Prep: 10 mins
Cook: 15 mins
One of Ireland’s most well loved and traditional recipes ideal to accompany your spread on Saint Patrick’s Day.

1kg potatoes, peeled and diced

250g savoy cabbage, finely sliced

1 bunch of spring onions, finely sliced

2 tbsp of butter

75ml of milk

Add the potatoes to a pot of cold water, cover, place over a high heat then bring to the boil.

Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.

Steam the cabbage until tender.

When the potatoes are cooked, remove from the heat, drain into a colander then add back into the pot with the butter and milk.

Using a potato masher, mash the potatoes until smooth and creamy.

Add in the spring onion, steamed cabbage, salt and black pepper then stir through with a spoon until evenly combined.

Serve the colcannon straight away with a little extra butter and salt if desired.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Vegetables

Recipe Type
Family Dinners, Side Dish

Irish, Traditional Irish

Special Info

Level of Difficulty


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