Creamy Irish Colcannon Mashed Potatoes Recipe with Cabbage – Easy Comfort Food

There’s just something magical about the aroma of buttery, creamy Irish Colcannon wafting from the kitchen—it’s a smell that wraps itself around you like a cozy sweater on a chilly evening. The steam rising from those fluffy mashed potatoes, dotted with vibrant green cabbage ribbons and scallions, is pure comfort in a bowl. The first time I made Creamy Irish Colcannon Mashed Potatoes with Cabbage & Scallions, it was a drizzly March afternoon, and I’ll never forget the way that first forkful tasted—warm, earthy, and so deeply satisfying I had to pause, close my eyes, and just savor the moment. You know, the kind of moment where you genuinely smile because you realize you’ve stumbled upon something you’ll crave for years.

This dish has roots that stretch back to my childhood. My grandma used to make Colcannon every St. Patrick’s Day, and I can still see her—apron dusted with flour, humming away, mashing potatoes with a big wooden spoon. She always snuck me a taste before it hit the table, and I’d burn my tongue because I just couldn’t wait. Honestly, I wish I’d started making this more often years ago. There’s a reason it became a regular at family gatherings—it’s dangerously easy and delivers pure, nostalgic comfort every single time.

My family can never resist snatching bites straight from the pot (and I can’t really blame them). It’s the kind of recipe that’s perfect for potlucks, a cozy weeknight side, or when you just need to brighten up your dinner routine with a little Irish cheer. I’ve tested this version more times than I can count (in the name of research, of course), and it’s become my go-to for sharing, gifting, and, let’s face it, just eating straight from the bowl. If mashed potatoes ever felt like a warm hug, this is it. Trust me—you’re going to want to bookmark this one for every comfort food craving that comes your way.

Why You’ll Love This Creamy Irish Colcannon Mashed Potatoes Recipe

After years of kitchen trial and error, I can confidently say this creamy Irish Colcannon mashed potatoes recipe with cabbage and scallions is a cut above the usual mash. Whether you’re a seasoned cook or just starting out, you’ll find a lot to love here. I’ve tested and tweaked every step (with plenty of taste-testing volunteers—my family!) so you don’t have to wonder if it’ll turn out right.

• Quick & Easy: Comes together in about 30 minutes, making it perfect for busy weeknights or when you need a last-minute side for your Sunday roast.
• Simple Ingredients: No fancy grocery runs required. You probably have everything you need, right in your kitchen. Potatoes, cabbage, scallions, butter, and milk—classic, humble comfort food staples.
• Perfect for Any Occasion: This is a must for St. Patrick’s Day, but honestly, it’s just as at home at a holiday feast, potluck, or cozy family dinner.
• Crowd-Pleaser: Kids, adults, picky eaters—everyone loves it. I’ve never had leftovers last more than a day!
• Unbelievably Delicious: The blend of creamy potatoes, sweet cabbage, and bright scallions is comfort food at its finest. Each spoonful is buttery, rich, and just a little bit tangy from the onions.

What really sets this version apart? I use a combination of Yukon Golds and Russets for the perfect balance of fluffiness and creaminess. Cooking the cabbage in the potato water brings a sweet, mellow flavor without adding extra pans (because who needs more dishes?). And the scallions get folded in at the end so they stay fresh and vibrant, not mushy.

This isn’t just another mashed potato recipe—it’s the one you’ll wish you’d tried sooner. Maybe it’s the nostalgia, or maybe it’s the way the flavors just work together, but I promise, it’s the kind of dish that makes you close your eyes and sigh with happiness. Whether you’re impressing guests or just treating yourself, Colcannon is the ultimate comfort food—faster, a little lighter, but still packed with all the soul-soothing goodness you crave.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that iconic, creamy texture. Most of these are pantry staples or easy-to-find produce, and there’s plenty of room to swap things out if you need.

