Colcannon recipe

A traditional Irish recipe from County Mayo. This makes a good warming dish for a Halloween or Bonfire Night party, but it's nice to eat anytime!

Materials needed

A large saucepan saucepan
A potato mashermasher

Ingredients (Makes 4 to 6 servings)

1/2 kg cabbage or kale
1/2 kg potatoes
2 leeks
1 cup milk
salt and pepper to taste
1 pinch ground mace
1/4 pound butter


  1. In a large saucepan, boil the cabbage/kale until tender; remove and chop or blend well. Set aside and keep warm.
  2. Boil the potatoes until tender. Remove from heat and drain.
  3. Chop the leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
  4. Season and mash the potatoes well.
  5. Stir in the cooked leeks and milk.
  6. Blend in the kale or cabbage and heat until the whole is a pale green fluff.
  7. Make a well in the center and pour in the melted butter. Mix well and serve.


To blend: To process food in an electric blender or mixer.

To boil: To cook a liquid at a temperature of at least 100°C.

To chop: To cut food into small even-sized pieces using a knife or food processor.

To drain: To remove water from ingredients cooked in liquid or from raw ingredients that have been washed in water by placing them in a sieve or colander. colander

To mash: To break down a cooked ingredient such as potatoes into a smooth mixture using a potato masher or fork. masher

To mix: To beat or stir food ingredients together until they are combined.

To pour: To transfer a liquid from one container to another.

To season: To add salt, pepper and/or herbs to a food or dish to enhance its flavour.

To simmer: To keep a liquid just below boiling point, usually in a pan on the hob, e.g. simmer the sauce until it starts to thicken.

To stir: To agitate an ingredient or a number of ingredients using a hand held tool such as a spoon.