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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.


  • 5 medium Yukon Gold potatoes (about 1¾ pounds)
  • 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
  • Freshly ground black pepper
  • 1 scallion, thinly sliced

Recipe Preparation

  • 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.

  • 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.

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

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

Reviews SectionDeeply satisfying is how I would describe this dish. My family absolutely loved it! Easily one of our favorites.MelkellyArlington, TX05/22/20Loved this recipe. I had a TON of potatoes and cabbage on hand (bc... IDK... pandemic shopping) and needed inspiration. Just in time, I saw Chris' Colcannon recipe on Instagram. Boom. This was DELICIOUS. Maybe I should have made something to go with it... but honestly, just eating it with a spoon right out of the bowl, during quarantine, is a comforting hug. Would definitely make this again.AnonymousWashington, DC05/13/20No one in Ireland would ever but cream in colcannon, never mind cream and milk? Don’t think I like the look of this weird potato soup.This was great! I needed to use up some potatoes, but i also had some frozen cauliflower mash, so I mixed the two. I also just had traditional cabbage. But it is so delicious. Made this for Quarantine Easter!NewCookinNYbrooklyn04/12/20Wanted to try something new for Christmas. Got this recipe quite late, the stores were closed on Christmas Day for the Savoy cabbage. In a stroke of luck, I had a bag of Brussels sprouts. I sliced and used as cabbage, then followed the recipe. Let me tell you, this side dish Surely delighted everyone.I made this dish on Monday. This is kind of like a thick potato leek soup. I followed the recipe with one minor change, I tripled the garlic. Never too much garlic! Everyone really liked it and I'm making it again tomorrow for a dinner with friends. Have added this dish to my rotation.AnonymousFremont, CA03/22/19Delicious and a great alternative to our usual boiled potatoes, cabbage, carrots and onions to go with our corned beef. The only change I made was to sub the savoy cabbage with napa since the store didn't have savoy. This may become a regular side - not just for St. Patrick's day!i grew up with *Jewish Colcannon* -- Spinach and Potatoes. a can of chopped spinach added to hot, buttery, mashed potatoes, seasoned with plenty of salt, milk added, then all mixed together. nowadays, i use Russets, roast them -- SKIN ON -- and chop 'em up with the skins. then i add the spinach, butter, salt, and cream instead of milk, and usually more butter. it's heavenly.hollis5Vero Beach, FL01/13/19No leftovers with this foolproof dish! I made it using regular white cabbage and it was just as delicious.AnonymousToronto, Canada04/07/18Well, this is pretty darn fabulous. The leeks and Savoy cabbage kick it up from ordinary to great. I’ve made colcannon many times before but this recipe is by far the best.ewinkelMadison, WI03/17/18

Watch the video: Mary Black - Colcannon (October 2021).