Colcannon is an Irish potato side dish made with mashed potatoes, onions, and cabbage or kale. It's one of Ireland's most famous traditional dishes. But did you know it is most closely associated with Halloween in Ireland.
Colcannon? At Halloween? Most Americans think of Irish colcannon as a traditional St. Patrick's Day dish, but colcannon was originally associated with Halloween in Ireland.
Table of Contents
What is Colcannon?
Colcannon is mashed potato mixed with a green cooked and shredded vegetable such as cabbage or kale.
There are many, many variations of the basic colcannon recipe. Some call for meat like ham or bacon, some for regular onions, others for green onions or leeks. Some Irish colcannon recipes insist on Savoy cabbage while I always associate curly kale with traditional Irish colcannon.
I love kale - it's healthy and nutritious and grows well in Ireland. It can be sautéed with bacon for a delicious side, or added to soups for extra iron and other micronutrients. Kale packs a punch when it comes to versatile veggies.
So what is the most traditional, most accurate reinterpretation of this Irish Halloween dish?
Since the ingredients used to make colcannon grew abundantly in Irish country gardens, the Irish cook literally used whatever she had on hand, making it difficult to pinpoint the exact right combination of ingredients.
My version contains creamy mashed potatoes mixed with curly kale, scallions, and green onions. Yummy! Yummy! Yummy!
Colcannon And Halloween
A bit of old blarney revolves around colcannon and unmarried women. Young Irish girls in years gone by were blindfolded and sent out to the garden at Halloween to pick a cabbage.
A ring was then hidden in the colcannon made with said cabbage. Whomever found the ring on their plate was said to be the next to marry.
Another old Halloween colcannon tale tells how unmarried women put the first and last bite of colcannon into a stocking and hung it on their front door. The next unmarried man to grace that door was said to be her intended husband.
Who needed matchmakers if a stocking of colcannon did the trick? I wonder how long it was left hanging there. Maybe it was the smell of stinky, old cabbage that eventually attracted a curious, unsuspecting bachelor.
One of the most popular customs was hiding various small objects in the colcannon that were believed to foretell the future. These objects would be stirred into the dish, and whoever found one in their serving was thought to receive a glimpse of their fate.
Common objects and their meanings included:
Coin: Symbolized future wealth or prosperity.
Ring: Meant that the person who found it would soon be married.
Thimble: Represented spinsterhood or bachelorhood (no marriage in the near future).
Button: Indicated the person would remain single for another year.
These hidden charms added an element of fun and suspense to Halloween celebrations, especially for children and young adults, as they looked forward to what their piece of colcannon might reveal.
Colcannon on Saint Brigid's Day
On February 1st the Irish celebrate Saint Brigid's Day. She is known as "Mary of the Gael" and is also one of Ireland's patron saints along with Saint Patrick.
As with most big occasions, her celebration would not be complete without a special meal. In olden times in rural Ireland, the traditional meal served on St. Brigid’s Day consisted of mashed potatoes and freshly churned butter. These potatoes were made extra special for the festive meal by adding some chopped cabbage or kale to create colcannon.
Other festive treats included oat cakes, apple cakes or barm brack washed down by a cup of tea. After eating their meal together Irish families would weave their St, Brigid’s Crosses to hang in their homes over the coming year.
So enough of the storytelling, let's move on to my recipe for this ever-so-Irish dish.
If you would like to make the dish you'll find the printable recipe at the end of the post.
Ingredients for Irish Colcannon
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- russet potatoes
- minced shallots
- chopped green onions (also called scallions)
- chopped fresh kale
- butter
- half and half
- salt (to taste)
- white pepper (to taste)
Ingredient Tips and Substitutions
Colcannon can be made with cabbage rather than kale if you wish.
I used half and half to make my mashed potatoes, but in Ireland my mom and granny always used heavy cream for this dish. You can choose whole milk if you wish to cut down on the fat content.
I do not recommend skim milk since the potatoes turn out far less creamy, but if your diet requires less fat then by all means make this substitution.
Directions for Colcannon
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully. There are plenty of tips included along the way.
The first step to colcannon is making mashed potatoes. Peel the potatoes, and cut them into 1 to 2 inch pieces. Cut each potato into quarters or eighths depending upon how large they are.
