Irish Mashed Potatoes with Cabbage

This colcannon recipe is the most FLAVORFUL mashed potatoes you’ll ever sink your teeth into infused with cabbage, bacon, garlic, green onions, spices and butter – I’m obsessed! Your family will fall so deeply in love with this recipe, it won’t only be a St. Patrick’s Day favorite – but requested year round! This Irish colcannon boasts easy yet skilled cooking techniques that elevate it above the rest, outlined in step-by-step photos and video for ultimate success and satisfaction.

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up close of colcannon showing how creamy the potatoes are

What are Colcannon Potatoes?

Irish colcannon is a delightful celebration of creamy comfort straight from the Emerald Isle! It’s a traditional Irish dish made with mashed potatoes infused with tender cabbage or kale, rich butter, and a splash of cream or milk, all whipped together into a velvety masterpiece. It’s a versatile dish that can be customized with additional ingredients such as bacon (yes please!) or cheese.

While colcannon is associated with St. Patrick’s Day in the United States, in Ireland, it’s traditionally served on Irish Halloween. In the past, fortunetelling charms were folded into the mash such as a ring predicting marriage, a coin predicting wealth, or a thimble predicting a life of spinsterhood or bachelorhood. No matter when or how you serve colcannon, this taste of Ireland will sure to leave your taste buds with a fortune of good cheer!

Why you’ll love this Colcannon Recipe

ANY-TIME-OF-YEAR FABULOUS: These velvety mashed potatoes are going to become your signature dish because they’re arguably the best mashed potatoes ever – anytime, anywhere.
SO CREAMY. Follow my tips for the creamiest mashed potatoes including adding cooked, drained potatoes back to the warm pot, microwaving half and half with butter and adding secret ingredient sour cream!
NO BLAND POTATOES. This recipe is adeptly seasoned with garlic, paprika, dill weed, ground mustard, salt, pepper and both the bottoms and tops of the green onions to cut through the richness while still allowing the potatoes to shine – and did I say bacon?
BACON=FLAVORFUL CABBAGE: The cabbage is sautéed in rendered bacon fat until it’s tender and slightly caramelized. Adding a little water also helps the cabbage cook more quickly and evenly.
VERSATILE DELIGHT: Customize your colcannon with your favorite additions such as cheese or corned beef or make it vegetarian or vegan (see Variations Section).

top view of serving colcannon potatoes with a melted butter on top

What you’ll need for Irish Mashed Potatoes

These Irish Mashed Potatoes are made with a few basic ingredients, but tastes like a million bucks! Let’s take a closer look at what you’ll need (full recipe in the printable recipe card at the bottom of the post):

Potatoes: Russet potatoes are ideal because their interiors mash up creamy instead of gummy due to their high starch content and low moisture.
Cabbage: I prefer green cabbage in this recipe, but you may also use Tuscan kale or curly kale and adjust the cooking time.
Bacon: Use thick cut bacon, if possible, so it doesn’t get lost in the recipe.
Garlic: Fresh garlic is sautéed with the cabbage, or substitute with 1 teaspoon garlic powder in a pinch.
Green onions: Chop the green onions and separate the top green parts and the thicker whiteish bottom stalks so they can be cooked separately for double the flavor!
Butter: Use unsalted butter or reduce the salt in the recipe and salt to taste.
Sour cream: This makes the potatoes extra creamy! Full fat or low fat both work great. You can also use Greek yogurt realizing it’s tangier.
Half and half: Use half and half, or half milk + half cream or use milk with 1 tablespoon extra butter.
Seasonings: Ground mustard, paprika, dried dill weed, salt and pepper pair beautifully with Irish colcannon.

top view showing colcannon ingredients to make the recipe

How to make Irish Mashed Potatoes with Cabbage

Let’s take a closer look at how to make colcannon potatoes with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cut Cabbage. Cut the cabbage in half through the stem; save one half for another use. Slice around the core and remove it. Slice the two quarters into 1-inch strips, rotate 90 degrees, then cut the other direction to create 1-inch squares. Wash the cabbage in a salad spinner to remove any dirt.

