Colcannon is Irish mashed potatoes that are simply the best mashed potatoes I've ever eaten. The added ingredients may sound a little odd, but they work perfectly to create the perfect flavors and textures!
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I've heard of colcannon before, but honestly had no interest in making it. Cabbage in mashed potatoes just sounded so odd. How could that even be good? Well, let me tell you, it's not just good; it's fabulous!
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It's also very versatile, so feel free to get creative with the ingredients you add. Cabbage is pretty traditional in a colcannon, but it can also be made with kale. No matter how you make your colcannon, you must use butter! I suggest splurging if you are in the US and use Irish butter in this recipe.
Most stores carry Irish butter. Kerrygold is a popular brand. The differences between US butter and Irish butter is in the fat content. Irish butter has a higher percent of fat and makes the BEST mashed potatoes or colcannon.
Frequently Asked Questions
Absolutely. You can make as much or as little as you like and the cooking instructions will stay the same. Just increase or decrease your ingredients based on how many servings you want.
I don't usually freeze mashed potatoes because, when thawed, they tend to have a different texture and are a little watery. These are so good, leftovers are doubtful anyway, but if you do have leftovers, I go over how to turn them into the BEST potato soup later in this post.
Yes, absolutely. You can boil or steam the peeled and cubed potatoes or even bake them in the oven and then mash them with the other ingredients. The cabbage and leeks can be sautéed or steamed before adding to the potatoes.
Ingredients & Substitutions
Russet Potatoes
I really recommend using Russet potatoes if you are in the US or a starchy (floury) potato for the fluffiest mashed potatoes, but you can use any style of potatoes that you like or have on hand.
Butter & Cream
Butter is a key ingredient in colcannon and I suggest using an Irish butter, if you can. I use salted butter, but you can use salted or unsalted.
You can use whole milk if you prefer, but I would use less of it so it doesn't make your potatoes too liquidy. You can even use all butter and skip the cream or milk.
Cabbage, Leeks, & Green Onions
I absolutely loved the combination of these three vegetables in the colcannon, but you can switch them around and omit any that you don't like.
Usually, colcannon is made with cabbage or kale, but if you don't want to add those in, don't. My Irish grandmother made her colcannon with only green onions.
The leeks are beautiful in the dish and give a nice mild onion flavor, but you can certainly omit them.
What is the Best Way to Cook the Potatoes for Colcannon?
You can cook the potatoes any way you like, however, the method I used was so easy. It takes a little longer, but is completely hands off.
You simply throw the potatoes in the basket or on the rack of your pressure cooker and PC them for 30-45 minutes depending on size. The peels slip right off and they mash up light and fluffy.
After experimenting with various ways to cook mashed potatoes in the Foodi, I found that the drier the potato, the fluffier it mashes. So, if you decide you want to boil or steam your potatoes after peeling and cubing, then I suggest using the sear/sauté on the Ninja Foodi or Instant Pot to cook off any extra liquid on the potatoes.
This is one of the reasons that I'm so thrilled with cooking the potatoes right in the skin! The potato stays nice and dry.
How to Make Colcannon Potato Soup
There are times when a new recipe or technique for making something happens quite by accident and that happened to me with leftover colcannon. I call them happy accidents.
If you want to give this a try, I would suggest making a double batch (at least) of colcannon because it's so delicious, there usually aren't leftovers. However, it's just Jeff and me here and I had 3 batches from testing the recipe.
I decided to heat them up to serve with dinner and put them in the Ninja Foodi on the slow cooker function on low. I added a tiny bit of cream, maybe ¼ cup. Then I completely forgot about them. Completely! Like, went to bed and let them cook on low all night.
The next morning, I remembered and figured I would have to throw them away. They were piping hot and darker in color and they smelled fantastic! I knew they had held a safe temp, so I added some cream and milk and gave them a stir. Let the cream warm up and ate colcannon potato soup for breakfast. And Lunch. It was delicious. Jeff said it's the best potato soup he's ever had and I agree.
The low and slow cook time resulted in a nutty flavor, which may sound weird, but it really wasn't. Seriously, the soup was delicious. I added some corn to my lunch bowl and that was amazing, too!
