This Creamy Colcannon Potato Recipe Is a Twist On Irish Tradition (7 Ingredients) Irish Recipes Side Dishes Vegetables Gluten-free Vegetarian Low Sodium Recipes Low Sodium Recipes Budget Recipes

St. Patrick's Day offers so many fun recipes to make. But what's a St. Patrick's Day celebration – or dinner, for that matter – without a potato dish?

Colcannon is a traditional Irish side dish recipe made with russet potatoes, cabbage or kale. But why not kick it up a notch by using sweet Yukon potatoes and fancy savoy or napa cabbage instead of kale? Sounds good, right? It is!

This easy colcannon Irish recipe starts with buttery Yukon gold potatoes that are cooked until tender. (Check out the health benefits of potatoes.) The low-sodium potatoes are mashed, then cooked leeks, garlic, cabbage, whole milk and heavy cream are added. The result is an amazingly creamy gluten-free colcannon that's perfect to serve with any meal.

Colcannon is a word derived from the Gaelic term cal ceannann, which means "white-headed cabbage." During the 17th and 18th century in Ireland, potatoes, cabbage and leeks were considered "foods on the common man," according to the Farmer's Almanac. 

Variation: Add in some shredded corned beef to make this a complete Irish meal.

If you have any corned beef, it's great stirred into this creamy Irish potato dish. Now that's a complete and comforting dinner!

Cuisine: Irish
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

• 2 pounds Yukon gold potatoes
• 6 tablespoons salted butter (divided)
• 2 leeks, white and pale-green parts only, sliced in half lengthwise, rinsed of sand and thinly sliced crosswise
• 2 garlic cloves, peeled and thinly sliced
• 1/4 of large napa or savoy cabbage, sliced thin (divided)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 - 3 green onions, sliced, for garnish (optional)

Here's how to make it:

1. Cover potatoes with room temperature water in a large pot and season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30 to 40 minutes. Drain, let cool slightly and peel or leave peels on if you wish. Smash and allow steam to escape.
2. Meanwhile, melt 4 tablespoons of the butter in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, 8 to 10 minutes. Add garlic, frequently stirring, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. 
3. Add 1 cup of the cabbage and cook until wilted. Add milk and cream and bring to a simmer. Add potatoes and the remaining 1 cup of cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Place in a serving dish, top with a large pat of salted butter and garnish with chopped green onions. (The green onion garnish is optional, but it adds a nice pop of color.) Store leftovers in an airtight container in the refrigerator.

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