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Traditional Irish Colcannon Recipe for St. Patrick's Day

March 10, 2018



This hearty dish, headlined by (you guessed it!) potatoes, will bring a helping of scrumptious tradition to your shamrock shindig. And it's easy to make.



  • 2 pounds red potatoes, cut into large chunks
  • 3/4 cup milk
  • 3/4 teaspoon salt
  • 6 tablespoons Kerrygold Salted Butter, plus additional melted butter if desired
  • 1 cup chopped onion
  • 6 cups finely shredded green cabbage (or one 10-ounce package)
  • 1 cup (about 4 ounces) shredded Kerrygold Dubliner Cheese or Blarney Castle Cheese
  • Freshly ground pepper to taste



  1. Cook potatoes in boiling water about 20 minutes or until very tender; drain well and mash with skins on, adding milk and salt.
  2. While potatoes are cooking, melt butter in a large skillet.
  3. Add onion; cook 10 minutes, stirring occasionally, until very soft.
  4. Add cabbage; cook and stir for 5 minutes more or until very soft.
  5. Stir cabbage mixture and Kerrygold cheese into hot potatoes and season with pepper.
  6. Mound onto serving plates and make a well in the center of each. Pour a little melted butter into each well, if desired.

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