Traditional Granny Approved Colcannon is a mashed potatoes dish at its best! Creamy, fluffy mashed potatoes are combined with butter, sautéed Savoy cabbage and onions to make this side dish a national treasure!
It’s so good, your Granny will approve! Garnish this real Irish Colcannon with a little chopped parsley and bacon bits – irresistible!
Just as there is more than one way to skin a cat, it seems the same is true when making Colcannon. This mashed potato dish can be approached in several different ways, with each family and region having their own way of cooking it.
Some recipes require the potatoes, cabbage, and onions be all cooked together in a pot of water, then drained and butter and milk added. Another version is to cook the vegetables in bacon (cured cut of pork meant for boiling) water.
But this recipe (scroll down) differs from the above methods. They discard the cooking liquid (which contains a lot of flavor), whereas this recipe retains all the flavor and all the tradition!
What is Colcannon?
Colcannon is a traditional Irish potato dish, which typically includes potatoes, cabbage and onion, blended together with milk and butter.
The name Colcannon comes from the Gaelic phrase “cal ceannan,” which means “white-headed cabbage”. It is sometimes mistaken as being a Scottish dish. University College Cork historians believe potatoes arrived in Ireland via Spain around 1587. It wasn’t until 1600 that potatoes were noted as a food crop in Scotland, so the humble spud arrived in the Emerald Isle first!
How do you pronounce Colcannon? Just as it is spelled – kowl (rhymes with bowl), cannon (as in a heavy piece of artillery equipment used in warfare.)
This recipe is for basic Colcannon made from cabbage and potatoes and uses a ratio of 1:2 cabbage to potatoes. Alternatively ratios of 1:3 and 2:3 can also be used, it’s just based on your preference.
Scroll down to see my recommendations for the ideal potatoes and cabbage to use.
Some recipes for Colcannon also add raw eggs and substitute sweet onions for spring onions, leeks or chives.
History of Colcannon
Colcannon dates back to the mid 1700’s in Irealand. Colcannon is closely linked to halloween, as is Barmbrack. They are both fortune telling foods, with hidden trinkets carefully placed in them by the cook.
The ingredients used to make this mashed potatoes dish are closely linked to Ireland’s geography. Potatoes grew all over Ireland, even in poor soil and so were easily obtainable. By the 8th century, vegetables such as carrots, parsnips, celery, turnip, cabbage and onion were being cultivated. Before that, wild berries and fungi were predominantly eaten. For convenience, the vegetables would have been cooked together in the same pot.
Meat was important at some periods of history in Ireland but not always. There were times when farmers focused on crop production, keeping cattle and sheep only for milk production and the making of cheese or curds.
Today, Colcannon is eaten throughout the year. It is a popular side dish for many meals containing meats, seafood and poultry.
Source: Food in Early Ireland.
Best Potatoes for Colcannon
Use potatoes that are high in starch and that will produce a creamy texture when mashed. The recommendations below begin with the best choice of potatoes for Colcannon:
- Russet (AKA Idaho Potatoes).
- Yukon Gold.
- Charlotte Potatoes.
- White Potatoes (e.g., Kennebec).
- Red Potatoes (e.g., Red Bliss).
In Ireland and the UK, use ‘old potatoes’. Old potatoes are from the previous harvest, stored through the winter and into the spring until the new crop is ready. These potatoes are older and often a little softer but it does not mean they have spoiled.
Floury potatoes are the better choice, they will produce a drier, fluffier mashed potato. These potato choices are listed from the most floury down to the least waxy.
- Golden Wonders.
- Kerr’s Pinks.
- Maris Piper.
- King Edward.
- Roosters.
- Desiree.
- Cara.
- Irish Queens.
- Colleen.
Which Cabbage to Use for Colcannon
Savoy cabbage is the cabbage of choice when making Colcannon. It is a variety of green cabbage with crinkly soft leaves, a mild taste and a subtle, slightly sweet flavor.
At a pinch use green cabbage. Like Savoy cabbage it is also a member of the Brassica oleracea family. Green cabbage has tightly packed leaves that have a smooth and have a firm, crisp texture. Using green cabbage will require a slightly longer cooking time.
Kale is sometimes a substitute for Savoy cabbage. It provides a dark green contrast to the white potatoes. The use of Kale in Colcannon seems to originate from the Dublin, Meath, and Wicklow areas.
To retain the authenticity of Colcannon, do not use Bok Choy, red cabbage, Napa cabbage, spinach or collard greens.
What is the Difference Between Colcannon and Champ?
