Irish Colcannon (Winter Vegetable Casserole)

"A traditional Irish dish. This dish may also be made in a crock pot."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by MsPia photo by MsPia
photo by Rita1652 photo by Rita1652
Ready In:




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

Questions & Replies

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  1. This is crazy good!! I've made Colcannon many time before but just with potatoes and cabbage. This takes the dish to a whole ( and very satisfying) new level. Our gourmet market sells Irish Bangers. I served those, this colcannon and beer bread for a very tasty dinner. We had left over colcannon that I formed into small patties and fried up in butter and served with fried eggs for breakfast. A real stick-to-the-ribs meal on a cold day. Many thanks!!
  2. 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!
  3. 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 ;)
  4. 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.<br/><br/>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.
  5. This is fabulous and a definite keeper for us. I omitted the mace due to personal preference, and increased the potatoes used to 2.5 lbs (1 lb just didn't seem like enough for 6-8 servings, nor did it seem like 1 lb would provide the right balance with the amount of leeks, cabbage, etc.). We served it with grilled pork chops and it was very delicious! I think it would be great with a slice of prime rib and some au jus too! YUM! Or with meatloaf! Or... ;) Thanks for sharing!


  1. I could eat this every day. Delish! I used kale instead of cabbage. The leeks really gives this dish an incredible flavour. Loved it!
  2. This was okay. I had to use nutmeg in place of the mace, since that's the only sub I could find at my store. I added some instant potato flakes to thicken it up and make it creamier.
  3. This recipe was part of our St. Patrick's Day meal. I used cabbage instead of kale. It was very good. A nice hearty dish to serve on a cold day.
  4. I had this for lunch and it was great. Also used nutmeg instead of mace and the cabbage. Added a bit of shredded cheddar cheese and enjoyed!
  5. I've never had colcannon before so I can only review this on taste and not authenticity. As far as taste is concerned this is excellent. I had never cooked kale before and dh requsted that I use it instead of cabbage. I also subbed nutmeg for mace since I didn't have any on hand. I must tell you that this is just an excellent cold weather dish. Very filing and very comforting.



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