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Irish cuisine - Vegetarian cuisine

Traditional Irish Colcannon

Course Main Course
Cuisine Irish


  • 2 pounds Russet potatoes (roughly 4 large potatoes), scrubbed, peeled, and cut into chunks
  • 4 tablespoons unsalted butter (plus 2 tablespoons for serving)
  • 3 cups lightly-packed chopped green curly kale, cabbage, collards, or other leafy green
  • 3 scallions, chopped (including the green parts - we're substituting scallions for leeks in this recipe).
  • 1 cup whole milk or heavy cream
  • Kosher salt
  • pepper to taste


  • Add potatoes to a pot of cold, salted water. Cook until tender (about 15-20 minutes). Drain and return to the pot.
  • In a separate large skillet, cook the greens with butter, about 4-5 minutes until they are wilted. Add the scallions and cook another minute.┬áPour in the milk or cream, mix well, then add the potatoes. Reduce the heat to medium.
  • Use potato masher and hand mash the potatoes, mixing them up with the greens. Add salt and pepper to taste, and serve hot, with 2 tablespoons of butter in the center, which will melt.
Keyword traditional irish colcannon potatoes and cabbage, traditional irish colcannon recipe
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