Place the potatoes in a large pot and cover them with cold water, bringing the water to an inch above the potatoes.
Season the water with ½ teaspoon of salt. Bring the potato water to a boil and then reduce the heat and simmer for 15 to 20 minutes until the potatoes are fork tender.
Drain the potatoes and set them aside while you prepare the onions and kale. I like to cover the cooked potatoes with a clean dish cloth under the lid of the pot. This helps absorb the steam the potatoes give off, but keeps them warm while waiting.
I think colcannon has been made with every kind of onion ever grown, from big yellow onions to leeks to scallions.
I like the milder flavor of shallots combined with the slight crunch of green onions (known as scallions in Ireland).
Mince the shallots finely.
Next , finely slice the green onions, both stems and bulbs.
Clean and chop the kale, or do as I do. Buy a pre-washed, pre-chopped bag of kale. Even when I do this I look through the kale and remove any tough or thick-looking stalks.
Melt 2 ounces of the butter in the bottom of a large skillet.
Add the shallot and saute for 2 minutes.
Next add the kale and cook for 3 to 4 minutes until it wilts.
Many people use cabbage for colcannon. I like to use kale because it is so easy to cook it in a large skillet.
Cabbage usually requires boiling to get it tender enough to mix through the mashed potato. So I take the easy route and use kale. I also like the flavor kale adds to the dish.
Throw in the chopped green onions and cook for another 1 to 2 minutes.
Now it is time to give those spuds some attention. Mash them with a potato masher. Add the last 2 ounces of butter and the half and half.
I only use about ½ cup of half and half, but feel free to add up to a cup, depending on how loose you like your mashed potatoes. I just don't like sloppy spuds so I limit the amount of liquid I add.
I like half and half for this dish rather than milk. In years gone by our ancestors would have skimmed the creamy milk from the top of the churn to make this dish.
Others would have used the "top of the bottle" in the days when milk was delivered to homes in glass, pint bottles. Half and half is the closest thing to the "top of the bottle".
Time for greens and mash to meet.
Mix them thoroughly together with a potato masher. Season with salt and white pepper to taste. I like to use white pepper. I just don't like the look of black pepper flecks through my potatoes.
And there it is, colcannon.
To serve colcannon, make a well in the center and add a knob of butter, which as it melts adds to the delicious flavors of this traditional Irish dish.
Colcannon and melted butter - a match made in heaven.
For anyone looking for a husband, don't forget the old tales, and go ahead and toss in a ring. Just make sure all those eating are pre-warned to avoid any ring swallowing incidents.
Happy Halloween or Saint Patrick's Day or simply happy day, for whenever you might be making these colcannon potatoes.
Colcannon Recipe Card
Here's a short video summarizing the steps for making colcannon.
Here's the printable recipe card.
Colcannon
Ingredients
- 3 pounds russet potatoes
- 2 shallots minced
- ½ cup green onions chopped - called scallions in Ireland.
- 4 cups kale fresh kale chopped
- 4 ounces butter
- ½ cup half and half (mixture of milk and cream for those in Ireland)
- ¾ teaspoon salt or to taste
- ¼ teaspoon white pepper or to taste
Instructions
- Peel the potatoes and cut them into eighths. Place them in a large pot and cover with cold water by about an inch. Season the water with ½ teaspoon of salt.
- Bring the potatoes to a boil, then reduce the heat and continue to simmer for 15 to 20 minutes until fork tender. Drain the potatoes, then cover with a clean dish cloth and the lid of the pot.
- Melt 2 ounces of butter in a large skillet. Add the minced shallot and saute for 2 minutes.
- Add the chopped kale and cook for 3 to 4 minutes until wilted.
- Add the green onions and cook for 2 more minutes.
- Mash the potatoes. Add 2 ounces of butter, the half and half and the wilted greens to the potatoes. Mix them through the potatoes with a masher.
- Season with salt and white pepper to taste.
- Serve hot in bowls or as a side. Make a well in the center of each serving of colcannon. Place a knob of butter to melt in the potato well.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Some Irish people prefer to add green onions to their mashed potatoes, and this is called champ.
Others simply like good, old, plain mashed potatoes made with floury potatoes.
And many like to roast their spuds Irish style.
