Colcannon is a St. Patrick's Day must-have menu item, though we'd eat this creamy Irish dish any day of the year. Serve this colcannon recipe alongside corned beef or your favorite main-dish meat.

Total Time:
30 mins


  • 6 8-10 ounce russet potatoes, peeled and quartered

  • 5 cup chopped green cabbage or kale

  • 1 cup milk

  • ½ cup chopped green onions or leeks

  • ½ cup chopped fresh parsley

  • 1 teaspoon Kosher salt

  • ½ teaspoon ground black pepper

  • 3 tablespoon butter


  1. In a large saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.

  2. Meanwhile, in a medium saucepan cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.

  3. Mash potatoes. Stir in milk, onions, and parsley. Season with salt and pepper. Add butter and drained cabbage. Stir until butter is melted and mixture is combined. Makes 12 side-dish servings.

    bowl with corned beef and colcannon
    Marty Baldwin and Dera Burreson

Nutrition Facts (per serving)

113 Calories
3g Fat
19g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 113
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 137mg 6%
Total Carbohydrate 19g 7%
Total Sugars 3g
Protein 3g
Vitamin C 19.7mg 99%
Calcium 55mg 4%
Iron 1.1mg 6%
Potassium 460mg 10%
Folate, total 32.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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