Traditional Irish Colcannon with Cabbage and Scallions
Traditional colcannon combines floury mashed potatoes with tender cabbage or kale, scallions, hot milk and plenty of butter.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Boil the potatoes in salted water until completely tender, then drain and steam-dry.
- 2
Cook the cabbage or kale in a little salted water until tender; drain well.
- 3
Warm the milk with the scallions and half the butter without boiling.
- 4
Mash the potatoes until smooth, then beat in the hot scallion milk.
- 5
Fold in the greens, season, and serve with a well of melting butter.
Cook notes
Tips
For a creamier texture, use half-and-half instead of whole milk.
Ensure the potatoes are well-drained after boiling to prevent watery colcannon.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop, adding a splash of milk if it becomes too thick.
Substitutions
- Use whole milk or half-and-half instead of cream for a lighter version.
- Replace kale with cabbage or spinach for different greens.
What to Serve With
- Irish stew
- Bangers and mash
- Roasted meats
Common Mistakes
- Overcooking the potatoes can make them gluey; boil until just tender.
- Not mashing the potatoes enough can result in a lumpy texture.
Recipe FAQ
What type of potatoes is best for Colcannon?
Russet potatoes are best for a fluffy texture.
Can I use other greens instead of kale?
Yes, you can substitute with cabbage or even spinach.
Is Colcannon suitable for freezing?
Yes, you can freeze Colcannon for up to 3 months.
Kitchen tools
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Blender
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Chef knife
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Cutting board
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Measuring spoons
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