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Colcannon in a white bowl with parsley and spoons in the background
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5 from 7 votes


Colcannon is an Irish staple perfect for celebrating St. Patrick's day. Creamy mashed potatoes, loaded with cabbage and ham and served with a delicious pat of butter and fresh parsley. 
Prep Time11 mins
Cook Time1 hr 45 mins
Total Time1 hr 56 mins
Course: Main Dish
Cuisine: American
Keyword: colcannon, irish recipe
Servings: 4
Calories: 1080kcal


  • 3 pounds red potatoes scrubbed
  • 1 cup butter
  • 1 1/4 cups half and half or whole milk
  • 1 tsp Freshly ground black pepper
  • 1 head cabbage cored and finely shredded
  • 1- pound ham or bacon pre-cooked
  • 4 scallions finely chopped
  • 1 Tbsp parsley leaves chopped, for garnish


  • Wash potatoes and place them in a steamer pot, with their skins on, steam for 30 minutes.
  • When potatoes are done steaming for 30 minutes, peel potatoes using a knife and fork. Discard peels, place inside of potatoes in a large bowl.
  • Mash potatoes thoroughly to remove all the lumps.
  • Add 1/2 cup of butter into hot potatoes, in small pieces. Gradually add half and half, stirring continuously.
  • Season with black pepper. Set aside.
  • Meanwhile, while potatoes cook, in a large pot filled with unsalted water, boil the shredded cabbage until it turns a slightly darker color.
  • Once color changes, add 2 tablespoons butter to pot.
  • Cover with lid and cook for 2 additional minutes. Remove from heat.
  • Drain cabbage thoroughly, and add it to the potatoes pan.
  • Chop already cooked ham or bacon into small pieces, and add to the potato pan.
  • Chop and scallions, and stir it all together gently.
  • To serve, add to a bowl or plate, and make a small well or indentation in the top of the potato mound, add butter, and sprinkle with parsley.


Calories: 1080kcal | Carbohydrates: 71g | Protein: 36g | Fat: 74g | Saturated Fat: 41g | Cholesterol: 220mg | Sodium: 1886mg | Potassium: 2403mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2050IU | Vitamin C: 115.3mg | Calcium: 234mg | Iron: 4.8mg