I doubt it is necessary to cook them on low all night, I think 4 hours should do the trick. If you want to make them, throw your leftover colcannon into the Ninja Foodi or your slow cooker and turn it on low. Add just enough cream to cover the bottom of the slow cooker and put the colcannon leftovers on top.
Don't stir and let them cook on low for about 4-6 hours. When they have darkened slightly in color, they may be light tan in places. Add a combination of cream and milk or half & half until you get the desired consistency.
Warm on slow cook or switch to sear/sauté on low until warmed through. Serve & enjoy!
Of course, you can also make a fast version that would also be delicious by simply adding a combination of cream and milk to the leftover potatoes and either using slow cook on high or low sear/sauté to heat the soup through. That will be wonderful, but there was something really special about the happy accident soup!
How to Make Colcannon in the Ninja Foodi or Instant Pot
This process will be the same no matter what electric pressure cooker you have.
The pressure cook time depends on the size of your potatoes. Mine were about 6 ounces each and uniform in shape. If yours are smaller, you can decrease the PC time to 25 minutes and, if they are larger, increase to 45 minutes.
You can't really overcook the potatoes, so don't worry about that. Try to find 1½ pounds of potatoes that are about the same size, so they cook evenly. If you have a small potato and a larger potato, set the time based on the larger potato.
Here are my suggestions:
- 4-ounce potatoes: PC for 25 minutes
- 6-ounce potatoes: PC for 30 minutes
- 8-ounce potatoes: PC for 35 minutes
- 12-ounce potatoes: PC for 40 minutes
- 16-ounce potatoes: PC for 45 minutes
Pour 2 cups of cold water into the inner pot and place the potatoes (unpeeled) in the basket or on the rack. PC based on the times above and immediately release the pressure when the time is up.
While the potatoes are cooking, get the vegetables prepped.
Thinly slice the cabbage until you have about 1 cup.
Leeks can have dirt under their layers, so make sure to wash them well.
Slice the cabbage into thin strips until you have about 1 cup.
Slice the leak into thin rounds until you have about ½ cup of the white end. Slice the green part (tops) into thin strips until you have about ½ cup.
Slice the green onion using both the green and white part into ¼-½" pieces.
You will have about 2 cups of the leeks and cabbage and a couple of Tablespoons of the green onions. 2 cups might sound like a lot for the amount of potatoes, but they reduce in volume when steamed. This was the perfect ratio for me, but feel free to increase or decrease the amounts to your liking.
When the pressure time is up, remove the potatoes and set on a cutting board.
Add the leeks and cabbage to the basket (no need to change the water) and put the pressure lid on. Make sure the valve is to vent and steam for 3 minutes. Sometimes, when steaming, the button will pop up on the Foodi and that is fine; as long as your valve is vented you are not pressure cooking.
If you are using an IP and that model seals the vent for steaming, then decrease the time to 2 minutes.
If you want to use leftover cooked cabbage, you don't need to steam it, but it will warm it up.
Don't steam the green onions if you want the texture difference, which is what I did and it was wonderful.
While the vegetables are steaming, peel the potatoes and get them in a bowl for mashing.
One of the best things about cooking the potatoes with the skin on is how easy they are to peel. Simply use a fork to hold the potato and use a spoon to remove the skin. The skin just falls off!
Here is a video showing how I do it.
Try to keep the potatoes as whole as possible so they retain their heat and place them in a bowl large enough for mashing after they are peeled.
Melt the butter (I keep out about 2 Tablespoon of the butter to add on top after mashing, but this is optional) and add the cream to the melted butter.
Salt the potatoes. I found that 1 teaspoon of fine grind sea salt was the perfect amount, but adjust to your preference. You can always add more salt after mashing, but you can't remove it, so use less than you think you might want.
Pour half of the melted butter and cream over the potatoes and mash with a hand mixer or a manual potato masher like I did. The potatoes are so soft that you can really do it with a fork. I used my (affiliate link)Mix 'N Masher from Pampered Chef and it worked great!
Add as much of the remaining butter/cream mixture as you need to get the potatoes to the consistency that you like. I used the entire amount in all of my test batches.
