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Colcannon Potatoes

Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon
  • Total Time
    Prep: 25 min. Cook: 35 min.
  • Makes
    12 servings


  • 1 medium head cabbage (about 2 pounds), shredded
  • 4 pounds medium potatoes (about 8), peeled and quartered
  • 2 cups whole milk
  • 1 cup chopped green onions
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 cup butter, melted
  • Minced fresh parsley
  • Crumbled cooked bacon


  • Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish.
  • In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
  • Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
Nutrition Facts
1 cup: 168 calories, 5g fat (3g saturated fat), 14mg cholesterol, 361mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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  • Kasey45
    Mar 19, 2020

    At first I was hesitant, but had to try it. My husband doesn't care for creamed potatoes

  • Mariann
    Mar 16, 2020

    Excellent recipe, thanks for sharing. However long process to make. Prep is much longer than 25 mins and cooking time total is more than 35 mins.

  • Donna
    Mar 8, 2020

    This really sounds delicious to an Irish American woman. We love our potatoes and our cabbage.

  • Cindy
    Mar 17, 2019

    This was a first for me and it was delicious. It was a little thinner than I expected but since I've never had it, I wasn't sure if it was normal or I put a bit too much liquid. I added a bit of shredded cheese to thicken it a bit and the results were fantastic. I'm definitely making this again.

  • annsway1
    Mar 17, 2019

    I always separated the carrots, potatoes and cabbage, but no more, I simply loved this dish with carrots on the side or stirred in. Mother used to fix this all the time but failed to pass the recipe on. I will be fixing it quite often because it is good and fabulous for me!

  • Carol
    Mar 17, 2019

    No comment left

  • OwlTree
    Mar 17, 2019

    Thanks to DNA testing, I found out that I am 23% Irish. (That explains a lot)! This recipe spoke to my Irish ancestry. It is so delicious! I cut the recipe in half and used 2% milk because that is what I had, I will make this often. Meanwhile, Lá Fhéile Pádraig sona!

  • Jennifer
    Mar 17, 2018

    Have been making colcannon for years and even know the words to the song.... yes, there is a song about colcannon. It's nice to see a recipe that actually has bacon in it. If you ever do a search, most don't. Not to criticize, and I realize that a lot of comments are quite old but my Irish blood just boils when I see anyone type St Patty's day.... it's PaDDY... the D's make it masculine, short for Patrick... or more correctly Padraig. Patty is a derivation of the feminine Patricia. Sorry for the rant but they'd never forgive me in County Clare if I didn't say something. Otherwise, excellent recipe and to the person questioning the amount of salt.... considering that potatoes and cabbage are notoriously bland.... yeah, a "lot" of salt is needed.

  • angela32
    Mar 15, 2018

    One of my absolute favorite side dishes!

  • AvidcookGAtoCA
    Feb 27, 2018

    I've been making colcannon for decades and usually just "wing it." When I saw this printed in the Feb/March Simple and Delicious magazine, I decided to actually follow a recipe. I cut the recipe in half since there are just two of us who shouldn't be noshing on high carbs, and I knew leftovers would be deadly to my good intentions. This recipe really delivered on flavor and ease of preparation. I used a bit more butter (added to the milk mixture) and we added salt and pepper to taste at the table. I will be serving this again soon for St. Patrick's Day!Lynne, Taste of Home Volunteer Field Editor