Creamy Colcannon with Ham

Finding a comforting dinner that uses simple ingredients and feels like a warm hug after a long day can be tough. Most of us want something hearty and satisfying without spending hours in the kitchen, and it gets even trickier when you’re trying to feed a family that actually wants seconds.

That’s where this colcannon with ham comes in: it’s a cozy Irish-inspired dish that combines creamy mashed potatoes with tender cabbage and savory ham, it comes together without much fuss, and it’s the kind of meal that turns regular weeknight dinners into something everyone looks forward to.

What Kind of Potatoes Should I Use?

Red potatoes are called for in this recipe, and they’re a great choice because they hold their shape well and have a naturally creamy texture when mashed. You can use any size red potatoes you find at the store – just cut the larger ones into chunks so they cook evenly. If you can’t find red potatoes, Yukon Gold potatoes make an excellent substitute since they’re also buttery and smooth when mashed. Regular russet potatoes will work in a pinch too, though they’ll give you a fluffier, less waxy texture than the reds.

Options for Substitutions

This traditional Irish dish is pretty forgiving when it comes to swaps:

• Red potatoes: Yukon gold or russet potatoes work great here. Russets will give you a fluffier texture, while Yukon golds stay a bit creamier.
• Half and half: You can use whole milk for a lighter version, or go richer with heavy cream. In a pinch, mix 3/4 cup milk with 1/2 cup melted butter as a substitute.
• Cabbage: Kale is actually a traditional swap in colcannon and works perfectly here. Just remove the tough stems and chop it up. You can also use savoy cabbage for a milder flavor.
• Ham: Bacon or pancetta make great substitutes and add a nice smoky flavor. Cook them until crispy, then crumble into the dish. You can also leave out the meat entirely for a vegetarian version.
• Scallions: Regular yellow or white onions work fine – just use about half a medium onion, diced. Leeks are another good option and add a mild, sweet flavor.
• Butter: This is one ingredient you really don’t want to skimp on or substitute – the butter is what makes colcannon rich and comforting.

Watch Out for These Mistakes While Cooking

The biggest mistake when making colcannon is overcooking the cabbage until it’s mushy and loses its color – you want it tender but still with a bit of texture, so aim for about 5-7 minutes of boiling rather than cooking it until it’s completely dark.

Another common error is adding cold half and half to your potatoes, which can make them gummy and cool down the dish too quickly, so warm it up slightly before mixing it in for a smoother, creamier result.

Don’t forget to drain your potatoes well after steaming and let them sit for a minute to release excess moisture – watery potatoes will make your colcannon runny no matter how much you mash them.

Finally, add your chopped ham at the end and just stir it through gently so it stays in nice chunks rather than breaking down into the potatoes, which keeps each bite interesting.

What to Serve With Colcannon?

Since colcannon is already a hearty one-dish meal with potatoes, cabbage, and ham all mixed together, you really don’t need much on the side. A simple green salad with a light vinaigrette helps cut through the richness of the butter and cream, or you could serve some crusty bread to soak up any extra buttery goodness left in your bowl. If you want to add more vegetables to the plate, roasted carrots or green beans work nicely without competing with the flavors. For a traditional Irish meal, pair it with a pint of stout or some Irish soda bread on the side.

Storage Instructions

Store: Keep your leftover colcannon in an airtight container in the fridge for up to 4 days. The flavors actually meld together nicely overnight, so it tastes great the next day. Just give it a good stir before reheating since the potatoes might settle a bit.

Freeze: You can freeze colcannon for up to 2 months in a freezer-safe container. I like to portion it out into individual servings so I can grab just what I need. Keep in mind that the texture of the potatoes might change slightly after freezing, but it’s still delicious.

Reheat: Warm it up in the microwave with a splash of half and half or milk to bring back that creamy texture. You can also reheat it on the stovetop over medium-low heat, stirring occasionally and adding a bit of butter if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3650-3950
• Protein: 95-110 g
• Fat: 200-220 g
• Carbohydrates: 340-360 g

Ingredients

For the potatoes:

• 3.5 lb red potatoes (peeled and cut into 1-inch chunks)
• 3/4 cup butter (I prefer Kerrygold unsalted butter for this)
• 1.5 cups half and half (warmed slightly to keep the potatoes fluffy)
• 1.5 tsp black pepper
• 1/2 tsp garlic powder

For the cabbage:

• 1 head cabbage (thick core removed and thinly sliced)
• 3 tbsp butter

For the assembly and garnish:

• 1 lb ham (diced into 1/2-inch pieces)
• 5 scallions (thinly sliced on the bias)
• 3 tbsp butter
• 1.5 tbsp parsley (I use McCormick dried parsley for a quick garnish)

Step 1: Prepare and Cook the Potatoes

• 3.5 lb red potatoes, peeled and cut into 1-inch chunks

Cut the peeled red potatoes into 1-inch chunks and place them in a large pot of salted water.

