My family requests Colcannon every St. Patrick’s Day, but honestly, I make it year-round because it’s that good. The spinach cooks down into these tender ribbons that swirl through creamy mashed potatoes, and the green onions add just enough bite. Butter pools on top and soaks into every forkful, creating this indulgent texture that beats plain potatoes any day. You’ll wonder why you waited so long to try it.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for St. Patrick’s Day dinners, Easter, and Sunday roasts when I want mashed potatoes with more personality. It’s a total crowd-pleaser that goes perfectly with ham, roast beef, or turkey, and it feeds a bunch without costing a fortune. Leftovers reheat perfectly on the stovetop or in the microwave and stay fresh in the fridge for 2 to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Colcannon with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through each step so your Colcannon turns out creamy and perfectly seasoned.
Boil the Potatoes
Wash and peel your potatoes first with a vegetable peeler, then pat them dry with a clean kitchen towel, and get on to cutting them into large pieces with a sharp chef’s knife.
Place the cut potatoes in a large pot or large saucepan, making sure they’re fully submerged in cold water, and bring to a boil. Cook for 15–20 minutes, or until fork-tender.
Russet potatoes break down beautifully for mashing, and starting them in cold water helps them cook evenly. Use a heavy-bottomed stockpot to maintain steady heat and prevent scorching.
Cook the Spinach and Green Onions
In a skillet, melt ¼ cup of the butter over medium heat. You can use unsalted butter here if you want to control the saltiness.
Add the spinach and cook for 5–7 minutes until wilted. Stir in the green onions and cook for 1–2 minutes more. Turn off the heat and stir in the heavy cream.
The spinach will release moisture as it wilts, and the cream picks up all those buttery, savory flavors. Using a nonstick skillet makes this step easier since the spinach won’t stick as it cooks down.
Mash the Potatoes
Drain the potatoes and return them to the pot. I use a silicone collapsible colander for draining because it’s so easy to use and store. Once drained, set over low heat for 1 minute to remove excess moisture, then mash those big potato chunks well until smooth.
You can mash them right in the pot or carefully transfer them to a large bowl before proceeding (whatever works best for you).
Drying the potatoes over low heat keeps them fluffy instead of gummy, and I find using a potato ricer gives the smoothest texture without overworking them, but a regular potato masher also works perfectly fine.
Combine Everything
Gently fold the spinach and cream mixture into the freshly mashed potatoes. Season with salt and pepper, then mix until well combined; you can use kosher salt for even more control over the salt level in this recipe.
The green ribbons of spinach should be distributed throughout, while the cream makes everything silky. You can use a wooden spoon or a heatproof silicone spatula to scrape down the sides and the bottom of the pot without scratching it.
Taste as you go and adjust the seasoning by adding additional salt if needed, since the potatoes can absorb a lot of salt. Believe me, a salt grinder comes in handy for small taste adjustments like this.
Serve and Enjoy
Transfer to a serving dish. Make a small well on top and add a spoonful of melted butter and a sprinkle of black pepper. Serve warm and enjoy!
Colcannon
Add Preferred SourceIngredients
- 2 pounds russet potatoes peeled and cut into chunks
- 1 pound spinach leaves
- 4 green onions chopped
- ½ cup butter
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15–20 minutes, or until fork-tender.2 pounds russet potatoes
- In a skillet, melt ¼ cup of the butter over medium heat. Add the spinach and cook for 5–7 minutes until wilted. Stir in the green onions and cook for 1–2 minutes more. Turn off the heat and stir in the heavy cream.1 pound spinach leaves, 4 green onions, ½ cup butter, 1 cup heavy cream
- Drain the potatoes and return them to the pot. Set over low heat for 1 minute to remove excess moisture, then mash until smooth.
- Fold the spinach and cream mixture into the potatoes. Season with salt and pepper and mix until well combined.Salt and pepper
- Serve warm. Make a small well on top and add a spoonful of melted butter and a sprinkle of black pepper before serving.
Video
Notes
Nutrition
How to Store Leftovers
Store colcannon in an airtight container in the refrigerator for 2 to 4 days. Warm it gently on the stovetop, in the microwave, or in the oven, adding a splash of cream or milk to loosen it back up if needed.
For longer storage, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating, adding a little butter or cream to restore the creamy texture.
What to Serve With Colcannon
Serve it alongside corned beef and cabbage for a classic Irish meal, or pair it with pot roast, roasted chicken, or lamb chops. The creamy potatoes balance rich, savory mains beautifully, and it’s a perfect partner for baked ham or crispy bacon.
Garlic bread on the side rounds out the meal. It’s also great with sausages, meatloaf, or braised short ribs when you want comforting, hearty side. The buttery finish complements roasted or slow-cooked dishes. Serve it with roasted vegetables, glazed carrots, or green beans for a complete plate.
More Easy Recipes for You to Try at Home
Big fan of potato dishes? Check these other comforting recipes for holiday meals and family dinners.