• For the Potatoes:
  • 2 pounds (900 g) Yukon Gold potatoes, peeled and cut into large chunks (for creamy texture)
  • 1 pound (450 g) Russet potatoes, peeled and cut into large chunks (adds fluffiness)
  • 1 tablespoon kosher salt (for boiling water)
• For the Cabbage Blend:
  • 3 cups (210 g) green cabbage, thinly sliced (about half a small head)
  • 1 cup (60 g) scallions (green onions), sliced (about 1 bunch, both white & green parts)
• For the Creamy Base:
  • 6 tablespoons (85 g) unsalted butter (plus extra for serving, if you’re feeling generous)
  • 1 cup (240 ml) whole milk (warmed; you can swap with half-and-half for extra richness or use unsweetened oat milk for dairy-free)
  • 1/4 cup (60 ml) heavy cream (optional, but makes it extra luscious)
  • 1/2 teaspoon freshly ground black pepper
• Optional Garnishes:
  • Chopped parsley
  • Extra butter pats (for that classic Irish finish)

Ingredient Tips:

• If you can only find one type of potato, Yukon Golds are the best all-rounder—creamy and flavorful.
• Choose a firm, green cabbage. Savoy or Napa cabbage works too if that’s what you have.
• If you want to keep things dairy-free, swap the butter with vegan butter and use your favorite unsweetened plant milk.
• Sometimes I add a handful of cooked, chopped kale for extra green goodness—totally optional, but tasty!
• I love using Kerrygold butter for that extra-rich Irish flavor, but any good-quality unsalted butter will do the trick.

These ingredients come together for that irresistible creamy Irish Colcannon mashed potatoes flavor, no matter what time of year you’re craving it.

Equipment Needed

• Large Pot: For boiling potatoes (an 8-quart Dutch oven is my go-to, but any big soup pot works)
• Colander: For draining potatoes and cabbage—if you don’t have one, a sturdy slotted spoon will do in a pinch
• Large Mixing Bowl: For mashing everything together (though sometimes I just use the pot to save dishes)
• Potato Masher: Classic for that rustic texture, but you can use a potato ricer for super-smooth results. Don’t have either? A sturdy fork does the job (with a little elbow grease)
• Sharp Knife & Cutting Board: For prepping the cabbage and scallions
• Measuring Cups & Spoons: To get everything just right (but honestly, I eyeball the butter sometimes)

Personally, I love using my old wooden spoon for mixing—there’s just something homey about it. If you’re using a potato ricer, wash it right after mashing (dried potato is a pain to scrub off). And if you’re just starting out, don’t worry about fancy equipment—a big pot, a masher, and some basic utensils are all you need for creamy Irish Colcannon mashed potatoes with cabbage and scallions that taste like home.

Preparation Method

1. Boil the Potatoes: Place the Yukon Gold and Russet potato chunks in a large pot and cover with cold water by about 2 inches. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-18 minutes, or until potatoes are fork-tender and just starting to break apart.
   
   (Tip: Starting with cold water helps the potatoes cook evenly. Don’t overcook, or they’ll get watery!)
2. Prep the Cabbage: While the potatoes cook, slice the cabbage thinly and chop the scallions. Set aside.
3. Cook the Cabbage: Once the potatoes are nearly done, add the sliced cabbage right into the pot with the potatoes and cook for the last 3-4 minutes. The cabbage should be tender but still bright green.
   
   (Troubleshooting: If you forget to add the cabbage, you can steam or sauté it separately in a bit of butter.)
4. Drain: Drain the potatoes and cabbage in a colander and let them sit for a minute to steam off excess moisture. (Wet potatoes make for gluey mash—trust me, I’ve learned the hard way.)
5. Warm the Dairy: In the same pot (or a small saucepan), melt the butter over low heat. Add the milk and heavy cream, and gently heat until steaming but not boiling. This makes sure your mash stays hot and extra creamy.
6. Mash: Return the drained potatoes and cabbage to the pot with the warm milk and butter mixture. Mash everything together until smooth, or leave a few small chunks for a rustic texture—your call.
   
