Colcannon
Creamy mashed potatoes folded with cabbage, scallions, and butter for a cozy holiday side.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 45 minutes.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Ready in 45 minutes, this colcannon serves 6. Colcannon is a traditional Irish dish of mashed potatoes mixed with cabbage or kale that fits naturally into St.
Helpful guides
Instructions
Place the potatoes in a large pot with cold salted water to cover by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer. Cook 18 to 20 minutes until a knife slides through the largest piece without resistance.
Melt 2 tablespoons of butter in a wide skillet over medium heat while the potatoes cook. Add the shredded cabbage and a pinch of salt and cook 6 to 8 minutes, stirring often, until wilted and silky with lightly browned edges. Stir in the scallions for the final minute.
Drain the potatoes well and return them to the hot pot for 1 minute, shaking to dry the surfaces. Mash with the remaining 2 tablespoons of butter, then pour in the warm milk gradually while mashing to a smooth, creamy texture. Season with the salt and pepper.
Fold the cabbage mixture, crumbled bacon, and parsley into the mashed potatoes until streaked evenly green. Taste and adjust salt and pepper in small pinches. The mixture should look moist and fluffy, holding soft peaks on the spoon.
Spoon into a warm serving bowl and press a shallow well into the center with the back of a ladle. Fill the well with a tablespoon of melted butter for dipping. Serve hot beside fried or scrambled eggs for a full holiday breakfast plate.
Refrigerate leftovers within 2 hours in covered containers. Reheat with a splash of milk in a saucepan over medium-low heat, stirring until steaming and 165 degrees throughout. Each serving has about 290 kilocalories of rich breakfast comfort.
Troubleshooting — fixes, not repeats
- If the mash turns gluey, the potatoes were overworked or waxy types were used; mash just until smooth and choose Yukon Gold or russet next time.
- If cabbage releases water into the dish, it was crowded or undercooked; use a wide skillet over true medium heat and brown the edges lightly.
- If potatoes cool before mashing, the butter will not melt in evenly; return drained potatoes to the hot pot and mash immediately with warm milk.
- If the flavor tastes flat, add salt in quarter-teaspoon steps and an extra tablespoon of butter; potatoes need assertive seasoning to carry the greens.
Make it your way
- Old Dhaka style: Fold in 1 cup of shredded sharp cheddar for a richer brunch side.
- For a kale version, swap the cabbage for 4 cups of chopped kale and cook 2 minutes longer until fully tender.
- Skip the bacon and cook the cabbage in olive oil for a meatless version with the same method.
- Shape leftovers into patties, dust with flour, and pan-fry for crisp potato cakes.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on the stove with a splash of milk or in the microwave, stirring halfway, until steaming and reaching 165 degrees.
Freeze portions up to 2 months, though the texture softens slightly; thaw overnight in the refrigerator before reheating.
FAQ
What greens work best in colcannon?
Green cabbage is traditional and turns silky with brief butter cooking, while kale gives a darker color and chewier bite. Use about 4 cups shredded either way. Avoid delicate lettuces, which release too much water and lose texture in the hot potatoes.
Can I make colcannon ahead?
Yes. Cook completely, cool within 2 hours, and refrigerate up to 2 days. Reheat gently with extra milk to restore creaminess, stirring until steaming and 165 degrees. Cook bacon fresh and crumble it over the reheated dish for the best crunch.
What should I serve with colcannon?
Fried or poached eggs make it a full breakfast, while roast chicken or pork chops turn it into dinner. A spoonful of whole-grain mustard on the side cuts the richness. Keep portions to about 1 cup per person when other dishes are served.