showing how to make colcannon by chopping cabbage into 1-inch pieces

Step 2: Cook Bacon. Cook bacon in a large sauté pan over medium heat (I use my braiser), until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to paper towels to drain.

showing how to make colcannon by cooking bacon until crispy in a pan

Step 2: Boil Potatoes. Add potatoes to a 5 quart (or larger) Dutch oven and add water until it reaches about 1-inch past the top of the potatoes. Season with ½ teaspoon salt. Cover and bring to a boil then, uncover, and reduce heat to a simmer. Simmer for 10-15 minutes or until very tender when pierced with a fork; drain and return to the warm pot. Meanwhile:

showing how to make colcannon by boiling potatoes until tender

Step 4: Cook Cabbage. Melt 1 tablespoons butter in the bacon drippings over medium heat. Add white parts of green onions and sauté for 1 minute. Add the chopped cabbage and sauté 1 minute. Add 3 tablespoons water to the pot. Cover and let the cabbage cook, stirring every few minutes, until it has wilted and becomes tender, about 10 minutes. Add garlic and sauté for 1 minute. Remove from heat.

showing how to make colcannon by sautéing green onions, then adding cabbage and garlic to cook

Step 5: Warm Half and Half. Heat butter and half and half in a microwave safe dish for 1 ½ minutes or until butter is melted. Stir in spices.

showing how to make colcannon by melting butter in half and half, then adding spices

Step 6: Mash potatoes. Add warmed half and half and butter to the potatoes and mash until combined. Mash in sour cream and continue to mash until it reaches desired consistency.

showing how to make colcannon by mashing potatoes, then mashing in sour cream

Step 7: Combine: Add cabbage mixture, bacon and green onions (I reserve some bacon and onions for topping), and fold together. Season with salt to taste (I like more salt).

showing how to make colcannon by adding cabbage, bacon and green onions

showing how to make colcannon by stirring in cabbage

Step 8: Add Butter: Transfer to a serving dish (optional) and top with additional melted butter and reserved crumbled bacon and green onions if desired. Top with freshly cracked pepper. If you’re feeling extra sassy, make a well in the center of potato mixture and pour in some melted butter. Dig in!

showing how to make colcannon recipe by adding butter to melt on top

TIPS for making colcannon potatoes

Choose the Right Potatoes: Only use starchy Russets, otherwise, the casserole won’t be as creamy and can be gummy.
Cook Potatoes in Cold Salted Water: Heating the water with the potatoes ensures they cook evenly, and salting the water seasons the potatoes from the inside out.
Cook Potatoes Long Enough: Cook the potatoes until they easily pierce with a fork, and some fall apart when pierced. If the potatoes aren’t fully tender, they won’t be as creamy or fluffy when mashed.
Drain Potatoes Well: Let the boiled potatoes rest in a colander for a few minutes, don’t just dump and add straight to the pot. The drier the potatoes, the more readily they absorb the butter and half and half, creating smoother, creamier thicker, fluffier and more flavorful colcannon.
Return Potatoes to Warm Pot. Adding the drained potatoes back to the pot they were simmered in helps them evaporate even more excess water to prevent gummy potatoes.
Don’t Overmix: Overmixing potatoes is usually the culprit for gummy, gluey or sticky potatoes. The science behind this is simple: when the potatoes are cooked, they develop swollen starch cells. When the potatoes are mixed, the cells are ruptured and release starch. The more cells that are broken, the starchier and more gummy the potatoes will become.
Adjust Consistency: Make the perfect for you! Add additional half and half or milk and melted butter, as needed, so the potatoes are rich and creamy.
Cook Bacon Until Crispy: Cook the bacon until it’s crispy to add a satisfying crunch, keeping in mind it will continue to cook a little once removed from the pan. Don’t burn the bacon or the entire recipe will taste burnt!
Drain Bacon on Paper Towels: This keeps it crispy, otherwise, overlapping and sitting in its own grease will make it soggy.
Cook Cabbage Until Tender: Taste the cabbage as you go until it reaches desired tenderness. It should be tender but still have a slight crunch – you don’t want to loose all the texture!
Season to Taste: Taste and season the mashed potatoes after you’ve added the bacon, cabbage and green onions.
Serve Warm: Colcannon is best served warm, so be sure to serve it as soon as it’s ready.
Leftovers: Make potato pancakes, top shepherd’s pie, or transfer to a baking dish, cover in cheese and bake until melty for a twice baked potato casserole vibe.

