Potatoes, in any form, are delicious for any meal and this recipe for Brown Butter Colcannon with Cabbage and Leeks is a rich, cozy, and comforting twist on the traditional Irish mashed potato dish.
With nutty brown butter, tender cabbage, wilted spinach, and sweet sautéed leeks, this side dish delivers comfort and flavor in every bite. It’s perfect for a St. Patrick’s Day feast, a cold-weather dinner, or whenever you want to elevate your mashed potato moment. Plus, it’s naturally vegetarian and easy to make ahead! Scroll down to see how we make this deliciously comforting side dish and don’t forget to print or pin the recipe card to make this tonight!
What You’ll Love About This Brown Butter Colcannon Recipe
This isn’t your average mashed potato recipe. It’s full of flavor and nutrient-packed greens. This Brown Butter Colcannon with Cabbage, Spinach, and Leeks is a serious upgrade to the traditional Irish side dish.
You’ll love the nutty notes from the browned butter, the caramelized sweetness from the cabbage and leeks, and the pop of color from the green spinach.
Whether you’re putting together a festive St. Patrick’s Day spread or just need something warm and comforting on a chilly night, this colcannon delivers. It pairs beautifully with roast chicken, grilled sausages, or even these braised lamb shanks.
Ingredients for This Easy Irish Style Mashed Potato Side Dish
A list of simple ingredients help us to craft this deliciously comforting side dish. Here’s what we’ll need:
- 1 pound potatoes Yukon Gold or Russet, peeled and diced into 1/2 inch chunks
- 4 cups sliced cabbage
- 1 cup sliced leeks
- 3 cups loosely packed chopped spinach leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup whole milk room temperature
- 1/2 cup grated Irish cheddar optional
- Chopped fresh chives for garnish
A couple notes on ingredients swaps and substitutions. You can use kale instead of spinach. I also recommend substituting caramelized shallot for leeks if leeks are not yet in season. You can leave out the grated cheddar though I definitely love it’s flavor in this dish.
How to Make this Brown Butter Colcannon with Cabbage, Spinach, and Leeks
This favorite late winter comfort food recipe is ready in 20 minutes and is the perfect side for your St. Patrick’s Day recipes and festivities. Here’s how we craft this delectable comfort food side dish:
- In a large sauce pan, melt butter over medium-low heat to begin browning your butter. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch the butter closely and stir every few minutes until browned, about 10 minutes. Set to the side to cool slightly while preparing the greens and potatoes.
- Scrub any dirt off the potatoes before peeling and dicing them into 1/2 inch chunks. Bring a large pot of water to a boil.
- Add the diced potatoes and cook until knife tender. This can take anywhere from 10 to 15 minutes.
- While the potatoes cook, heat three tablespoons olive oil over medium heat in a large cast iron skillet. Once heated, add the sliced leeks. Cook, stirring occasionally, to allow the leeks to soften, about 3 minutes. Add the sliced cabbage and season with kosher salt and ground black pepper. Allow the cabbage to begin to caramelize, stirring occasionally, for 7 minutes. Add the spinach during the final minutes of the potatoes boiling to allow the spinach to wilt. Set the greens to the side.
- Once the potatoes are tender, use a slotted spoon to remove the potatoes from the pot and place them in a large mixing bowl. Mash the potatoes using either a rice or a masher. If using, add in the grated Irish cheddar and mix to allow cheese to melt gently into the hot mashed potatoes.
- Pour in the browned butter followed by the room temperature milk. Using a fork or silicone spatula, milk the butter and milk into the potatoes. Add the caramelized cabbage, spinach, and leeks and stir everything until well combined. Taste and adjust seasoning with a pinch more kosher salt and ground black pepper as desired.
What to Pair Alongside This Comforting Side Dish
Stay tuned for a corned beef main course that pairs beautifully with this festive and flavorful browned butter colcannon. For early spring vegetable side dishes, I love these roasted carrots, asparagus, and rabe. I’ve also served this colcannon with these braised lamb shanks or herb roasted chicken. You can’t go wrong.
Brown Butter Colcannon with Cabbage, Spinach, and Leeks
Equipment
- 1 large stock pot for boiling potatoes
- 1 3 quart saucepan
Ingredients
- 1 pound potatoes Yukon Gold or Russet, peeled and diced into 1/2 inch chunks
- 4 cups sliced cabbage
- 1 cup sliced leeks
- 3 cups loosely packed chopped spinach leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 8 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 cup whole milk room temperature
- 1/2 cup grated Irish cheddar optional
- Chopped fresh chives for garnish
Instructions
Browning the Butter
- In a large sauce pan, melt butter over medium-low heat to begin browning your butter. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch the butter closely and stir every few minutes until browned, about 10 minutes. Set to the side to cool slightly while preparing the greens and potatoes.
Boiling the Potatoes
- Scrub any dirt off the potatoes before peeling and dicing them into 1/2 inch chunks. Bring a large pot of water to a boil.
- Add the diced potatoes and cook until knife tender. This can take anywhere from 10 to 15 minutes.
Sautéing the Greens
- While the potatoes cook, heat three tablespoons olive oil over medium heat in a large cast iron skillet. Once heated, add the sliced leeks. Cook, stirring occasionally, to allow the leeks to soften, about 3 minutes. Add the sliced cabbage and season with kosher salt and ground black pepper. Allow the cabbage to begin to caramelize, stirring occasionally, for 7 minutes. Add the spinach during the final minutes of the potatoes boiling to allow the spinach to wilt. Set the greens to the side.
Preparing the Colcannon
- Once the potatoes are tender, use a slotted spoon to remove the potatoes from the pot and place them in a large mixing bowl. Mash the potatoes using either a rice or a masher. If using, add in the grated Irish cheddar and mix to allow cheese to melt gently into the hot mashed potatoes.
- Pour in the browned butter followed by the room temperature milk. Using a fork or silicone spatula, milk the butter and milk into the potatoes. Add the caramelized cabbage, spinach, and leeks and stir everything until well combined. Taste and adjust seasoning with a pinch more kosher salt and ground black pepper as desired.
- Serve immediately in your desired serving bowl or platter. Garnish with freshly chopped chives.
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