Dive into the heartwarming world of Irish comfort food with these 10 exquisite colcannon recipes. From traditional colcannon with fluffy mashed potatoes and kale or cabbage, to modern twists featuring bacon, cheese, and other delicious additions, this collection celebrates the versatility of this classic Irish dish. Whether you’re looking for a simple weeknight supper or a show-stopping centerpiece for St. Patrick’s Day, these colcannon recipes are sure to impress and satisfy your cravings for a taste of Ireland.
Creamy Colcannon with Kale (or Spinach)
This recipe guides you through making traditional Irish Colcannon, a comforting dish of creamy mashed potatoes blended with kale or spinach, and a touch of green onion. It’s perfect as a side dish for any meal.
Ingredients
- Potatoes: 2 lb (~6 medium) Russet Potatoes
- Water: Salted Water (½ teaspoon salt per 1 cup water)
- Cream/Half-n-Half: 1/3-1/2 cup
- Butter: 1/4 cup softened, plus extra melted for serving
- Salt: 1/2 tsp or to taste
- Pepper: A dash or to taste
- Kale: 10-12 oz (or 10 oz frozen chopped spinach)
- Scallions/Green Onions: 4-5, thinly sliced
- Optional: Omen Charms wrapped in parchment paper
Instructions
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Prepare the Potatoes: Wash, peel, and chop the potatoes into even-sized chunks. Place them in a Dutch oven, cover with salted water, bring to a boil, and cook until tender (30-35 minutes).
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Prepare the Kale (or Spinach): While the potatoes cook, boil chopped kale for 2-3 minutes until wilted. (If using frozen spinach, thaw it in the refrigerator for two days. Drain thoroughly and squeeze out excess water before using.)
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Mash the Potatoes: Drain the potatoes and dry them briefly over low heat. Rice or sieve the potatoes. Gradually add cream, beating until light and fluffy. A mixer makes this easier.
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Combine Ingredients: Add softened butter, salt, and pepper to the mashed potatoes. Gently fold in the cooked kale (or spinach) and sliced green onions. If using, add the wrapped charms.
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Serve: Reheat the Colcannon in a warm oven or microwave. Serve each portion with a well in the center filled with melted butter.
Notes
If kale is unavailable, frozen chopped spinach makes a great substitute. Be sure to thaw and thoroughly drain the spinach before adding it to the potatoes.
Choctaw Colcannon with Tomato Sauce and Sausage (Kowi Pakanli)
This recipe offers a delicious twist on traditional Irish Colcannon, incorporating flavors inspired by Choctaw cuisine. It features a vibrant mix of savory sausage, tender asparagus (or green beans), and creamy potatoes, all brought together with a rich tomato sauce. This hearty and flavorful dish is perfect as a side to complement ham, turkey, trout, or enjoyed as a standalone meal.
Ingredients
- ½ cup leftover tomato sauce
- 2 sausages, diced
- 1 cup asparagus (or fresh green beans), diced
- 3 potatoes, cooked (microwave recommended)
- Seasonings of your choice (optional)
Instructions
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Sauté Sausage and Vegetables: Dice the sausages and green vegetables. Add them to a pot containing the leftover tomato sauce. Cook over medium heat.
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Simmer: Continue simmering the sausage and vegetables until the vegetables are slightly softened. Turn off the heat.
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Cook Potatoes: Poke holes in the potatoes before cooking them in the microwave. This prevents them from bursting.
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Prepare Potato Mixture: Once the potatoes are cooked, scoop out the flesh into a large bowl. You can save the potato skins for a healthy snack later.
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Combine and Season: Mix the sausage and vegetable mixture into the bowl with the cooked potatoes. Add your desired seasonings and mix thoroughly.
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Serve: Your Choctaw Colcannon is ready! Serve it hot as a side dish alongside ham, turkey, trout, or enjoy it on its own.
Creamy Cabbage and Potato Colcannon
This recipe provides a simple and delicious way to make classic Colcannon, a traditional Irish dish of creamy mashed potatoes and cabbage. With just a few ingredients and easy-to-follow steps, you’ll have a comforting and flavorful meal ready in no time.
Ingredients
- 1 pound Yukon gold potatoes
- 4 cups chopped cabbage
- 8 ounces heavy whipping cream
- 1 1/2 sticks (12 tablespoons) butter
- Salt to taste
- Ground black pepper to taste
- Water (for boiling potatoes)
Instructions
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Sauté the Cabbage: Melt 1/2 stick (4 tablespoons) of butter in a large pan. Add the chopped cabbage and cook until softened, seasoning with salt and pepper to taste.