showing how to make colcannon by stirring the potatoes and bacon together

Colcannon Recipe Variations

Below are some delicious variations of the classic colcannon recipe, but don’t be afraid to try your own!

Use kale: Cut out the thick stems, then cut the kale into 1-inch pieces. Sauté the kale in the bacon drippings until tender (without the added water), about 5 minutes.
Cheesy Colcannon: Add shredded cheddar cheese to the mashed potatoes for an extra creamy and indulgent twist. Stir in the cheese until melted and combined before adding the cooked cabbage and bacon.
Spicy Colcannon: Add a kick of heat to your colcannon by incorporating diced jalapeños or red pepper flakes.
Herb-infused Colcannon: Mix chopped fresh herbs such as parsley, chives, or thyme into the mashed potatoes for a burst of freshness and flavor.
Sweet Potato Colcannon: Replace some or all of the Russet potatoes with mashed sweet potatoes for a colorful and slightly sweeter variation.
Vegetarian Colcannon: Skip the bacon and instead add caramelized onions or sautéed mushrooms to the colcannon for a savory and satisfying vegetarian version. Use avocado oil instead of bacon drippings for cooking the cabbage.
Make it Vegan: Substitute the half and half with unsweetened almond milk or milk substitute of choice, the butter with vegan butter and use vegan bacon. Instead of bacon drippings, use olive oil or avocado oil.

What to serve with Irish Colcannon

Irish colcannon is traditionally served with a well in the center that’s filled with melted butter, allowing guest to scoop out some of the buttery goodness. This indulgent delight pairs well with a variety of main dishes and sides, here are a few ideas:

Corned Beef: Serve Irish colcannon alongside corned beef for a delicious and festive St. Patrick’s Day meal. Follow my step-by-step guide for how to make corned beef or if you’re short on time, simply follow the cooking instructions for store-bought corned beef provided in the post.
Irish Sausages: Pair colcannon with traditional Irish sausages, also known as bangers, for a classic and comforting combination.
Grilled or Roasted Meats: Serve alongside grilled or roasted meats such as baked pork tenderloin (one of the most popular recipes on my site!). crockpot pork loin, London broil, or spice rubbed steaks for a hearty and satisfying meal.
Chicken: Serve with every day favorites like oven fried chicken, honey Dijon chicken, and baked chicken breasts or fancier chicken cordon bleu or chicken fricassee.
Salmon: Serve colcannon with grilled or roasted salmon for a lighter yet flavorful meal. The creamy potatoes and savory cabbage provide a delicious contrast to the rich and flaky salmon.
Holiday mains! Beef tenderloin, roast turkey, roast turkey breast, glazed ham, honey baked ham, baked ham with cider maple glaze, etc.
Irish Soda Bread: Serve Irish mashed potatoes with slices of warm Irish soda bread for a traditional and comforting combo. Recipe coming soon!
Green Salad: Balance the richness of the colcannon recipe with a simple green salad dressed with vinaigrette or try my leveled up apple salad, Fall salad, squash salad or beet salad.

MEal Prep Irish Mashed Potatoes

The colcannon can be made up to 2 days in advance, stored in an airtight container, then reheated gently in a skillet, adding a splash of milk, or butter, as needed, if it seems dry to ensure it’s craveable creamy.

Storing leftover Irish Cabbage and Potatoes

Allow the colcannon to cool to room temperature, cover or transfer to an airtight container and refrigerate for 4-5 days.

