Made from buttery mashed potatoes with either shredded cabbage or kale, colcannon is a classic Irish dish.

  • 50 mins cooking
  • Serves 4
  • Print
Made from buttery mashed potatoes with shredded cabbage, you can enjoy this classic Irish side dish on St Patrick's day or any other day too.
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  • 1 kilogram sebago potatoes, peeled, coarsely chopped
  • 1/3 cup (80ml) hot pouring cream
  • 80 gram butter, softened
  • 2 brown onions, finely chopped
  • 1 clove garlic, crushed
  • 350 gram savoy cabbage, finely shredded


  • 1
    Boil, steam or microwave potato until tender; drain. Mash potato, cream and half the butter in medium bowl until mixture is smooth.
  • 2
    Melt remaining butter in large frying pan. Stir onion and garlic over heat until onion softens. Add cabbage and continue stirring for about 2 minutes or until cabbage just wilts. Gently fold potato mixture into cabbage mixture.

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