Vegetarian Irish Colcannon with Spinach

Vegetarian irish colcannon recipe is the perfect Irish side dish: mashed potatoes with green onions and spinach. Make this easy side dish today and amaze your family with its ease and flavor.

I adore the warmth and heartiness of traditional Irish cuisine. Affordable, easy to prepare and delicious - what more could a home cook and a mother of two carb-loving children ask for? 

And this vegetarian Irish colcannon is a classic dish that has stolen my heart. Typically made with potatoes, butter, and cabbage, this simple, nutritious meal is a staple for St. Patrick's Day celebrations and beyond. If you love mashed potatoes, you're going to go crazy for this Irish potato recipe!

The traditional way of making colcannon is to add chopped cabbage, but I use spinach for my colcannon recipe. I love how smooth and soft it gets. However, think of this as a way to use any greens in your fridge: this recipe is great with kale, swiss chard or even beet greens. 

With just a few tweaks to omit the traditional use of bacon or ham, this vegetarian version is a perfect side of pure comfort food that easily satisfies both vegetarians and meat-eaters alike.

My version of this tasty vegetarian colcannon is a combination of savory, buttery potatoes and sharp greens that produces a tangy and creamy dish. It goes great with roasted chicken and other vegetarian sides like red lentil stew. 

What is Irish Colcannon? 

Irish Colcannon is a traditional Irish dish that is a mixture of mashed potatoes and greens, most commonly kale or cabbage, though other greens like scallions or leeks can also be used. The dish is often enriched with butter and milk or cream, making it creamy and flavorful. It's a simple, rustic dish with a creamy texture and a deeply satisfying taste, often served as a side dish with meats or as part of a larger meal, especially around Halloween.

What is the origin of the name Colcannon?

The origin of the name "colcannon" is Irish; it's derived from the Gaelic term "cál ceannann," which means "white-headed cabbage." The name reflects the core ingredients of the dish: cabbage (or kale) and potatoes.

Colcannon has been a staple in Irish cuisine for centuries, with the first written reference dating back to the early 18th century. It was traditionally used to predict marriage on Halloween. Charms would be hidden in the colcannon, and the person who found them would be next to marry.

Ingredients

Here's what you need to make a warm and hearty dish of vegetarian Irish colcannon. As a bonus, most of this is probably in your fridge and pantry already!

• Potatoes: For the base, I use four good-sized russet potatoes. My favorites to use are Yukon gold potatoes or Idaho gold potatoes. I peel them and chop them into chunks, which makes them perfect for boiling and mashing.
• Butter: I'm generous with butter, as it adds richness. Usually, around 5 to 6 tablespoons create that creamy texture and lovely buttery flavor every colcannon needs. You can also use vegan butter for an excellent vegan colcannon recipe. 
• Greens: I opt for fresh, chopped spinach instead of the traditional kale or cabbage. It's tender, cooks quickly, and mixes into the potatoes beautifully.
• Aromatics: Adding a burst of fresh flavor to this potato recipe, I mince up a half cup of green onions. They give a nice, mild bite.
• Milk: To bring everything together into a smooth, comforting mixture, I pour in a cup of milk or non-dairy milk, depending on what I have on hand. It elevates the mash to a whole new level of deliciousness. For a vegan version, opt for soy milk or rice milk for the best savory flavor. 
• Seasoning: Finally, simple seasonings like salt and pepper are all that’s needed to enhance the natural flavors of the ingredients.

See recipe card for exact quantities. 

EQUIPMENT

• I love my OXO potato masher. It's pretty and compact and mashes these babies within seconds. I'm not kidding; it's a life-changing gadget.
• Non-stick pan is great for sauteing spinach and green onions and pretty much anything sticky.

Step-By-Step Instructions

Boil the Potatoes

Start by placing the potatoes in a large pot and add enough water to cover them. Bring to a boil over high heat and let them cook for about 15 to 20 minutes. You'll know they're ready when you can easily pierce them with a fork. Once they are sufficiently boiled, drain the potatoes well, setting them aside for the next step.

Sautée Spinach and Green Onions:

While the potatoes are cooking, take a skillet and melt some butter over medium-high heat. Add fresh spinach and green onions to the skillet. Sauté the greens just until they wilt, which should take about one to two minutes. Be careful not to overcook them.

Mash the Potatoes:

With the potatoes boiled and drained, it's time to mash the potatoes. Use a potato masher and add a bit of milk or cream as needed, working the potatoes until they're smooth and creamy.

Make Colcannon:

Now that you have your mashed potatoes, it's time to make the colcannon. Stir the sautéed greens into the mashed potatoes, ensuring that the greens are evenly distributed throughout the mixture.

Final Seasoning:

Season the colcannon potatoes with salt and pepper according to your taste preferences. Give the mixture a final stir to ensure the seasoning is evenly incorporated.

Serving:

Serve the colcannon hot, adding a small dollop of butter and more green onions for an extra layer of flavor and richness. Enjoy your homemade colcannon potatoes!

Storage And Freezer Instructions

When I make this Irish recipe, I always try to enjoy it fresh. However, if I end up with leftovers, I know they can be stored or frozen for later use. Here's how to keep it for later: 

Refrigerator:

Once it's cooled down, package any leftover colcannon in an airtight container. It will stay good for up to 3 days.

Freezer:

For freezing, I separate the colcannon into portion-sized containers or freezer bags (I like to use the 1-cup or 2-cup freezer souper cubes containers). I label each with the date, so I remember when I froze it. Once packed, colcannon can be frozen for up to 2 months.

Thawing and Reheating:

Thaw frozen colcannon overnight in the fridge. To reheat, use a pot over low heat, adding a splash of milk or cream to bring back the creamy texture. If I'm in a hurry, the microwave works too, stirring occasionally to heat evenly.

Variations

I like to play with different ingredients for my veggie colcannon recipe, and here are some of my favorite variations:

• Leeks and Garlic: I often sauté leeks and garlic for a fragrant twist. It's so simple yet adds such a depth of flavor.
• Easy vegan Colcannon: For a vegan option, I add vegan butter instead of dairy butter and use soy milk in the batter. I also love to add vegan sausage for a nice vegan twist. 
• Cabbage: When i'm feeling traditional, I use cabbage, the traditional green in colcannon, in these mashed potatoes. but I sometimes substitute with kale for even more nutrients.

Accompanying Dishes And Serving Suggestions

When pairing this traditional Irish colcannon, I like to think about dishes that will complement its creamy texture and savory flavor. Here are a few of my favorite mains and sides that make the colcannon shine even brighter:

• Paprika Chicken: For a dish that offers a smoky kick, paprika chicken is an excellent choice to pair with colcannon. The bold flavors of the paprika and the tenderness of the chicken complement the creamy texture of the potatoes. The chicken provides a substantial protein element, making it a balanced meal.
• Stuffed Mushrooms: Embrace the earthiness of mushrooms with a batch of stuffed mushrooms, which harmonize beautifully with colcannon. The mushrooms' meaty texture and the rich filling offer a great contrast to the smooth potatoes.
• Celery Root Soup with Roasted Garlic: A bowl of celery root soup with roasted garlic offers a smooth and aromatic start to your meal. Its subtle flavors and creamy texture are a soothing complement to the more robust colcannon, rounding out the dining experience with a touch of elegance.

Recipe