Side Dish · Dinner · Irish ·

Creamy Irish Colcannon with Leeks and Butter

Name: Creamy Irish Colcannon with Leeks and Butter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Side Dish
Ingredients: 2 pounds Yukon Gold potatoes, peeled and quartered; 1/2 cup whole milk, warmed; 1/4 cup heavy cream, warmed; 4 tablespoons unsalted butter, room temperature; Salt and pepper, to taste; 2 tablespoons unsalted butter; 1 large leek, cleaned and finely sliced (white and light green parts only); 2 cups green cabbage, finely shredded; Salt, to taste; 2 tablespoons scallions or chives, finely chopped; 2 tablespoons additional butter, melted for serving

Colcannon is a hearty and popular Irish dish featuring mashed potatoes mixed with cabbage or kale, enhanced with the delicate flavor of sautéed leeks and rich butter.

4.9(496 reviews)

·By Ethan Brooks·September 21, 2025

Creamy Irish Colcannon with Leeks and Butter — Side Dish served and photographed from above

Prep

20 min

Cook

1 h

Difficulty

Easy

Serves

Ingredients

Servings

For the Potatoes

For the Vegetables

For the Finish

Nutrition

Per serving

Calories: 365 kcal
Protein: 4.9 g
Carbs: 33.5 g
Fat: 23.6 g
Fiber: 3.9 g

Whole recipe

Total

Calories: 1826 kcal
Protein: 24.6 g
Carbs: 167.35 g
Fat: 118.1 g
Fiber: 19.4 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 pounds Yukon Gold potatoes peeled and quartered	623	14	135	0.3	13.5
1/2 cup whole milk warmed	74	3.8	5.7	4	0
1/4 cup heavy cream warmed	205	1.5	1.75	22	0
4 tablespoons unsalted butter room temperature	407	0.5	0.1	46	0
Salt and pepper to taste	0	0	0	0	0
2 tablespoons unsalted butter	204	0.2	0.1	23	0
1 large leek cleaned and finely sliced (white and light green parts only)	61	1.5	14.2	0.3	1.8
2 cups green cabbage finely shredded	46	3	10	0.5	4
Salt to taste	0	0	0	0	0
2 tablespoons scallions or chives finely chopped	2	0.1	0.5	0	0.1
2 tablespoons additional butter melted for serving	204	0.2	0.1	23	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Potatoes

1
Cover with water
Place the quartered potatoes in a large pot and cover them with cold salted water.
2
Boil and simmer
Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 20 minutes.
3
Drain potatoes
Drain the potatoes thoroughly and return to the pot.

Preparing the Vegetables

1
Melt butter
In a large skillet, melt 2 tablespoons of butter over medium heat.
2
Cook leeks
Add the sliced leeks and cook until soft and translucent, about 5 minutes.
Tip: Do not submerge the leeks in water; rinse gently to retain flavor. Save the green parts of the leek to use in homemade vegetable stock.
3
Cook cabbage
Stir in the shredded cabbage and cook until wilted, about another 5 minutes, seasoning with a pinch of salt.

How to Make Creamy Irish Colcannon with Leeks and Butter

Total time: 1 h 20 min · Yields 4 servings

1
Mashing the Potatoes
Mash the drained potatoes in the pot, adding the warmed milk, cream, and 4 tablespoons of butter, until smooth and creamy.
2
Combining with Vegetables
Fold the leek and cabbage mixture into the mashed potatoes, stirring well to combine.
3
Final Touch
Adjust seasoning with salt and pepper to your taste.
4
Timing & Heat Guide
Potato Boiling: 20 minutes; Vegetable Sautéing: 10 minutes.