Slow Cooker Colcannon is the traditional Irish side dish of creamy buttery mashed potatoes and kale or cabbage cooked in a non-traditional way. The perfect accompaniment to your St. Patrick’s day feast
A hearty, stick to your ribs, kind of dish
Slow Cooker Colcannon is one of those comfort dishes that completely satisfies. It’s rich and creamy and loaded with all sorts of delicious extras, like cream and butter. This is not a low calorie dish or one that’s on any kind of a point system. It’s a hearty, stick to your ribs, good drinking base kind of dish to see you through the drinking holiday.
This Slow Cooker Colcannon is an easy take on the traditional Irish side dish of mashed potatoes with kale or cabbage. It’s one of our favorite Irish recipes and I make it a few times times a year because it goes with just about any comfort food, like braised beef, roast chicken, pork roast, seafood, and corned beef (of course). Or serve it with a big green salad for dinner for the vegetarians in your life.
Choose a medium waxy potato for the best results
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.
Whether you are celebrating the St Patty’s Day holiday at home or in an Irish pub, this Slow Cooker Colcannon is one side dish that will make everyone happy…and don’t forget the Irish Spotted Dog!
- 8 medium-sized waxy potatoes, like Yukon Gold or Red Bliss (about 2.5 pounds)
- 3 cups chopped savoy cabbage or kale (can do a mixture of both)
- 4-6 cups water
- ¾ to 1 cup half and half
- ¼ cup unsalted butter, preferably grass-fed
- salt and pepper, to taste
- 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
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.
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
Ah ha ha! I totally thought this was scrambled eggs, until I read what colcannon actually is!! Food trickery at its finest!
I have always heard of Colcannon but was never sure what was in it!A superfood in mash?!?!? I am so in.
Holy moly, this looks so yummy!! There’s kale in this, so that cancels out the butter right?? 😉 hehehe
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
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.
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! 🙂
Hooray for potatoes! Double hooray for potatoes cooked in the slow cooker! These looks super filling and like ultimate comfort food!
I have never had colcannon before either but it sure sounds like something I should try!!
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!! 🙂