Colcannon
Colcannon is my go-to when I want to serve something more special than plain mashed potatoes without adding extra work to my meal prep. It's an Irish comfort food classic with creamy mashed potatoes loaded with buttery wilted spinach and green onions that create these gorgeous green ribbons throughout. I make it for St. Patrick's Day, Thanksgiving, Easter, and Sunday roasts because it pairs beautifully with hearty mains and feels fancy enough for holidays. It stays fresh in the fridge for 2 to 4 days or freezes for up to 3 months, and reheats perfectly.
Ingredients
- 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
Here are a few things I've learned from making creamy colcannon so many times:
Start potatoes in cold water: Placing them in cold water and bringing it to a boil helps them cook evenly from the outside in, preventing mushy edges and undercooked centers.
Dry the potatoes after draining: Setting the drained potatoes over low heat for 1 minute evaporates excess moisture so your mash stays fluffy and lump-free without getting watery when you add the cream.
Don't overmix the potatoes: Mash until smooth, but stop as soon as there are no lumps. Overworking releases too much starch and turns it gluey.
Fold in the spinach gently: Use a spatula or wooden spoon to fold the spinach mixture into the potatoes instead of stirring vigorously. This keeps the texture light and distributes the greens evenly.
Adjust seasoning at the end: Taste after combining everything and add more salt and pepper if needed. Potatoes absorb a lot of seasoning, so don't be shy.
Store properly: Once cooled, transfer it to an airtight container and chill for 2 to 4 days. You can also freeze it for 3 months, then thaw it overnight in the fridge before reheating on the stovetop, in the oven, or in the microwave with a splash of cream to loosen it back up if needed.
Nutrition
Calories: 410kcalCarbohydrates: 32gProtein: 7gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 85mgSodium: 201mgPotassium: 1117mgFiber: 4gSugar: 3gVitamin A: 8226IUVitamin C: 32mgCalcium: 131mgIron: 4mg
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