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Bon Appétit

Colcannon

4.7

(59)

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Alex Lau

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Recipe information

  • Yield

    4 Servings

Ingredients

5

medium Yukon Gold potatoes (about 1¾ pounds)

Kosher salt

6

tablespoons unsalted butter, divided

2

leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise

2

garlic cloves, thinly sliced

2

cups (packed) shredded savoy cabbage (from about ¼ large head), divided

1¼

cups milk

½

cup heavy cream

Freshly ground black pepper

1

scallion, thinly sliced

Preparation

  1. Step 1

    Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

    Step 2

    Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

    Step 3

    Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

    Step 4

    Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.

Explore Bon AppétitIrishEuropeanPotatoVegetableSavoy CabbageCabbageLeafy GreensYukon Gold PotatoEasySideGluten-FreeNut-FreeVegetarianDinner
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Reviews (59)

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  • Excellent Dish! My entire family loves it! Thanks so much for sharing!

    • Mariellen

    • NH

    • 5/7/2023

  • Brown

    • Anonymous

    • 11/24/2022

  • Excellent - made as is for St Patrick’s Day feast. Made again for Easter. We loved it - even the 12 year old!

    • Tampa Christy

    • Tampa, FL

    • 7/17/2022

  • I think the last two troll posts are completely ignorant and stupid. That being said, this looks to be a very nice recipe, but be sure and use IRISH butter. It is so much better than domestic stuff.

    • CPenn

    • east Texas

    • 2/5/2022

  • It looks like albino dog poop

    • Jamal

    • The hood

    • 3/17/2021

  • Loos worse than my dogs kibble So much. Butter May aswell have just eaten a block of butter

    • Becky Cottonpicker

    • Ching Chong China

    • 3/17/2021

  • To the reviewer who thought no one in Ireland would use cream I present this 19th century folk song that was in the Guardian article about colcannon... “Did you ever eat colcannon when ’twas made with yellow cream, And the kale and praties blended like the picture in a dream? Did you ever take a forkful, and dip it in the lake Of the heather-flavoured butter that your mother used to make?”

    • Jennifer J

    • Portland

    • 1/20/2021