Easy Irish Mashed Potatoes - aka Colcannon is a classic dish with creamy mashed potatoes and cabbage. This potato dish is a delicious combination of starchy potatoes mashed together with butter, milk, kale, leeks, and a good amount of seasoning.
This mashed potato recipe is an absolute favorite for Saint Patrick's Day, they are unique in every way - you'll never want to go back to traditional mash again.
If you love this potato recipe and other cabbage recipes, be sure to try out these family favorites next time: Squash and Potato Soup, Mashed Sweet Potatoes, Cabbage Rolls and Potato Pancakes.
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🛒Ingredients
- Potatoes - ideal potatoes for mash are starchy potatoes aka ‘’floury potatoes’’. In the US these are Russet Potatoes or all-purpose Yukon Gold potatoes (strong potato flavor and are a combo of starchy and waxy). For best results use starchy ones and avoid fingerling, white or red potatoes.
- Cabbage - traditionally Irish recipe is made with white-headed cabbage but now other popular variations include using: curly Kale (or Tuscan kale), Swiss Chard, young green cabbage, napa, or savoy cabbage (I love the crunch of both of these), and less popular spinach.
- Milk - or you can use half and half or heavy cream for extra creamy flavor. Milk and butter add depth and richness to potatoes. For a healthier mash, reduce the butter to the level you feel comfortable with, or use olive oil instead.
- Seasonings - you don't need much here but I'd recommend using seasoned salt and a generous amount of ground black pepper. For more flavor add more leeks, green onions and fresh or garlic powder, onion powder.
- Butter - there is enough butter here that helps with the creamy smooth texture and great flavor. If you want to make it healthier cut the butter in half or more or use olive oil instead.
- Leeks or you can use brown onion or white onion from the spring onions.
For the full list of ingredients & step by step photos, please scroll down to where you'll find the recipe card.
Rita's Tip
This recipe is something between an American and an Irish version. When mashing the potatoes you can leave them more chunky and use less milk/butter to make them less creamy.
📋Tips
- Typically large leafy green varieties such as Kale hold their shape after cooking, unless it is slow cooked for a long time. These potatoes have some chewiness and crunch to them. If you want the kale to be softer, steam it before adding it to the pot (see recipe instructions).
- As we are making our own version of cabbage and potatoes, you can use any cabbage you like. You can either slice it thinly like for coleslaw or into medium chunks.
- Not a fan of kale? I get it, use young green cabbage sliced thinly or cubed. Or even spinach however it is not as sturdy and crunchy as kale.
- Potatoes: whereas starchy potatoes are the most suitable choice here, any other potato type will work too. With a good amount of butter and milk, you can make a delicious mash even with waxy potatoes.
- Cut the potatoes into similar chunks so that they cook evenly.
- For mashing I prefer a hand blender (immersion blender), it is quick and results in the best creamy potatoes (or leave them chunky with a potato masher!).
Storing Leftovers
- 🍱To Store. Mashed potatoes can be kept in an airtight container in the fridge for up to 3 days.
- 🥶Freezing. Freeze leftovers in freezer freezer-friendly ziplock bag for up to 2-3 months. Make sure to squeeze out as much air as possible. Defrost overnight in the fridge.
- 🔥To Reheat. Add more butter, milk, or vegetable broth when reheating the mash over the stovetop or microwave.
- To Make Ahead. You can make them 2 days ahead and on the day reheat in the microwave or on the stovetop with some milk or warm water added. Short on time? The potatoes can be peeled and kept in cold water to prevent browning for up to 4 hours in advance of cooking them.
What To Serve With Colcannon
My best colcannon pairing is definitely with pork dishes: Pork Chops, Tenderloin or with Pulled Beef, BBQ, Beef Stew.
What To Do With Colcannon Leftovers?
I like to use leftovers for:
Can I Use Spinach To Make Colcannon?
I like the flavor of spinach with potatoes however it's not that hefty and has no crunch compared to kale. For a similar texture, you could try Cabbages, Mustard Greens, Collard Greens or Escarole Lettuce.
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
📖Recipe
Irish Mashed Potatoes Recipe
Ingredients
- 2- pound potatoes Russet, peeled and cut into chunks
- 2 teaspoon salt or to taste
- 6 tablespoons unsalted butter + more for serving
- 1 cup milk
- 2 tablespoon scallions or spring onions, chives, sliced thin
- 1 pinch black pepper
- 3 cups fresh kale stems removed and chopped into very small
- ½ cup leeks sliced, dark green part removed
Instructions
- Place the potatoes into a large pot or dutch oven and cover with water, about an inch. Let it come to a boil, season with 2 teaspoons of salt, and let simmer for 15-20 minutes until potatoes are quite soft. Drain and set aside.2- pound potatoes Russet, 2 teaspoon salt or to taste
- Return the same pot to stove over medium heat. Melt the butter and saute leeks for a couple of minutes until softened. Add kale and cook until wilted but still bright green in color. About 4 minutes.6 tablespoons unsalted butter + more for serving, 3 cups fresh kale stems removed and chopped into very small, ½ cup leeks sliced
- Return the potatoes, pour in milk, black pepper to taste. Stir everything together and let it come to a gentle boil. Remove from heat.1 cup milk, 1 pinch black pepper
- Mash the potatoes until creamy, I like to leave mine chunky.
- Serve with green onions.2 tablespoon scallions or spring onions
Notes
- Can I make Colcannon potatoes ahead of time? Mashed potatoes will still taste delicious on the next day or up to 3-4 days and you can make them 2 days ahead and on the day reheat them in the microwave or on the stovetop with some milk or warm water added.
- Or peel and prep potatoes ahead: The potatoes can be peeled and kept in cold water to prevent browning for up to 4 hours in advance of cooking them.
Typically large leafy green varieties such as Kale holds their shape after cooking unless it is a slow cooked for long time. These potatoes have some chewiness and crunch to them. If you want the kale to be softer, steam it before adding it to the pot (see recipe instructions), however, it should still have some crunch to it. - Not a fan of kale? I get it, not everyone is! In this case use young green cabbage and slice it thin or into larger cubes. Or even spinach, although it is not as sturdy and crunchy as kale.
- Potatoes: ideal potatoes for mash are starchy potatoes aka ‘’floury potatoes’’. In the US these are Russet Potatoes or all-purpose Yukon Gold potatoes (strong potato flavor and are a combo of starchy and waxy). For best results use starchy ones and avoid fingerling, white or red potatoes.
Nutrition
🥘 Step By Step Photos
Place the potatoes into a large pot or Dutch oven and cover with water, about an inch. Cook the potatoes over medium heat and let them come to a boil.
Season with 2 teaspoons of salt, and let simmer for 15-20 minutes until potatoes are fork-tender and quite soft. Drain and set aside.
Return the same pot to the stove over medium heat. Melt the butter and saute leeks for a couple of minutes until softened.
Add kale and cook until wilted but still bright green in color. About 4 minutes.
Return the potatoes, pour in milk, and black pepper to taste. Stir everything together and let it come to a gentle boil. Remove from heat.
Mash the potatoes until creamy, I like to leave mine a little chunky.
Serve with green onions and a pinch of black pepper.
Rita
Easy and delicious creamy mashed potatoes with cabbage!