Colcannon Potatoes

Colcannon Potatoes

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Colcannon Potatoes

Colcannon Potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Servings 6


  • 6 medium to large sized potatoes - peeled and cut into about 2 inch chunks
  • 2-3 cups green cabbage - shredded
  • 6 tablespoons butter - divided plus more to top the potatoes
  • Salt and pepper
  • 8 to 10 scallions - chopped
  • 1/3 to 1 cup warm heavy cream or half and half


  • Put the potato chunks in a large pan.
  • Cover with water and add 1 teaspoon of salt.
  • Bring to a boil and simmer for 20 to 25 minutes or until tender.
  • Meanwhile melt 3 tablespoons butter in a large frying pan and sauté the cabbage for about 3 minutes, keeping it on the move until it’s tender and slightly golden at the edges.
  • Season it with a little salt.
  • Then add the scallions and continue to cook for another minute or so.
  • Next drain the potatoes, return them to the pan.
  • Add the remaining butter and 1/3 cup cream.
  • Mash the potatoes until light fluffy, adding more cream if needed.
  • Season them with salt and pepper.
  • Then finally stir in the cabbage. I like to serve in bowls.
  • Make a well in the potatoes and put some extra butter in the well.


This is great served as a side with corned beef or with chunks or sliced corned beef on the top or mixed in. I love to use Irish butter in this traditional Irish dish.


Calories: 349kcal | Carbohydrates: 68g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 55mg | Potassium: 1670mg | Fiber: 9g | Sugar: 5g | Vitamin A: 409IU | Vitamin C: 84mg | Calcium: 91mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. I like the reader’s comment about the Brussel sprouts. Would they be used as a substitute for the cabbage? I can’t quite picture it.

    1. Amy Hanten says:

      I think sliced Brussel sprouts worked be delicious as a substitute for cabbage! Yum!! With bacon on top would be extra delish! -Amy

  2. What is “2 pounds” of potatoes? Why not just say about how MANY potatoes are in this recipe… Sigh.. I normally don’t WEIGH my spuds, know what I mean?

    1. Amy Hanten says:

      Every potato is a different size so that is why I say 2 pounds. Doesn’t have to be exact. I usually buy 5 pound bags of potatoes and peel and bowl about half for this recipe. Hope that helps! -Amy

  3. Amy Hanten says:

    What a great idea, Chantel! I love brussel sprouts! Yum!

  4. Chantel Chapman says:

    Made this today using chiffoned brussel sprouts, so yummy, everyone loved it!