Colcannon
Savoy cabbage, single cream and mature gouda cheese come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel the potatoes, cut them into even chunks and place in a pot of cold salted water, then bring to a boil and simmer for 15 to 18 minutes until tender to the point of a knife.
- Meanwhile, shred the cabbage finely and cook it in a separate pan of boiling salted water for 4 to 5 minutes until just tender, then drain very well and squeeze out excess moisture.
- Warm the single cream with most of the butter and the finely sliced spring onions in a small pan over low heat until the butter melts and the onions soften, about 3 minutes.
- Drain the potatoes thoroughly and return them to the dry hot pan for a minute to steam off moisture, then mash until smooth with no lumps.
- Beat the warm cream mixture into the potatoes, then season with the ground mace, paprika, salt and pepper and fold in the grated gouda until it melts into the mash.
- Fold the drained cabbage through the mash so it is evenly distributed but the potato stays light and fluffy rather than heavy.
- Spoon into a warm serving dish, make a well in the centre and add the remaining butter so it melts into a golden pool, then serve hot.
You'll use: Pan · Large pot · Saucepan · Steamer
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Colcannon take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Colcannon vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Colcannon is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Colcannon (4438873634) (2).jpg by TheCulinaryGeek from Chicago, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.