Irish Colcannon (Winter Vegetable Casserole)

Total Time
Prep 20 mins
Cook 40 mins

A traditional Irish dish. This dish may also be made in a crock pot.

Ingredients Nutrition


  1. Cook the potatoes and parsnips in water until tender.
  2. While these are cooking, chop leeks (greens as well as whites) and simmer in the milk until soft.
  3. Next, cook the kale or cabbage and have warm and well chopped.
  4. Drain the potatoes, season with mace, garlic, salt and pepper, and beat well.
  5. Add the cooked leeks and milk (be careful not to break down the leeks too much).
  6. Finally, blend in the kale or cabbage and butter.
  7. The texture should be that of a smooth-buttery potato with well distributed pieces of leek and kale.
  8. Garnish with parsley.
  9. Colcannon is also made by cooking layered vegetables, starting with potatoes, in a slow-cooker during the day.
  10. Drain vegetables, blend with milk and margarine as above and garnish with parsley.


Most Helpful

YUMMY! I'm from Ireland, and I loved this recipe. Traditional colcannon is simply potato, cabbage, milk, butter, salt and pepper (it is a simple, easy, staple meal for some people here). This version gives it an interesting twist, lovely taste. Will try again. Colcannon goes great with bacon or gammon!

rachel_carson July 03, 2008

Miss Annie, this was yummy! I forgot to buy parsnip, instead I used carrots which also gave the dish a pretty color. I lightly micro-steamed both kale and cabbage for 5 mintues and let it sit, covered until ready to stir into the potatoes. To make the potatoes easier to mash I added the milk used for soaking the leeks. (I warmed the milk, too.) Very easy to put together and hit the spot. Pure comfort food. I also was out of mace, so I used freshly grated nutmeg. Used white pepper, not black to season. Thank you for sharing your recipe with us. cg ;)

COOKGIRl April 06, 2006

This was surprisingly good. I had never had Parsnips before and with this dish I discovered a new vegetable that I liked. I was impressed with the different kinds of vegetables used to make this hearty dish. I hate cleaning leeks so I did not use them and I cut the parsley by half. But I was thoroughly impressed to say the least and I will be using this recipe again in the upcoming colder months.

Thanks so much for sharing. A simply wonderful companion to almost any meat and would work well as a main dish for a vegetarian dinner or while on a no-meat diet.

Studio Leah August 19, 2010

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