St. Patrick's Day is the perfect time to enjoy and appreciate Irish food, and what better way to do so than with a traditional Irish dish that warms the heart and soothes the soul? Colcannon, a beloved comfort food, combines the simplicity of mashed potatoes with the earthy goodness of green cabbage, making it a staple at any Irish table. Today, we're taking a twist on this classic and using red potatoes in our traditional Irish colcannon recipe, ensuring a dish that's both authentic and unique.
The word colcannon comes from the Gaelic "cal ceannann," meaning white-headed cabbage, a nod to the dish's humble beginnings. Yet, with each spoonful of this creamy, buttery creation, with the vibrant hues of red potatoes and the rich greens of cabbage and spring onions, we're reminded of the simple beauty of Irish cuisine.
WHAT SETS THIS RECIPE APART?
- This Irish colcannon recipe stands out for its use of red potatoes, which keep their shape and add a slight sweetness, differing from traditional versions that often use floury potatoes.
- The inclusion of Irish butter ensures a rich, creamy texture, and the combination of green cabbage and kale offers a nutritious twist.
- What makes this recipe particularly special is its adaptability; it can be easily adjusted to include different types of cabbage or additional ingredients like cream cheese for extra creaminess.
- It's a straightforward, satisfying dish that brings a bit of Irish tradition to the table, making it a perfect choice for St. Patrick's Day or any meal where comfort food is desired.
MARY'S TWO CENTS
This delightful side dish scores a rating of cheap on our cost-per-serving rating scale. Coming in under $4.00 per serving this Irish Colcannon with Red Potatoes and Cabbage makes a great St. Patrick's Day side dish or a side dish for any old day of the week.
INGREDIENTS
This recipe uses everyday, simple ingredients.
For the full recipe with quantities, see the recipe card at the end of the post.
KEY INGREDIENTS
- At the heart of this dish are red potatoes, known for their smooth texture and ability to absorb flavors beautifully. Unlike the more commonly used russet potatoes or Yukon gold potatoes, red potatoes hold their shape well, providing a pleasing texture in our colcannon.
- We also incorporate green cabbage or savoy cabbage, both offering a slightly different but equally delicious taste and texture. For a touch of color and flavor, green onions and spring onions are added, alongside leafy greens such as curly kale if you wish.
- To finish, lots of butter, specifically Irish butter, enriches the dish, creating a creamy, indulgent experience.
SWAP IT OUT!
It's a versatile recipe, so feel free to swap in savoy cabbage for green cabbage, or even add a bit of white-headed cabbage for variety. The addition of leafy greens like kale or even spring onions can vary the texture and flavor, making each bite interesting.
EQUIPMENT ESSENTIALS
- Pot for boiling potatoes
- Potato Masher or ricer
- Skillet for cooking the cabbage and green onions
- Bowl for serving
- For those who love gadgets, an Instant Pot can streamline the cooking process, ensuring perfectly cooked potatoes every time.
KEEP IT FRESH
Leftover colcannon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over medium heat, adding a splash of milk or a knob of butter to maintain its creamy texture. Alternatively, for a crispy twist, you can form the leftovers into patties and fry them in a pan until golden brown on both sides.
STEP-BY-STEP INSTRUCTIONS
Step 1: In a medium pot, cover the potato chunks with cold water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 12-15 minutes.
Step 2: While the potatoes are cooking, heat a tablespoon of butter and a splash of olive oil in a large saucepan over medium heat. Add the shredded cabbage.
Step 3: Cook until the cabbage is soft and slightly golden, about 8-10 minutes. Stir in the green onions and cook for an additional 2 minutes. Remove from heat.
Step 4: Once the potatoes are cooked drain them well and return them to the pot. Place over low heat for a minute to allow any remaining water to evaporate.
Step 5: Using a potato masher or potato ricer, mash the potatoes until smooth. If you like a few chunks for texture, that's fine too. Return to pot.
Step 6: Reduce heat to low. Stir in the cream cheese (or sour cream) and milk into the mashed potatoes until well combined and creamy.
Step 7: Fold in the cooked greens and a tablespoon of butter. Season with salt to taste. Add more milk if needed to achieve your desired consistency.
Step 8: Transfer the colcannon to a serving dish. Make a well in the center and add a knob of butter. Garnish with additional chopped scallions or green onions, if desired.