   (If you like extra-smooth mash, use a potato ricer before adding the cabbage. For more texture, use a masher.)
7. Add Scallions and Season: Stir in the sliced scallions and black pepper. Taste and add more salt if needed.
   
   (The scallions add a fresh pop of flavor—don’t skip them!)
8. Serve: Transfer to a serving bowl, top with pats of extra butter and a sprinkle of parsley if you like. Serve piping hot.

Preparation Notes: If your mash looks dry, add a splash more milk. If it’s too loose, let it sit on the stove over low heat for a few minutes, stirring gently until it thickens up. And if you want a richer flavor, don’t be shy with the butter (it’s the Irish way!).

This recipe makes about 6 servings—double it for a crowd, or halve it for a smaller batch. Leftovers reheat beautifully (more on that below), so don’t be afraid to make extra.

Cooking Tips & Techniques

• Potato Varieties Matter: Using a mix of Yukon Golds and Russets gives you creaminess and structure. If you only have one, go with Yukon Gold for best flavor. I tried all Russets once—too fluffy and dry. Lesson learned!
• Don’t Overwork the Potatoes: Mash just until smooth. Over-mixing can turn your creamy Irish Colcannon into a gluey mess. Been there, done that—no one wants potato paste.
• Warm Your Dairy: Cold milk or butter cools down the mash and can make it gummy. Always warm your butter and milk before stirring in. Even microwaving them together in a glass measuring cup works.
• Season at Every Step: Salt your boiling water generously. Taste the mash before serving and adjust salt and pepper as needed.
• Fold, Don’t Beat: When adding scallions, gently fold them in instead of stirring vigorously. This keeps them bright and fresh, not limp.
• Work Ahead: You can prep the potatoes and cabbage earlier in the day, then mash and reheat with the dairy right before serving. Great for holiday meals when oven/stove space is tight.
• Make It Your Own: Sometimes I add a dash of white pepper for extra warmth, or stir in chives if I’m out of scallions. It’s hard to mess up, as long as you keep the balance of cream and texture.

The biggest mistake? Letting the potatoes overcook until waterlogged—not a disaster, but the mash won’t be as fluffy. If that happens, add a spoonful of instant potato flakes to absorb some moisture (not traditional, but it works in a pinch!). Multitasking is easy here—while the potatoes cook, you can prep the greens and warm the dairy. For perfect consistency, add dairy in increments until you hit your ideal creaminess.

Variations & Adaptations

Colcannon is one of those recipes that welcomes creativity—no two Irish families make it the exact same way! Here are some tasty ways to customize your creamy Irish Colcannon mashed potatoes with cabbage and scallions:

• Dairy-Free: Swap butter for vegan margarine and use unsweetened oat or almond milk. I’ve tried it with oat milk and olive oil for a lighter, dairy-free twist—still super creamy.
• Low-Carb/Keto: Substitute half the potatoes with steamed cauliflower florets. Mash together with the cabbage and scallions—you get all the flavor, less starch. Works like a charm when I want a lighter side dish.
• Seasonal Greens: Instead of cabbage, try curly kale, savoy cabbage, or Swiss chard. In spring, baby spinach or even wild garlic leaves (if you can get them) add a fresh twist.
• Extra Flavor: Add 2 cloves of roasted garlic for a mellow, savory boost. Or, stir in a handful of shredded sharp Irish cheddar for “cheesy Colcannon.”
• Different Cooking Methods: You can steam the cabbage separately, sauté it in a little butter, or even roast the potatoes for a deeper flavor. I’ve done all three, and each adds its own special touch.
• Allergen-Friendly: For nut allergies, stick with regular dairy or soy milk. For gluten-free diets, no worries—this recipe is naturally gluten-free as long as your butter and cream are, too.
• Personal Favorite: I sometimes add a crispy bacon crumble on top (not traditional, but wow, does it taste good!).

