Colcannon Recipe

Colcannon Recipe

Colcannon Recipe

PREP TIME: 10 mins
COOK TIME: 25 mins
TOTAL TIME: 35 mins
SERVINGS: 4 servings

For a variation, sub out half of the potatoes with parsnips. Can add chives, leeks, or bacon too.


  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5 to 6 tablespoons unsalted butter, plus more for serving
  • 3 lightly packed cups chopped kale, cabbage, chard, or other leafy green
  • 3 green onions, minced (about 1/2 cup)
  • 1 cup milk or cream


Boil the potatoes:

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.

Boil until the potatoes are fork-tender, 15 to 20 minutes. Drain in a colander.

Cook the greens and the green onions with butter:

Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.

Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.

Add the green onions and cook 1 minute more.

Mash the potatoes with milk or cream and greens:

Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.

Use a fork or potato masher and mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot, with a knob of butter in the center.


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