Creamy Colcannon Mashed Potatoes Recipe Easy Homemade Comfort Food

Written by

lara

Posted on January 15, 2026

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Comfort Food

January 15, 2026

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Let me tell you, the scent of buttery mashed potatoes mingling with tender cabbage and a hint of scallions wafting from the kitchen is enough to make anyone’s mouth water. The first time I made this creamy colcannon mashed potatoes recipe, I was instantly hooked. It was one of those moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this dish on chilly nights. She called it pure comfort in a bowl. I wish I’d discovered this recipe in its current creamy, rich form years ago because it’s dangerously easy and packs pure, nostalgic comfort in every bite.

Honestly, my family couldn’t stop sneaking spoonfuls off the serving dish (and I can’t really blame them). This creamy colcannon mashed potatoes with cabbage comfort has become a staple for our family gatherings and cozy dinners. You know what? It’s just perfect for potlucks or as a sweet, savory treat for your kids’ lunchboxes. It brightens up any dinner table and gives you that warm, feel-good sensation that only home-cooked comfort food can deliver. I’ve tested this recipe multiple times in the name of research, of course, and it always comes through with flying colors. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This creamy colcannon mashed potatoes recipe isn’t just another side dish—it’s the real deal. After numerous trials and feedback from family and friends, I can confidently say it’s a winner for several reasons:

Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or last-minute comfort food cravings.
Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry and fridge.
Perfect for Cozy Dinners: This dish shines on chilly evenings or holiday tables, bringing warmth and satisfaction.
Crowd-Pleaser: Kids and adults alike adore the creamy texture and subtle cabbage flavor—always a hit.
Unbelievably Delicious: The mix of buttery mashed potatoes with the slight crunch and mild bitterness of cabbage is just next-level comfort food.

What sets this recipe apart is the balance—airy yet creamy mashed potatoes paired with just the right amount of cabbage and scallions for freshness. The secret? Using whole milk and butter for that silky texture plus a touch of nutmeg to round out the flavor. This isn’t just good—it’s the kind of dish that makes you close your eyes after the first bite and sigh contentedly. It’s comfort food, reimagined for simplicity and rich flavor, making it ideal for impressing guests without stress or simply treating yourself on any night.

What Ingredients You Will Need

This creamy colcannon mashed potatoes recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or fresh produce you can find year-round.

For the Potatoes:

2 pounds (900g) Yukon Gold potatoes, peeled and cut into chunks (I recommend Yukon Gold for their creamy, buttery texture)
4 tablespoons unsalted butter, softened (adds richness and smoothness)
1/2 cup (120ml) whole milk, warmed (feel free to use cream for extra indulgence)
Salt and freshly ground black pepper, to taste
A pinch of freshly grated nutmeg (optional but highly recommended for warmth)

For the Cabbage Mixture:

2 cups (150g) green cabbage, finely shredded (fresh and crisp works best)
3 scallions, thinly sliced (adds a mild onion bite)
1 tablespoon olive oil or butter (for sautéing)
Salt and pepper, to taste

Optional but tasty add-ins:

Chopped fresh parsley or chives for garnish
Smoked bacon bits for a savory twist

If you want a dairy-free version, swap the milk with almond or oat milk and butter with a vegan alternative. For a gluten-free meal, this recipe is naturally safe as it contains no flour or gluten ingredients.

Equipment Needed

Large pot for boiling potatoes (a heavy-bottomed pot helps prevent scorching)
Colander for draining potatoes
Large skillet or sauté pan for cooking cabbage and scallions
Potato masher or ricer (I personally prefer a potato ricer for the smoothest texture, but a masher works just fine)
Mixing bowl for combining ingredients
Measuring cups and spoons

If you don’t have a potato ricer, no worries—using a sturdy masher and mashing while the potatoes are hot will still give you creamy results. For budget-friendly options, consider investing in a simple stainless steel masher; it lasts forever and makes this recipe easier. Keep your tools clean and dry to maintain quality—especially your masher or ricer, which can rust if neglected.

Preparation Method

Prepare the potatoes: Peel and cut the Yukon Gold potatoes into roughly 1.5-inch (4cm) chunks. Place them in a large pot and cover with cold water by about an inch. Add a pinch of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
Drain and dry: Carefully drain the potatoes in a colander. Return them to the hot pot and place over low heat for 1-2 minutes to evaporate any excess moisture. This step keeps your mash from becoming watery (trust me, I learned this the hard way!).
Mash the potatoes: Using a potato ricer or masher, mash the potatoes until smooth. Add the softened butter, warmed milk, a pinch of salt, pepper, and nutmeg. Stir gently until creamy and well combined. Adjust seasoning to taste.
Cook the cabbage and scallions: While the potatoes cook, heat olive oil or butter in a large skillet over medium heat. Add the shredded cabbage and sliced scallions. Sauté for 5-7 minutes until the cabbage is wilted but still has a slight bite. Season with salt and pepper.
Combine the cabbage with the mashed potatoes: Fold the cooked cabbage and scallions into the creamy mashed potatoes. Mix gently but thoroughly so the flavors meld without overworking the mash.
Serve warm: Transfer the creamy colcannon mashed potatoes with cabbage comfort to a serving bowl. Garnish with fresh parsley or chives if you like. Serve immediately for best texture and flavor.

