What is the best potato for colcannon?

Floury potatoes like Russets, Yukon Golds, or Maris Pipers are best for Colcannon as they mash well and create a creamy texture.

What is traditionally served with colcannon?

Colcannon is traditionally served with boiled ham, bacon, or corned beef. It's also delicious on its own with a knob of butter melted on top.

Can you freeze colcannon?

Yes, you can freeze Colcannon. For best results, freeze in individual portions and thaw completely before reheating gently on the stovetop or in the microwave. Note that the texture may change slightly.

What is the difference between colcannon and champ?

Colcannon typically contains cabbage or kale, while champ contains scallions (spring onions).

How do you keep colcannon from getting gummy?

Avoid overmixing the potatoes when mashing and add the warm milk and butter gradually to prevent a gummy texture. Using floury potatoes also helps.

What does colcannon mean in Irish?

The exact meaning of 'colcannon' isn't definitively known, but it's believed to come from the old Irish word 'cál ceannann,' meaning 'white-headed cabbage'.

Colcannon Mashed Potatoes: The Creamy, Buttery Comfort Food You Crave 2026

Name: Colcannon Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Irish
Ingredients: 3 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks; 1 large head of green cabbage or kale, finely shredded (about 8 cups packed); 1 cup whole milk, warmed; 1/2 cup (1 stick) unsalted butter, divided; 4 green onions (scallions), thinly sliced; Salt and freshly ground black pepper, to taste

Colcannon Mashed Potatoes

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A creamy and comforting Irish dish where buttery mashed potatoes are folded with tender wilted cabbage or kale and green onions. This hearty side dish is perfect for weeknight dinners or festive holiday tables.

Author: Harmony
Prep Time: 20min
Cook Time: 30min
Total Time: 50min
Yield: 8 servings 1x
Category: dinner
Method: boiling, sautéing, mashing
Cuisine: Irish

Ingredients

Scale

3 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks
1 large head of green cabbage or kale, finely shredded (about 8 cups packed)
1 cup whole milk, warmed
1/2 cup (1 stick) unsalted butter, divided
4 green onions (scallions), thinly sliced
Salt and freshly ground black pepper, to taste

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Instructions

Place potato chunks in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until fork-tender.
While potatoes cook, melt 4 tablespoons of the butter in a large skillet or Dutch oven over medium heat. Add shredded cabbage or kale and a big pinch of salt. Cook, stirring occasionally, for 10-12 minutes until greens are very tender.
Stir sliced green onions into the cooked greens during the last 2 minutes of cooking. Remove from heat.
Drain cooked potatoes well and return them to the hot pot. Let them steam dry off the heat for a minute.
Add remaining 4 tablespoons of butter to potatoes and begin mashing. Gradually pour in warm milk, mashing until desired consistency is reached.
Gently fold the buttery cabbage and green onion mixture into the mashed potatoes until evenly distributed.
Taste and season generously with salt and black pepper. Serve warm.

Notes

For a dairy-free version, use plant-based butter and unsweetened oat or almond milk. To prevent gluey potatoes, avoid over-mashing and use a hand masher. Salt the potato cooking water well for best flavor. Leftovers reheat well with a splash of milk.

Nutrition

Serving Size: 8
Calories: 280
Sugar: 6
Sodium: 300
Fat: 14
Saturated Fat: 9
Unsaturated Fat: 4
Trans Fat: 0.5
Carbohydrates: 35
Fiber: 5
Protein: 6
Cholesterol: 35

Find it online: https://www.homestyletable.com/colcannon-mashed-potatoes/