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Rosemary Colcannon

Po-ta-toes, boil um', mash um', stick um' in a stew!

Rosemary Colcannon surrounded by kale, potatoes, butter and cheese

Well, we did the first two at least, boiled and mashed this Rosemary Colcannon is a delicious side dish for any and every meal, but who can say no to potatoes. It is such a loved dish in Ireland that it even has a song!


  • 2~ lbs potatoes

  • 3~ cups of Kale or Cabbage

Kale, potatoes, pepper, green onion, milk & butter
  • 3/4 cup Green Onion

  • 5 - 6 Tbls Unsalted Butter

  • 1 cup Milk or Milk Alternative

    • We used Oat Milk

  • Fine Ground Black Pepper to taste

  • 1/2 tsp Rosemary Powder

    • (Which we 100% forgot to photograph)

  • Shaved Cheese

    • Your choice of cheese

    • Optional


  • Boil your potatoes until they are fork tender, strain and put them to the side.

  • In the same pot add your butter and kale/cabbage to the pot and let this cook for about 3 to 4 minutes on medium heat.

    • Be cautious at this stage, your kale will begin to release water and this will likely cause your ingredients to pop out butter at you. A lid is highly recommended.

  • Add your green onions and let that cook an additional minute.

  • Next, add your rosemary powder and a dash or two of pepper, let that cook in for half a minute.

  • Now add your milk and potatoes and get to mashin'.

  • Add your salt to taste and any extra pepper you may like.

  • Serve up hot with butter on the side.

    • You can optionally garnish with some cheese.

  • Enjoy!

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