Variation on Colcannon
Variation on Colcannon
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 4 as a side dish.


  • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5-6 Tbsp unsalted butter (with more butter for serving)
  • Choice of favorite sausage (or omit)
  • 3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green
  • 3 green onions (including the green onion greens), minced (about 1/2 cup)
  • 1 cup milk or cream


1 Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.

2 Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the sausage. Cook till brown. Add greens. Cook the together for 3-4 minutes, or until the greens are wilted and have given off some of their water. Add the green onions and cook 1 minute more.

3 Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.

Variation (As seen in the picture above):

Mash potatoes in separate bowl while greens and sausage are cooking. Serve mashed potatoes on a bed of greens and sausage.

Or substitute out half of the potatoes with parsnips. Can add chives, leeks, or bacon too!

Taken from and Kaarina’s family cookbook.

One Comment Add yours

  1. Rob and Linda Keene says:

    I will try with turnips and chard–thanks for the great ideas

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