Traditional Irish Colcannon

This classic Irish dish combines potatoes and kale into a hearty mash that is a perfect partner for corned beef and cabbage, leg of lamb, and just about any savory meaty main dish. I learned to make it from my Irish grandmother, who told me that her family would use whatever greens they had on hand to supplement the potatoes–cabbage, broccoli leaves, kale, sorrel, watercress, or even seaweed when times were really tough. The lesson being that this recipe is as adaptable and frugal as it is delicious.

Why is it Called Colcannon?

The word colcannon is derived from the Irish word for white-headed cabbage, cál ceannann. Ultimately, many words associated with the brassica family of vegetables (cabbages, kale, mustard greens, etc.) come from the latin word for cabbage, caulis. Think "kale," "colewort" (an archaic name for non-heading brassicas), and "collard greens."

They Key to Making Great Colcannon

The key to making great colcannon is to start with perfectly boiled potatoes, all the better to soak up more butter and milk. Keep the potato chunks in large pieces, let them steam-dry in a colander once cooked, and add the butter to the spuds before the milk mixture for best results. The greens are sauteed and then milk, mustard powder, and a bay leaf are added, this combo will make the mash creamy, savory, and irresistable.

What Kind of Potatoes to Use for Colcannon

For the perfect colcannon, choose starchy potatoes, as these have more starch and less water and produce a fluffier mash. Varieties like Rosamunda, Desiree, Melody, Blue Congo, King Edward, Maris Piper, or Early Puritan are excellent potatoes for this dish. Of course, the readily available and reliable russet potato works perfectly well.

What to Serve With Colcannon

Serve colcannon with boiled ham, Irish bacon, corned beef, Irish stew, or lamb chops for a hearty and flavorful true Irish meal. Colcannon is also a fine meal by itself, served in your favorite bowl with an ice cold pat of butter on top. 

What's the Difference Between Champ and Colcannon?

Champ and colcannon are both favorite Irish mashed potato dishes. They're very similar, though champ recipes tend to feature spring onions (scallions) alone, while colcannon adds cabbage, kale, or leeks.

Tips for Making Colcannon

• Dry potatoes = better colcannon—Let the boiled potatoes stand in a colander for 5 minutes to let the steam dissipate and the potatoes dry. The thirstier the potatoes, the more butter you can add! 
• Start with cold water—Make sure that you put the potatoes in cold water, they will cook through more evenly this way.
• Potatoes love salt—Potatoes can take lots of salt, so it’s key to salt the water and then add additional salt to taste after the dish is complete.
• Use the greens you have—In the true spirit of this dish, use whatever greens you happen to have on hand. Even foraged greens like nettles make great colcannon.
• Make ahead—The colcannon can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Reheat gently in a skillet, adding a splash or two of milk if the colcannon is dry.