Colcannon Potatoes are an Irish mashed potato recipe with mixed veggies and scallions and LOTS of butter and cream. You can’t go wrong with this green-filled dish on St. Patrick’s Day!
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What is Colcannon?
Have you ever had Colcannon? A popular St. Patrick’s Day dish, colcannon is an Irish potato recipe, a mixture of creamy mashed potatoes and usually kale or cabbage.
I first came across Colcannon potatoes while delving into traditional Irish cooking. Unsurprisingly, the Irish have all sorts of ways to cook potatoes, with festive names like champ, bruisy, pandy, boxty, and here, colcannon.
Irish mashed potatoes
In the Colcannon recipe below, we mix the mashed potatoes with chopped cooked kale, scallions, milk or heavy cream, and lots of butter.
To serve, make a well in the center of the mashed potatoes and add a knob of butter. To eat, dip a fork of the potatoes in the melted butter.
If ever there was a recipe to get you to eat your veggies, this is it!
More favorite St. Patrick’s Day recipes
Learn more about Irish cuisine
By the way, if you are looking for books on traditional Irish cooking I can recommend two excellent ones. The first is Irish Traditional Cooking by Darina Allen of Ballymaloe Cookery School in County Cork.
The second is The Country Cooking of Ireland by Colman Andrews, which won the 2010 James Beard Award for Cookbook of the Year.
Video: How to craft Colcannon
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How to craft Colcannon
Colcannon
For a variation, replace half the potatoes with parsnips. Can also add chives, leeks or bacon.
ingredients
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4 red potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
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Salt
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5 to 6 tablespoon unsalted butterplus more to serve
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3 lightly packed cups chopped KaleCabbage, chard or other leafy greens
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3 green onionschopped (about 1/2 cup)
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1 Cup milk or cream
method
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Boil potatoes:
Place the potatoes in a medium saucepan and cover at least 1 inch with cold water. Add 2 tablespoons of salt and bring to a boil.
Cook until potatoes are tender, 15 to 20 minutes. Drain in a colander.
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Cook the vegetables and green onions with butter:
Place the pot back on the stove and set over medium-high heat. Melt the butter in the saucepan and once hot, add the vegetables.
Cook the vegetables for 3 to 4 minutes or until they are wilted and have released some of their water.
Add the spring onions and cook 1 minute more.
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Mash the potatoes with milk or cream and vegetables:
Pour in milk or cream, stir well and add the potatoes. Reduce the heat to medium.
Use a fork or potato masher and mash the potatoes and mix with the vegetables.
Season with salt and serve hot with a knob of butter in the middle.
Links:
Colcannon Soup here on Simply Recipes
Colcannon Cakes here on Simply Recipes
Colcannon with Broccoli Rabe – by A Veggie Venture
Colcannon with Wild Greens – by Hunter Angler Gardener Cook
Books:
Irish Traditional Cooking: Over 300 Recipes from Ireland’s Heritage – by Darina Allen
The Rural Cooking of Ireland – by Colman Andrews
| nutritional information (per serving) | |
|---|---|
| 567 | calories |
| 39g | Fat |
| 49g | carbohydrates |
| 8g | protein |
