Colcannon & Croquettes | Irish Mashed Potatoes Done Right

Discover the joy of Irish Colcannon — Ireland’s beloved mashed potato dish — and give your leftovers a golden second life as crispy Colcannon Croquettes. Learn how to make colcannon with this recipe which brings comfort food full circle, with buttery greens, creamy mash, and a crunch you’ll crave again and again

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Colcannon

Ingredients

1.3 kg (3 lb) potatoes, such as Russet, Maris Piper, or Kerr’s Pink

6 tbsp unsalted butter, divided

3 to 4 cups chopped green cabbage or kale (loosely packed)

1 bunch scallions, chopped (reserve a few greens for garnish)

237 ml (1 cup) light cream, warmed (or use milk or heavy cream)

Salt and pepper, to taste (white pepper if available)

Method

Boil to Begin.

Fill a large pot halfway with water and toss in 1 tablespoon of salt. Bring to a lively boil, then add your peeled potatoes. Let them bubble away for about 15 minutes, or until tender enough to mash with ease. Drain well and let them steam-dry — don’t skip this step, darling, it keeps things fluffy.

Sauté the Soul.

Return the pot to medium heat and melt in 2 tablespoons of butter. Add your chopped cabbage or kale, most of the sliced scallions, and 1 teaspoon of salt. Stir frequently and cook for 6–7 minutes, until everything is tender and smelling divine.

Creamy Whispers.

Pour in the warm cream, bring it to a gentle simmer, and let it mingle with the greens for 2 minutes. This little moment adds richness and depth — like a silky secret hidden in the mash.

Mash the Magic.

Add the drained potatoes back into the pot along with 2 tablespoons of butter and ¼ teaspoon black pepper. Mash to your heart’s content — silky smooth or a little rustic, both are beautiful. Mix everything together until the greens are lovingly folded in.

Final Stir.

Keep the pot on low heat, stirring now and then until everything is warmed through. Taste, adjust the seasoning, and give it a final loving stir.

Serve with Butter (of course).

Spoon into a warm serving bowl, then make a little well in the center. Drop in the last 2 tablespoons of butter like it’s the crown jewel. Sprinkle with the reserved scallion greens, and serve piping hot.

Noteworthy

* Some traditional Irish homes would add a ring or coin into the colcannon; the lucky lady who found it might be next to wed or come into wealth! How safe can that really be!!

Croquettes

Ingredients

1½ cups (about 300g) leftover colcannon

½ cup (60g) extra sharp white cheddar, shredded

1 tbsp cornstarch

1 egg yolk, lightly beaten

Salt & freshly cracked black pepper, to taste

1 cup (50g) plain panko breadcrumbs (plus more if needed)

Neutral oil, for shallow frying (e.g., canola)

A few tablespoons butter

Method

Mix the magic.

In a large bowl, combine the leftover colcannon, shredded cheddar, egg yolk, salt, and pepper. Stir until it’s one big cheesy, creamy mash-up.Sprinkle in the cornstarch and mix again until fully combined.

Shape & coat.

Pour the panko onto a plate. Shape the potato mixture into golf ball-sized portions, then gently flatten into patties. Press each side into the panko, coating well.Set them on a plate and pop it in the fridge for 20–30 minutes (or freezer for 15) to firm up.

Fry ‘til golden.

Heat about 1/4 inch (6mm) of oil and 1 tablespoon butter in a large skillet over medium heat.Fry the croquettes in batches, cooking undisturbed for 3–5 minutes until golden and crisp. Flip carefully and cook the other side 2–4 minutes.For round two, add a bit more oil and the remaining tablespoon of butter.

Serve hot.

Let them rest briefly on paper towels, then plate them up. Serve immediately — maybe with a little dipping sauce or mustard, or better yet, eggs!

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