Whichever you prefer, I hope you enjoy your spuds, like most Irish people all over the world.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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Vince
Yes, I'd say you're correct, it is more an Autumn Winter dish than a spring one. By 17th March the season for potatoes would be ended. At least you wouldn't be mashing them with anything green anyway. Onions maybe. Nowadays, and for the last 20 years one could get fresh veg all year round since we've New Zealand and SA imports.
The butter would seize my chest in a vice though. I put a good olive oil instead.
Irish American Mom
Vince - Potatoes and cabbage were plentiful alright at the end of October in the Ireland of days gone by. Colcannon was easy to make and perfect for autumn days. Olive oil is a good substitute for the heart clogging butter. I use it in limited quantities compared to some recipes that call for 8 oz of butter and 1 and 1/2 cups of cream - a heart attack on a plate!
All the best,
Mairead
Vince
There are a lot more people allergic to milk and milk products. It's isn't just being agin butter, for frankly I cried when I realised just how ill it was making me for I used it to carry flavours. There was nothing not one thing like browned butter and a rib-eye and tarragon mit chips. The oil just doesn't do it. It's not the fat you see, but the milk. And a overall fug that I lived with all my life vanished and I can now smell stuff without ramming my nose into it.
Slán agus oiche mhaith an Samhain agaibh
Irish American Mom
Míle buíochas, Vince. Ní bheidh mo pháistí in ann éisteacht le na múinteoirí ar scoil inniu, mar tá siad ag smaoineamh ar na milseáin atá le teacht anocht. Samhain shona duit chomh maith.
Mairéad
Penny Wolf
What a yummy and easy dish to feed the restless witches and ghosts before they hit the streets.
Irish American Mom
Penny - there's nothing like some good spuds before trick or treating. Great fuel for Halloween trails.
Take care,
Mairead
Elizabeth
This looks so delicious, Mairead! Just the thing for a blustery post-Sandy kind of meal. Warming & comforting. When can I come over? 😉
Irish American Mom
Elizabeth - If you ever find yourself in Kentucky just come on by. We could have great fun swopping Irish recipes and cooking up a good old Irish feast.
Stay warm and safe, away from Hurricane Sandy's wrath.
Take care,
Mairead
Aimee
I love how yummy this sounds! Much better than plain ol mashed potatoes... I would have thought that cream would be closer to 'top of the bottle' though. We get raw milk from a farmer and skim off a little of the top cream for making butter with. If you skim too thoroughly though, you'll end up with a bit of milk as well. And butter has gotten such a bad rap, but thankfully more and more research is coming out stating that it just isn't true that butter is bad for your body. And if you think about it, our ancestors didn't have near as many diseases as we do since removing butter and fats from our diet. Just doesn't add up in my book.
Irish American Mom
Aimee - The top of the churn was cream, whereas the top of the bottle was a little lighter than cream. My sisters always wanted the top of the bottle for their cereal in the morning, whereas I preferred the regular old milk.
I agree with you about butter - I think it has got a bad rap, and is far better for us than many of those fake butter spreads. Remember how eggs were deemed bad for us in the eighties, but now they are ok again. I think the old motto of "everything in moderation" is the best way to balance things.
Thanks again for a great comment.
Mairead
Aimee
Thanks for clarifying that for me! Is it because it's already been mixed in once?
Irish American Mom
I'm not sure Amy. I think the cream is taken off the milk before bottling and what rises to the top is the residue. The "top of the bottle" in Ireland may be very close to American cream. I always find whipping cream in Ireland to be far thicker than what you get over here. Something to do with the grass the cows eat in Ireland.
Aimee
We've had our raw milk from a couple of different places and sometimes the cream is really thick and sometimes not as much. The cream that was really thick, the cows were eating lots of acorns so the cream and milk were rich with nut oil. It definitely makes a difference what they are eating!
Lisa
Looks delish! Love the stories also. Halloween has been postponed for a week in my part of the world due to Hurricane Sandy.
Irish American Mom
Hope you are all ok, Lisa. We have been watching the news and praying for everyone in the Northeast.
Take care and stay safe,
Mairead
Cheryl Barker
Mairead, I learn something new every time I visit your site. I'd never heard of colcannon before -- or of the cream crackers you featured in your previous post. Congrats on finding those! 🙂
Irish American Mom
Cheryl - Glad I was able to introduce you to something new and a little bit of Irish traditional cooking. Thanks for checking it out.