Champ is another Irish potato dish commonly found in the Northern parts of Ireland, particularly around the Belfast area. Made from mashed potatoes creamed together with warm scallion infused milk and served with a generous lump of butter in the center of the Champ mound. Substitute the spring onions or scallions with leeks.
Ingredients Needed
- Cabbage: see the best choices above. I used a light colored Savoy cabbage with crinkly leaves.
- Potatoes: refer to the ideal potatoes in Ireland / U.K. and U.S.A. / Canada.
- Onion: Sweet onions like Walla Walla, Vidalia, Bermuda, Maui, Supasweet or sweet Spanish onions.
- Milk: whole, or use half and half or better yet – whipping cream.
- Butter: salted, preferably Irish grass fed.
- Salt and pepper to taste.
What to Serve with Colcannon?
Being a mashed potatoes and cabbage dish, Colcannon lends itself very well to be being served with sausages, bacon, Irish stew, corned beef and even in the center of a hearty soup, like this Vegetable Soup.
So take your ‘bangers and mash’ up a notch and replace the mashed potatoes with Colcannon. Or if you are serving it with bacon, save the bacon grease and drizzle it over the Colcannon.
Variations of Colcannon
Take this basic authentic recipe for Colcannon (with cabbage) and add or substitute ingredients to make your very own unique version of this traditional classic:
- Brown butter Colcannon – allowing the butter to brown before adding the chopped onion and cabbage will give the Colcannon a nutty, almost caramel like flavor.
- Vegan Colcannon – simply swap out the butter for olive oil and add a non dairy milk of your choice.
- Use roasted leeks instead of onion.
- Add in garlic, nutmeg, or parsley.
- Mix together Champ and Colcannon to create a wonderful Irish potato dish.
- Add stock and cream to the Colcannon and make a Colcannon chowder.
- Omit cabbage and add brussels sprouts or cauliflower.
- Make a Colcannon topped Shepherd’s Pie or Fish pie instead of mashed potatoes.
- Make Colcannon croquettes with any leftovers.
- Use baked potatoes (mash them) to make Colcannon.
- Form Colcannon into cakes and pan fry to make Colcannon Cakes.
A Tip From Me
Make a double or triple recipe of Colcannon to make Colcannon Cakes. Similar to Boxty, Colcannon Cakes act as an alternative potato dish, popular at brunch.
Got Questions?
I’ve got answers- hopefully!
Yes it can be. My recommendation is to follow this recipe, then refrigerate it for up to 3 days. Reheat in a pot, add a little more milk or butter to regain its consistency.
No. Colcannon will be pink. The flavor profile will be similar but the color will be off-putting.
Yes, freeze it in a well sealed container. Defrost in the refrigerator overnight and reheat in a pot, adding a little milk or butter to regain its consistency.
Yes, you can add ready made Colcannon into a hot pan with oil or fat in it. Spread the Colcannon over the base of the pan to make one big potato cake. Fry for several minutes on one side, then flip to fry the other side. If flipping one giant potato cake seems daunting, then I advise forming the Colcannon into smaller discs. Little Colcannon cakes are much more approachable!
How to Make Granny Approved Colcannon (Irish Mashed Potatoes)
Equipment
Ingredients
- 28 oz savoy cabbage (see the post for more info on cabbage choices.)
- 56 oz potatoes (see the post for more info on potato choices.)
- 5 oz sweet onions or yellow.
- 10 oz whole milk
- 4 oz butter
Instructions
- Peel and chop the potatoes into even uniform chunks.
- Add the potato chunks to cold water. Add salt, about 1 tsp. Boil until tender (maybe 5-10 minutes).
- While the potatoes are boiling, peel and finely dice the onions.
- Drain the water off the potatoes and allow any steam to evaporate.
- Remove the first couple of leaves from the whole cabbage. Save them. Then shred the cabbage into small, uniform pieces.
- Add the diced onion to a pot / pan containing melted butter. Then add the shredded cabbage.
- Mix well to coat the onions and cabbage in the butter. Set the burner to a low – medium heat.
- Take the saved outer cabbage leaves and place them on top of the sautéing cabbage and onions. These cabbage leaves help to 'steam' the vegetables. Cover with a lid.
- After 10 minutes or so, remove the cabbage leaves from the pot and add the milk. Bring the milk and cabbage mixture to the boil.
- Combine the potatoes and cabbage mixture together.
- Add salt and pepper to taste. Then using a hand held mixer or a hand masher, mash the entire mixture together. Serve hot.
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