Colcannon is a traditional Irish side dish of mashed potatoes and cooked cabbage that’s packed with so much amazing flavor. Top it with a big slab of Irish butter and it’s like heaven on your fork.



Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish, St. Patrick’s Day
Servings 6


  • 1/2 head cabbage chopped
  • 6-8 medium russet potatoes peeled and chopped
  • 1 cup milk
  • 1 small onion chopped
  • Salt and pepper to taste
  • Irish butter for serving
  • Cooked bacon for serving
  • Fresh parsley chopped, for serving


  • Bring cabbage and water to a boil in a large pot over high heat. Reduce heat to a simmer and cook, covered, until tender, about 10-15 minutes. Drain cabbage and reserve water from pot. Set cabbage aside.
  • Place potatoes in a large pot. Add reserved cabbage water and add additional water to fully cover potatoes. Bring to a boil over high heat and cook until fork tender, about 10-15 minutes.
  • While potatoes cook, bring milk and onion to a boil in a small pot over high heat. Reduce heat and simmer for 30 seconds. Remove from heat and set aside.
  • Drain potatoes. Place potatoes in a large bowl and roughly mash with a potato masher or fork. Add milk mixture and cabbage and stir to combine. Season to taste with salt and pepper. Top with butter, bacon and parsley prior to serving. Happy eating, friends!


ORANGE & FIELD TIP: Colcannon is traditionally made with either cabbage or kale. If using kale, cook it for 2 minutes and then transfer to an ice bath until ready to use. Be sure to reserve the kale water for cooking the potatoes.