Irish Comfort Food You’ve Been Missing, Creamy Colcannon


Mashed potatoes don’t come more Irish than a dish of creamy Colcannon, and after one bite it will become a dish that’s near and dear to your heart.
If you love mashed potatoes that always seems to hit the spot, then take it from the Irish who know comfort food, and who LOVE their potatoes.

This authentic and easy recipe comes from Darina Allen, Ireland’s most famous cook and best-selling author, showing you how do prepare Colcannon the Irish way, a hearty dish with simple flavors that make you feel really, really good. They’re best made with russet potatoes since they are floury, dry, light and fluffy, and combined with milk, scallions (optional), cabbage or kale (or both), and butter! The traditional and comforting Irish dish is SO delicious!

Servings: 4

Creamy Colcannon


  • 8 medium-sized Russet potatoes
  • 3 cups savoy, spring cabbage, or kale
  • ½ stick salted butter (Irish butter if available)
  • Generous 1 Cup whole milk
  • ½ cup spring onion or scallions, finely sliced (optional)
  • Sea salt and freshly ground black pepper


  1. Scrub the potatoes, but leave them whole.
  2. Put them in a saucepan of cold water, add a generous teaspoon of salt and bring to a boil.
  3. Parboil for approximately 15 minutes, and then strain off two-thirds of the water.
  4. Replace the lid and ‘steam’ over a gentle heat until fully cooked.
  5. Meanwhile, remove the dark outer leaves from the cabbage.
  6. Wash the rest and cut into quarters, remove the core and cut finely across the grain.
  7. If using kale, remove the central rib.
  8. Cook the kale or cabbage in a little boiling salted water until tender.
  9. Drain, season with salt and freshly ground pepper and beat in a small knob of the butter.
  10. Once the potatoes are just cooked, tip them into a colander and set aside until they are cool enough to handle.
  11. Meanwhile, put the milk and spring onions into a clean saucepan and bring to a boil.
  12. Pull the skins off the potatoes and discard.
  13. Mash the flesh quickly while it is still warm and beat in enough boiling milk to make a fluffy purée.
  14. Finally stir in the cooked cabbage or kale and taste for seasoning.
  15. For perfection, serve immediately in a hot dish with a lump of butter melting in the centre.

NOTE: Mix some bacon to your colcannon or slices of corned beef on top for some savory flavor!