Traditional Irish Colcannon

Traditional Irish Colcannon is the original St. Patrick’s Day favorite. Mashed potatoes with cabbage and corned beef. Originally made as a meal, you can use this as a main dish or side dish.

Did you know that corned beef and cabbage began in America, not Ireland? Colcannon is what originated in Ireland. When potatoes were plentiful and meat was not, small bits of meat were added to mashed potatoes along with cabbage. When Irish Americans found corned beef in supply (originally in tins), Corned Beef and Cabbage became the norm. Try my Crockpot Corned Beef and Cabbage recipe as well. I often make both Corned Beef and Colcannon. This recipe uses corned beef, but ham or bacon works well too.

What you need

Red potatoes

Cabbage

Butter

Milk

Corned beef

Green onions

Parsley

Salt

Pepper

How to make Traditional Irish Colcannon

Cut the potatoes into 1 inch pieces and boil for about 12 minutes in salted water, until fork tender. Use about 2 teaspoons of salt in a large pasta pot. The potatoes will absorb the salt as they cook for more flavorful mashed potatoes.

Shred the cabbage and boil in salted water for about 10 minutes, until tender. Use about 1 teaspoon of salt in a large saucepan.

Drain the potatoes and cabbage. Add 4 tablespoons of butter to the potatoes, along with the salt and pepper. I used 1/2 teaspoon of salt and 1/4 teaspoon of pepper. You can use more or less to taste. Mash with a potato masher, adding up to 1/2 cup of milk. You can go smooth or somewhat chunky, whichever way you like.

Place the mashed potatoes into a large bowl and top with the cooked cabbage, corned beef and green onions. Mix together and top with 2 tablespoons of butter and parsley.

Traditional Irish Colcannon

March 7, 2023

Servings: 4 to 6

Prep: 30 min

Cook: 20 min

Total: 50 min

Difficulty: Easy

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Traditional Irish Colcannon is the original St. Patrick's Day favorite. Mashed potatoes with cabbage and corned beef.

By: LaRue

Ingredients

• 2 pounds red potatoes
• 1/4 head cabbage
• 6 tablespoons butter, divided
• 1/2 cup milk
• 1 slice cooked corned beef
• 3 green onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Parsley for garnish

Directions

• Step 1 Cut the potatoes into 1 inch pieces and boil for about 12 minutes in salted water, until fork tender. Use about 2 teaspoons of salt in a large pasta pot. The potatoes will absorb the salt as they cook for more flavorful mashed potatoes.
• Step 2 Shred the cabbage and boil in salted water for about 10 minutes, until tender. Use about 1 teaspoon of salt in a large saucepan.
• Step 3 Drain the potatoes and cabbage. Add 4 tablespoons of butter to the potatoes, along with the salt and pepper. I used 1/2 teaspoon of salt and 1/4 teaspoon of pepper. You can use more or less to taste. Mash with a potato masher, adding up to 1/2 cup of milk. You can go smooth or somewhat chunky, whichever way you like.
• Step 4 Place the mashed potatoes into a large bowl and top with the cooked cabbage, corned beef and green onions. Mix together and top with 2 tablespoons of butter and parsley.