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This single serving colcannon is a classic Irish side dish made with creamy mashed potatoes, tender cabbage, butter, and milk, ready in about 30 minutes.
Why You’ll Love This Recipe
- Perfectly Portioned: A single serving colcannon recipe made with simple ingredients.
- Classic Irish Flavor: Creamy mashed potatoes mixed with tender cabbage and butter.
- Easy to Make: Clear steps and everyday ingredients make this dish approachable.
- Customizable: Add bacon, kale, or chard to suit your taste.
- Hearty Side Dish: A satisfying potato and cabbage dish that pairs well with many meals.
Colcannon is a traditional Irish dish made with creamy mashed potatoes, tender cabbage, butter, and milk. It’s simple, satisfying, and full of classic flavor.
This single serving colcannon has everything I love about the dish: fluffy potatoes, buttery cabbage, and just enough garlic and green onions to add depth without overpowering it. It’s perfectly portioned for one generous serving or to share, and it’s a wonderful way to enjoy a taste of Ireland any time of year.
Enjoy colcannon alongside tender pork tenderloin or a ham steak. Add a side of black eyed peas and warm buttery cornbread to complete the dish.
Ingredients
If you have any ingredients leftover from this Irish mashed potatoes recipe, check out our Leftover Ingredients Recipe Finder.
- Potatoes: 2 russet potatoes (about 1 lb). Peel and chop into large chunks so they cook evenly. Russets create creamy, fluffy mashed potatoes. Extra potatoes? Try them in a twice baked potato or hash browns for one.
- Butter: Salted butter adds rich flavor but unsalted butter works just as well; adjust the salt to taste.
- Cabbage: About 4 oz chopped green cabbage (about 1 cup). This tender cabbage mixed into the mash gives traditional texture and flavor. Kale can be used instead. Leftover cabbage? Use it in buffalo cauliflower tacos or a single serving of coleslaw.
- Green Onion & Garlic: 1 green onion and 1 clove garlic. These bring mild onion flavor that complements the creamy mash.
- Milk: Use 2% milk for a balance of creaminess and lightness. Heavy cream or half-and-half can be used for richer mashed potatoes.
- Salt: Essential for seasoning.
Recipe Variations
These simple variations let you customize this single serving colcannon to your taste:
- Colcannon with Bacon: Cook the cabbage and green onions in bacon drippings, then finish with crumbled cooked bacon for classic Irish flavor.
- Cheesy Colcannon: Stir in shredded cheddar or another melting cheese while mashing for a creamier version.
- Herb-Forward: Add fresh parsley or thyme for a light, fresh finish that complements the potatoes.
- With a Little Heat: Mix in a pinch of red pepper flakes or a small splash of hot sauce for gentle warmth.
- Root Vegetable Addition: Replace part of the potatoes with carrots, parsnips, or turnips for added texture and flavor.
How To Make Colcannon
These step-by-step instructions show how to make a single serving of classic Irish colcannon. Find exact ingredient amounts and full details in the recipe card below.
- Boil the Potatoes: Place the potatoes in a small pot and cover with cold water by about 1 inch. Add salt and bring to a boil. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Drain: Pour the potatoes into a colander and let them drain well.
- Melt the Butter: Return the empty pot to the stove over medium heat and melt the butter.
- Cook the Cabbage: Add the cabbage and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic and green onions and cook for 1 minute more.
- Add Milk and Potatoes: Pour in the milk and stir. Add the drained potatoes back to the pot and reduce the heat to medium.
- Mash and Season: Mash the potatoes with a fork or potato masher until mostly smooth and well mixed with the cabbage. Season with salt to taste and serve warm, with butter on top if desired.
Expert Tips
- Cut Potatoes Evenly: Similar-sized pieces cook at the same rate and mash smoothly.
- Choose the Right Potatoes: Russet or Yukon Gold potatoes produce the best texture for colcannon.
- Salt the Cooking Water: Seasoning the potatoes as they boil builds flavor from the start.
- Add Milk Gradually: Mash the potatoes first, then add warm milk a little at a time until the texture is just right.
Frequently Asked Questions
Yes. You can prepare colcannon a few hours ahead, store it covered in the refrigerator, and reheat it gently with a splash of milk.
Yes. Colcannon is best served warm, often with a small pat of butter on top.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, you can easily double the recipe. Just make sure to use a larger pot to accommodate the additional potatoes and cabbage for even cooking.