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Boil the Potatoes: Peel and dice the potatoes. Place them in a pot, cover with water, and bring to a boil. Cook until tender.
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Mash and Combine: Drain the cooked potatoes. Add the heavy cream and 1/2 stick (4 tablespoons) of butter. Mash until smooth and creamy. Season with salt and pepper. Gently stir in the sautéed cabbage.
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Finishing Touch: Melt the remaining 1/2 stick (4 tablespoons) of butter. Make a well in the center of the Colcannon and pour the melted butter into it. Serve immediately and enjoy!
Classic Colcannon Recipe
This recipe provides a step-by-step guide to making delicious, traditional Irish Colcannon. This comforting dish features creamy mashed potatoes mixed with flavorful bacon, cabbage, and onions.
Ingredients
- 5 lb all-purpose baking potatoes
- 1 lb bacon
- 1 small head cabbage, quartered
- 2 onions, sliced
- 1 cup whole milk
- Salt
- Black pepper
- 1/2 stick margarine or butter
Instructions
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Cook the Bacon: Place bacon in a large pot and cook until almost done.
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Boil the Potatoes: While the bacon is cooking, place the potatoes in a large pot, cover with water, add salt, and bring to a boil. Cook for about 20 minutes, or until tender. Drain the potatoes.
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Sauté Cabbage and Onions: While the bacon is still cooking, add the quartered cabbage and sliced onions to the pot with the bacon. This allows the vegetables to absorb the bacon flavor. Cover and cook until tender. Season with black pepper. Do not add salt as the bacon is already salty.
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Mash the Potatoes: After draining the potatoes, mash them until smooth. Add black pepper, milk, and margarine or butter. Mix well.
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Combine and Heat: Add the mashed potatoes to the pot with the bacon, cabbage, and onion mixture. Stir everything together thoroughly and heat through.
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Serve: Serve your Colcannon hot. It pairs perfectly with corned beef.
Creamy Colcannon: A Classic Irish Comfort Food
This recipe provides a simple and delicious way to enjoy traditional Irish Colcannon. With just a few key ingredients, you’ll create a hearty and flavorful dish perfect for any occasion.
Ingredients
- 1 head of cabbage
- 5 slices of bacon (more if desired)
- 8-9 potatoes
- 1/4 cup butter
- Splash of milk
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender.
- Cook the bacon until crispy. Remove from pan and set aside, reserving the bacon fat.
- Add the butter to the bacon fat in the pan.
- Sauté chopped onion in the butter and bacon fat mixture until tender.
- Add the chopped cabbage to the pan and cook until it reaches your desired texture.
- Mash the cooked potatoes with milk, salt, and pepper until smooth and creamy.
- Crumble the cooked bacon and add it to the mashed potatoes along with the cabbage and onion mixture. Mix well to combine all the ingredients.
Enjoy your delicious and easy Colcannon!
Creamy Colcannon Potatoes with Kale (Curly Murly)
This recipe provides a simple and delicious way to make creamy Colcannon potatoes, also known as “Curly Murly” – a fun, green side dish perfect for Halloween or any occasion.
Ingredients
- 900 grams potatoes, peeled and washed
- 1 large head of curly kale, washed and chopped
- 1 medium onion, chopped
- Butter, to taste
- Milk, to taste
- Salt and pepper, to taste
Instructions
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Boil the potatoes: Place the peeled and washed potatoes in a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until tender (a knife should easily pierce through).
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Mash the potatoes: Drain the potatoes and let them steam dry for a minute. Add butter and mash until smooth and lump-free. Gradually add milk until you reach your desired creaminess.
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Cook the kale: While the potatoes are cooking, remove the tough stems from the kale leaves. Cook the kale in a pot of boiling salted water until tender. Drain and chop finely.
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Combine and serve: Add the chopped kale to the mashed potatoes and mix well. Add more milk if needed to adjust the consistency. Serve hot, topped with chopped raw onion.
Enjoy this vibrant green dish! Kids love its playful “Curly Murly” nickname, making it especially fun for Halloween.
