Colcannon with Spring Onions

Colcannon is one of the great comfort foods of the Irish kitchen. It is essentially mashed potatoes folded with cabbage or kale and spring onions, finished with a generous well of melting butter in the centre. It is simple, inexpensive and deeply satisfying, and it makes a wonderful side dish or a light meal on its own.

The name comes from the Irish cál ceannann, meaning white-headed cabbage, which gives a clue to the traditional base. In our version we use green cabbage and spring onions, which is the combination we grew up with, but kale works just as well.

The importance of the right potato

Colcannon is all about the mash, so the potato you choose matters. Floury potatoes, such as Maris Piper or Rooster, mash the lightest and give the creamiest result. Waxy potatoes hold their shape and can leave the mash lumpy and gluey. If you are unsure which to buy, our potato guide explains the difference in plain language.

You also want to mash the potatoes while they are still hot. Cold potatoes turn gluey and starchy, so work quickly once they are drained.

Method

1. Put the potatoes in a large pot of salted water and bring to the boil. Cook until tender, about 15 to 20 minutes.
2. Meanwhile, steam or boil the cabbage until just tender, about 5 minutes. Drain well and squeeze out any excess water.
3. Warm the milk and butter together in a small pan until the butter melts.
4. Drain the potatoes and mash them until smooth. Gradually beat in the warm milk and butter.
5. Fold in the cabbage and spring onions, and season well with salt and pepper.
6. Serve in a warm bowl with a knob of butter melting in the centre.

Getting the texture right

The best colcannon is creamy but not wet. The most common mistake is adding too much milk, which turns the mash into a soup. Add the milk gradually and stop when the mash is soft and spreadable. Squeezing the cabbage well after cooking also helps, because excess water in the greens will thin the mash.

Some people like to add a little grated nutmeg or a handful of chopped parsley. These are optional, but they lift the flavour without overpowering the simple ingredients.

How to serve it

Colcannon is traditionally served with a well of butter in the middle, which melts into the mash as you eat. It is a classic partner for ham, sausages or roast meat, and it is also satisfying on its own with a little extra butter and black pepper.

If you enjoy this dish, you might also like our boxty potato pancakes or our slow-cooked Irish stew, both of which celebrate the humble potato in different ways.