Irish-Inspired Single Serving Recipes
If you’re planning a St. Patrick’s Day meal or simply enjoy Irish comfort food, these single serving recipes pair well with colcannon and are perfectly portioned for one or two.
- Irish Stew: A hearty stew made with tender meat and vegetables, scaled down for a smaller meal.
- Mini Irish Soda Bread: A small loaf of classic soda bread, ideal for serving alongside stew or potatoes.
- Shamrock Shake: A creamy mint-flavored drink inspired by the seasonal favorite.
- Guinness Float: A simple dessert drink made with Guinness stout and vanilla ice cream.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving, traditional colcannon recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Colcannon For One
Equipment
Ingredients
- 2 medium russet potatoes (1 pound) -peeled and cut into large chunks
- 1 teaspoon kosher salt
- 2 tablespoons salted butter -plus more for serving
- 1 cup lightly packed chopped cabbage
- 1 green onion -chopped
- 1 clove garlic -minced
- ½ cup 2% milk
Instructions
- Place the potatoes in a small pot and cover with cold water by about 1 inch. Add salt and bring to a boil. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Pour the potatoes into a colander and let them drain well.
- Return the empty pot to the stove over medium heat and melt 2 tablespoons of the butter.
- Add the cabbage and cook for 3 to 4 minutes, stirring occasionally, until softened. Add the garlic and green onions and cook for 1 minute more.
- Pour in the milk and stir. Add the drained potatoes back to the pot and reduce the heat to medium.
- Mash the potatoes with a fork or potato masher until mostly smooth and well mixed with the cabbage. Season with salt to taste and serve warm, with butter on top if desired.
Notes
- Cut Potatoes Evenly: Similar-sized pieces cook at the same rate and mash smoothly.
- Choose the Right Potatoes: Russet or Yukon Gold potatoes produce the best texture for colcannon.
- Salt the Cooking Water: Seasoning the potatoes as they boil builds flavor from the start.
- Add Milk Gradually: Mash the potatoes first, then add warm milk a little at a time until the texture is just right.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Best side dish for Corned Beef. I also add a thinly sliced Leek.
I just had the colcannon alongside your smothered pork chop recipe. I just want to say that since I found your colcannon I do not eat plain mashed potatoes anymore. I do go the easy route and throw a fistful of greens, any kind, in with the potatoes while I cook them and then whip them with a hand blender and a large dollop of sour cream. Never again playing mashed potatoes, thank you
I’m so glad you’re enjoying the colcannon! It sounds like you’ve perfected it with your own twist. I love hearing how you’ve made it your go-to over plain mashed potatoes. Thanks for sharing, and it’s always a pleasure to hear from you.
What a great way to use up leftover cabbage either fresh or cooked. I had a quarter of a head of cabbage to use up, so my ratio of cabbage two potatoes was higher than the recipe. I also added caraway seed because in my house there is no such thing as cabbage without caraway seed. I also had some sour cream to use up so I mashed it with sour cream instead of milk. Finally stirred in some radish greens also. Turned out great, I loved it.
Love potatoes and anything you can add turns it into a meal by itself! Where were you with these delicious one serving dishes when I was eighteen! No matter, as now I’m a senior citizen who can use the single person serving!
How fine to chop the cabbage and how long to cook?
I like to just roughly chop the cabbage, into 1/2 to 1-inch pieces. It doesn’t need to be finely chopped unless you prefer it that way.
SCRUMPTIOUS! Have always enjoyed this dish. Please make a video.
Thank you for sharing small batch & single serve recipes. I am finding your recipes to be delicious and very enjoyable to cook.
Being Irish, I grew up on this combination, and have been introducing it to my friends and neighbors for years without ever a complaint. I add bacon and when I feel really decadent I throw in some cream cheese or sour cream.
This was so good. The cabbage blended in well with the potatoes. Plain ingredients but not a plain result. I will make again.
I’m so happy you enjoyed the colcannon.
I am 93 years old – and my birthday is St-Patrick Day;
Being in a retirement home, I use many of your recipes – it passes the time.
This recipe is my birthday gift – Thank you‼
Patricia, I’m so happy to know you are enjoying the recipes. Please let me know how you enjoy the colcannon and I hope you have a very happy birthday!