colcannon recipe

Colcannon is an Irish favorite that&#039;s a comforting blend of creamy mashed potatoes, warm, leafy greens, and a slab of buttery goodness.

Colcannon (Irish Mashed Potatoes)

Yukon gold or Russet potatoes (peeled and

unsalted butter (or ghee)

(lightly packed) chopped kale or cabbage

green onions (thinly sliced)

milk (any type works)

salt and pepper (to taste)

Boil

Place the potatoes in a large pot and cover with cold water, with about an inch of water above the potatoes. Bring to a boil and cook for 15-20 minutes, or until fork tender.

Cook

Meanwhile, melt the butter in a separate large pot over medium heat and add the chopped kale. Cook the kale for 3-4 minutes, until wilted. Add the green onions (reserve a small amount for garnish) and stir together for another minute.

Mash

Drain the potatoes in a colander, then add them to the kale. Pour in the milk, and season with salt and pepper. Mash the potatoes with the greens until fluffy and well combined.

Serve

Transfer the colcannon to a serving bowl and top with a light sprinkle of green onion and a pat of butter.

Traditional Irish Colcannon Recipe

salt

Tablespoons butter,

240 mL (1 cup) milk

(about 4 cups) curly kale

green onions, chopped

Put the potatoes in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil. Boil until the potatoes are fork-tender, about 15 to 20 minutes. Drain in a colander and put in a large bowl or the bowl of a stand mixer.

Add the butter and the milk to the potatoes and either mix with the paddle attachment or mash by hand with a masher.

Boil about 4 cups of water on the stove and get a bowl ready with some ice and cold water and put it next to the stove. Add the chopped kale and boil for 1 minute. Add the chopped onions and boil for 1 more minute. Remove with a slotted spoon and immediately submerge in the ice water.

Drain the kale and onions and press down on them to get rid of most of the water. Mix into the mashed potatoes and stir until well combined.

Serve with a pat of butter on top while still hot.

Colcannon is a traditional Irish mashed potato dish, and is a hearty and comfort food classic in Ireland.

russet potatoes (Yukon Gold potatoes work well too)

butter

milk

green cabbage or small bunch kale (shredded)

scallions (sliced diagonally)

salt and pepper

Peel the potatoes and cut them into large chunks and place into a large saucepan. Cover with water and add salt. Bring the potatoes to a boil and then reduce to a simmer and allow to cook about 15 or 20 minutes or until fork tender.

Remove potatoes from the simmering water and put into a bowl, and add the shredded cabbage and scallions to the simmering water. Allow it to simmer for 1 to 2 minutes, or until tender.

Meanwhile, mash potatoes with a hand masher, add salt, pepper (to taste), butter and milk until desired consistency. Then add drained cabbage or kale and scallions. Stir well until light and fluffy. Serve immediately.

Colcannon is an easy and nutritious Irish side dish featuring mashed potatoes mixed with sautéed cabbage. Some variations include bacon, and we just couldn&#x27;t resist adding it to ours!

Colcannon Recipe

Russet potatoes, peeled and cut into large chunks

bacon

Tbsp melted butter, divided (plus more for serving)

½ medium head cabbage, chopped

salt,

pepper,

Place peeled and cubed potatoes into a large...

Place peeled and cubed potatoes into a large pot full of cold water. Bring to a boil and cook until the potatoes are fork tender, about 15-20 minutes, then drain.

While the potatoes are cooking, fry bacon to...

While the potatoes are cooking, fry bacon to your desired crispness. Remove to a paper towel lined plate, and remove all but about 1 tablespoon of bacon grease from the pan. Crumble the bacon once cooled.

Add 1 tablespoon of butter to the bacon...

Add 1 tablespoon of butter to the bacon grease in the pan. Once it has melted, add chopped cabbage, along with a little salt. Cook, stirring frequently, until cabbage has started to soften, while still retaining a little crunch.

Mash the potatoes with a hand masher, and...

Mash the potatoes with a hand masher, and add in milk, 2 tablespoons of butter, salt, and pepper. Note that the mashed potatoes will not be as creamy, nor need they be as smooth, as American mashed potatoes.

