Colcannon (Irish Potato Salad) Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

1 ratings


  • 5 russet potatoes
  • 1/2 cup unsalted butter
  • 1/4 cup whole milk
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 large shallots, thinly sliced
  • 1 large leek, halved and thinly sliced
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 head napa cabbage, cored and coarsely chopped
  • 1/4 teaspoon nutmeg, freshly grated
  • 1/4 teaspoon salt
  • 2/3 cup green onion, tops, chopped


Cut and steam the potatoes until tender. Return to the still hot pot and add 1/4 cup butter, milk, kosher salt and 1/4 teaspoons pepper. Mash together.


Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.


Mix the cabbage and mashed potatoes together well. Sprinkle with the green onion slices before serving.

Colcannon (Irish Potato Salad)


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1 Review

Kitty 3/17/2015
Outstanding! I d

Outstanding! I don't care for Kale, so I substituted fresh spinach.

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