Sometimes, the best dishes are the ones with deep roots—and Irish Colcannon Potatoes are a perfect example. This beloved Irish side dish is making a major comeback in 2025, and for good reason: it’s the ultimate mash-up (literally) of cozy mashed potatoes, sautéed cabbage, and green onions. It’s simple, hearty, and surprisingly flavorful for such humble ingredients.
Traditionally served during Halloween or St. Patrick’s Day in Ireland, Colcannon is now enjoying global attention as part of the trend toward comfort food with history. And while some chefs are adding modern upgrades—think crispy bacon or garlic butter—this version keeps it close to its roots, with rich creaminess and a subtle vegetal sweetness.
Perfect alongside roasted meats, grilled sausages, or even a plant-based main, Colcannon is a side that steals the show.
Ingredients:
- 2 lbs (900g) potatoes, peeled and cut into chunks
- 1/2 small green cabbage (or kale), finely shredded
- 1 cup milk or cream
- 4 tbsp butter (plus more for topping)
- 4–5 green onions (scallions), thinly sliced
- Salt and pepper, to taste
Directions:
- Boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain well.
- While potatoes cook, melt 2 tbsp butter in a pan and sauté cabbage until soft and slightly caramelized.
- Warm the milk or cream in a saucepan.
- Mash the potatoes with the remaining butter, gradually adding warm milk until smooth and creamy.
- Fold in the sautéed cabbage and sliced green onions. Season generously with salt and pepper.
- Serve hot with a pat of butter melting on top.
Creamy, savory, and satisfying, Irish Colcannon is the kind of side dish that feels like a hug from the inside out. Make it once, and it’ll become a staple.