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Irish Potatoes & Cabbage
February 25, 2026
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If you’re craving something cozy, buttery, and full of comfort, this Irish Potatoes and Cabbage recipe (also known as Colcannon) is it. It’s simple, hearty, and made with ingredients you probably already have. My version nails that balance between creamy mashed potatoes and tender, buttery cabbage… the kind of side dish that makes you forget about the main course for a minute. Every bite is rich, soft, and loaded with flavor from real butter and sautéed onions.
Ingredient Notes + Variations
This dish is all about texture and flavor. We’re talking fluffy potatoes, buttery cabbage, and a little onion for depth.
- Russet Potatoes – Their starchiness makes for the fluffiest mash. Yukon Golds will work too, but the texture will be creamier.
- Green Cabbage – Shredded thin so it softens nicely and folds into the potatoes. Savoy or Napa cabbage can be swapped in as well.
- Butter – Real butter. Use salted if that’s what’s in your fridge. A generous pat on top before serving never hurts.
- Whole Milk – Keeps the potatoes soft and creamy without making them heavy. You can also use half-and-half for a richer version.
How to Make Irish Potatoes and Cabbage
Making Colcannon is simple, satisfying work. Everything cooks in one or two pots, and before you know it, you’ve got a bowl full of Irish comfort. For full recipe details, including ingredients and measurements needed, see the printable recipe card down below.
Step 1: Boil the Potatoes
Peel and dice the potatoes, then cover them with cold water in a pot. Boil until fork-tender, about 15 minutes. Drain and mash with butter, milk, salt, and pepper.
Step 2: Cook the Cabbage and Onions
While the potatoes are cooking, melt the rest of the butter in a large pot. Add shredded cabbage, diced onion, and green onions. Sauté until soft and translucent.
Step 3: Combine and Serve
Fold the mashed potatoes into the cabbage mixture until everything is creamy and well blended. Taste and adjust the seasoning, then serve it warm with a little extra butter on top.
Tips for Success
- Dice your potatoes evenly so they cook at the same rate.
- Warm the milk before adding it to the potatoes to help them stay fluffy.
- Don’t over mix once you combine the cabbage and potatoes or you’ll lose that light texture.
- Taste before serving. Sometimes all it needs is one last pinch of salt or butter.
What to Serve with Colcannon
- Homemade Dinner Rolls– Perfect for soaking up every bit of butter.
- Smoked Corned Beef Brisket– This dish is begging for corned beef.
- Maple Glazed Carrots – Simple, sweet, and great for color on the plate.
- Jameson Irish Coffee – A perfect nightcap on St. Patty’s Day.
- Corned Beef Hash – If serving for breakfast
This Irish Potatoes and Cabbage recipe is proof that simple ingredients can make something unforgettable. Warm, buttery, and perfectly balanced—it’s comfort food that deserves a spot on your regular rotation. The printable recipe is below. Have a wonderful day, friends!
Irish Potatoes and Cabbage (Colcannon)
This Irish Potatoes and Cabbage recipe, also called Colcannon, is a creamy mix of mashed potatoes, buttery cabbage, and onions. It’s hearty, comforting, and full of rich, savory flavor.
Ingredients
- 1 1/2 lbs Russet potatoes about 4 large potatoes, peeled and diced
- 1 1/2 pounds green cabbage cored and shredded
- 1 small onion finely diced
- 1/4 cup green onions diced, green and white parts, about 2 onions
- 6 tablespoons butter divided
- 1 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 cup whole milk
Instructions
- Place peeled and diced potatoes in a medium pot, cover with cold water and bring to a boil over medium to high heat for about 15 minutes or until fork tender.
- Drain the potatoes and place in a large bowl, mash with the potato masher.
- Add 2 tablespoons of the butter, salt, black pepper, and milk, then mash again and stir well.
- While potatoes are cooking, melt remaining 4 tablespoons of butter in a large pot or dutch oven over medium-high heat.
- Add shredded cabbage, diced onion, and green onions. Sauté until onion is translucent and the cabbage is soft, about 10-13 minutes.
- Remove from the heat and fold in the mashed potatoes until well mixed.
- Taste for seasoning and adjust if needed. Add more butter, if desired and enjoy warm.
Notes
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of milk or a pat of butter to bring back the creaminess. You can freeze it for up to 2 months, but the texture will be slightly softer once thawed. To make ahead, prepare everything except the final mix. Reheat and combine before serving.Nutrition
Calories: 178kcalCarbohydrates: 22gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 24mgSodium: 384mgPotassium: 547mgFiber: 3gSugar: 4gVitamin A: 403IUVitamin C: 37mgCalcium: 71mgIron: 1mg
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Variations
- Add crispy bacon for a smoky twist.
- Stir in a handful of shredded cheddar cheese while warm for extra richness.
- Swap the milk for cream or buttermilk for a tangy version.
- Use leeks instead of regular onions for a mild, buttery flavor.
More Recipes to Try
- Irish Soda Bread
- Shepherd’s Pie
- Corned Beef Hash
- Roasted Garlic Mashed Potatoes
- Beef Stew with Mashed Potatoes
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
