Easy Colcannon (Irish Mashed Potatoes)
A beloved recipe in Irish cuisine, this easy colcannon recipe combines creamy mashed potatoes with sautéed kale and green onions, all mixed with butter and spices for plenty of flavor. Serve it as a hearty side with corned beef or beef stew, or eat it on its own with Irish soda bread! Naturally gluten-free, it can easily be made dairy-free too.
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What is Colcannon?
Colcannon is like the more interesting Irish cousin of the traditional mashed potatoes – where tender kale or cabbage is mixed into a buttery and creamy bed of potato mash.
With the bright green veggies contrasting against the pale yellow potatoes, this traditional Irish dish is sure to brighten up your dinner table (especially for your St. Patrick’s day celebration!).
Why You’ll Love This Recipe:
- Simple Ingredients: The main ingredients you’ll need for colcannon mashed potatoes are easily accessible at the local grocery store (nothing fancy required!).
- Super Easy and Quick: Ready in under 30 minutes, preparing a large pot of this Irish colcannon with kale is very easy and uncomplicated.
- Totally Gluten-Free with Dairy-Free Options: The best part is that these Irish mashed potatoes are naturally gluten-free, and can easily be made dairy-free too.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this Irish colcannon mashed potatoes recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Potatoes: For the creamiest mashed potatoes, I recommend using floury potatoes such as Russet potatoes. However, feel free to use whichever potatoes you have on hand.
- Kale: Traditionally, Irish colcannon can be made with either kale or green cabbage. In this recipe, we’re using curly kale because I like the bright green contrast against the pale yellow mashed potatoes.
- Green Onions: Adding a bit of green onions adds extra flavor and color. Alternatively, you may also use fresh chopped chives if you prefer.
- Milk: I used regular whole milk. However, if you are lactose-intolerant, go ahead and use an unsweetened non-dairy milk (such almond milk, cashew milk, oat milk, rice milk, or soy milk).
- Spices: I used ground nutmeg and ground black pepper to add extra flavor to this colcannon recipe. Feel free to add extra condiments such as garlic powder or onion powder if you prefer.
- Butter: I used regular butter. However, if you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
How to Make Colcannon Mashed Potatoes (Step by Step):
Cook Potatoes and Sauté Veggies
Cook Potatoes Until Tender: Peel and wash the potatoes, then cut the potatoes into small cubes. Place them in a medium pot or large saucepan, cover with cold water and boil for 20 minutes until they are fork-tender.
Sauté Green Onions: While the potatoes are cooking, melt two tablespoons of butter in a skillet. Add the chopped green onions and sauté over low heat for 4 minutes.
Cook Kale Until Tender: Add the chopped kale leaves, stir, and cook for another 3-4 minutes until softened but still bright green.
Mash Potatoes with Milk, Butter and Spices: Drain the potatoes once fully cooked. Add half of the milk, butter, nutmeg, and black pepper. Use the back of a fork or a potato masher to mash the potato chunks, gradually adding the remaining milk until smooth.
Combine Sautéed Veggies with Mashed Potatoes
Add Sautéed Veggies: Add the sautéed kale and green onions to the mashed potatoes.
Season to Taste: Mix well, taste, and adjust salt and pepper if needed. Serve the colcannon mashed potatoes with the remaining two tablespoons of butter on top and chopped green onions.
Dish by Dish Tips/Tricks:
- Make it Dairy-Free: If you are lactose-intolerant, go ahead substitute the milk with unsweetened non-dairy milk and the butter with dairy-free butter instead.
- Use Cabbage instead of Kale: Prefer cabbage to kale? Use green cabbage instead!
- Extra Flavor: If you wish, you can top this homemade colcannon potatoes with crispy bacon bits (a mouthwateringly delicious contrast to the creamy texture)!
- Storing Leftover Colcannon: To store, place the cooled colcannon mashed potatoes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave for a few minutes until hot before eating.
Other Irish Recipes for St. Patrick’s Day:
- Slow Cooker Corned Beef Brisket (Gluten-Free, Dairy-Free)
- Irish Soda Bread (Gluten-Free, Dairy-Free)
- Irish Brown Bread (Gluten-Free, Dairy-Free)
- Easy Beef Stew (Gluten-Free, Dairy-Free)
- Shepherd’s Pie (Gluten-Free, Dairy-Free)
Other Gluten-Free Potato Recipes for the Potato Lover:
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Colcannon (Irish Mashed Potatoes)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A beloved recipe in Irish cuisine, this easy colcannon recipe combines creamy mashed potatoes with sautéed kale and green onions, all mixed with butter and spices for plenty of flavor. Serve it as a hearty side with corned beef or beef stew, or eat it on its own with Irish soda bread! Naturally gluten-free, it can easily be made dairy-free too.
Ingredients
- 2 pounds russet potatoes
- 1 cup chopped kale leaves
- 3 tablespoons chopped green onions (white part)
- 3 tablespoons chopped green onions (green part)
- 1 cup milk
- 1/2 teaspoon ground nutmeg
- 4 tablespoons butter, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Cook Potatoes Until Tender: Peel and wash the potatoes, then cut the potatoes into small cubes. Place them in a medium pot, cover with cold water and boil for 20 minutes until they are fork-tender.
- Sauté Green Onions: While the potatoes are cooking, melt two tablespoons of butter in a skillet. Add the chopped green onions and sauté over low heat for 4 minutes.
- Cook Kale Until Tender: Add the kale, stir, and cook for another 3-4 minutes until softened but still bright green.
- Mash Potatoes with Milk Butter and Spices: Drain the potatoes once fully cooked. Add half of the milk, butter, nutmeg, and black pepper. Use the back of a fork or a potato masher to mash the potatoes, gradually adding the remaining milk until smooth.
- Add Sautéed Veggies: Stir in the sautéed kale and green onions. Mix well to combine.
- Season to Taste: Mix well, taste, and adjust salt and pepper if needed.
- Garnish and Enjoy: Serve with the remaining two tablespoons of butter on top and chopped green onions.
Notes
Potatoes: For the creamiest texture, I recommend using starchier potatoes such as Russet potatoes.
Kale: Traditionally, Irish colcannon can be made with either kale or cabbage. In this recipe, we’re using kale because I like the bright green contrast against the pale yellow mashed potatoes.
Green Onions: Adding a bit of green onions adds extra flavor and color. Alternatively, you may also use fresh chopped chives if you prefer.
Milk: I used regular whole milk. However, if you are lactose-intolerant, go ahead and use an unsweetened non-dairy milk (such almond milk, cashew milk, oat milk, rice milk, or soy milk).
Spices: I used ground nutmeg and ground black pepper to add extra flavor to this colcannon recipe. Feel free to add extra condiments such as garlic powder or onion powder if you prefer.
Butter: I used regular butter. However, if you are lactose-intolerant, go ahead and use dairy-free butter (vegan butter) instead.
Storing: To store, place the cooled colcannon mashed potatoes in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave for a few minutes until hot before eating.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
