Colcannon Mashed Potatoes Recipe

This savory mashed potatoes colcannon recipe is perfect for Saint Patricks Day. Rich and creamy, it can be eaten with corned beef or a thick grilled steak.
Course Side Dishes
Cuisine Irish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 406kcal
Author Stephanie Stiavetti


  • 6 large russet potatoes cut into cubes (peeled or not)
  • 4 tablespoons extra virgin olive oil
  • 1 medium onion chopped coarsely
  • 4 cloves of garlic minced
  • 1/2 head of cabbage chopped into about 2″ x 1/2″ strips
  • 1/2 cup milk of your choice (soy or cow’s milk, I used soy)
  • 1/3 cup butter or margarine
  • Salt and pepper


  • Heat a large pot of boiling water and set potato cubes to boil for 15 minutes, or until they are fork-tender. While potatoes are boiling, heat olive oil in a large saucepan over medium heat. Once the oil starts to shimmer, add in onions and cook for a minute, then add in garlic. Cook until onion are soft, about 4 minutes. Add in cabbage and cook for about 5 minutes, or until wilted and soft.
  • Once the potatoes are soft, mash them up with milk and butter until they are fairly smooth. Add in cabbage mixture and smash a bit more – you don’t want to mash the cabbage completely, but you do want it slightly macerated. Season with salt and pepper and serve with your favorite St. Pat’s Day dish.


Nutritional analysis is based on using butter not margarine.


Calories: 406kcal | Carbohydrates: 31g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 46mg | Sodium: 200mg | Potassium: 996mg | Fiber: 5g | Vitamin A: 750IU | Vitamin C: 85mg | Calcium: 110mg | Iron: 1.8mg