Traditionally made with potatoes and kale, or cabbage, Colcannon has been a staple in Irish homes for hundreds of years. This classic dish combines the two vegetables along with a few other ingredients to create a warm, creamy delight.


2 lb potato (peeled and cubed)
1⁄2 hd cabbage (or kale, chopped, about 2 cups)
1 onion (chopped, or 4-6 scallions)
1⁄2 c milk
1⁄4 c butter (divided)
  seasoning (to taste)


  1. Chop the potatoes, kale (or cabbage) and onion (or scallions).
  2. In a medium pot, add the potatoes and cover with cold water. Bring to a boil over medium-high heat and continue to boil until potatoes are tender when pierced with a fork (15 minutes). Drain well & return to the pot.
  3. While potatoes are boiling, in a separate pot, over medium-high heat, add 1/2 of the butter.
  4. Once butter is hot, add the kale (or cabbage) & onion (or scallions).
  5. Cook the greens until slightly tender, about 6-7 minutes.  
  6. Add the milk and remaining butter to the potatoes & mash with a potato masher, fork or hand mixer.
  7. Finally, add the cabbage and using a fork, mix well.  Salt & pepper to taste and serve hot with a garnish of chopped scallions.


Colcannon is typically served in the fall when kale comes into season, but we like it year-round. If you use Kale, which has a deeper green color than cabbage, this inexpensive dish is great to serve during your St. Patrick’s Day celebration.

Serve as a side dish with ham or pork roast. Add Irish soda bread and lemon curd cake for dessert and you have a great meal that would make your Irish kinfolk proud.

4 servings
Preparation time
Cooking time
Total time
45 minutes