If you've never tried colcannon, you're missing out on one of the most comforting side dishes to ever come out of Ireland. I'm talking about fluffy, buttery mashed potatoes mixed with tender savoy cabbage and soft leeks. It's simple, it's warm, and it tastes like a hug on a plate.
I first made this traditional colcannon a few years ago when I was looking for something different to serve on St. Patrick's Day. Emily and I were tired of the same old sides, so I dug into classic Irish colcannon recipes and put together my own version. That first batch? Gone in minutes. Emily actually scraped the bowl clean (and she's not even a big potato person, so that says a lot).
This creamy colcannon mashed potatoes recipe is everything you want in a hearty side dish. It's rich, buttery, and loaded with flavor from the leeks and garlic. Plus, it comes together in about 40 minutes with ingredients you probably already have.
If you love comforting potato dishes, you should also check out my best mashed potatoes recipe. It's another family hit!
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Why You'll Love This Colcannon Recipe
- Ready in under 40 minutes from start to finish, perfect for busy weeknights or holiday dinners.
- Incredibly creamy thanks to the combo of milk, heavy cream, and butter. We're not holding back here.
- Savoy cabbage adds great texture without being overpowering. It gets tender and almost sweet when sautéed.
- Leeks and garlic bring so much depth. Way more interesting than plain mashed potatoes.
- Perfect St. Patrick's Day side dish that goes with pretty much any protein you throw at it.
- Kid-approved. Even picky eaters tend to love this because the veggies blend right in.
What You Need for Colcannon
- 5 medium Yukon Gold potatoes (about 1¾ pounds)
- Kosher salt
- 6 tablespoons unsalted butter, divided
- 2 leeks, white and pale-green parts only, halved lengthwise and thinly sliced crosswise
- 2 garlic cloves, thinly sliced
- 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
- 1¼ cups milk
- ½ cup heavy cream
- Freshly ground black pepper
- 1 scallion, thinly sliced
Quick substitution notes: You can swap savoy cabbage for regular green cabbage or even kale. If you don't have leeks, green onions work in a pinch (though leeks give it that classic flavor). Whole milk works best here, but 2% is fine too.
How to Make Colcannon Step by Step
Boil the Potatoes
- Peel and cut the Yukon Gold potatoes into roughly 2-inch pieces. Try to keep them similar in size so they cook evenly.
- Place the potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of kosher salt.
- Bring to a boil over high heat, then reduce to a steady simmer. Cook for about 15 to 18 minutes, until the potatoes are fork-tender. They should break apart easily when you poke them.
- Drain the potatoes well and return them to the pot. Let them sit for a minute or two so the extra moisture evaporates. (This is a small step that makes a big difference in how creamy they turn out.)
Sauté the Vegetables
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the sliced leeks and cook for about 3 to 4 minutes, stirring often, until they start to soften.
- Toss in the sliced garlic and about 1 cup of the shredded savoy cabbage. Season with salt and pepper.
- Cook for another 4 to 5 minutes, stirring occasionally, until the cabbage wilts and the leeks are golden. Set aside.
Warm the Milk and Cream
- In a small saucepan, combine the milk, heavy cream, and remaining 4 tablespoons of butter. Heat over medium-low until the butter melts and the mixture is warm. Don't let it boil.
Mash and Combine Everything
- Mash the drained potatoes with a potato masher or ricer until smooth. (I learned the hard way that a food processor makes them gluey. Stick with a masher.)
- Pour the warm milk and cream mixture into the potatoes gradually, stirring as you go. You want them creamy but not soupy.
- Fold in the sautéed leek and cabbage mixture. Stir gently until everything is combined.
- Taste and adjust the salt and pepper. I usually add more than I think I need.
- Transfer to a serving bowl. Top with the remaining 1 cup of raw shredded savoy cabbage and sliced scallions. Add a pat of butter on top if you're feeling generous (I always am).
Storage and Reheating
Fridge: Store leftover colcannon in an airtight container for up to 3 to 4 days. It holds up really well.
Freezer: You can freeze it for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm it gently on the stove over medium-low heat. Add a splash of milk or cream to bring back the creaminess. Microwave works too, but the stovetop gives you better results.
Here's something I noticed — the flavors actually get better the next day. The leeks and garlic settle into the potatoes and it tastes even richer. So don't be afraid to make it ahead!
Tips and Variations for Your Colcannon
- Use a potato ricer if you have one. It gives you the smoothest, fluffiest texture without any lumps. Worth the extra dish to wash, trust me.
- Try it with kale instead of savoy cabbage for a slightly heartier version. Just make sure to remove the tough stems first.
- Add crispy bacon bits on top for a smoky, salty crunch. Emily calls this the "upgraded version" and honestly, she's right.
- Make it with green onions only (that's actually called champ — colcannon's Irish cousin). Ever wondered what the difference between colcannon and champ is? Now you know!
- Don't skip warming the milk and cream. Cold liquid shocks the potatoes and can make them stiff. Warm liquid keeps everything smooth.
- Watch out for over-mashing. A few small lumps are totally fine. Over-working the potatoes turns them gummy, and nobody wants that.
Colcannon Frequently Asked Questions
Colcannon is a traditional Irish dish made from mashed Yukon Gold potatoes, sautéed cabbage, leeks, butter, milk, and cream.
Yes, you can use green cabbage or even kale as a substitute, though savoy cabbage offers a milder, more tender texture.
Yes, you can prepare it a day ahead and reheat it gently on the stove or in the oven with a little extra milk to restore creaminess.
Colcannon pairs perfectly with roasted meats, grilled sausages, corned beef, or braised lamb, and is especially popular on St. Patrick's Day.
Recipes You May Like
- Melting Potatoes Recipe — If you love potatoes as much as we do, these crispy-on-the-outside, creamy-on-the-inside melting potatoes are a must-try.
- Dairy-Free Mashed Potatoes — Need a dairy-free option? This version is just as smooth and satisfying.
- Slow Cooker Beef Stew — A bowl of rich beef stew with a side of colcannon? That's what I call the perfect comfort meal.
Time to Make This Irish Classic
So there you have it — my go-to colcannon recipe that's been on repeat in our kitchen for years. It's creamy, buttery, loaded with tender cabbage and leeks, and comes together without any fuss. Whether you're making it for St. Patrick's Day or just a regular Tuesday dinner, it never disappoints.
Give it a try this week and let me know how it turns out! I'd love to hear if your family goes as wild for it as mine does. And don't forget to save this to Pinterest so you can find it whenever the craving hits.
Colcannon
Ingredients
Equipment
Method
- Place the potatoes in a large pot and cover with cold water. Season generously with kosher salt. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 20 to 25 minutes. Drain and set aside.
- While the potatoes are cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook for about 1 minute until fragrant. Add half of the shredded savoy cabbage and cook, tossing occasionally, until wilted and tender, about 3 to 4 minutes. Season with salt and pepper. Set aside.
- In a small saucepan, warm the milk and heavy cream together over low heat until just simmering. Do not boil.
- Peel the cooked potatoes and return them to the large pot. Mash until smooth. Gradually pour in the warm milk and cream mixture, stirring until fully combined and creamy.
- Fold the sautéed leek and cabbage mixture into the mashed potatoes. Add the remaining 3 tablespoons of butter and stir until melted and well incorporated. Season with salt and pepper to taste.
- Transfer the colcannon to a serving bowl. Top with the remaining shredded savoy cabbage and sliced scallion. Serve warm.
