Make this healthy colcannon potato dish for a side that’s tasty and good for you! Featuring potatoes, green vegetables, and a delicious, creamy texture, this Irish potato recipe is just waiting to change the way you eat mashed potatoes.

Colcannon Potatoes Recipe

Ingredients you will need:

  • 5 to 7 Yukon Gold potatoes, quartered
  • 1/2 head cabbage, quartered
  • 1 bunch kale, stem removed and chopped
  • 1 T. broth base or vegetable bullion
  • 2 t. garlic powder
  • 2 t. Rada Burger & Fry Seasoning (or salt)
  • White pepper to taste
  • 2 T. extra virgin olive oil
  • 3 scallions, chopped
  • First, quarter 1/2 head cabbage.

Colcannon step 2

Remove the stem from 1 bunch kale and chop.

Jess chops kale with the Rada French Chef knife.

Quarter 5 to 7 Yukon Gold potatoes. Place these veggies in a bowl.

Jess uses the Rada Super Parer to quarter potatoes.

Heat a pot of salted water. Place the veggies inside and boil until tender.

Jess cooks vegetables.

Remove from heat and drain. Place back into pot and add 1 tablespoon broth base or vegetable bullion, 2 teaspoons garlic powder, 2 teaspoons Rada Burger & Fry Seasoning (or salt), 2 tablespoons extra virgin olive oil, and white pepper to taste.

Jess adds extra virgin olive oil to a pot.

Mix thoroughly until cream.

Jess mixes potatoes and vegetables with an electric mixer.

Add 3 chopped scallions to mixed potatoes.

Jess adds green onions to vegetables.

Serve and enjoy!

Jess poses with completed colcannon.

Click Here to print the recipe

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Colcannon Video Recipe

Start Video Transcript

Hi there, Jess in the Rada Kitchen, thanks for joining me. Today I’m going to show you how to make colcannon. It’s a super-healthy version of mashed potatoes that incorporates greens like kale, cabbage, and green onions. We’re going to start by prepping some veggies.

We have my half head of cabbage. We’re just going to quarter this. It’s going to go into a pot of salted water and we’re ready to boil. Now we’re ready to prep our kale. If you haven’t worked with kale before, it gets really woody the further down the stem you go. So we’re just going to pull it off. I don’t think you can have too much kale, but you can use as much or little as you like.

Our kale is pretty hearty. We’re going to boil this in our water as long as our potatoes so it gets nice and tender. I’m going to chop this up so we don’t have big, stringy pieces of greens in our mashed potatoes. We want it to be fairly creamy. Now we’re going to have our Yukon Gold potatoes and we’re going to use our Rada Super Parer for that. I’m going to quarter these because I don’t like it when my potatoes get super-water logged. I love to use Yukon Gold potatoes because they’re buttery and rich. I left the skin on to keep nutrients. About 5 to 7.

Now we’re ready to transport all our vegetables into our water. I’ve seasoned the water with some sea salt. Now we’re going to let this go until everything is nice and tender. Now I’ve strained our veggies to drain off that excess water. Now we’re going to put them back into our hot pot. Then we’re going to season them up and mix with our hand mixer.

To the pot we’re going to add some extra virgin olive oil instead of butter. To that I’m going to add some vegan broth-based seasoning. Some white pepper. Garlic powder. And then just a little bit of Rada’s Burger & Fry Seasoning that I like to use as my seasonal. And now we’re going to go ahead and mix it up.

So here’s the texture we’re looking for. So into my potatoes I’m going to add 3 thinly sliced green scallions and just give that a quick stir. Now they’re all ready to go! We have our creamy mashed potatoes, and I promise that you will not miss any of that cream or butter that would normally go into this dish. Thanks so much for joining me! Be sure to subscribe to our YouTube channel, and visit our website at

End of Video Transcript

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Irish Potatoes
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