Colcannon Recipe

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Cindy McLaughlin


Contributed by: Penny Robinson and Judy Constant

This is a recipe is from County Mayo, Ireland. It's traditional fare that's good any time. Kale can be substituted for cabbage.

If this sounds like a lot of butter to you, this recipe is still deliciously buttery with only 4 tablespoons.


☆☆☆☆☆ 0 votes

8 (5 1/2 cup serving)
15 Min
25 Min


Add to Grocery List

  • 1 lb
    cabbage, halved and cored
  • 1 lb
    boiling potatoes, (such as yukon gold), peeled and cut into 1 1/2 inch pieces
  • 2 c
    leaks, (white and pale – green cards only), chopped, (2 1/2 cups)
  • 1 c
  • ·
    salt and pepper to taste
  • 1 pinch
  • 1 c
    butter, melted

How to Make Colcannon


  1. Put cabbage in a 3–quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes.
  2. Transfer cabbage to a bowl with a slotted spoon (do not don't out the water in the pot), coarsely chop, and cover with foil to keep warm.
  3. Add potatoes to cabbage water and boil until very tender, itching 20 minutes. Drain, returned to pot and cover.
  4. While potatoes cook, put leeks and milk in a separate sauce pan and simmer over medium–low heat until soft, about 10 minutes.
  5. And salt and pepper to taste and mace to potatoes; mash well. Stir in cabbage and leaks. Make a well in the center, and pour in butter. Mix well.

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Irish
Dietary Needs: Vegetarian
Hashtag: #lent

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