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Potato & Spinach Colcannon

Here is a twist on a traditional Irish recipe, a great one for any time of year and a delicious way to eat spuds of any variety, skins and all. Mix in any greens you like, it’s still Colcannon. You can add a bit of richness by adding yogurt, sour cream, or cream — we go for the cream! Prep time: 10 minutes. Cook time: 25 minutes. Serves four as a side dish.

In the farmstand: potatoes, olive oil, onion, garlic, spinach, cream, half & half


  • 1/2 lb potatoes washed, diced, leave the skins on
  • 1 T olive oil
  • 1 c onion diced
  • 1 clove garlic
  • 1 bunch spinach or greens of your choice: cleaned, trimmed
  • 1 T cream or sour cream or yogurt
  • 1/4 -1/2 cup half & half warmed
  • to taste salt & pepper


Leave the skins on the spuds for added splashes of color (and nutrients!). Add potatoes to a pot that is a size that can be used later for mashing. Cover the potatoes with cold water and bring to boil on medium-high. Once the water boils, reduce heat to medium, cover, and let simmer for 15 minutes or until potatoes are soft. Drain water. While potatoes are boiling, heat olive oil in a sauté pan, add onions and garlic and cook for 5 minutes over medium heat or until onions are translucent. Add in spinach (or green of your choice), cover, and cook a few minutes, stirring occasionally, until all is wilted. (For cabbage or heartier greens that don’t cook as quickly as spinach, lower the heat a bit so that the onions don’t burn.) Add sautéd mix to potatoes along with half and half, and your choice of cream, yogurt or sour cream. Mash with hand masher, adding more half and half if desired. Season to taste and enjoy!

photos: CCF staff

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