St. Patrick’s Day is just around the corner so we’re celebrating at home with this Colcannon recipe – a traditional Irish pub staple.
Thanks to my Grandma June I have good percentage of Irish in my DNA (28% to be exact), so it’s no wonder on why I enjoy the culture’s food so much. The first time I had this dish was a cozy dinner with her, but sadly I do not have her exact recipe to share here (I do have her famous Bierocks, these Cheesy Potatoes / aka “Funeral Potatoes”, and her Home-Style Chicken Meatloaf on the blog though!), so this is my take on her version and I hope I’m making her proud!
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COLCANNON RECIPE INGREDIENTS:
I absolutely love all the bright pops of green in this dish! Hello festive! Here’s everything you’ll need to prep this delicious dish at home:
- Butter
- Leek
- Yellow Onion
- Garlic Cloves
- Lacinato Kale
- Prepared Yukon Gold Mashed Potatoes
- Cream Cheese
- Green Onions
- Italian Parsley
- Salt + Pepper
If you need a recipe for the taters, check out my guide for my guide for the Ultimate Yukon Gold Mashed Potatoes.
POPULAR COLCANNON VARIATIONS:
Here are a couple ideas to make this recipe your own!
POTATOES: I prefer Yukon gold for this recipe but russet or baby reds will also do the trick. Make sure to peel them!
CHEESE: While I like to add cream cheese (who doesn’t like cream cheese in their mashed potatoes?), but you could also swap that for shredded cheese. I think Gruyere, sharp cheddar, or Monterey Jack would pair nicely.
VEGGIES: This dish is made with either cabbage or kale. I like to use kale to make this more festive in color.
MEAT: I usually pair colcannon with sausages, so I like to keep this vegetarian. However, some recipes call for bacon so feel free to crumble that in if you’d like!
HERBS: I use parsley, but you could also add rosemary or thyme if that’s what you fancy.
MORE RECIPES YOU’LL LOVE:
Lusty Reuben Sandwich with a Cheese Blanket
Mashed and Fried Crispy Potatoes with Pecorino
Super Comforting Potato and Leek Soup
Cheddar and Chive Sausage Biscuits
Marry Me Parm Piccata Roasted Potatoes
Roasted Fingerling Potatoes with Lemon Herb Aioli
Loaded Potato Soup with Crispy Polish Kielbasa
Au Gratin Potatoes with Boursin and TomaTrufle Cheeses
Shredded Buffalo Chicken Stuffed Sweet Potatoes
Homemade Meatloaf with Ground Beef and Italian Sausage
VIEW ALL RECIPES BY CLICKING HERE!
Easy Irish Colcannon Recipe with Leftover Mashed Potatoes
Ingredients
- 2 tbsp. Butter
- 1 Leek, sliced
- 2 Garlic Cloves, minced
- 2 cups Lacinato Kale, chopped
- 2 lbs. Prepared Yukon Gold Mashed Potatoes
- 2 oz. Cream Cheese
- 2 Green Onions, sliced
- 1/4 cup Italian Parsley, chopped
- Salt + Pepper, to taste
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the onion, garlic, and shredded kale. Sauté until softened and starting to brown, about 8 - 10 minutes, stirring frequently.
- Reheat the mashed potatoes while the veggies are sautéing. This can be don’t on the stove or in the microwave.
- Combine the kale mixture with the heated potatoes, cream cheese, green onions, and parsley. Be sure not to over mix. Season with salt, and pepper, if needed.
NOTES ON THIS RECIPE:
- Add about 30 minutes to the prep time if you want to make the mashed potatoes at the same time. Here’s my recipe for Ultimate Yukon Gold Mashed Potatoes.
- The cream cheese isn’t 100% necessary, I just personally enjoy the extra creamy texture and flavor it adds.
- Any leftovers should be kept in a sealed container, refrigerated, and enjoyed within the next 2 days.
PIN THIS FOR LATER:
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