03/13/2026
March 2026 Recipe of the Month: Colcannon
For St Patrick's on Tuesday, I wanted to find some fun traditional Irish dishes that would make for a lovely meal. One that I found is called Colcannon. And to my surprise, I'd made this dish before by accident.
Colcannon is a traditional Irish dish of creamy mashed potatoes mixed with cabbage or kale, and often includes butter, milk or cream, and onions, leeks, or scallions. It's a hearty, rustic comfort food.
Ingredients:
3 large Russet potatoes, about 2 lbs
1 tablespoon plus 1 tsp Kosher salt
6 tablespoons Kerrygold unsalted butter, divided
3 leeks, cleaned and thinly sliced
3 cups green cabbage, finely chopped
1 bunch scallions, chopped and divided
2 cloves garlic, minced
1 cup half and half
1 cup Tipperary vintage Irish cheddar cheese, shredded
1/4 tablespoon black pepper
Directions:
Wash, peel, and roughly chop the potatoes. Place them in a large Dutch oven then cover with water and 1 tablespoon of salt. Bring them to a boil over medium-high heat and cook until tender, about 15 minutes. Drain the potatoes in a large colander then set aside.
Melt 4 tablespoons of the butter in the empty Dutch oven over medium heat. Add the leeks, cabbage, 1 cup of the scallions, and garlic and saute while stirring often until softened, about 10 minutes.
Reduce the heat to medium-low and add the half and half, cheddar cheese, teaspoon of salt, and pepper. Cook until warm and the cheese is melted, about 3-4 minutes. Turn off the heat.
Add the potatoes to the pot and mash or whip using handheld beaters until the mixture is well combined and no potato lumps remain.
Transfer the Colcannon to a serving dish. Create a well in the center with the back of a spoon and top with the remaining 2 tablespoons of butter and scallions. Serve warm.
