salt or pepper as needed.

Step 6: Fold in the buttery cabbage or kale

Using a spatula or wooden spoon, gently fold the warm sautéed cabbage or kale (and any buttery juices in the pan) into the mashed potatoes. Mix just until everything is evenly distributed, with pretty streaks of green running through the creamy potatoes.

Taste again and adjust the seasoning. If the colcannon tastes a little flat, add another pinch of salt. If you prefer a looser texture, you can stir in a splash more hot milk. For extra richness, add a small additional knob of butter and fold it through until just melted.

Step 7: Serve warm with melting butter

Transfer the colcannon to a warm serving bowl or directly to warmed plates. Use the back of a spoon to smooth the top slightly, then make one or several shallow wells in the surface.

Place 2–4 tablespoons of butter (cut into pieces) into the wells so it melts into glossy golden pools against the pale potatoes and green flecks of cabbage or kale. Sprinkle with chopped fresh parsley and a few extra sliced scallions, if desired.

Serve immediately while piping hot. Colcannon is wonderful alongside sausages, ham, corned beef, roast chicken, or simply with crusty bread as a cozy, filling meal.

Pro Tips

• Choose the right potatoes: Floury or all-purpose varieties like Yukon Gold or Russet give the creamiest, fluffiest mash. Waxy potatoes tend to stay firm and can make the colcannon dense.
• Dry the potatoes well: After draining, let the potatoes sit in the hot pot for a minute or two to steam off excess water. Drier potatoes absorb butter and milk better, resulting in a silkier texture.
• Always warm the dairy: Adding cold milk or cream can cool the potatoes and make them pasty. Gently warmed milk infuses with scallion flavor and blends in smoothly.
• Do not overmix: Mash just until smooth, then fold in the greens. Overworking can break down the starch and make the potatoes gluey.
• Keep it warm for serving: To hold colcannon for a short time, cover the pot and keep it over very low heat or place it in a 200°F (95°C) oven. Add a splash of milk and a knob of butter if it thickens.

Variations

• All-cabbage or all-kale colcannon: Use only green cabbage for a milder, sweeter flavor, or only kale for a deeper, earthier taste and more texture.
• Bacon and onion colcannon: Fry 4–6 slices of chopped bacon until crisp, then sauté the cabbage or kale in a tablespoon of the bacon fat plus butter. Stir crispy bacon pieces into the finished colcannon.
• Lighter or dairy-free version: Use olive oil or a dairy-free butter substitute instead of butter, and warm unsweetened plant milk (such as oat or almond) instead of dairy milk. The result will be less rich but still comforting.

Storage & Make-Ahead

Let leftover colcannon cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3–4 days. Reheat gently on the stovetop over low heat with a splash of milk, stirring often, until hot and creamy again. You can also reheat individual portions in the microwave in 30–45 second bursts, stirring in between and adding a little milk or butter if it seems dry.

Colcannon can be frozen for up to 2 months, though the texture may be slightly less silky after thawing. Thaw overnight in the refrigerator before reheating. For make-ahead entertaining, prepare the colcannon up to 1–2 days in advance, cover, and refrigerate. Reheat in a covered, oven-safe dish at 325°F (165°C) for 20–30 minutes, stirring once or twice and adding a bit more milk or butter as needed. Finish with fresh butter wells and herbs just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (with cream, without extra serving butter): about 460 calories; 10 g protein; 50 g carbohydrates; 24 g fat; 15 g saturated fat; 6 g fiber; 650 mg sodium. Actual values will vary based on specific ingredients and portion sizes, and whether you add extra butter on top.