Irish Colcannon Potatoes
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This Irish inspired dish combines potatoes, parsnips, and kale into a hearty mash. Irish colcannon potatoes are the perfect pairing for corned beef and cabbage, a Reuben, Irish stew, or just about about any meaty main dish.
Transform classic mashed potatoes by giving them a little upgrade with the addition of parsnips and kale. These potatoes are wearing green for St. Patrick’s Day. Are you?
What is Irish Colcannon?
Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. A lot of times it is served with ham or corned beef. Many traditional recipes allow for the substitute of the kale with any number of vegetables like cabbage, broccoli leaves, or watercress.
My version is a little non-traditional because I wanted to make the dish a little more paleo friendly. Now, the changes I made don’t make this Colcannon 100% paleo because I couldn’t skip the cheese but using coconut milk in place of regular milk makes it definitely a lot closer than the more traditional recipe. You can leave out the parsnips and use all potatoes if you prefer.
What Type of Potatoes for the Best Irish Colcannon Mash?
Just like with mashed potatoes, you’ll want starchier potatoes for the best results. These will produce fluffier potatoes when mashed. Look for a red potato, a yellow potato, or a Russet. All of these are stellar options for this Irish colcannon potatoes recipe.
Tips and Tricks for the Best Irish Colcannon Mash
- Start with cold water for boiling the potatoes and parsnips. This will allow the vegetables to cook through completely.
- Don’t be light handed with the salt. Be sure to salt the water and then season the finished dish.
- Let the potatoes and parsnips dry in the colander for a bit before mashing. This will produce a better mash overall.
- To reheat the dish, add a little bit of milk and reheat over low heat on the stove. The dish can be reheated in the microwave but will likely be drier.
This is one of those Irish side dishes that you just can’t stop eating. It fits perfectly in with all of the St. Patrick’s Day foods and would be perfect for your Irish inspired feast this March.
More Irish Recipes
If you loved this Irish Colcannon recipe, you’ll love these other Irish recipes:
Irish Colcannon
Ingredients
- 1.5 pounds Parsnips peeled and cut into large chunks
- 1/2 pound Red or Russet Potatoes cut into large pieces
- 3/4 cup Milk
- 2 Tablespoons Salt divided
- 6 Tablespoons Butter
- 1 cup Onion chopped
- 10 ounces Green Cabbage shredded
- 1 cup Irish Cheddar Cheese
- Freshly ground pepper to taste
Instructions
- Add potatoes a large pot. Cover with water and bring to a boil over high heat. Once boiling, add 1 1/2 tablespoons of salt to the water and cook for 12 minutes.1/2 pound Red or Russet Potatoes, 2 Tablespoons Salt
- Add parsnips and cook for an additional 8-10 minutes until both potatoes and parsnips are tender. Drain well and let sit in colander for 5-10 minutes.1.5 pounds Parsnips
- Mash potatoes and parsnips together with milk and 1/2 teaspoon salt.3/4 cup Milk
- Meanwhile, melt butter in a large pan. Add onion and sauté for 5-7 minutes, stirring occasionally, until very soft. Add cabbage to the onions and cook, stirring often for 5 minutes more or until very soft.6 Tablespoons Butter, 1 cup Onion, 10 ounces Green Cabbage
- Stir cabbage mixture and cheese into hot potatoes and parsnips and season with pepper. Season with additional salt, if necessary. Top with additional shredded cheese and melted butter if desired.1 cup Irish Cheddar Cheese, Freshly ground pepper to taste
Notes
- Leftover Irish colcannon mash can be stored in the refrigerator for up to the three days. To reheat, place in pan over low heat on the stove. Add 1-2 tablespoons of milk to help rehydrate and heat until warmed through.
- You can replace the parsnips with more potatoes, if preferred.
Nutrition
