Luann Crownover


I found this wonderful recipe on one of my favorite recipe pages...Texas Recipes on Facebook. This is so very yummy and would be great for a St. Pat's Day lunch or dinner.


★★★★★ 1 vote

15 Min
20 Min


  • 2-2 1/2 lb
    russet potatoes, peeled and cut into large chunks
  • 5-6 Tbsp
    butter, unsalted with a bit more for serving
  • 3 c
    chopped kale, cabbage, chard, or other leafy green, lightly packed into measuring cup
  • 3
    green onions, including green tops, minced
  • 1 c
    milk or cream
  • ·
    salt to taste

How to Make Colcannon


  1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
  2. Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 minute more.
  3. Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables Potatoes
Hashtag: #Irish

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