Have you tried Colcannon yet? It’s the mysteriously magical cousin of mashed potatoes!
As a traditional Irish dish with a rich and mysterious history, this recipe will pique your interest and tempt your palate. Colcannon supposedly gets its name from the Gaelic words cál ceannann, meaning “white-headed cabbage.” The dish is made with cabbage and potatoes—staple ingredients in Irish cooking. In the 17th and 18th centuries, these crops were affordable and accessible for common people, and so dishes like this one became popular. Today, they’re still two of the most affordable produce items all over the world.
Colcannon is buttery and delicious, just like regular mashed potatoes, but with a textural twist—tender greens (either cabbage or kale, plus green onions). This makes for a mild yet intriguing combo with flavors that are similar to potato and leek soup. I particularly like making this with purple cabbage, which adds a pop of color to the potatoes. This is an affordable, authentic, and comforting side for nearly any family dinner.
Is Colcannon Healthy?
While this dish is a little heavy (as mashed potatoes usually are), it can be enjoyed in moderation as part of a wholesome diet. To make the recipe vegan and suitable for those who are lactose intolerant, simply replace the butter and milk with plant-based options. You can also opt for kale instead of cabbage, which has more nutrients overall.
What Makes this Dish “Magical?”
Other than its mouthwatering flavors and rich creaminess, the true magic of this recipe lies in its history. Traditionally, this dish was served on Halloween (then known as Samhain by the Celts) with little trinkets (a coin, rag, or stick) hidden inside for fortune-telling. Supposedly, a coin signified wealth was coming your way, while a rag meant the opposite—poverty. And you certainly didn’t want to find a stick in your colcannon! It meant a beating! Who knew that food could be used for divination?
How to Make Ahead and Store
While I recommend eating this fresh to enjoy it fully, you can also store leftovers in an airtight container in the fridge for up to 5 days. Heat leftovers on the stove (at medium) with a splash of milk and a drizzle of melted butter or olive oil. The dish can also be frozen for up to 1 month.
Serving Suggestions
While colcannon needs nothing more than perhaps a dollop of sour cream or a pat of butter, it also makes a great side dish to hearty mains. Try it with this Instant-Pot Lamb Stew, a tender Slow-Cooker Beef Brisket, or a classic Roasted Chicken. Plus, colcannon also makes an excellent topping for a comforting Shepherd’s Pie or Cottage Pie.
Ingredients
- 2 pounds russet potatoes peeled and cut into chunks
- 1/4 cup unsalted butter plus extra for serving
- 1/2 head green cabbage shredded
- 4 green onions thinly sliced
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15-20 minutes. Drain and return to the pot.
- While the potatoes are cooking, melt the butter in a skillet over medium heat. Add the cabbage and green onions, cooking until the cabbage is wilted and onions are soft, about 5-7 minutes.
- Mash the boiled potatoes with the milk until smooth. Fold in the cooked cabbage and green onions. Season with salt and pepper to taste.
- Transfer the colcannon to a serving dish. Make a well in the center and add a pat of butter. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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