Colcannon mashed potatoes sprinkled with chives and piece of butter melting.

Colcannon Recipe

Colcannon Recipe - Delicious, light and fluffy mashed potatoes with spring onions (scallions), cabbage, cream, plenty of butter and seasoning. Topped with chives, this Irish potato recipe is the ultimate comfort food side dish. 

Course Savoury, Side Dish
Cuisine Family Food
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 People
Calories 406 kcal


  • 1 kg Potatoes Peeled and cut into large chunks
  • 4 Cloves Garlic Peeled and chopped (or use frozen preprepared as I do)
  • 200 g Butter
  • 300 g Cabbage Finely sliced, I like Savoy but you can use whichever you prefer
  • 100 g Spring onions Finely chopped, including the green parts
  • 100 ml Single cream
  • 20 g Fresh chives Chopped finely
  • Plenty of sea salt flakes and freshly ground black pepper

To garnish

  • A pat of butter and a sprinkling of fresh chives


  1. Boil the potatoes with the garlic for 15 - 20 minutes until cooked through. 

  2. While the potatoes are cooking, melt 100g of the butter in a small frying pan and saute the cabbage and spring onions for 3 - 4 minutes until softened.

  3. Drain the potatoes and mash (leave the garlic in).

  4. Add the cabbage and spring onions (including the butter they were cooked in) to the potatoes.

  5. Meanwhile warm the remaining butter and cream until the butter is melted (I do this in the pan I fried the cabbage in). Add to the potato and cabbage mixture.

  6. Add the chives and plenty of salt and pepper and stir until throughly combined. Serve immediately with extra butter and chives to garnish.

Nutrition Facts
Colcannon Recipe
Amount Per Serving
Calories 406 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 20g 100%
Cholesterol 90mg 30%
Sodium 272mg 11%
Potassium 861mg 25%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g 12%
Vitamin A 27.2%
Vitamin C 52.1%
Calcium 10.8%
Iron 33.2%
* Percent Daily Values are based on a 2000 calorie diet.