Creamy Dreamy Colcannon
This recipe will guide you through making a comforting and flavorful Colcannon, a traditional Irish dish of mashed potatoes with cabbage or kale and leeks. It’s surprisingly easy to make and perfect for a cozy weeknight meal or a festive side dish.
Ingredients
- 5 lb Russet Potatoes
- 1 head Savoy Cabbage
- 2 Leeks
- 2 cups Milk
- 4 tbsp Butter
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Celery Seed
- 1 pinch Nutmeg
- 1 pinch Hot Pepper Flakes
- Salt and Pepper to taste
Instructions
- Peel and cube the potatoes.
- Boil the potatoes until soft, but be careful not to overcook them.
- Thinly slice the cabbage and leeks.
- Sauté the sliced cabbage and leeks in 2 tablespoons of butter and the milk.
- Cook the cabbage and leeks until they are soft and tender.
- Mash the boiled potatoes, adding more milk if needed to reach your desired consistency.
- Add the cooked cabbage and leek mixture to the mashed potatoes and stir well to combine.
- Add the onion powder, garlic powder, celery seed, hot pepper flakes, and nutmeg. Gently stir to incorporate the spices.
- Season with salt and pepper to taste.
- Top with the remaining 2 tablespoons of butter for extra richness and flavor.
Enjoy your delicious homemade Colcannon!
Creamy Colcannon: A Classic Irish Potato Dish
This recipe guides you through creating a comforting and flavorful Colcannon, a traditional Irish dish featuring creamy mashed potatoes blended with savory cabbage and bacon. Follow these simple steps to enjoy a taste of Ireland in your own kitchen.
Ingredients
- 5 Russet Potatoes, peeled & cubed
- Salt
- 4 tbsp Butter
- 5 slices Bacon, chopped fine
- 1/2 medium Onion
- 3 cups Cabbage, shredded
- 1 cup Shredded Cheddar Cheese
- 2 tbsp Sour Cream
- 1 tbsp Garlic Powder
- 2 tsp Thyme, dried
Instructions
- Boil the potatoes in salted water until fork-tender. Drain well in a colander.
- Fry the chopped bacon in a skillet until nearly crisp.
- Add 2 tablespoons of butter to the skillet and let it melt.
- Add the chopped onion to the skillet and sauté until the bacon is crispy and the onions are translucent.
- While the bacon and onion cook, mash the drained potatoes. Add the remaining butter, shredded cheddar cheese, sour cream, salt and pepper to taste, garlic powder, and dried thyme to the mashed potatoes. Mix well.
- Add the shredded cabbage to the skillet with the bacon and onion. Sauté until the cabbage is tender.
- Combine the cooked cabbage mixture with the mashed potatoes, mixing thoroughly to distribute the flavors evenly.
Tender Whiskey-Braised Lamb Shanks with Creamy Colcannon
This recipe features fall-off-the-bone tender lamb shanks braised in a rich Irish whiskey, garlic, and rosemary infusion, served alongside a comforting mound of traditional Irish colcannon.
Ingredients
- 2 lamb shanks
- 150 ml good quality Irish whiskey
- 4 large potatoes
- 2 cloves garlic, thinly sliced
- Carrots, boiled whole
- Sprig of rosemary
- Fresh mint leaves
- Fresh cabbage or kale, boiled
- Salt and pepper
- Irish butter
- Beef stock
Instructions
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Infuse the Lamb: Make small slits in the lamb shanks and insert the garlic slices. In a container, combine the lamb shanks, Irish whiskey, rosemary sprig, and a few mint leaves. Cover and refrigerate overnight to allow the flavors to meld.
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Sear and Braise: Remove the lamb shanks from the refrigerator and let them come to room temperature. Sear the lamb in a hot frying pan until caramelized. Place the seared shanks in a slow cooker (or a casserole dish for oven braising). Add the beef stock and the marinade.
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Slow Cook and Prepare Potatoes: Add enough cooled boiled water to the slow cooker to almost cover the lamb shanks. Cover and cook on low for at least four hours, or until the meat is falling off the bone. Meanwhile, prick the potatoes, drizzle with oil, sprinkle with sea salt, and bake until tender. Once cooked, let cool, cut in half, and scoop out the flesh (reserve the skins for another use).
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Make the Colcannon: Melt butter in a saucepan. Add the potato flesh and mash well. Season with salt and pepper to taste. Fold in the boiled cabbage or kale.
