Colcannon / Irish Mashed Potatoes
Colcannon, a hearty Irish mashed potato dish, is not normally served on St. Patrick’s Day (in Ireland it’s served on Halloween), but we think it’s delicious any time of year! Kale (or cabbage) and green onion add some great pops of springtime color to this comforting side dish. A Member’s Mark™ Bay Leaf adds a unique aromatic impact – don’t forget to add it!
What is Colcannon?
Colcannon is a traditional Irish comfort dish made from mashed potatoes mixed with cabbage or kale, butter, and often milk or cream. It’s simple, hearty, and very flavorful.
What’s in Colcannon
The classic ingredients usually include:
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Mashed potatoes
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Cabbage or kale (finely chopped and cooked)
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Butter
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Milk or cream
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Green onions or leeks
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Salt and pepper
Everything is folded together so the creamy potatoes are dotted with tender greens and buttery flavor.
What It Tastes Like
Colcannon is:
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Creamy and buttery from the mashed potatoes
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Slightly sweet and earthy from cabbage or kale
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Savory and mild with a hint of onion
It’s similar to mashed potatoes but with added texture and depth from the greens.
Cultural Background
Colcannon is strongly associated with Ireland and is traditionally eaten around Halloween. Historically, small charms (like coins or rings) were hidden in the dish as a fortune-telling tradition.
Common Variations
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Cabbage colcannon – the most traditional version
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Kale colcannon – slightly more earthy flavor
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Bacon or ham colcannon – adds smoky richness
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Leek colcannon – sweeter, more delicate onion flavor
How It’s Served
Colcannon is typically served:
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With roast meats or sausages
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Alongside corned beef or ham
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As a side dish for hearty winter meals
A classic finishing touch is a well of melted butter in the center for dipping each bite.
Colcannon / Irish Mashed Potatoes
Ingredients
- 3 lbs Russet potatoes peeled and cut into evenly-sized chunks, about 1-inch thick
- Member's Mark™ Himalayan Pink Salt Grinder as needed
- 1 Member's Mark™ Bay Leaf
- 5 tbsp Butter divided
- 4 cloves Garlic minced
- 4 cups Loosely-packed chopped kale tough stems removed
- 4 Green onions thinly sliced and divided
- 4 oz Cream cheese room temperature
- ½ cup Whole milk
- Member's Mark™ Black Peppercorn Grinder as needed
Instructions
- Add the potatoes to a large stockpot. Fill the pot with enough cold water so that the water line sits about 1 inch above the potatoes. Add 2 tsp Member's Mark™ Himalayan Pink Salt Grinder and Member's Mark™ Bay Leaf. Bring the water to a boil over high heat then continue cooking for about 10-12 minutes, or until a knife can be easily inserted in the middle of a potato. Transfer the potatoes to a strainer to drain completely; discard the bay leaf.
- Melt 1 tablespoon butter in the stockpot over medium-high heat. Add the garlic and sauté for 1 minute, stirring occasionally. Add the kale and sauté for 1-2 more minutes, until softened. Turn off the heat.
- Return the potatoes to the stockpot. Add half of the green onions, the cream cheese, whole milk, and the remaining butter (cut into cubes) to the stockpot. Use a potato masher to mash the mixture together until evenly combined.
- Taste and season with additional salt and a few twists of Member's Mark™ Black Peppercorn Grinder, if needed.
- Garnish with the remaining green onions, and enjoy!