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A cozy, comforting side dish perfect for Thanksgiving or any fall feast
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What Is Colcannon?
Colcannon is a traditional Irish mashed potato dish that combines buttery mashed potatoes with cooked cabbage or kale and green onions. It’s warm, filling, and often served with a well of melted butter in the center. This version upgrades the classic by using nutty browned butter, adding a rich flavor that fits right in on a Thanksgiving table.
Why You’ll Love This Recipe
Perfect for Thanksgiving
Colcannon is a festive yet easy side dish that pairs beautifully with roast turkey, glazed ham, and hearty gravy. Its rich, savory flavor makes it ideal for fall and holiday menus.
Affordable and Simple
It uses humble ingredients—potatoes, butter, cabbage, and milk—all easy to find and budget-friendly.
Comforting and Flavorful
The mashed potatoes are creamy, the cabbage is sweet and tender, and the browned butter brings a toasty richness that sets this dish apart.
Naturally Gluten-Free
No flour, breadcrumbs, or thickening agents—just whole food ingredients that work for most diets.
Ingredients You’ll Need
- 1 pound russet potatoes, peeled and cut into chunks
- 1 pound red potatoes, cut into chunks
- 1 teaspoon kosher salt, divided
- 6 tablespoons unsalted butter
- 1 small head savoy cabbage (about 1 pound), shredded
- 4 green onions, white and green parts separated and thinly sliced
- ½ teaspoon freshly ground black pepper
- ½ cup whole milk
- ¼ cup low-sodium chicken broth
Ingredient Notes and Substitutions
Potatoes
Using a mix of russet and red potatoes gives you the perfect balance: fluffiness from the russets and creaminess from the reds.
Cabbage
Savoy cabbage is ideal for its texture and color, but regular green cabbage or kale can also be used.
Broth
Chicken broth adds depth. Swap for vegetable broth to make it vegetarian.
Dairy-Free/Vegan Options
Use plant-based milk and butter, and replace the broth with a vegetable-based option for a fully vegan version.
Step-by-Step Instructions
Step 1: Boil the Potatoes
Place the russet and red potatoes in a large pot. Cover with cold water and add ½ teaspoon salt. Bring to a boil, then simmer until the potatoes are fork-tender, about 10–12 minutes.
Step 2: Brown the Butter
While the potatoes cook, melt the butter in a skillet over medium heat. Cook until it turns golden and smells nutty, about 6–7 minutes. Pour ¼ cup into a separate bowl and set aside.
Step 3: Cook the Cabbage and Green Onions
Add the shredded cabbage and the white parts of the green onions to the butter left in the skillet. Season with the remaining salt and black pepper. Cook until the cabbage is tender and lightly browned, about 8 minutes.
Step 4: Mash the Potatoes
Drain the potatoes and return them to the pot. Add warm milk and mash until smooth but still a little rustic.
Step 5: Deglaze the Skillet
Pour the chicken broth into the cabbage skillet and scrape up any browned bits. Simmer for 2–3 minutes until slightly reduced.
Step 6: Combine Everything
Stir the cabbage mixture and green onion tops into the mashed potatoes. Fold in the reduced broth. Transfer to a serving bowl and pour the reserved brown butter into a well in the center.
Tips for Success
Use Warm Milk
Cold milk can cool down the potatoes and affect texture. Warm milk helps keep the mash smooth and creamy.
Don’t Overmix
Mash until just combined. Overworking the potatoes can make them gluey.
Use a Light Skillet for Browning Butter
A light-colored pan helps you see the butter’s color change so it doesn’t burn.
Serving Suggestions
Best Pairings
- Roasted or smoked turkey
- Glazed ham
- Baked chicken
- Pan-seared sausages
Topping Ideas
- Chopped fresh parsley or chives
- Extra green onions
- Cracked black pepper
- A sprinkle of flaky salt
Beverage Pairings
- Dry white wine
- Irish stout or amber ale
- Sparkling apple cider for a non-alcoholic option
How to Store and Reheat
Leftover Storage
Store colcannon in an airtight container in the fridge for up to 5 days.
Reheating Instructions
- Microwave: Add a splash of milk and reheat in 30-second bursts.
- Stovetop: Warm slowly over medium-low heat with a bit of butter or broth.
- Oven: Reheat covered at 350°F until hot throughout.
Frequently Asked Questions
Yes. Prepare the dish and store it in the refrigerator. Reheat just before serving and add fresh browned butter on top.
Absolutely. Kale works well—just remove the stems and chop finely.
Technically yes, but the texture may change. It’s best enjoyed fresh or refrigerated.
Recipe Variations
Make It Vegan
Use plant-based butter, milk, and vegetable broth.
Add Garlic
Roast a few cloves of garlic and mash them into the potatoes for extra flavor.
Make It a Meal
Top colcannon with a fried egg or leftover turkey and gravy for a full meal.
More Thanksgiving-Worthy Recipes
If you love mashed potatoes, try these cozy favorites next:
Final Thought
Colcannon is rich, rustic, and packed with comfort. It’s the kind of dish that makes any meal feel a little more special—especially during the holiday season. Whether you’re making it for Thanksgiving, Sunday dinner, or breakfast the next day with a fried egg on top, colcannon is a recipe that brings people together.
For more cozy fall recipes and side dish inspiration, follow along on Pinterest: Bake With Lina.
Happy cooking, and happy Thanksgiving.
Colcannon (Irish Mashed Potatoes)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Description
Learn how to make colcannon — a classic Irish side dish of mashed potatoes and cabbage dressed with browned butter. The nutty butter and sharp green onions give it an elegant twist, perfect alongside sausages, roast meats, or topped with eggs for breakfast.
Ingredients
- 1 pound russet potatoes, peeled and cut into ½-inch chunks
- 1 pound red potatoes, cut into ½-inch chunks
- 1 teaspoon kosher salt, divided
- 6 tablespoons unsalted butter
- 1 small head savoy cabbage (about 1 pound), cored and shredded
- 4 medium green onions, white and green parts thinly sliced and separated
- ½ teaspoon freshly ground black pepper
- ½ cup whole milk
- ¼ cup low-sodium chicken broth
Instructions
- Place the russet and red potatoes and ½ teaspoon of the salt in a medium pot and cover with cool water. Bring to a simmer over high heat. Reduce the heat as needed and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, melt the butter in a 12-inch skillet over medium-high heat. Cook until browned and nutty-smelling, about 7 minutes. Pour off ¼ cup into a small bowl and set aside.
- Return the skillet to medium heat and add the cabbage and white parts of green onions. Season with remaining ½ teaspoon salt and pepper. Cook until tender and lightly browned, about 8 minutes.
- Drain the potatoes and return to the pot. Add milk and mash with a potato masher, leaving some small lumps.
- Deglaze the skillet with chicken broth, scraping up browned bits. Cook until reduced, about 3 minutes.
- Add cabbage and green onion greens to the potatoes. Fold to combine, then gently stir in reduced broth. Transfer to a bowl, make a well in the center, and pour in reserved brown butter. Serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat and serve as a hash or topped with eggs for a delicious breakfast.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg
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