Best Colcannon Recipe - How to Make Colcannon - The Pioneer Woman

Will Dickey

Potato lovers, meet your new favorite dish: colcannon! This delicious dish from the Irish is everything you love about mashed potatoes with a hearty twist of tender, buttery greens folded in. Whether you're looking for a great side dish for Easter, traditional Irish food for St. Patrick's Day, or a potato recipe on a normal weeknight, this easy colcannon recipe delivers!

What is colcannon made from?

It's no surprise that this classic Irish dish stars potatoes. We love using russet potatoes for this recipe for two reasons: First, they're quick and easy to peel (and you definitely don't want any potato peels in your colcannon); second, russet potatoes are high in starch and fall apart when cooked, which is why they're great for dishes like mashed potatoes and this colcannon. What makes colcannon different from mashed potatoes is the signature addition of cooked greens.

What greens can you use in colcannon?

Green cabbage is the traditional choice for colcannon, as well as kale. You can also use Swiss chard, leeks, or green onions. Since cabbage and kale are hearty vegetables, be sure to cook them in plenty of butter until they are softened; that way they'll simply melt into the fluffy potatoes.

Why is this this best recipe for colcannon?

This is the best recipe for colcannon because it uses just one pot: a Dutch oven! Instead of boiling the potatoes in one pot and cooking the greens in another, everything cooks in the same pot, cutting the dirty dishes in half. Easy and delicious? You can't beat that!

Yields: 4 - 6 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 0 mins

Total Time: 0 hours 35 mins

3

medium russet potatoes (about 2 lb.) scrubbed clean

2 tbsp.

plus 1 tsp. salt, plus additional to taste

6 tbsp.

butter, plus additional for serving

4 c.

chopped green cabbage, kale, or a mixture of both

1/4 tsp.

ground black pepper

1

bunch green onions, chopped and divided

3

garlic cloves, chopped

1 c.

half-and-half

1. Peel the potatoes and cut them into 2-inch pieces. Add them to a Dutch oven and cover with 1 inch of water. Bring to a boil over medium-high heat and add 2 tablespoons of salt. Boil, stirring occasionally, until the potatoes are very tender, about 15 minutes. Drain the potatoes in a colander and set aside.
2. In the same Dutch oven, melt the butter over medium heat. Add the cabbage or mixture of greens, the remaining 1 teaspoon of salt, and the pepper. Cook, stirring often, until the cabbage mixture ;is softened, about 5 minutes. 
3. Reserve 1/4 cup of the green onions for garnish and add the remaining green onion and garlic into the cabbage mixture. Cook, stirring often, until the garlic is lightly browned, about 2 minutes.
4. Reduce the heat to medium-low. Add the half-and-half and cook 2 to 3 minutes until warm. Add the potatoes, then mash and stir until the mixture is well combined. Season with additional salt and pepper, to taste.
5. Transfer the colcannon to a serving dish and top with more butter, if preferred. Sprinkle with the reserved 1/4 cup green onions.

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