Colcannon {Irish Mashed Potatoes}
Colcannon is an Irish dish that has been around for centuries. It is super easy and normally served for St. Patrick’s Day in the US.
What is Colcannon?
Colcannon is a simple side dish made with mashed potatoes mixed with cabbage or kale and onion or leek.
Interestingly, it was considered a fortune-telling food! There was a trinket hidden in the casserole. The individual who got the trinket had their fortune told for the year. A coin meant they would come into money, a rag meant poverty, and a stick meant that your spouse was likely to beat you!! (Good luck on that!) 😂
History of Colcannon
The first reference to Colcannon was in the mid-18th century in a diary from a Welsh traveler who had enjoyed the dish while visiting Ireland. By this time, it seems, colcannon was a staple food in Ireland.
There is a debate on when the potato actually arrived on the shores of Ireland, but it is generally believed it was in the late 17th century. Once it got to Ireland, it was soon mixed with kale or cabbage, which would have been fresh from the garden in mid to late October. You guessed it. Colcannon was traditionally served on Halloween!
What You Need
- Potatoes: Use any potato you have on hand. Red, White, and even Gold potatoes all mash well. Russet potatoes are the gold standard for mashed potatoes.
- Bacon: The bacon is sprinkled over the potatoes as a garnish. You can substitute leftover ham for the bacon as well.
- Cabbage: Small head of green cabbage.
- Onion: Use a mild onion, such as scallions or green onions; even chives or leeks are good. If you use leeks, be sure to use the white and light green parts. The dark green parts are tough.
- Butter: Use unsalted butter for the best flavor.
- Milk: Whole milk is best if you have it, but any milk will work.
- Salt: Kosher or sea salt adds delicious flavor and brings out the flavors of the other ingredients.
- Black Pepper: Freshly ground black pepper has the best flavor.
How to make it
Peel the potatoes. Add them to a large pot. Barely cover them with cold water. Add salt. Bring the water to a boil over medium-high heat with the lid on. Once boiling, reduce the heat and simmer over medium heat. Cook until they are fork-tender.
Crisp up the bacon. In the air fryer, preheat to 350°F. Air fry for 3-4 minutes. Flip the bacon using tongs. Continue to air fry another 3-4 minutes until they are crispy and browned. Here is a complete tutorial for air fryer bacon.
Thinly slice the cabbage.
Once the bacon is crisp, let it cool.
Drain the potatoes into a colander. Pour them into a large bowl.
Sauté the cabbage and onions in the pan you cooked the potatoes in.
Use a potato ricer or a masher to mash the potatoes. Keep them hot by putting a plate or a lid over the bowl.
Pour warm milk and melted butter over the potatoes. Add salt, pepper, softened cabbage and scallions to the potatoes. Gently fold them together.
Garnish with bacon bits and sliced green onion tops. Serve. That is how simple it is to make this different side dish. Next time you are making plain old mashed potatoes, try this interesting side dish instead. The sautéed cabbage and onions add a nice crunchy texture to the otherwise creamy potatoes.
What to Serve with Colcannon
Colcannon can be served with just about any meat. The usual stars that this easy dish is served with are: bangers, or fresh sausages, corned beef, and mutton or lamb. It is also a great accompaniment to corned venison, beef, chicken or pork, as well.
What to do With Leftovers
Portion leftovers into an airtight container in the refrigerator for 3-4 days.
Leftovers can be reheated in the microwave or on the stovetop. To reheat them on the stove, add the potatoes with a bit of milk to a small saucepan. Over very low heat, warm the potatoes with the lid on, stirring often so they don’t stick. They heat even better in a double boiler with no threat of sticking.
They can also be made into potato cakes. Add a generous amount of butter or oil to a non-stick skillet. Shape the colcannon into small pancakes. Fry over medium heat until they are browned and crispy. Do not try to flip them until they are crispy, or they’ll fall apart. Once they are browned, add more butter to the pan and flip them. Continue to fry them until the second side is browned. Serve immediately with fried or poached eggs.
Leftovers can also be used as a topping for shepherd’s pie, instead of the regular mashed potatoes. It will also increase the amount of vegetables in the dish.
Can Colcannon be Frozen?
Simply, yes! This freezes well for several months in an airtight container.
Want to Grow Your Own Produce?
With my background in horticulture and entomology, readers often ask for help starting a vegetable garden. I created a beginner-friendly gardening series that walks through planning, planting, maintenance, and harvesting.
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Irish Colcannon
Ingredients
- 2 pounds potatoes
- 2 teaspoons coarse kosher or sea salt
- 3 slices bacon
- 2 cups sliced cabbage
- 4 sliced green onion
- 2 tablespoons Butter
- ½-¾ cup Milk
Instructions
- Peel the potatoes. Add them to a large pot. Barely cover them with cold water in a medium saucepan. Add salt. Bring to a boil. Reduce the heat and simmer until tender.
- Crisp up three slices of bacon in your air fryer or a frying pan on the stove.
- Slice about ¼ of a small cabbage. About 2 cups.
- Drain potatoes, when soft.
- In same pan, add butter, cabbage and green onion. Saute until soft.
- Rice potatoes, or mash with potato masher, with milk.
- Once the cabbage is soft, add that and the bacon to the mashed potatoes. Mix lightly. Salt and pepper to taste.
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Notes
Nutrition
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Originally published March 5, 2019. Updated October 14, 2025.
Recipe Name: Colcannon (Irish Mashed Potatoes)
Type: Side Dish
Main Ingredients: Potatoes, Cabbage, Green Onions, Butter, Milk, Bacon
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Special Equipment: Potato Ricer or Masher
Great For: St. Patrick’s Day, Comfort Meals, Family Dinners