The beauty of Colcannon is that it adapts to whatever you have on hand, or whatever your taste buds are craving. Don’t be afraid to experiment—just keep the creamy base and those pops of green, and you’re good to go!

Serving & Storage Suggestions

Creamy Irish Colcannon mashed potatoes are best served hot—fresh from the pot, with a big pat of melting butter on top. I like to pile them high in a wide serving bowl, sprinkle with extra scallions or parsley, and set them right in the center of the table. It’s a showstopper for St. Patrick’s Day, but also cozy enough for any weeknight dinner.

What to Serve With: Colcannon pairs beautifully with roast chicken, glazed ham, grilled sausages, or classic Irish stew. For a vegetarian meal, serve alongside sautéed mushrooms or a hearty lentil loaf. And don’t forget a pint of cold Irish ale or a mug of black tea for the full experience.

Storage Tips: Leftovers will keep in an airtight container in the fridge for up to 4 days. To reheat, scoop what you need into a saucepan with a splash of milk, cover, and warm gently over low heat, stirring occasionally. (Microwaving works too, just add a little liquid and stir often.)

Colcannon can also be frozen, though the texture may change a bit. Freeze in portioned containers for up to one month; thaw overnight in the fridge, then reheat as above. Honestly, it rarely lasts that long at my house! The flavors mellow and deepen after a day, making leftovers even tastier.

Nutritional Information & Benefits

Each serving (about 1 cup) of creamy Irish Colcannon mashed potatoes with cabbage and scallions contains roughly:

• Calories: 220
• Fat: 8g
• Carbohydrates: 34g
• Protein: 4g
• Fiber: 4g
• Sodium: 350mg

Potatoes are naturally rich in potassium, vitamin C, and B6, while cabbage adds fiber, antioxidants, and vitamin K. The scallions bring in a gentle oniony zing plus a dose of vitamin A.

This recipe is gluten-free and can be made dairy-free or vegetarian. If you have dairy or soy allergies, use safe substitutions for butter and milk. From a wellness perspective, Colcannon offers comfort food satisfaction with real, whole ingredients—sometimes, that’s exactly what you need to nourish body and soul!

Conclusion

If you’re searching for the ultimate comfort food side, creamy Irish Colcannon mashed potatoes with cabbage and scallions are a must-try. It’s easy, flexible, and guaranteed to bring a smile to anyone who digs in. Whether you stick with the classic or put your own twist on it, this recipe brings warmth, nostalgia, and a little bit of Irish cheer to every meal.

I love how it brings people together—my kitchen always seems to fill up when there’s Colcannon on the stove. Don’t be afraid to experiment and make it your own, whether you’re adding extra greens, going dairy-free, or sneaking in a little bacon.

If you give this recipe a try, let me know in the comments below! I’d love to hear your favorite variations, serving ideas, or even your family’s Colcannon stories. And if you enjoyed it, share with friends or pin to your favorite comfort food board. Here’s to many more bowls of creamy, buttery goodness—sláinte!

Frequently Asked Questions about Creamy Irish Colcannon Mashed Potatoes

Can I make Colcannon ahead of time?

Absolutely! Prepare the mash, let it cool, and refrigerate. Reheat gently with a splash of milk on the stovetop or microwave, stirring often to keep it creamy.

What’s the best potato for Colcannon?

I find a mix of Yukon Gold and Russet potatoes gives the best texture—creamy and fluffy. Yukon Golds alone also work great if you’re short on time or ingredients.

Can I freeze Colcannon mashed potatoes?

Yes, you can freeze Colcannon in airtight containers for up to a month. Thaw overnight in the fridge and reheat with a little extra milk to restore creaminess.

Is Colcannon gluten-free?

Yes! The classic recipe is naturally gluten-free. Just double-check your butter and any add-ins to be sure they’re safe for your needs.

What can I use instead of scallions?

Chopped chives, leeks, or even a few tablespoons of finely diced onion will work in a pinch. Add them at the end for maximum freshness and flavor.

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