Traditional Irish Colcannon (Mashed Potatoes with Cabbage)

My Cozy Kitchen Memory

I first had colcannon mash at my friend Maeve’s house. Her grandma made it every Sunday. The smell of buttery potatoes filled her tiny kitchen. I still laugh at that. I asked for the recipe right away.

That’s how food friends are made. You share a bowl, then you share a story. This traditional Irish colcannon recipe is one of those stories for me. It’s simple, warm, and full of good things. What food reminds you of a friend’s house?

What is Colcannon?

Let’s start simple. Colcannon is Irish mashed potatoes with a happy twist. You mix in soft, sweet cabbage and spring onions. It becomes creamy mashed potatoes with cabbage. Doesn’t that sound comforting?

*Fun fact*: Long ago, charms were hidden in the bowl for luck. A ring meant you would marry soon! We skip the charms now. But the dish still feels lucky to me. It turns plain things into something special. That matters. It teaches us to make the most of what we have.

How to Make Colcannon

Use good mashing potatoes. Cut them same-size so they cook evenly. Boil them until they’re soft and friendly to a fork. Warm your milk with a bay leaf. It adds a quiet, woodsy smell. Throw the leaf away after.

Now, the good part. Cook your shredded cabbage in half the butter. It gets sweet and soft. Then add the spinach. It wilts fast! Mix this into your fluffy mashed potatoes with the hot milk. Add the rest of the butter and the spring onions. Stir and taste. This Irish potato side dish is ready. Do you like your mash super smooth or a bit lumpy?

Why This Dish Matters

This isn’t just a St. Patrick’s Day recipe. It’s a history lesson on a plate. In Ireland, potatoes and cabbage were everyday foods. This recipe made them a celebration. It shows how clever cooking can bring joy.

That’s the second thing that matters. It reminds us to celebrate simple, good food. You don’t need fancy things. You just need care. Sharing this colcannon recipe is my way of sharing that care with you.

Serving Your Colcannon

So, what to serve with colcannon? It’s a perfect partner. I love it with a simple roast chicken or baked ham. The creamy potatoes love a bit of gravy. Or, top it with a fried egg for a full meal.

It’s also wonderful all on its own. Just a big bowl and a spoon. Have you tried it before? If you make it, tell me what you served it with. I’d love to know your family’s way.

Ingredients:

Instructions

Step 1: Chop your peeled potatoes into same-sized chunks. Cover them with cold water in a big pot. Boil them until they are fork-tender. This is the start of our creamy mashed potatoes with cabbage.

Step 2: Warm the milk with the bay leaf in a small pan. Turn off the heat before it boils. Let it sit to get cozy and flavorful. (A warm milk mix makes the fluffiest Irish mashed potatoes.)

Step 3: Melt half the butter in a pan. Cook the shredded cabbage until soft. Add the spinach just until it wilts. Doesn’t that smell amazing? This is what makes a traditional Irish colcannon recipe special.

Step 4: Drain your cooked potatoes well. Mash them smoothly in the pot. Stir in the rest of the butter and the warm milk. Your colcannon mash is getting so creamy now!

Step 5: Gently fold the cabbage mix and spring onions into the potatoes. Season with salt and pepper. Give it one final stir. What is colcannon’s secret ingredient? Share below! Your Irish potato side dish is ready to serve.

Creative Twists

Serving & Pairing Ideas

This colcannon recipe is a perfect St. Patrick’s Day recipes star. Serve it alongside simple roasted sausages or a baked ham. A pat of melting butter on top makes it extra delicious. Learning what to serve with colcannon is easy. It loves simple, hearty friends. Which would you choose tonight?

Keeping Your Colcannon Cozy

Let’s talk about keeping your colcannon mash happy. Fresh colcannon is best eaten right away. But leftovers are a lovely treat. Store them in a sealed container in the fridge for up to three days.

You can freeze it for a month, too. I pack it in a freezer-safe dish. My first time, I used a thin plastic container. The potatoes got freezer burn! Now I use a thick glass one.

Reheat it gently on the stove with a splash of milk. This keeps your creamy mashed potatoes with cabbage dreamy. Batch cooking this Irish potato side dish saves busy weeknights. It means a warm, homemade meal is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

We all face little problems in the kitchen. Here are three easy fixes. First, soggy mashed potatoes. Always drain your spuds well. I remember letting them sit in the water once. They were so watery!

