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    Home » All Recipes

    Author: Donna | Published: Feb 21, 2017 |

    Colcannon Irish Potatoes: Traditional Irish Food

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    Colcannon traditional irish potatoes
    Colcannon Irish Potatoes

    Colcannon (or Irish potatoes) is pure traditional Irish comfort food at its absolute best. Nothing beats a good Irish potato recipe, especially one that combines those potatoes with lots of garlic, leeks, green cabbage, butter, and spring onions. This is one traditional Irish dish that will make it back to your family table time and time again.

    Colcannon Irish Potatoes

    For more traditional Irish food try out this Irish apple cake or this slow cooker Guiness stew.

    Colcannon

    I grew up in Northern Ireland, and to this day, once the rain starts pelting down, all I want is a steaming hot bowl of colcannon to eat while wrapped up in a blanket watching the rain.

    Not as fun these days living in Australia and our pelting down rain days are usually in the form of a summer storm on a 30C afternoon.

    But it is what it is.

    Comfort food at it's best, this is the perfect bowl of potatoes to enjoy on a cold day or if you want to serve some traditional Irish food, instead of some weird green-dyed concoction.

    This is best when served with some Irish Apple Cake for dessert!

    christmas potatoes: Colcannon Irish Potatoes

    How Is Colcannon Different From Mashed Potatoes?

    I mean it is a big bowl of buttery potatoes....but it's also so much more.

    You have the added loveliness of:

    • garlic
    • cabbage
    • shallots
    • leeks
    • chopped scallions (otherwise known as spring onions or green onions)

    So much flavor in one little bowl right there!

    You can also add other leafy greens like curly kale, or parsley.

    Try to get your hands on some good quality Irish butter if you can, it makes the world of difference.

    When it comes to the potatoes you can choose from red potatoes (I use these as I love the pop of color), russet potatoes, or Yukon gold potatoes.

    Anything that is good for mashing.

    Colcannon's SuperPower

    If you find you have celebrated a wee bit too much come St Patrick's Day, keep this recipe in your back pocket.

    Or even better, make it ahead of time so you can heat it first thing in the morning for breakfast because Colcannon happens to be the best hangover cure.

    I swear.

    I don't know why, but it works every time.

    Speaking from a lot of experience in my college years).

    Colcannon Irish Potatoes

    Serving Up and Storing Leftovers

    I love nothing more than a big bowl of Colcannon all by itself, and will happily eat it as a main dish with some of this Irish apple cake for dessert.

    However, if you want to have yourself a big Irish feast, then serve the Colcannon as a side dish with some corned beef, Irish stew, or some lovely grilled lamb chops for a satisfying main course.

    Who has leftover Colcannon?

    I mean seriously?

    If you do somehow manage to have any leftovers, they will store well in the fridge for about 3 days if kept in an airtight container.

    Simply use a little bit of milk to loosen them up a bit when you reheat them in the microwave and you will be good to go.

    They can also be frozen, however, I find the texture of the cabbage can be a little soggy once thawed and reheated, so keep that in mind if you are weird about textures.

    You can also use your leftovers to make some of these Colcannon Tater Tots or flatten them for some colcannon cakes (like a potato cake but different), or as a topping on some shepherd's pie.

    They are a quick and easy way to use up those leftovers and I can guarantee that the whole family will devour them straight from the oven.

    A real crowd-pleaser with the kids.

    christmas potatoes: Colcannon Irish Potato Tots

    I hope you love this classic Irish dish!

    Looking for some more Irish food inspiration for your celebrations? Check out these recipes:

    • Creamy Irish Mushroom and Potato Soup;
    • Instant Pot Potato Soup with Cheddar and Leek;
    • Pillowy Potato Biscuits using Leftover Mashed Potatoes

    Do you have any plans for St Patrick’s Day this year?

    Make sure you enjoy some creamy Colcannon and a Guinness for the occasion 🙂

    Happy eating

    Recipe

    Colcannon Irish Potatoes

    Colcannon Irish Potatoes

    Whole Food Bellies
    Colcannon is pure traditional Irish comfort food at it’s absolute best. Nothing beats a good Irish potato recipe, especially one that combines those potatoes with lots of garlic, leeks, cabbage and spring onions. This is one traditional Irish dish that will make it back to your family table time and time again.
    4.75 from 142 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Side Dish
    Cuisine Irish
    Servings 4 serves
    Calories 330 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
     
     

    • 2 lbs potatoes of choice washed well and cut into large chunks
    • 2 whole cloves of garlic peeled, not minced
    • 1 tablespoon olive oil
    • 1 large leek white and light green parts only, sliced thinly
    • ½ head cabbage sliced thinly
    • 3 spring onions sliced thinly
    • salt to taste
    • 4 tablespoons good quality butter cubed. Plus more for serving
    • ½ cup milk plus extra as needed
    • extra butter to serve
    Prevent your screen from going dark

