Skip to main content


Bev Cooks Recipe by


Colcaaaaaannon you believe how good this looks?

  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6

Irish Colcannon  

As prepared by Bev Cooks

Oh just get ready for this.

Colcannon in D? Colcannonball? Colcannonading? Colcannoneers? Dudes, I could go on and on.

By the way, I know it's really Canon in D. Ahem.

Okay, so have you ever colcannoned? Oh dear. Oh dearohdearohdear. Let me just tell you about this.

A) Potatoes. No bigs. We all love 'em.
B) Butter. And I mean a lot of butter. Creamy, melted, rub-it-on-your-face butter.
C) KALE. Ooooooooo, say what? I know. Kale. An entire bunch of the healthy stuff right smack dab in it.
D) Milk or cream. Well, I mean duh.
E) SCALLIONS. Do whaaaaaaat? I know. Scallions. And a lot of 'em, right all up in it.
F) Your face smashed in it. The end.


Ingredients for Irish Colcannon

Okay, grab some taters, some kale, butter, milk, and scallions!


Peeled and chopped potatoes

Give the potatoes a rough dice. Like big chunks. Or medium. Or whatever. Your call. I'm going to stop talking. Oh wait I can't. I have to tell you what to do with them. Boil and drain 'em!


Wilted kale

Now, melt all that glorious butter in the pot, and wilt your kale. And then add the scallion. Oh myohmyohmyohmy.


Pouring in milk

Then pour in the milk. Oh goshohgoshohgoshohgosh.


Mashing potatoes

And then you add the potatoes and mash 'em good! Oh mashohmashohmashohmash.


Irish Colcannon, ready to eat

And then look. Here it is, in all its glory. With that fat I mean phat dab of butter right on top, for all the world to see.


I can't even look this without completely losing my mind.

But you have to admit, Colcannon in D was pretty good, right? For more musings, visit her blog Bev Cooks and her Tablespoon profile.
See Recipe



russet potatoes, peeled and cut into large chunks
tablespoons butter, plus 1 more for serving
bunch kale, stemmed and coarsely chopped
green onions, thinly sliced
cup whole milk
tablespoon coarse salt, plus more to taste


  • 1 Place the potatoes in a large pot and cover with cold water and the tablespoon of salt. Bring to a boil and cook until potatoes are fork-tender, 15 to 20 minutes. Drain.
  • 2 Place the pot back over medium heat and melt the 4 tablespoons butter. Add the kale and cook until wilted, 4 minutes. Add the green onions and toss to combine.
  • 3 Add the milk and stir to combine.
  • 4 Add the potatoes and mash until creamy. Toss in a pinch of salt and pepper to taste.
  • 5 Serve colcannon in a large serving bowl with the remaining tablespoon of butter.
See Post

Comments (16)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?

Thank you for your report.

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.