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Irish

Colcannon

Vegetarian

Cál ceannann

Buttery mashed potatoes folded with softened kale or cabbage and spring onions — a traditional Irish side, especially around Halloween.

Colcannon is an Irish side dish from Ireland, ready in about 40 minutes and made with potato and kale. It serves 6 and is rated beginner to cook.

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Pot of Colcannon (Irish potato and kale dish), sitting on the stovetop
Photo: Alison Cassidy / Wikimedia Commons · public-domain
Prep
15 min
Cook
25 min
Total
40 min
Serves
6
Level
Beginner
Calories
236

Ingredients

6 servings

Equipment

Method

  1. Step 1

    Boil the potatoes (opens in a new tab) in salted water until tender, then drain and steam dry.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Meanwhile cook the kale (opens in a new tab) in a little boiling water or in a knob of the butter (opens in a new tab) until tender, then drain well.

    • 5 min
    • medium heat

  3. Step 3

    Warm the milk (opens in a new tab) with the spring onions (opens in a new tab) for a few minutes. Mash the potatoes (opens in a new tab) with the milk, most of the butter (opens in a new tab), the salt and pepper (opens in a new tab), then fold in the kale (opens in a new tab).

    • 5 min
    • low heat
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  4. Step 4

    Serve hot with the remaining butter (opens in a new tab) melting in a well in the middle.

    • 1 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Ireland · Well documentedMore food from Ireland
Dish
Lunch · Dinner · Side dishes
Cooking method
Boiled
Taste
buttery, mild, savoury
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Carb-conscious
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Budget-friendly · Child-friendly · Uses leftovers
Cook more with
Potato · Kale · Butter · Milk · Spring onion
Techniques
Boiling

Allergens

  • Contains, can be adapted: Milkfrom butter, milk

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

236 kcal per serving

Calculated

1 serving ≈ 256 g · recipe makes 6

Where the energy comes from

  • Protein 9%
  • Carbohydrate 54%
  • Fat 36%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy236 kcal92 kcal
Protein5.7 g2.2 g
Carbohydrate33.1 g12.9 g
Net carbohydrate27.9 g10.9 g
Sugars3.7 g1.4 g
Added sugars0 g0 g
Fibre5.2 g2 g
Fat9.9 g3.9 g
Saturated fat5.9 g2.3 g
Trans fat——
Cholesterol25 mg10 mg
Sodium594 mg232 mg
Salt equivalent1.5 g0.6 g
Vitamins & minerals per serving
Potassium
901 mg
Calcium
154 mg
Iron
2.1 mg
Magnesium
55 mg
Vitamin A (RAE)
170 µg
Vitamin C
66 mg
Vitamin D
0.4 µg
Vitamin B12
0.2 µg
Folate (DFE)
54 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Leftovers make excellent fried potato cakes.

Common mistakes

  • Adding cold milk makes the mash gluey and lukewarm — warm it first.
  • Not draining the kale well makes the mash watery.

Serve with

  • Serve with boiled ham, sausages or a stew.

Storage

  • Refrigerate for up to 2 days.

Reheating

  • Reheat in a pan with a little butter, or fry into cakes.

Variations

  • Champ: A close cousin made with spring onions only and no greens.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, peeled and cut into chunks1000 g
  • Kale, stalks removed, finely shredded200 g
  • Butter60 g
  • Milk200 ml · 206 g
Used in steps 1, 2, 3

Reviews & corrections

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