All the best,
Mairead
Carolann
Me so glad me be Irish!!! LOL!
I just learned about this dish recently, however, I use green cabbage. Now I make this at least once a week with some homemade bangers!
Also, because of learning about Colcannon, I made a new dish. I saute the cabbage in some butter and a bit of stock (or water) enough to cover the pan. I add some fresh corn off the cob and sliced onion. By the time the liquid cooks off, everything is steamed with just the butter remaining. Add S&P. The corn makes the dish sweet.
Thanks for sharing your recipes. I love your website.
Irish American Mom
Carolann - I love your new Irish-American fusion cuisine. Adding corn is a wonderful idea. Thanks so much for stopping by my site. I really appreciate your support and lovely feedback.
Best wishes,
Mairead
John
: )
I first heard of this recipe while watching "In America" directed by Jim Sheridan.
Irish American Mom
John - I loved that film. I can't remember the reference to colcannon. Being Irish, I probably didn't take note of it. 'In America" is one of my all time favorite Irish films.
Take care,
Mairead
Sophie Moss
This looks wonderful! Thank you so much for sharing your recipe. I've never put kale in potatoes before. I might try making this tomorrow and having it for dinner with a Guinness! 🙂
Irish American Mom
Sophie - Colcannon and Guinness - a perfect meal for Halloween.
Best wishes,
Mairead
Mairead
Mairead, I used your recipe this evening, thanks so much! Also, dug up The Black Family's performance of the song "Colcannon" on Google 🙂
Hope you enjoyed this dish today too and you & family had a fun Hallowe'en!
Happy Samhain,
Mairead R.
Irish American Mom
Hope you had a lovely Halloween, Mairead and that you enjoyed your colcannon. We had a lovely time - it really is one of my favorite holidays, and my kids always enjoy trick or treating.
All the best,
Mairéad
dave
Lovely recipe. Even better I find if you somehow have some left over, fry it up in the pan like an omelette, crisping up the outside of the potato golden crispy. Then serve on a plate with a fried egg on top, Sunday night supper done!!
Irish American Mom
Dave - What a great idea for a quick and easy potato cake. A fried egg on top would be just perfect.
Thanks so much for the tip.
Best wishes,
Mairead
brian@irelandfavorites
Hi Mairead a classic recipe for sure, don't know how one can substitute evoo for butter though, my only suggestion would be to have a good Irish butter, nothing better than a knob of Kerrygold melting on your spuds. Keep clear of the graveyard, watch out for ghouiies, beware of black cats, and above all else make sure you know the hiding spots used by your offspring for the occasional sweet treat.
Happy Halloween to all the Geary Clan,
Count Bracula, waaaahaaaahaa.
Irish American Mom
Hi Brian - Love your advice, especially your warning to watch out for those special hiding spots for secret Halloween candy stashes. I'm wise to that one, after finding melted chocolate in a closet one year, when the weather was warming up in spring. A nice surprise for that spring cleaning.
Happy Halloween to you and yours too,
Mairéad
Corey Wrenn
Made this for Samhain...the recipe is enough to feed an army. I used cabbage, vegan butter, almond milk, and vegan ham to make this recipe animal-friendly; it tastes divine.
Irish American Mom
Hi Corey - We like big helpings of potatoes in Ireland so I make enough to feed an army when I go about it. So glad you like this recipe and thanks for your tweaking tips for making it animal friendly.
Happy Halloween,
Mairéad
Liam
Taisteal slán. Agus dea-ithe anois.
Irish American Mom
Go hiontach ar fad.
Slán agus beannacht,
Mairéad
Michelle
Love this recipe. Big fan of kale in cooking. Thanks IAMOM.
Irish American Mom
Hi Michelle - Kale and potatoes are perfect together. Thanks for checking out this recipe.
All the best,
Mairéad
Rahul @samosastreet
I was looking at all the costume ideas and I clicked this link as never heard of this dish before. The recipe sounds amazing and something new to try.
Irish American Mom
Hi Rahul - I'm so glad this recipe could introduce you to this traditional Irish potato side dish. It can be made with either kale or cabbage mixed through the potato. Thanks so much for stopping by to check out my recipes and ramblings.
All the best,
Mairéad