April 2022 Newsletter—Colcannon Irish Potatoes Recipe

Colcannon-Irish Potatoes

Serves: 4 to 6


  • Large pot
  • Skillet
  • Oven
  • Potato masher
  • Measuring cup
  • Measuring spoons
  • Knife
  • Cutting board
  • Colander
  • Vegetable peeler


  • 8 yukon gold, unpeeled and cut into large chunks
  • Salt (to taste)
  • Black pepper (to taste)
  • 5 Tbs unsalted butter
  • 5 Tbs olive oil
  • 3 cups spinach, chopped
  • 3 green onions, sliced
  • 1 cup milk


  • Peel and chop the potatoes. Place the potatoes in a medium pot and cover with cold water to at least one inch above the potatoes. Add in two tablespoons of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork tender. Drain in a colander
  • While the potatoes are cooking, prepare the spinach and green onions. Melt the butter in a large skillet and add in the greens. Cook for 3-4 minutes. Add in the green onions and cook for an additional minute.
  • Mash the potatoes with a potato masher. Add in the milk and stir until combined. Finally, stir in the cooked greens and green onions. Add salt and pepper to taste and serve warm.

Chef’s Notes:

  • For Dairy-free, substitute the milk with the reserved potato starch water from the potato boiling process or use a preferred dairy alternative milk. Omit the butter and use 5 Tbs of olive oil.
  • Russet potatoes can be used instead of Yukon golds, for a more traditional version of colcannon
  • Kale and cabbage can be used in place of spinach or all three can be used together to increase vegetable intake.
  • Colcannon is a mixture of cooked and shredded cabbage and mashed potatoes. The word colcannon is derived from the Gaelic term cal ceannann, which means “white-headed cabbage” — the vegetable most commonly mixed with potatoes in this dish.

Nutrition Facts:

218 Calories 4g Fat 41g Carbs 6g Protein



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