Colcannon Recipe

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Cindy McLaughlin


Contributed by: Penny and Judy Constant

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


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8 (makes 5 1/3 cups)
15 Min
45 Min


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1 lb
cabbage, halved & cored
1 lb
potatoes, peeled & cut into 1 1/2 inch pieces
2 1/2 c
leeks, chopped (white & green part only)
1 c
4 Tbsp
1 pinch
ground mace

How to Make Colcannon


  • 1Put cabbage in a 3 quart saucepan and add salted water to cover by 1 inch. Bring to a boil, then reduce hear and simmer until tender, about 20 minutes.
  • 2Transfer cabbage to a bowl with a slotted spoon. (Do not dump water out of the pot.) Coarsely chop and cover with foil to keep warm.
  • 3Add potatoes to cabbage water and boil until very tender, 15 -20 minutes. Drain, return to pot and cover.
  • 4While potatoes cook, put leeks and milk in a separate saucepan and simmer over medium-low heat until soft, about 10 minutes.
  • 5Add salt & pepper to taste and mace to potatoes; mash well. Stir in cabbage and leeks. Make a well in the center, and pour in butter. Mix well.

Printable Recipe Card

About Colcannon

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: Irish
Hashtag: #lent

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