Bring to a boil and cook for 15-18 minutes until the potatoes are completely tender and easily pierced with a fork.

Drain well and transfer to a large mixing bowl.

This step establishes the foundation of the dish—properly cooked potatoes are essential for achieving that creamy, fluffy texture colcannon is known for.

Step 2: Sauté the Cabbage and Ham

• 1 head cabbage, core removed and thinly sliced
• 3 tbsp butter
• 1 lb ham, diced into 1/2-inch pieces

While the potatoes cook, remove the thick core from the cabbage and thinly slice it.

In a large skillet, melt 3 tablespoons of butter over medium heat and add the sliced cabbage.

Sauté for 8-10 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized at the edges.

In a separate pan, warm the diced ham over medium heat for 3-4 minutes just to heat through and release some of its flavor into the butter.

I find sautéing the cabbage separately allows it to develop better flavor and texture rather than boiling it, which can make it mushy and gray.

Step 3: Create the Creamy Potato Base

• 3/4 cup butter
• 1/2 tsp garlic powder
• 1.5 cups half and half, warmed slightly
• 1 tsp black pepper

While the potatoes are still warm, add the 3/4 cup butter and 1/2 teaspoon of garlic powder to the bowl.

Mash the potatoes until you reach your desired consistency—I prefer mine fairly smooth but with some texture remaining.

Gently fold in the slightly warmed half and half and the remaining 1 teaspoon of black pepper until fully incorporated.

The warm cream helps keep the potatoes light and fluffy rather than dense and gluey.

Step 4: Combine and Finish the Colcannon

• sautéed cabbage from Step 2
• creamy potato base from Step 3
• warmed ham from Step 2
• 5 scallions, thinly sliced on the bias

Fold the sautéed cabbage from Step 2 into the creamy potato mixture from Step 3, stirring gently to distribute evenly.

Add the warmed ham and the thinly sliced scallions, folding them in carefully to maintain some of the fluffiness of the potatoes.

Season to taste with additional salt and pepper if needed.

Transfer to a serving dish or individual bowls.

Step 5: Plate and Garnish

• 3 tbsp butter, divided into pats
• 1.5 tbsp dried parsley

Top each serving of colcannon with a generous pat of butter (about 1 tablespoon per serving) and a sprinkle of dried parsley.

The butter will begin to melt into the warm potatoes, adding richness and a glossy finish to the dish.

Creamy Colcannon with Ham

Delicious Creamy Colcannon with Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6 servings

Calories 3800 kcal

Ingredients

  

For the potatoes::

• 3.5 lb red potatoes (peeled and cut into 1-inch chunks)
• 3/4 cup butter (I prefer Kerrygold unsalted butter for this)
• 1.5 cups half and half (warmed slightly to keep the potatoes fluffy)
• 1.5 tsp black pepper
• 1/2 tsp garlic powder

For the cabbage::

• 1 head cabbage (thick core removed and thinly sliced)
• 3 tbsp butter

For the assembly and garnish::

• 1 lb ham (diced into 1/2-inch pieces)
• 5 scallions (thinly sliced on the bias)
• 3 tbsp butter
• 1.5 tbsp parsley (I use McCormick dried parsley for a quick garnish)

Instructions

 

• Cut the peeled red potatoes into 1-inch chunks and place them in a large pot of salted water. Bring to a boil and cook for 15-18 minutes until the potatoes are completely tender and easily pierced with a fork. Drain well and transfer to a large mixing bowl. This step establishes the foundation of the dish—properly cooked potatoes are essential for achieving that creamy, fluffy texture colcannon is known for.
• While the potatoes cook, remove the thick core from the cabbage and thinly slice it. In a large skillet, melt 3 tablespoons of butter over medium heat and add the sliced cabbage. Sauté for 8-10 minutes, stirring occasionally, until the cabbage is tender and lightly caramelized at the edges. In a separate pan, warm the diced ham over medium heat for 3-4 minutes just to heat through and release some of its flavor into the butter. I find sautéing the cabbage separately allows it to develop better flavor and texture rather than boiling it, which can make it mushy and gray.
• While the potatoes are still warm, add the 3/4 cup butter and 1/2 teaspoon of garlic powder to the bowl. Mash the potatoes until you reach your desired consistency—I prefer mine fairly smooth but with some texture remaining. Gently fold in the slightly warmed half and half and the remaining 1 teaspoon of black pepper until fully incorporated. The warm cream helps keep the potatoes light and fluffy rather than dense and gluey.
• Fold the sautéed cabbage from Step 2 into the creamy potato mixture from Step 3, stirring gently to distribute evenly. Add the warmed ham and the thinly sliced scallions, folding them in carefully to maintain some of the fluffiness of the potatoes. Season to taste with additional salt and pepper if needed. Transfer to a serving dish or individual bowls.
• Top each serving of colcannon with a generous pat of butter (about 1 tablespoon per serving) and a sprinkle of dried parsley. The butter will begin to melt into the warm potatoes, adding richness and a glossy finish to the dish.