HOW TO freeze Colcannon

For longer storage, Irish mashed potatoes can also be frozen for up to 2 months. For best results, divide into several freezer-size bags, shape flat and squeeze out excess air. When ready to enjoy, let desired number of bags thaw in the refrigerator overnight before reheating (instructions below).

Reheating Irish Mashed Potatoes

Stovetop Reheating: Transfer the mashed potatoes to a saucepan or skillet and heat over medium-low heat, stirring occasionally. Cook until heated through, about 5-10 minutes. Be careful not to overheat or cook the potatoes too quickly, as this can cause them to reheat unevenly or burn and stick to the pan. Add a splash of milk and butter, as needed, to make the potatoes extra creamy again if they seem dry.

Microwave Reheating: Transfer the potatoes to a microwave-safe dish and cover loosely with a damp paper towel or microwave-safe lid. Heat on high power for 1-minute, then at 20 second intervals, stirring between each interval, until the potatoes are heated through. Add a splash of milk, as needed, if the potatoes seem dry.

Colcannon FAQs

Is colcannon the same as bubble and squeak?

While colcannon and bubble and squeak both feature potatoes and cabbage or greens, they are not the same dish. Colcannon is a traditional Irish side dish made with mashed potatoes, cabbage or kale, butter, cream or milk, and often scallions or leeks. Bubble and squeak, on the other hand, is a traditional English main dish made with leftover vegetables, typically including cooked potatoes and cabbage or other greens, which are fried together until crispy. The name “bubble and squeak” is derived from the sounds the dish makes while cooking.

What’s the difference between colcannon and champ?

Colcannon and champ are both traditional Irish dishes made with mashed potatoes, but they differ in their specific ingredients and preparation methods. The main difference lies in the addition of green cabbage or kale in colcannon, whereas champ is made with scallions or green onions. Additionally, colcannon often incorporates butter and cream or milk for richness, while champ typically uses just milk. Both dishes are beloved for their comforting flavors and are enjoyed as side dishes or accompaniments to meat and other main courses in Irish cuisine.

What does colcannon taste like?

Colcannon has a rich and comforting taste with a balance of flavors. The creamy mashed potatoes provide a hearty and satisfying base, while the addition of cabbage or kale adds a subtle sweetness and earthiness. The dish is often seasoned with butter, which adds richness, and sometimes cream or milk, which contributes to its creamy texture.

What does the word “colcannon” come from?

The word “colcannon” is derived from the Gaelic term “cál ceannann,” which translates to “white-headed cabbage” or “white-headed colewort.” This refers to the traditional ingredients of the dish, which typically include mashed potatoes mixed with cabbage or kale. Over time, the term evolved into “colcannon” and became associated with the beloved Irish dish that we know today.

Where did colcannon originate?

Colcannon has been a beloved staple in Irish cuisine since at least the 18th century. This dish emerged at a time when potatoes, newly introduced to Ireland from the Americas, intersected with the existing culinary landscape that relied heavily on cabbage and kale, already prevalent in Irish gardens. Over time, colcannon became a cherished comfort food, symbolizing the intersection of Irish culinary traditions and the influence of new ingredients from distant shores. Its enduring popularity speaks to its deliciousness and status as a quintessential part of Irish culinary heritage.

scooping up colcannon recipe showing how creamy it is

Looking for more Potato Recipes?

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Potato Salad
French Fries

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Servings: -8 servings

Total Time: 40

Prep Time: 15

Cook Time: 25

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Ingredients

3 pounds Russet potatoes, peeled and sliced into 1/2-inch thick rounds
6 slices bacon, chopped into 1/2-inch pieces
1/2 head green cabbage
3 tablespoons water
4 green onions, top greens and bottom stems separated, chopped*
4 cloves garlic, minced
1/2 cup half and half (or milk +1 TBS butter)
5 tablespoons unsalted butter, divided
1/3 cup sour cream
1 teaspoon salt, plus more for cooking water
1/4 tsp EACH pepper, ground mustard, dried dill
1/8 teaspoon paprika
1 teaspoon prepared horseradish (optional)

