Irish Colcannon


  • 1/2 head cabbage, roughly chopped
  • 8 cup water, divided
  • 6 medium russet potatoes, peeled and quartered
  • 1 cup whole milk
  • 1/2 cup green onion, chopped
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoon salted butter, plus more for garnish (optional)
  • cooked and crumbled bacon, for garnish (optional)
  • fresh chopped parsley, for garnish (optional)


  1. In a large saucepan over medium heat, add cabbage and 2 cups water. Bring to boil, then reduce heat and allow to simmer, covered, until cabbage has cooked down (about 1/2 the original size) and is tender, about 10-15 minutes. Drain cabbage, but reserve water cabbage cooked in. Transfer cooked cabbage to a bowl, cover, and set aside.
  2. In a large stockpot, add cabbage water and potatoes, plus more water so that the top of the potatoes are covered. Bring to a boil over medium-high heat. Reduce heat and allow to cook, uncovered, until potatoes are tender, about 15-25 minutes.
  3. While potatoes cook, add milk, green onions, salt, and pepper to a small saucepan. Bring to a boil over medium heat and allow to simmer for 20 seconds, then remove from heat. Set saucepan nearby.
  4. Once potatoes are cooked, drain excess water and add potatoes to a large mixing bowl. Mash potatoes to desired consistency (having some lumps is okay).
  5. Add cooked cabbage, milk mixture, and butter to mashed potatoes, then gently stir to combine.
  6. Serve colcannon immediately with crumbled bacon, fresh parsley, and butter.