When the 3 minutes is up for steaming, remove the lid as soon as the silver or red button drops. Add the steamed vegetables and raw green onions to the potatoes and mix to incorporate.
Taste and adjust seasonings as desired. Place that extra butter on top just before serving.
Enjoy!
Colcannon Pressure Cooker Recipe
Equipment
- Electric Pressure Cooker
Ingredients
- 1½ lbs Russet Potatoes
- 2 cups water
- 1 cup leeks
- 1 cup cabbage
- 1 green onion
- 1 teaspoon fine grind sea salt
- ½ cup Irish butter
- ¼ cup heavy cream
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Instructions
- Add 2 cups of water to the inner pot. Place the whole potatoes in the basket or on the rack of your pressure cooker. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 30 minutes (see times in notes for various potato sizes). When the time is up immediately release the pressure.
- While the potatoes are pressure cooking, slice the cabbage into thin strips, about ¼", until you have 1 cup. Slice the leek into ¼" rounds, using both the white end and the dark green end until you have 1 cup. Slice the green onion into ¼" pieces and put in a separate bowl.
- Melt the butter (I keep out 2 tablespoon of the butter to put on top before serving) and add the cream. When the PC time is up, remove the lid and place the potatoes on a cutting board.
- No need to change the water, just add the vegetables to the basket and put the pressure lid on. Turn the valve to vent and steam for 3 minutes. If you are using a brand of pressure cooker that seals the pot on the steam function like many IPs do, then decrease the time to 2 minutes. When the time is up and the pin has dropped, open the lid so the vegetables don't over cook.
- While the vegetables are steaming, peel the potatoes by holding one with a fork and use a spoon to scrape the skin off. Place the peeled whole potatoes in a bowl large enough for mashing.
- Add salt and half of the butter/cream mixture and mash using a hand mixer or by hand using a potato masher. I used the (affiliate link)Mix 'N Chop from Pampered Chef and it works great. Add as much of the remaining cream/butter mixture as needed to get the desired consistency. I used all of it in all of my test batches.
- Add the steamed leeks and cabbage on top and mix to combine. Add the raw green onions and mix. Place the pat of butter on top. Serve & Enjoy!
Notes
- 4-ounce potatoes: PC for 25 minutes
- 6-ounce potatoes: PC for 30 minutes
- 8-ounce potatoes: PC for 35 minutes
- 12-ounce potatoes: PC for 40 minutes
- 16-ounce potatoes: PC for 45 minutes
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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Trina Oickle-Pottie
Hi Louise!
This is my second or third time making this. IT's so good. I had 10 oz. potatoes and it made so much! I think I'd just cook 3 of that size next time, it would be plenty! I needed more cream and butter! Russets are the best.
Thanks again.
Michele
Hi Louise! This recipe is how I discovered you; your video of it came up in my YouTube video recommendations. You are adorable and can't wait to try this recipe, which I will do exactly how you have presented it. I'm not Irish but I take your word on it being smacking good. I am not particular if a dish is super authentic, as long as it is delicious and easily accessible. Awesome job on all your content, presented in so many ways. I look forward to discovering more of what you offer!
Louise
Thank you so much!
Christina Parsons
Really one of my favorite potato recipes, Made it in the instapot following directions exactly. It was delicious. Thank you for sharing.
Louise
Thanks so much and I'm so glad you liked it!
Jeanne Williams
can I make all of this on top of stove? I do not use pressure cooker. Same quantities of cabbage potatoes etc???? Thanks
Louise
Yes, absolutely. Just boil the potatoes like you normally would for mashed potatoes and sauté the cabbage/leeks in a little butter or bacon grease.
Lorraine
From a reader from Ireland
Good recipe but...
Mash with cabbage is Colcannon....
Mash with scallions/spring onions is Champ
Never use an electric mixer to mash potatoes it must always be done by hand. Better mashed over a very low heat
Louise
I'm not sure exactly what your comment is trying to say because there is cabbage in this Colcannon recipe. As far as mashing goes, I agree and I usually do (and did in this recipe) mash them by hand. However, some people have mobility issues and/or arthritis that doesn't allow them to mash by hand so I always like to give alternatives for people who may need different ways of doing things in the kitchen.