Instructions

Cut Cabbage: Remove any flimsy outer leaves. Cut the cabbage in half through the stem; save one half for another use. Slice around the stem and remove it. Slice the cabbage into 1-inch strips, rotate 90 degrees, then cut the other direction to create 1-inch squares. Wash the cabbage in a salad spinner to remove any dirt.
Cook Bacon: Cook bacon in a large sauté pan over medium heat (I use my braiser), until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to paper towels to drain. Set aside while you start the potatoes, but don't discard the bacon drippings.
Boil Potatoes: Add potatoes to a 5 quart (or larger) Dutch oven and add water until it reaches about 1-inch past the top of the potatoes. Season with ½ teaspoon salt. Cover and bring to a boil then reduce heat to a simmer. Simmer, uncovered, until the potatoes are very tender when pierced with a fork, about 10-15 minutes; drain and return to the warm pot. Meanwhile:
Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon butter in the bacon drippings over medium heat. Add the bottom parts of the green onions and sauté for 1 minute. Add the chopped cabbage and sauté 1 minute. Add 3 tablespoons water to the pot. Cover, and let the cabbage cook, stirring every few minutes (and replacing the lid), until it has wilted and becomes tender, about 10-12 minutes. Add garlic and sauté for 1 minute. Remove from heat.
Warm Half and Half: Heat remaining 4 tablespoons butter and half and half in a glass liquid measuring cup or microwave safe dish for 1 ½ minutes, or until butter is melted. Stir in spices.
Mash potatoes: Add warmed half and half and butter to the potatoes and mash until combined. Mash in sour cream and horseradish (if using) and continue to mash until it reaches desired consistency.
Combine: Add cabbage mixture, bacon and top parts of green onions (I reserve some bacon and onions for topping), and fold together. Season with salt to taste (I like more salt).
Add Butter: Transfer to a serving dish (optional) and top with additional butter and reserved crumbled bacon and green onions if desired. Top with freshly cracked pepper. If you’re feeling extra sassy, make a well in the center of the potatoes and pour in some melted butter (how it's traditionally served). Serve warm.

Video

Notes

*Green onions: Chop the green onions and separate the top green parts and the thicker whiteish bottom stalks so they can be cooked separately for double the flavor!
To use kale: Cut out the thick stems, then cut the kale into 1-inch pieces. Sauté the kale in the bacon drippings until tender (without the added water), about 5 minutes.
Vegetarian Colcannon: Skip the bacon and instead add caramelized onions or sautéed mushrooms to the colcannon for a savory and satisfying vegetarian version. Use avocado oil instead of bacon drippings for cooking the cabbage.
Make it Vegan: Substitute the half and half with unsweetened almond milk or milk substitute of choice, the butter with vegan butter and use vegan bacon. Instead of bacon drippings, use olive oil or avocado oil.
Make Ahead: The colcannon can be made up to 2 days in advance, stored in an airtight container, then reheated gently in a skillet, adding a splash of milk, or butter, as needed, if it seems dry to ensure it’s craveable creamy.
Storage: Allow the colcannon to cool to room temperature, cover or transfer to an airtight container and refrigerate for 4-5 days. For longer storage, freeze for up to 2 months. For best results, divide into several freezer-size bags, shape flat and squeeze out excess air. When ready to enjoy, let desired number of bags thaw in the refrigerator overnight before reheating (instructions below).
Stovetop Reheating: Transfer the mashed potatoes to a saucepan or skillet and heat over medium-low heat, stirring occasionally. Cook until heated through, about 5-10 minutes. Add a splash of milk and butter, as needed, to make the potatoes extra creamy again if they seem dry.
Microwave Reheating: Transfer the potatoes to a microwave-safe dish and cover loosely with a damp paper towel or microwave-safe lid. Heat on high power for 1-minute, then at 20 second intervals, stirring between each interval, until the potatoes are heated through. Add a splash of milk, as needed, if the potatoes seem dry.