    Instructions
     

    • Put the cubed potatoes and whole garlic cloves in a medium pot and cover with cold water by at least an inch. Add 1 tablespoon of salt, and bring to a boil. Boil at medium-high heat until tender, about 15-20 mins (see notes).
      2 lbs potatoes of choice, 2 whole cloves of garlic
    • Once cooked, drain over the sink in a colander.
    • While the potatoes are cooking, heat the olive oil in a medium saucepan. Once hot, add in the leeks and cabbage and cook until wilted, and most of the liquid has been absorbed, about 4 mins. Remove from heat and set aside.
      1 tablespoon olive oil, 1 large leek, ½ head cabbage
    • Pop the drained potatoes back into the medium pot, add in the cubed butter, and mash the potatoes with a potato masher, slowly adding the milk until the potato mix is really smooth and creamy.
      3 spring onions, salt, 4 tablespoons good quality butter, ½ cup milk
    • Add in the cooked greens, and the spring onions and salt to taste and mix well.
    • Serve hot. Use a spoon to make a small hollow on top and add a knob of butter.
      extra butter to serve

    Notes

    Potatoes
    Do not chop the potatoes too small or they will turn to watery mush and the result will not be as creamy.
    I used sierra red potatoes here as I love the red flecks in the result.
    However other potatoes good for mashing include are russet, yukon gold, and kennebec varieties.
    Mashing the Potatoes
    For an even smoother mash, try using a potato ricer.
    Storing Leftovers
    Store leftovers in an airtight container in the fridge for up to 3 days.
    These potatoes can also be frozen, however the cabbage might become a little more soggy on thawing and reheating.

    Nutrition

    Calories: 330kcalCarbohydrates: 45.3gProtein: 5.7gFat: 15.4gSaturated Fat: 7.9gCholesterol: 31mgSodium: 118mgFiber: 8.4gSugar: 6.6g
    Tried this recipe?Leave a comment HERE and let us know how it was!
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    Reader Interactions

    Comments

    1. Sandra says

      March 16, 2020 at 2:46 pm

      I made these last year for a St Patrick’s Day dinner. They were a huge hit. I thought I had saved the recipe but when I went to use it today I could not find it. I searched over 4 hours. Yes they were that good they were worth the search.
      So happy to find it again. I’ve made a couple copies.
      Thanks so much for giving us ‘this deliciousness.

      Reply
      • Donna says

        March 17, 2020 at 11:42 am

        Haha this comment made my day Sandra!! Hope you saved it this time for next year 🙂

        Reply
      • Margaret says

        March 18, 2020 at 12:39 pm

        Did the exact same thing! 💚☘️

        Reply
    2. Jordyn says

      November 14, 2017 at 11:35 am

      Hi there! Do I have to use avocado oil? Can I substitute it? Will it affect the taste if I do? I can't find anything on it. It says that the taste will vary depending on whether or not you use unrefined, or refined avocado oil. Looking forward to trying this. Thanks!

      Reply
      • Donna1 says

        November 18, 2017 at 8:12 am

        Hi Jordyn, no you can use any cooking oil of your choice. I just use avocado oil because it has a high heat point, but I have used extra virgin olive oil in this recipe too. Hope you enjoy!

        Reply
        • Steven says

          January 03, 2020 at 10:35 am

          I'm planning to try this recipe for an international potluck party. I'm just wondering if I discard the garlic cloves after the potatoes are cooked or do I mash then into the finished product?.

          Reply
          • Donna says

            January 03, 2020 at 12:50 pm

            Mash them into the finished potatoes. Enjoy!

            Reply
    3. Julie Ann says

      March 06, 2017 at 4:14 pm

      Is it possible to make these a day ahead? I am looking at something for a St. Patrick's Day potluck and wanted to make it simple.

      Reply
      • Donna1 says

        March 06, 2017 at 4:38 pm

        Yes for sure. When you reheat you will just want to add a little bit more milk or cream to loosen them up again. I always make a huge batch and re-heat the next day and they taste just as good! Enjoy 🙂

        Reply
    4. Amanda says

      February 04, 2017 at 9:24 am

      I love this recipe. This dish is well loved in many countries, including the Netherlands. I have a friend from there who calls it stamppot or mash up. Such a great comfort food. There the traditional is with sauerkraut or kale. Thanks for the reminder. I have cabbage in the fridge right now!

      Reply
      • Donna1 says

        February 08, 2017 at 11:06 pm

        Oh yum, I NEED to try some with sauerkraut next time around - that sounds like it would be right up my alley 🙂

        Reply
    5. Elaine @ Dishes Delish says

      February 01, 2017 at 12:08 pm

      Oh my word. So delicious!! When I visited Ireland last year, I had so many great dishes, but I missed this one. I can't wait to try it!

      Reply
      • Donna1 says

        February 01, 2017 at 7:32 pm

        I hope you love it!! It has been a huge hit around here 🙂

        Reply
    6. Dominique | Perchance to Cook says

      January 30, 2017 at 5:46 pm

      I love this recipe! I can not wait to try it... it looks so cozy. 🙂 I spent some time in Ireland and this recipe brings back good memories.

      Reply
      • Donna1 says

        January 30, 2017 at 9:23 pm

        Oh thank you Dominique 🙂 Don't you just love those nostalgic recipes that remind you of awesome times!

        Reply
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    Hello and welcome, I'm Donna!

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