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Assemble and Serve: On a warm plate, place a generous serving of colcannon and top with a tender lamb shank. Drizzle with some of the braising juices, if desired.
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Bonus Recipe: Irish Stew with Carrots and Potatoes: Follow the same braising method for the lamb shanks. Boil carrots and potatoes until tender. Dice the cooked carrots and potatoes. In a saucepan, prepare a gravy using gravy granules and some of the lamb stock. Shred the braised lamb shank and add it to the saucepan along with the diced vegetables. Serve hot.
Classic Irish Colcannon Potatoes
This recipe guides you through making traditional Irish Colcannon potatoes, a comforting dish of creamy mashed potatoes blended with flavorful sautéed spinach and garlic.
Ingredients
- 1 cup mashed potatoes
- 1/2 cup spinach
- 2 tbsp butter
- 1 tsp salt
- 1 tsp black pepper powder
- 1 tsp roughly chopped garlic
- Milk (amount as needed)
Instructions
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Sauté Garlic and Spinach: Melt the butter in a pan. Add the chopped garlic and sauté for 2 minutes until fragrant. Add the spinach and cook for another 2 minutes until wilted.
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Season: Add salt and black pepper to the spinach mixture and stir well.
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Combine with Potatoes and Milk: Add the mashed potatoes to the pan and mix thoroughly with the spinach mixture. Cook for 4-5 minutes. Then, add milk gradually, stirring continuously, and cook until the milk is absorbed and the potatoes are creamy.
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Finishing Touch: Top the Colcannon potatoes with a pat of butter for extra richness.
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Serve: Serve the delicious Irish Colcannon potatoes hot as a side dish. They pair perfectly with steak, or enjoy them on their own!
History of Colcannon
Colcannon, a hearty and flavorful dish, boasts a rich history deeply intertwined with Irish tradition and folklore. Its name derives from the Gaelic “cál ceannann,” meaning “white-headed cabbage,” a clear nod to two of its core ingredients: potatoes and cabbage or kale.
While the precise origins are shrouded in some mystery, colcannon’s emergence is generally placed somewhere between the 17th and 18th centuries, a period when potatoes became a dietary staple in Ireland. Its simple yet satisfying nature made it a popular dish among the working class and rural communities, offering sustenance and warmth during colder months. Halloween also holds a special significance for colcannon, with traditions involving charms and coins hidden within the creamy mixture, adding an element of playful fortune-telling to the meal.
Over time, colcannon has evolved, with regional variations incorporating ingredients like leeks, onions, and milk or cream. What remains constant, however, is its comforting and delicious nature, solidifying its place as a beloved classic in Irish cuisine.
Nutritional Content and Benefits of Colcannon
Colcannon, a traditional Irish dish, boasts a surprisingly impressive nutritional profile thanks to its key ingredients: potatoes, kale or cabbage, and milk or cream. Potatoes are a good source of potassium, vitamin C, and fiber. The addition of kale or cabbage boosts the dish’s vitamin K, vitamin A, and antioxidant content, contributing to overall health. While the milk or cream adds richness and flavor, it also provides calcium and vitamin D.
Beyond the individual benefits of each ingredient, the combination creates a hearty and nutritious meal. The fiber content promotes digestive health and can help regulate blood sugar levels. The vitamins and minerals contribute to immune function, bone health, and cell protection. Colcannon is a comforting and satisfying dish that offers a good balance of macronutrients and micronutrients.
It’s important to note that the nutritional content of colcannon can vary based on the specific recipe and ingredients used. For example, using more kale or cabbage increases the vitamin and mineral content, while additions like butter or bacon will increase the fat content. Choosing healthier preparation methods, such as using low-fat milk or minimizing added fats, can help maximize the nutritional benefits of this classic Irish comfort food.
Tips for Choosing Quality Cabbage and Potatoes
Choosing the right cabbage and potatoes is crucial for delicious colcannon. For cabbage, look for heads that feel heavy for their size. The leaves should be firm and tightly packed, with a vibrant color. Avoid cabbages with wilted or discolored leaves.
When selecting potatoes, consider which variety you prefer. Flourly potatoes like Russets or Yukon Golds will create a creamier, smoother colcannon. Look for potatoes that are firm, with smooth skin and no signs of sprouting or bruising.
For the best flavor, choose potatoes and cabbage that are fresh and in season. These simple tips will ensure your colcannon starts with the best quality ingredients.