Traditional Colcannon Recipe

IriThere are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. An inexpensive dish is usually eaten in autumn when kale is in season. Which makes this recipe a great traditional dish for the Samhain table.

The song “Colcannon” (Skillet Pot”), is a traditional Irish song that has been recorded by many artists it goes like this:

Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.

Did you ever make a hole on top to hold the melting flake?

Of the creamy, flavored butter that your mother used to make?

The chorus:

Yes you did, so you did, so did he and so did I.

And the more I think about it sure the nearer I’m to cry.

Oh, wasn’t it the happy days when troubles we had not,

And our mothers made Colcannon in the little skillet pot.


Traditional Colcannon Recipe

Colcannon Recipe

A traditional Irish dish for your Samhain Table.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Leandra Witchwood, © 2015 The Magick Kitchen


  • 4 lbs Russet potatoes peeled and cubed into 1” pieces
  • 2 C of Chopped Kale or 1 small head of green cabbage chopped
  • 8 oz cream
  • 1 stick butter divided into 2 parts
  • 4-5 scallions sliced
  • Salt and pepper to taste
  • Sliced chives for garnish


  1. Boil potatoes in a large pot with enough salted water to cover by 1”.
  2. While the potatoes are cooking, place your Kale or cabbage into a large saucepan or pot. Cover with water and boil 3-5 minutes until the cabbage is just wilted and has turned a darker green. To ensure you do not overcook the cabbage remove from the heat when wilted.
  3. When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one-third of the butter and cover. Allow the butter to melt as you continue with the recipe.
  4. When the potatoes are fork tender, drain the water and return the potatoes to the saucepan. Set the burner to low, leaving the lid off so that any excess moisture from the potatoes can evaporate. When they are mostly dry, add the cream, with a third of the butter and the scallions. Allow the cream to warm, do not boil.
  5. Mash the potatoes thoroughly into the butter & cream mixture. Mix the cabbage thoroughly through the mashed potato.
  6. Season with salt and pepper to taste.
  7. **When serving your Colcannon, make a well in the center of the serving and add a piece of the remaining butter to the well. It should be allowed to melt slowly.

Recipe Notes

There are many variations of this dish developed of the centuries. Try adding bacon or ham to deepen the flavor.

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© 2015, The Magick Kitchen

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