If the mash feels too thick, add a splash more warmed milk. If it seems too loose, a bit more butter or an extra minute mashing can help. The cabbage should be tender yet vibrant—overcooked cabbage turns limp and dull, so keep an eye on it. This recipe makes about 6 generous servings.

Cooking Tips & Techniques

Here are some tips to make your creamy colcannon mashed potatoes turn out just right every time.

Don’t overboil the potatoes: Overcooked potatoes absorb too much water, making your mash gummy. Test by piercing with a fork; it should slide in easily but not fall apart.
Warm your milk and butter: Adding cold dairy cools the mash and can cause it to firm up. Warm milk blends in smoothly, giving you luxuriously creamy potatoes.
Use the right potato: Yukon Gold is your best bet for creamy, buttery texture. Russets can work but tend to be fluffier and drier.
Cook cabbage just right: It should be tender but still hold a little texture. Overcooking leads to a mushy, less appealing dish.
Season as you go: Taste your potatoes and cabbage separately before combining. A little extra salt or pepper can make a big difference.
Multitasking: While the potatoes boil, prep and shred your cabbage and scallions. This saves time and keeps everything fresh.

Honestly, every time I’ve skipped warming the milk or rushed the cabbage step, I noticed the dish lost some of its magic. Patience is key here, but the results? Totally worth it.

Variations & Adaptations

This creamy colcannon mashed potatoes recipe is wonderfully flexible. Here are a few ideas to switch things up:

Dietary Variation: For a vegan version, swap butter with vegan margarine and milk with unsweetened almond or oat milk. Use olive oil to sauté the cabbage.
Seasonal Adaptation: In the fall, try adding roasted garlic or caramelized onions for a sweeter depth. Spring? Fresh peas or spinach folded in make a bright, fresh twist.
Flavor Boost: Add crumbled cooked bacon or pancetta for a smoky flavor. A sprinkle of sharp cheddar cheese stirred in while hot is divine, too.
Cooking Method: You can steam the potatoes instead of boiling for slightly firmer texture and retain more nutrients. Just be sure to dry them well before mashing.
Personal Favorite: I once tried this with a handful of chopped kale instead of cabbage—deliciously earthy and vibrant, though a bit heartier in texture.

Serving & Storage Suggestions

This creamy colcannon mashed potatoes with cabbage comfort is best served warm, straight from the pot. Spoon it into bowls or onto plates, and garnish with fresh herbs for color and a fresh note.

It pairs wonderfully with roasted meats like chicken or pork, or alongside hearty stews and sausages. A crisp green salad or roasted root vegetables round out the meal beautifully. For drinks, a buttery white wine or a crisp cider complements the richness nicely.

To store leftovers, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk to loosen the mash as needed. You can also freeze this dish—just thaw overnight in the fridge and reheat as above. Flavors often deepen after resting overnight, making it even tastier the next day.

Nutritional Information & Benefits

This comforting recipe provides roughly 250 calories per serving (1 cup or about 200g), with around 7 grams of fat, 40 grams of carbohydrates, and 4 grams of protein. It’s a good source of vitamin C and fiber from the cabbage and offers potassium and vitamin B6 from the potatoes.

Using fresh cabbage adds antioxidants and supports digestion, while the potatoes provide energy-boosting carbs. You can easily make this gluten-free and adaptable to dairy-free diets, making it suitable for many dietary needs.

From a wellness perspective, this dish strikes a nice balance between indulgence and nutrition—comfort food that doesn’t feel heavy or overly processed. It’s a lovely way to sneak in veggies while enjoying a classic favorite.

Conclusion

If you’re looking for creamy colcannon mashed potatoes that bring pure comfort with a fresh cabbage twist, this recipe is a winner. It’s simple, satisfying, and flexible enough to fit your taste and lifestyle. I love it because it feels like a warm hug in a bowl—perfect for chilly nights or anytime you crave something cozy and homemade.

Go ahead and make it your own! Add your favorite herbs, toss in some bacon if you like, or keep it classic. Don’t forget to come back and share how your version turned out—I’m always excited to hear your adaptations and tips. Happy cooking and enjoy every creamy, cabbage-filled bite!

FAQs About Creamy Colcannon Mashed Potatoes

What type of potatoes work best for colcannon?

Yukon Gold potatoes are ideal for creamy, buttery mashed potatoes, but Russets can work if you prefer fluffier texture.

Can I make this recipe dairy-free?

Absolutely! Use plant-based milk like almond or oat milk and swap butter for vegan margarine or olive oil.

Is it okay to prepare colcannon ahead of time?

Yes, you can make it ahead and refrigerate. Reheat gently with a splash of milk to restore creaminess.

Can I freeze creamy colcannon mashed potatoes?

Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

How do I keep cabbage crispy when cooking colcannon?

Sauté cabbage just until wilted but still slightly crisp, usually 5-7 minutes over medium heat. Avoid overcooking to keep texture and flavor fresh.

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