St. Patrick’s Day: Colcannon Recipe

Saint Patrick s Day is a fun day for all ages. The kids enjoy building leprechaun traps the night before and attempting to trap the leprechauns in hopes to see them or at least get their coins they leave behind when they escape. Kids and adults alike enjoy dressing in green and pinching those who fail to dress so festively. Adults enjoy the great food that comes with St. Patrick’s; corn beef, cabbage, parsnips, and other Irish dishes.

Today we are going to share with you another Irish dish, you may have eaten it or maybe you have never heard of it until now; Colcannon.

What is Colcannon?

Colcannon is a baked mashed potato dish mixed with cooked cabbage or kale, onions, garlic, some spices, and Irish cheeses melted on top. At first glance, this dish does not sound too appealing, but I promise you, once you see and taste how nicely all the ingredients come together, you will be in love with this dish and you will want to make it again and again!

Authentic Colcannon Recipe

The best colcannon recipe out there on the internet is that recipe which specifies using authentic Irish ingredients and brand names such as Kerrygold. One such recipe can be found on I made a couple of alterations to the recipe, such as increasing the salt and decreasing the pepper, and adding a little less butter to the mashed potatoes, because some people prefer a less buttery mash potato while others prefer more. I also doubled the cheese….who doesn’t want more cheese? Below is the recipe I used. You can follow along with the video above and the recipe below.

  • 3 large potatoes, peeled and cut into 8 pieces
  • 2-4 Tbsp. butter
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ½ cup sour cream
  • 1 egg beaten
  • 2 Tbsp. butter
  • 3 cups cabbage, shredded or chopped
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 chicken bouillon cubes crumbled
  • ½ cup Kerrygold Skellig cheese
  • ½ cup Kerrygold Dubliner cheese

Boil the potatoes until very soft. Add in the 2 to 4 tablespoons of butter, add in the salt,pepper, sour cream, and egg. Mash the potatoes until smooth and consistent all over. Set the mashed potatoes aside.

Heat up a pan over medium heat, and add 2 tablespoons of butter. Add 3 cups of shredded cabbage, chopped onion, and garlic cloves. Cook for 10 minutes while continuously mixing. Once cooked, crumble two chicken bouillon cubes and add to the cabbage mix. Mix around until bouillon is dissolved and mixed in.

Mix the cabbage mix with the mashed potatoes until perfectly mixed and blended. Transfer mixture into a baking dish, smooth out top of mixture, and bake at 375 degrees for 20 minutes.

While waiting for the colcannon to bake, shred half a cup of Skellig cheese and half a cup of Dubliner cheese. Mix the two cheeses together until perfectly combined.

Once the 20 minutes completes, remove baking dish from the oven and top with the two cheeses. Place dish back in oven and cook for 10 more minutes, or until cheese is melted.

Once dish is complete, serve with corn beef, parsnips or any other favorite Irish dish.


Recipe Notes

If you can, use Irish Kerrygold butter to get the best authentic experience. As far as the two Irish cheeses, you should be able to find them in most supermarkets. I easily found them in our local Smiths store (Kroger).

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