This Slow Cooker Colcannon potatoes recipe is the traditional Irish side dish of creamy buttery mashed potatoes with kale or cabbage cooked in a non-traditional way. The perfect accompaniment for a St. Patrick’s day feast.
A slow cooker recipe for colcannon potatoes
Slow cooker colcannon potatoes are an easy take on the traditional Irish side dish of mashed potatoes with kale or cabbage. It’s one of our favorite Irish recipes! I make it a few times times a year because it goes with just about any comfort food. Love serving it with braised beef, roast (or fried) chicken, pork roast, turkey, seafood, meatloaf, and corned beef (of course!)
Loaded with cream and butter, so it’s rich and creamy and completely satisfying. A hearty, stick to your ribs, good drinking base kind of dish to see you through the drinking holiday.
Choosing the perfect type of potatoes for mashed potatoes
Yukon Golds are creamy and ideal for mashing (plus they are my personal favorite) so it’s what I used in this recipe. I also like a mixture of cabbage and kale in my colcannon. I’ve seen it made with leeks, chives, and/or spring onions too so feel free to add any of those for extra flavor.
Usually I cook Colcannon on the stove but this year, I adapted the recipe for the slow cooker. It’s the perfect cooking method for all of you who will be spending St. Patrick’s day at work…or even if you decide to use up a sick day “wink wink” and start at the pub a little early.
I usually make a double recipe of this colcannon, so I can have leftovers for a few days. It’s wonderful heated up in the microwave the next day for lunch (topped with a little cheddar cheese) or make some potato pancakes.
Complete your Irish menu with:
So celebrate the St Paddy’s Day holiday with this Slow Cooker Colcannon potatoes recipe. It’s one side dish that will make everyone feel happy and lucky!
Slow Cooker Colcannon Potatoes
Ingredients
- 8 (about 2.5 pounds) medium-sized waxy potatoes , like Yukon Gold or Red Bliss
- 3 cups chopped savoy cabbage or kale , or a mixture of both
- 4-6 cups water
- 3/4 to 1 cup half and half
- 1/4 cup unsalted butter , preferably grass-fed
- salt and pepper , to taste
Instructions
- Peel potatoes and cut into quarters (if using organic potatoes, can leave the skins on and just scrub well).
- Place potatoes in the bottom of a slow cooker and cover with the chopped cabbage or kale. Add enough water to just cover the vegetables. Cover and cook on low for 7 hours, or until vegetables are tender.
- Reduce slow cooker to warm, remove the cooked vegetables and discard the liquid. Put the vegetables back in the slow cooker and lightly mash. Add the half and half and the butter and continue mashing until the mixture is creamy. Add salt and pepper to taste.
- Serve immediately or keep warm in slow cooker.
Dianne O’My says
Quite tasty “substituted” with regular cole slaw , small yellow potatoes , and low-fat milk.
Karrie says
Thanks Dianne and great idea on using a bag of cole slaw!
Nicoletta @sugarlovespices says
Yummy, Karrie! I’ve never had colcannon, but so love mashed potatoes, and with kale or cabbage, even more. Like the idea of using the slow cooker, easy breezy. And that pat of butter melting on top? Oh, my!!
Gaila says
I have never had colcannon before either but it sure sounds like something I should try!!
Kathy @ Beyond the Chicken Coop says
Hooray for potatoes! Double hooray for potatoes cooked in the slow cooker! These looks super filling and like ultimate comfort food!
Rachelle @ Beer Girl Cooks says
Girl, you know I’ve never met a potato I didn’t like and these need to get in my belly! You are such a genius to make them in a slow cooker because then you can just come home, open a beer, and stuff your face! I absolutely need some of these and that pic with the melting butter is the money shot!
Anu - My Ginger Garlic Kitchen says
I have never heard of traditional Irish side dish Colcannon. There is so much to learn. Love how beautifully you have combined creamy and slicky buttery mashed potatoes and leafy greens. This would indeed make a great accompaniment to St. Patrick’s day meal. Wonderful share, Karrie.
Ruby & Cake says
ahhhh I ate so much of this in Ireland! You are taking me down memory lane. Yum!! I love that you put Kale in it – makes me feel better about all the butter I will be putting in mine haha
Beeta @ Mon Petit Four says
Holy moly, this looks so yummy!! There’s kale in this, so that cancels out the butter right?? hehehe
Mariana says
I have always heard of Colcannon but was never sure what was in it!A superfood in mash?!?!? I am so in.
GiGi Eats says
Ah ha ha! I totally thought this was scrambled eggs, until I read what colcannon actually is!! Food trickery at its finest!
Dawn - Girl Heart Food says
You know I’ve never had ‘colcannon’ potatoes before? I mean I’ve Newfoundland Hash before where you basically throw leftovers from a traditional Sunday dinner around here in one pan and fry (like salt beef, cabbage, tatos and carrots), but never tatos and cabbage like that in mash form. Sounds like the perfect base if one would like to partake in any St. Patrick’s Day celebrations…..hehehe. P.S. that shot with the butter on top of those tatos? Got me swooning, girl! This chicka loves her some butta – little tooooo much. And good suggestion of adding some onion to the mix XO
Ben Maclain says
I like to use different veggies for a mash, and this one sounds fantastic to me (I’ve never used cabbage in mash though). I’d like to have some of this with crumbled blue cheese. And have you tried additng cream cheese in mashed potatoes? This makes a lighter but still rich and delicious version.