Alison's Colcannon

Alison's Colcannon


"A traditional Irish potato dish, perfect with a roast or chicken!"

Ingredients 50 m {{adjustedServings}} servings 264 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 264 kcal
  • 13%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
  2. Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.
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Reviews 42

  1. 52 Ratings


I did a search using the word "Irish," looking for a side to go along with reuben sandwiches for St. Patty's Day. We were most pleased! I'm certain this will be an annual dish, and I may even cook it during the year, occasionally. After tasting, I chose to add onion powder, lemon pepper, celery salt, seasoning salt, and garlic salt. I also increased the # of garlic cloves, but that's just a personal preference. Thanks for a great addition to our holiday!


I served this potato dish for St. Patrick's Day. Some people had corned beef and others had mushroom chicken. These potatoes were loved by all their perfect. My dad was kind of shocked to see the cabbage and potatoes together instead of separate but he said he preferred the potatoes and cabbage together now. It's a keeper.

krista v.

Ok I didn't have any cabbage but had some leftover brussels sprouts I had roasted with lemon, garlic and dill. Boiled and mashed my red skin potatoes as usual with sour cream, butter and rice milk. Then I heated and mixed in my leftover brussels sprouts. Wow!! I can't stop eating it even though I'm full! I love Colcannon with regular cabbage and with brussels sprouts it's totally awesome. Then again anything mixed into mashed taters is pretty awesome! Give the sprouts a try, you won't be sorry!