Friday Feast ~ Colcannon

a82344f92e8f42aa7a0dec77276aeaeb“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, flavoured butter that your mother used to make?”

This is from a tradional Irish song called, “The Skillet Pot.” Love Colcannon, especially on a chilly evening. Currently, our weather is unusually warm, but that won’t stop me from making one of my favorite dishes on St. Patrick’s Day.

Do you have a favorite dish on this day? Month? Do share!


1 lb cabbage, stalk removed and shredded

1 lb potatoes, peeled and chopped

6 green onions, chopped

¼ cup heavy cream or whole milk

1 (4oz) stick butter, softened (I use Irish Kerrygold butter for this dish)

Salt and pepper

Heat two pans of salted water and boil the cabbage in one and the potatoes in another until they are both tender. Place green onions and cream (or milk) in a pan and simmer on low for approximately 5 minutes.

Drain and mash cabbage and potatoes separately. Add the hot milk mixture to the potatoes and half the butter, beating well. Beat in the cabbage and season with salt and pepper. (I’ve been known to heat a little more cream or milk, too. It’s your choice on the texture for your dish) Heat thoroughly again in a pan or oven dish and top with slices of the remaining butter.


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  1. What an interesting sounding name for a dish. Reading the recipe it’s not so complicated as the name might suggest. And ingredients I can find here too.
    Around here there’s no such dish. My favorite is a traditional one: sarmale – minced meat with rice and spices, rolled in pickled cabbage leaves and baked in the oven. De- li- cious! Though it’s usually eaten at Christmas, I prepare it all the year long.
    Thanks for sharing!

    • Wow, Carmen! Yours sounds scrumptious! I’ve never heard of pickled cabbabge, but it sounds great! I’ll have to look this one up. Thanks for sharing. 🙂

    • Carmen, I have been making this for years and my children and I love it, however, my husband dislikes rice so I have not made this since my children have grown and left home. I do so miss eating many things that I enjoy and my husband doesn’t.

  2. Dianne

    You have the most interesting recipes, Mary. This one definitely sounds like a winner.

  3. my son makes this all the time , he loves it , have some Irish background ,but haven’t tried this yet , thank you

  4. I plan on adding this to my St. Pat’s Dinner; thank you.

  5. Anne

    Colcannon….this brought back such fond memories of my grandmother.
    When I was quite young,my mother,who was a widow, worked to support
    my brother, me and my grandmother. My grandmother did all of the cooking for the family and colcannon was regularly on the menu. She was a wonderful cook…I can still see her rolling out the dough for biscuits and using a small glass to cut them out. She made noodles from scratch and would cut them out on the dining room table….on parchment paper of course.
    Ah, she was something…Thanks,Mary, for reminding me of my Irish grandmother for whom I was named.

  6. Shannon Bryans

    I think I will make this for St Paddy’s Day this year. Usually I make cabbage sauteed in butter with cream, but I need a change. I think I will still saute the cabbage in butter as I think boiled cabbage can have a strong flavor. Thanks for sharing the recipe!

  7. I sing this song! I call it Colcannon. Love it but don’t make it much. Maybe now that I have an actual recipe, I can make it. Thanks, Mary.

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