Introduction
Best Traditional Colcannon is creamy, buttery Irish comfort at its finest, perfect for St. Patrick’s Day feasts, cozy weeknights, or pairing with corned beef and cabbage. This classic recipe, featuring fluffy mashed potatoes folded with tender kale or cabbage, scallions, and rivers of melted butter, delivers pub-quality results with a velvety texture and deep savory warmth. Presented in a generous bowl with a golden butter well, optionally garnished with extra scallions and cracked black pepper, this Best Traditional Colcannon recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple one-pot stovetop method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to side that brings soul-soothing, crowd-pleasing charm to any occasion.
Why you’ll love this recipe
- 40 minutes total: Boil, sauté, mash—faster than shepherd’s pie.
- Authentic taste: Kale + scallions + real Irish butter = pure Ireland.
- Make-ahead MVP: Reheats beautifully; flavors deepen overnight.
- Freezer-friendly: Up to 3 months of emerald comfort.
- Endlessly riffable: Bacon, leeks, or garlic versions.
Ingredients
Base
- 2½ lbs (1.1 kg) floury potatoes (Russet or Yukon Gold), peeled and quartered
- ½ lb (225 g) curly kale or green cabbage, stems removed, finely shredded
- 1 cup (240 ml) whole milk or half-and-half
- ½ cup (113 g) Irish butter (Kerrygold preferred), divided
- 6 scallions (green onions), thinly sliced (white + green parts)
- 1½ tsp fine sea salt
- ½ tsp white or black pepper
For Serving
- Extra 2–4 tbsp melted Irish butter
- Chopped parsley or extra scallions
- Cracked black pepper
Essential Tools and Equipment
- Large pot
- Colander
- Potato masher or ricer
- Large skillet
- Wooden spoon
Step-by-step process
- Boil potatoes: Place peeled potatoes in cold salted water. Bring to a boil; cook 15–20 minutes until fork-tender—don’t overcook or watery mash.
- Prep kale/cabbage: While potatoes cook, blanch kale in boiling water 3–4 minutes until bright green and tender. Drain; squeeze dry—removes bitterness.
- Warm dairy: In the same skillet, melt 4 tbsp butter over medium-low heat. Add scallions; sauté 2 minutes until soft and fragrant. Pour in milk; heat until steaming—infuses flavor.
- Drain & dry potatoes: Drain potatoes well; return to hot pot over lowest heat 1 minute—steam evaporates for fluffy mash.
- Mash smooth: Add half the warm scallion-milk mixture + 4 tbsp butter + salt + pepper. Mash vigorously—lumps disappear.
- Fold greens: Add blanched kale and remaining scallion-milk. Fold gently—ribbons of green throughout. Taste; adjust salt and pepper—should be deeply savory.
- Create butter well: Pile colcannon in a warm serving bowl. Make a deep indent in the center; pour in 2–4 tbsp melted butter—traditional “lake.”
- Serve hot: Sprinkle parsley or extra scallions. Encourage dipping each spoonful into the butter pool.
Mistakes to avoid
- Watery greens: Squeeze kale dry—soggy colcannon fails.
- Cold milk: Lumpy mash—warm dairy essential.
- Overboiling potatoes: Gluey texture—fork-tender only.
- Skipping butter well: Loses soul—generous pool is non-negotiable.
- No salt in potato water: Bland base—salt the water like the sea.
Variations of the Best Traditional Colcannon
- Bacon & Leek: Fry 4 strips of bacon; sauté leeks in fat.
- Champ Version: Skip kale; double scallions.
- Garlic Lover: Roast 1 head of garlic; mash in.
- Vegan Glow: Olive oil + plant milk + nutritional yeast.
- Cheesy Twist: Fold in ½ cup Dubliner or sharp cheddar.
Tips for better storage
- Refrigerator: Airtight up to 4 days—flavor improves day 2.
- Freezer: Portion in bags up to 3 months. Thaw overnight; reheat with a splash of milk.
- Reheating: Low heat + extra milk/butter; stir often.
- Make-ahead: Prepare the day before; reheat gently on the stove.
- Revive richness: Fresh butter well before serving.
Frequently Asked Questions
- Cabbage instead of kale? Traditional in many homes—same method.
- No Irish butter? Any high-fat European butter works.
- Double batch? Use the largest pot; same timing.
- Gluten-free? Naturally GF.
- Too thick? Extra warm milk, ¼ cup at a time.
Conclusion
Best Traditional Colcannon is Ireland on a plate—each creamy, butter-soaked bite a perfect harmony of fluffy potato, tender greens, and sweet scallions that tastes like a hug from an Irish grandmother. One pot turns humble roots into a side that steals the show from corned beef. Keep potatoes and kale stocked, and St. Patrick’s Day (or any day) is 40 minutes away. Whether you’re feeding a hungry family, craving honest comfort, or proving simple ingredients can create magic, this colcannon delivers warmth and tradition in perfect harmony. One spoonful, endless seconds, and the quiet joy of Irish mastery.
Best Traditional Colcannon
Ingredients
- For the Colcannon:
- 2½ lbs 1.1 kg floury potatoes, peeled & quartered
- ½ lb 225 g curly kale or cabbage, shredded
- 1 cup 240 ml whole milk or half-and-half
- ½ cup 113 g Irish butter, divided
- 6 scallions thinly sliced
- 1½ tsp fine sea salt
- ½ tsp pepper
Instructions
- Boil potatoes in salted water 15–20 min until tender.
- Blanch kale 3–4 min; drain and squeeze dry.
- Sauté scallions in 4 tbsp butter; add milk and warm.
- Drain potatoes; dry in hot pot 1 min.
- Mash with half scallion-milk + 4 tbsp butter + seasoning.
- Fold in kale and remaining scallion-milk.
- Pile in bowl; make deep well; pour in melted butter.
- Serve hot with extra pepper.
Notes
- Squeeze kale dry = no watery mash.
- Warm milk + butter = silky texture.
- Butter lake is traditional—don’t skimp.
- Reheats beautifully with splash milk.
- Freeze up to 3 months; thaw overnight.
- Day 2 leftovers = best colcannon cakes.