FAQ'S
Yes, you can use other types of potatoes for colcannon. While red potatoes are chosen for their texture and flavor, you can also use Russet, Yukon Gold, or King Edward potatoes depending on your preference for texture and creaminess. Each type of potato will give your colcannon a slightly different consistency and flavor profile.
Absolutely! While traditional colcannon recipes primarily use green cabbage or kale, feel free to experiment with other greens such as savoy cabbage, Swiss chard, or even spinach. Each type of green will add a unique flavor and nutritional profile to your dish.
Yes, colcannon can be easily adapted for a vegan diet. Substitute dairy products with vegan alternatives, such as plant-based butter and milk. For the creaminess, consider using vegan cream cheese or a dollop of vegan sour cream. The key is to find substitutes that mimic the richness and texture of the original ingredients.
TOP TIPS
- Choose the Right Potatoes: While this recipe highlights red potatoes for their texture and slight sweetness, selecting the right type of potato can greatly influence your colcannon's final texture. Red potatoes are great for a firmer, more textured mash, but if you prefer a smoother, creamier consistency, consider using a mix of red and a floury potato variety like Russet or King Edward. The combination can offer the best of both worlds - flavor and creaminess.
- Sauté the Greens Well: The secret to a flavorful colcannon lies in how well you sauté your greens. Don't rush this step. Cooking the cabbage and spring onions until they are just soft and starting to turn golden brings out a sweetness and depth of flavor that raw greens can't match. A little bit of caramelization can add a whole new flavor profile to your dish.
Implementing my tips can elevate your colcannon, transforming it from a simple side dish to a standout feature of your meal. If you don't eat all you make, check out my post, Easy Leftover Irish Colcannon Recipes.
Equipment
- Pot for boiling potatoes
- Potato Masher or ricer
- Skillet for cooking the cabbage and green onions
- Bowl for serving
Ingredients
- 1 pound red potatoes, washed and cut into chunks
- 2 cups green cabbage or savoy cabbage, shredded
- 2 green onions (spring onions), finely sliced
- ¼ cup Irish butter, plus extra for serving
- ½ cup whole milk
- ¼ cup cream cheese or sour cream
- 2 tablespoons olive oil for sautéing
- Salt to taste
- 2 tablespoons extra chopped scallions or green onions optional, for garnish
Instructions
Prepare the Potatoes
- In a large pot, cover the red potato chunks with cold water. Season with a little salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
Cook the Greens
- While the potatoes are cooking, heat a tablespoon of butter and a splash of olive oil in a large saucepan over medium heat. Add the shredded cabbage.
- Cook until the cabbage is soft and slightly golden, about 8-10 minutes. Stir in the green onions and cook for an additional 2 minutes. Remove from heat.
Mash the Potatoes
- Once the potatoes are cooked drain them well and return them to the pot. Place over low heat for a minute to allow any remaining water to evaporate.
- Using a potato masher or potato ricer, mash the potatoes until smooth. If you like a few chunks for texture, that's fine too. That's the way I like it.
Combine and Season
- Reduce heat to low. Stir in the cream cheese (or sour cream) and ¼ cup of milk into the mashed potatoes until well combined and creamy.
- Fold in the cooked greens and a tablespoon of Irish butter. Season with salt to taste. Add more milk if needed to achieve your desired consistency.
Serve:
- Transfer the colcannon to a serving dish. Make a well in the center and add a knob of butter. Garnish with additional chopped scallions or green onions, if desired.
- Serve hot as a side dish with corned beef, Irish stew, or your choice of protein.
Nutrition
This St. Patrick's Day, let's celebrate with a bowl of colcannon, a traditional dish that's stood the test of time, yet feels fresh and new with our little twists. Here's to good food, good company, and the joy of cooking for two without breaking the bank.
MORE IRISH RECPES
Colcannon pairs wonderfully with a variety of dishes, particularly those common in Irish cuisine. It's a perfect side for corned beef, roasted meats, or Irish stew. For a lighter meal, serve it alongside grilled fish or roasted vegetables. Colcannon's versatility makes it an excellent complement to both hearty and light dishes alike.
Carol D says
I made this for my family. They loved it and now we have a new tradition in our family! Thanks for the recipe.
Mary says
I am glad you enjoyed the recipe! I appreciate your kind comment.