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5 from 1 vote

Traditional Irish Colcannon

Our Traditional Irish Colcannon recipe comes straight from the family archives in County Cork Ireland. Colcannon is the perfect dish for St. Patricks Day. Leave it to the Irish to dream up a cream enriched potato dish!

Category Dinner
Cuisine Irish
Keyword Traditional Irish Colcannon
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Author Mean Green Chef


  • 2.5 lbs medium sized Idaho Potatoes, whole + washed + skin on
  • 8 Tablespoons butter
  • 1/2 cup (120 ml) milk, whole
  • 1/2 cup (123 ml) heavy cream
  • 1 medium head green cabbage, cored + roughly chopped
  • 3 cups kale, washed + roughly chopped
  • 4 scallions, chopped
  • 2 cups stock from cooking corned beef, or stock of your choice
  • Kosher sea salt + freshly cracked black pepper, to taste


  1. Add potatoes to Instant Pot with cooking stock, cover with lid, ensuring that the valve is set to sealed, press manual and set the cook time to 15-minutes. 

    Potatoes cooked in stout broth from corned beef for Colcannon in the Instant Pot.
  2. While the potatoes cook. Warm butter, milk, cream and a few cracks of black pepper over low heat in a small saucepan. 

    Restaurant Style Mashed Potatoes ingredients for mashing.
  3. After the timer goes off allow natural release for 5 minutes and then vent. Remove potatoes from the instant pot with tongs and set aside until cool enough to handle. 

    Boiled potatoes with skins starting to peel off for Irish Colcannon.
  4. Add thinly sliced cabbage into the Instant Pot, replace the lid, ensuring that the valve is set to sealed, and set to manual high pressure 6 minutes. 

    Ingredients for Irish Colcannon in Instant Pot.
  5. As the cabbage cooks, slip the skins off of the potatoes and cube. Set aside. 

    Boiled, peeled potatoes for Traditional Irish Colcannon.
  6. Once the cabbage is done, press Cancel on the IP, safely do a Quick Release by opening the valve to "Vent".  After all of the pressure has been released open the lid. Scoop out the cabbage and set aside. 

    Ingredients for Irish Colcannon in Instant Pot.
  7. Pour the excess stock into a container and reserve for corned beef. Add the potatoes, cabbage, sliced green onions, and half of the cream mixture back into the Instant Pot. Using a hand masher, mash the Colcannon adding more cream until the desired consistency is reached, it should be "lumpy".

  8. Serve warm with a knob of butter on top if desired and seasoned with Kosher sea salt and freshly cracked black pepper. 

Recipe Notes

  • Prep time is approximate. 
  • Mash only until Colcannon is blended, there will be "lumps".
  • Best eaten the same day but can be stored in an airtight container up to 3 days.