Recipe: Colcannon Potatoes

Historical Background

Colcannon is a traditional Irish dish made with mashed potatoes, cabbage, and leeks. It is often served with a knob of butter and a sprinkling of parsley. The dish is believed to have originated in the 18th century, and it is thought to have been a way to use up leftover potatoes and cabbage. Colcannon is a hearty and filling dish that is perfect for a cold winter day.

Serving Size

This recipe makes about 6 servings.

Prep Time

15 minutes

Cooking Time

30 minutes


  • 3 pounds potatoes, peeled and cubed
  • 1 head cabbage, shredded
  • 2 leeks, white and light green parts only, thinly sliced
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup heavy cream
  • Salt and pepper to taste


  1. In a large pot, bring salted water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and return them to the pot.
  2. Add the cabbage and leeks to the pot and stir to combine.
  3. In a small bowl, whisk together the milk, butter, and heavy cream. Add the milk mixture to the pot and stir to combine.
  4. Season with salt and pepper to taste.
  5. Mash the potatoes until they are smooth and creamy.
  6. Serve immediately, garnished with parsley.


  • If you don’t have any leeks, you can use 1/2 cup of chopped onion instead.
  • For a vegetarian version of colcannon, omit the butter and use vegetable broth instead of milk.


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Josie Stockman

As an alumna myself, the kind of immersive learning experience offered by International Business Seminars was incredibly valuable and helped me develop new skills that I apply in my professional pursuits.

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