Fold the cabbage and crumbled bacon into the...

Fold the cabbage and crumbled bacon into the potatoes. Serve with additional melted butter.

A delicious, buttery mashed potatoes mixed with cabbage (or kale) - traditional colcannon is a favorite Irish recipe for good reason.

Traditional Colcannon

Pounds Russet Potatoes (peeled

Cloves Garlic (peeled and crushed)

Cup Whole Milk (warmed)

Tablespoons Unsalted Butter (unsalted, softened)

Salt and Pepper To Taste

Each Bunch of Kale (or Cabbage, chopped)

Each Green Onions (chopped)

Peel the potatoes and cut into 2&quot; pieces. Add to cold water and bring to a boil.

Add the garlic cloves and some salt. Boil for about 20 minutes, until the potatoes are fork tender.

While the potatoes are cooking, rinse the kale (or cabbage) and cut the thick stalks away.  Chop into strips and place in water over medium-high heat. Bring to a boil and cook for 15 minutes.

Drain the potatoes and garlic then place back on the heat to cook away any remaining water.

Using a potato masher, mash the potatoes and garlic.

Heat the milk, and add while mashing. As well as the softenened butter and chopped green onions.

Taste the potatoes and season with salt and pepper to taste.

Drain the kale then carefully spoon into the mashed potatoes, avoiding any excess liquid going into the potatoes.

Stir well to combine and serve.

Colcannon is an Irish mashed potato dish mixed with greens and sometimes cabbage. This low-carb mash uses cauliflower in place of potatoes and added kale, which I have to say is really darn good!

Creamy Cauliflower Mash with Kale (Low-Carb Colcannon)

unsalted butter

kale

garlic

chopped scallions

fat free milk

kosher salt and pepper

Boil the cauliflower: Put the cauliflower in a medium pot and cover with cold water by at least an inch. Add salt, and bring to a boil.

Cook, covered until fork tender. 6 to 8 minutes. Drain in a colander (reserving some liquid if needed).

In the same pot, melt 1 teaspoon butter medium high heat and add the garlic and scallions, cook 30 seconds, add the kale, 1/4 tsp salt, cover and cook until wilted, 6 to 7 minutes.

In a blender, puree the cauliflower with milk, transfer to the pot with the greens and add 2 teaspoons butter, 1/4 teaspoon salt and pepper, keep warm.

To serve, transfer to a bowl and top with remaining teaspoon butter.

If this delicious meal has salt in it, why not salty butter? Can I use the hand blender thing?

Easy, healthy, and delicious. I served this as a side with our St. Patty’s Day meal. I did substitute margarine for the butter.

Prepared recipe fairly close to the recipe but added potato to the cauliflower plus a tablespoon of cream cheese. This was a very flavorful and satisfying mash. Served it with a side of pork tenderloin. Will make again.

Love Love Love!! Very creamy and tasty.  I doubled the garlic and used buttermilk instead of fat free milk, and it was a hit! Great permanent substitute to mashed potatoes.

This was a yummy as a side dish. I took the leftovers and added an egg, whole wheat flour and used my air fryer to make “potato patties”

Switched low fat milk with heavy whipping cream and it is 1 carb. Delicious recipe. 

OMGosh.... this is soooo good I'm sorry I didnt double the recipe tonight so I'd have leftovers for work.... delicious.... simply DELICIOUS!!

I made this but did half potato half caulflower and it turned out great!

I made this recipe twice.  The first time I followed the recipe exactly and it was so bland that I tried again with a few tweaks using sautéed onions in place of green onions, I added a touch of sour cream, more salt in addition to the milk however it still isn't great.  Next time I will probably switch out the chopped kale in lieu of spinach or ? because of the bitterness in the kale ( I used Trader Joe's chopped kale).  I think this recipe has a lot of potential but as it is written, it just isn't doing it for me.  

https://www.youtube.com/watch?v=1FmtMfz2SP4

This Creamy Cauliflower Mash with Kale is my low-carb version of the Irish colcannon dish, and I have to say is really darn good!