Second, bland cabbage. The secret is to sweat it in butter. This brings out its natural, savory sweetness. Third, lumpy mash. Make sure your potatoes are very soft before mashing.

Fixing these issues matters. It makes your food taste just right. It also builds your cooking confidence. You learn that a small step makes a big difference. Which of these problems have you run into before?

Your Quick Questions, Answered

What to serve with creamy mashed potatoes?

Colcannon mash is a perfect side. It goes wonderfully with roasted chicken or pork sausages. For a traditional Irish meal, serve it with ham or corned beef. It is also great with a simple pan-fried fish. The creamy potatoes and savory cabbage complement many proteins.

How do you make cabbage taste savory?

The key is to cook it slowly in butter. This process is called sweating. It softens the cabbage and brings out a sweet, mellow flavor. Season it well with salt and pepper. Adding it to the Irish mashed potatoes makes the whole dish savory and comforting.

What is the secret to really creamy mashed potatoes?

Use starchy potatoes and cook them until very tender. Heat your milk and butter before adding them. This keeps the potatoes hot and helps them absorb the liquid. Mash thoroughly before adding the milk. For extra creaminess, use a ricer.

Can you make mashed potatoes ahead of time?

Yes, you can make this colcannon recipe ahead. Prepare it fully and let it cool. Store it covered in the fridge for up to two days. Reheat it gently on the stove. Add a little extra warm milk or butter to refresh the creamy texture.

What are some good variations on mashed potatoes?

Try adding roasted garlic or grated cheese. Mix in cooked kale instead of cabbage. For a different twist, stir in some crispy bacon bits. You can also use sweet potatoes for a colorful change. The basic method for how to make colcannon is very adaptable.

What meat goes well with cabbage and mashed potatoes?

This is a classic Irish potato side dish. It pairs perfectly with baked ham or corned beef. Pork chops or sausages are also excellent choices. For a lighter option, try it with roasted chicken. It is one of the most versatile St. Patrick’s Day recipes. Which tip will you try first?

A Final Word from My Kitchen

I hope you love making this traditional Irish colcannon recipe. It is food that tells a story of home and hearth. *Fun fact: Colcannon was once used for fortune-telling on Halloween!*

I would love to hear about your cooking adventure. Did your family enjoy it? Did you add your own little twist? Your stories make my day.

Have you tried this recipe? Tell me all about it in the comments below. Sharing food and tips is what makes cooking so special.

Happy cooking!

—Marina Caldwell

Creamy Mashed Potatoes with Savory Cabbage

Author: Marina Caldwell Cooking Method:Stovetop Boiling Mashing Cuisine:European Courses:Side

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: Total time: 40 minutesServings:4 servingsCalories:270 kcal Best Season:Summer

Description

A comforting and hearty side dish featuring creamy, buttery mashed potatoes mixed with tender, savory cabbage and spinach.

Ingredients

• 1 kg peeled potatoes (suitable for mashing)
• 1 cup milk
• 1 bay leaf
• 100g butter (unsalted)
• 400g green cabbage (finely shredded)
• 50 g English spinach
• 30 g spring onions (finely sliced)
• to taste sea salt
• to taste pepper (freshly ground)

Instructions

1. Cut all the potatoes into roughly the same size. (I normally aim for a 4cm square rough chop.) In a pot, place the potatoes and enough water to cover them. Pop on the stove and bring to the boil. Continue to boil until potatoes are cooked through and soft.
2. In a saucepan, warm the milk and the bay leaf til hot, but not boiling. Discard the bay leaf and pop aside.
3. In a frypan, sweat of the cabbage in half of the butter. When the cabbage has softened, add the spinach and season with salt and pepper. Don’t overcook the spinach. It will wilt quite quickly once it hits the heat. Remove from heat and pop aside.
4. Remove potatoes from the stove and drain of water. Mash the potatoes and add the remaining butter. Stir it through till melted and incorporate it into the potato along with the hot milk. Stir until the potato has absorbed the milk. Add cabbage mix and spring onions. Combine. Season with salt and pepper to your taste.

Notes

For a richer flavor, you can use cream instead of milk. Ensure the cabbage is finely shredded for the best texture.

Keywords:Mashed Potatoes, Cabbage, Comfort Food, Side Dish