Make these delicious Colcannon potatoes – with a kick! Our tasty Colcannon recipe with Whiskey and Brown Butter is easy to make and perfect for St. Patrick’s Day.
Learn how to make this classic Irish cabbage and mashed potatoes recipe. Colcannon is a blend of creamy mashed potatoes laced with fried caramelized cabbage, a splash of whiskey, and sweet brown butter.
Typically I make mashed potatoes and fried cabbage as two separate side dishes. Once a year we throw these two recipes together with a splash of Irish Whiskey and make Irish Colcannon.
Two comfort foods in one! After frying the cabbage we use a shot of whiskey to deglaze the pan. Don’t forget to have yourself a shot of whiskey. It just makes cooking more fun. Plus it is St. Patrick’s Day.
Ingredients for Irish Colcannon.
While the specific ingredients from recipe to recipe may vary, the key elements remain the same. You will need potatoes and cabbage.
- Butter – Why brown the butter? It adds a sweet flavor that is perfect on the shreds of caramelized cabbage. Make a well on the top of the colcannon and pour in that brown butter and let it drizzle down the sides. In this case, it is better than gravy. If there is foam on top of the butter take a spoon and skim the top removing the foam. This just helps with appearance and does not affect the flavor.
- Potatoes – Don’t overboil your potatoes into mush. You want the potatoes to be fork-tender. Perfect for mashing. You can also boil your potatoes in an Instant Pot.
- Irish Whiskey
- Salt – Use Irish Sea Salt if you have it.
- Heavy Cream
Mashed vs. Whipped Potatoes
This comes down to preference. Personally, I use a potato masher. I like the texture of mashed potatoes. Some folks prefer the velvet texture of whipped. For this recipe, we used russet potatoes.
How to Make Brown Butter Irish Colcannon
This is a fairly simple recipe It is like cooking 2 side recipes and then stirring them together to make one.
First, you need to get the potatoes boiling. While the potatoes boil you will be stir-frying the cabbage. In a large pot cover the potatoes with water. Add a teaspoon of salt, cover, and bring to a boil. Once it begins to boil, uncover, and reduce the heat. Cook until potatoes are fork-tender.
Next, in a large frying pan melt the butter over medium heat until it starts to brown. Once it starts to brown transfer the butter into a mug or measuring cup. Do not wipe out the pan. You will want that butter-glazed pan ready to fry the cabbage.
Add another tablespoon of butter and return the pan to the heat. Add cabbage, 1 teaspoon salt, and pepper, and stir fry until the cabbage is tender and the edges are caramelized. This will be between 8 and 10 minutes.
Remove the pan from the heat and add a shot of Irish whiskey. Scrape the bottom of the pan and stir. Set cabbage aside.
Check your potatoes and make sure they are fork-tender. Drain the potatoes and return them to the pot. Add heavy cream and 1 tsp of salt. Mash with a potato masher until smooth. Stir in the cabbage.
Transfer Irish Colcannon to a serving bowl. Make a well in the middle of the Colcannon potatoes and pour in the brown butter and drizzle it around the potatoes.
If your brown butter has foam it can be skimmed off. It does not affect the taste.
What to Serve with Irish Colcannon Potatoes
Serve these Irish Colcannon potatoes with corned beef, sausages, or lamb.
- Use Kale instead of cabbage.
- Add spring onions and thyme for extra flavor.
Leftovers and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in a microwavable safe bowl in 30-second intervals until heated through.
More Irish Recipes
Here is our Recipe for Irish Brown Butter Colcannon!
Colcannon with Whiskey and Brown Butter
Irish Colcannon Potatoes with Whiskey and Brown Butter
- 2 pounds russet potatoes, peeled and cut into chunks.
- 3 teaspoon salt, divided (Irish Sea Salt if you have it)
- 1/3 cup butter, plus 1 tablespoon
- 1 pound shredded cabbage
- 1/2 teaspoon ground black pepper
- 1.5 ounces Irish whiskey
- 2 ounces heavy cream
- In a large pot cover potatoes with water. Add 1 tsp of the salt, cover, and bring to a boil. Once it begins to boil remove the lid and reduce the heat. Cook until potatoes are tender.
- In a large deep frying pan melt 1/3 cup butter over medium heat until it starts to brown.
- Transfer the browned butter to a small bowl or measuring cup. Do not wipe out the pan.
- Your pan will be slick from the brown butter. Add 1 tablespoon of butter to the pan to fry the cabbage. Add cabbage, 1 tsp salt, and pepper and stir fry the cabbage until tender and edges are caramelized; about 8 minutes.
- Remove from heat and immediately pour in the whiskey. Scrape the bottom of the pan and stir. Set aside.
- Drain potatoes and return to the pot.
- Add heavy cream and 1 tsp salt. Mash with a potato masher until smooth.
- Stir in cabbage.
- Transfer to a serving bowl and make a well in the middle of the colcannon.
- Pour in brown butter. If there is foam on top of the butter take a spoon and skim the top removing the foam.
- 2 pounds of potatoes is roughly 4 large russet potatoes.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 559mgCarbohydrates: 28gFiber: 4gSugar: 4gProtein: 4g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.