Print: https://www.skinnytaste.com/creamy-cauliflower-mash-with-kale-low/

Creamy mashed potatoes folded with buttery sautéed cabbage and onion for a cozy, classic Irish side.

Colcannon

russet potatoes

white onion (or 2 leeks)

cabbage

½ cup half and half (or heavy whipping cream, warmed)

salt and black pepper (to taste)

Bring a large pot of salted water to a boil. Add the potatoes and simmer for 12-15 minutes or until fork-tender.

While the potatoes are cooking, prepare the onion or leeks, and cabbage. Dice the white onion into ½-inch pieces or slice the white and light green parts of the leeks thinly and rinse well. Cut the cabbage into 1-inch pieces.

Melt ¼ cup of butter in a large skillet over medium heat. Cook the onion or leeks and cabbage in the butter until the onion is translucent and the cabbage is tender.

Once the potatoes are cooked, drain them and return them to the warm pot. Mash the potatoes with a potato masher, adding cream and 3 tablespoons melted butter. Season with salt and pepper.

Gently fold the mashed potatoes, cabbage, and onions together.

Top with additional melted butter if desired.

I like onions and cabbage cooked together, especially with the color of purple cabbage. I want to try this one: Colcannon. 
Also, be careful - do not look at this website if you are hungry.

so delicious.  I recently fell in love with cabbage.  I decided to Try this, not really knowing what colcannon was.   It's too good to be true.  I did change the recipe a bit.  I do not eat bacon, so I omitted it. I sauteed the cabbage in olive oil and added all the butter to the potatoes.  It is just too good.

we tried and loved the
is. only had about half the cabbage left in the garden si we used kale that was starting to flower. yummy

I love mashed potatoes and I love cooked cabbage and onions. Putting them all together in this easy recipe was fantastic. The taste was so delicious and my family enjoyed it.

Kept to the recipe to make it first. This is my first Colcannon. 

I have Irish ancestries to the point of family recipes handed down. Many are surprisingly simple yet unbelievably good, like boiled dinner. Which is why I never made Colcannon. We never made this. Which I find enigmatic - but - I digress. 

What were we thinking? This is like the first time I had Mashed Potatoes with Rosemary and Garlic, with a great steak. Unbelievable.

The dish is greater then the sum of it's parts - which seems to be a cornerstone of Irish cooking (and Italian).  

We had Colcannon with Great-Grandma Devine's Meatloaf (the Irish blood).  

Excellent recipe. 

I may never make a different mashed potato.

This recipe works great with Smashed Cauliflower for a lower fat rendition. A bit of cabbage types on cabbage, but awesome!

Hi, Ginny.  As a general rule, potatoes do not freeze well. They become mealy, or chalky in texture.

I sauté the onion and cabbage in a little bacon fat and WOW! Really makes the potatoes rich. My family requests these on a regular basis.

My very first time making this was for my in-laws and hsbd and I this October. We all thoroughly enjoyed this side dish that I served with homemade cabbage rolls and roasted baby carrots. What a terrific use of scrap pieces of cabbage! I sautéed leeks with the cabbage and my russet potatoes were thickened with heavy cream, a dollop of cream cheese and plenty of real salted butter. My in-laws were VERY happy to keep all the leftovers to have the following morning with breakfast eggs! I’m currently making this again (today) to have with a pork roast. It’s my daughters turn to try this now… I will continue to make this delicious recipe, what a great find!!

Great recipe! I had so much leftover cabbage from st Patrick day parades and got tired of the same recipes. I had leftover pot roast and I added it to the cabbage mix, put the mashed potatoes on top and topped it with some cheese I had lying around. I put it in the oven at 375 until all the cheese melted and the edges got slightly brown. kinda like shepherd's pie. I know this is a huge deviation, but I never would have thought of it if I didn't see this recipe!

I often change it to an entree by adding diced leftover corned beef...or browned hamburger...

https://content.jwplatform.com/videos/CfgMA0cn.mp4

Colcannon is the perfect dish for St. Patrick’s Day! Combining the flavors of sweet cabbage, fried onion and creamy mashed potatoes creates a traditional Irish dish that will fill the family and leave them feeling satisfied!

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