Yuppie Kolcannon Recipe - Allrecipes.com
Yuppie Kolcannon Recipe
  • READY IN 1 hr

Yuppie Kolcannon

Recipe by  

"Your Irish Gran's kolcannon doesn't have balsamic vinegar or extra-virgin olive oil in it; but this version is delicious, too. I've never made this with kale, but I'm told that's tasty, too."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside.
  2. Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
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Reviews More Reviews

Feb 08, 2012

What a delicious potato recipe that even got my guys to eat cabbage! The potatoes were creamy and I loved the slight tang from the vinegar. It is a great way to use up left over "coleslaw" in a bag. It paired well with our meatloaf dinner and will definitely be a repeat in our house. Thanks for sharing!

Jan 30, 2012

Made for RECIPE GROUP. We loved this! I made exactly as written. The only thing I would do differently is use fresh garlic. I sauteed the onion, carrot and cabbage until they were almost caramalized. Then added to the smashed potatoes. Oh, and I used Lactose Free Whole Milk. YUM!!! This is good comfort food!


16 Ratings

Jan 26, 2012

Made for recipe group. Recipe was cooked as written, as best I could and ending product was very tasty and unique. All the flavors I was looking for in a different format. Two in one side, very well received.

Jan 26, 2012

I made this for Recipe Group. I only changed one ingredient: used only 1/2c. milk (it would have been too wet with a whole cup). I cooked it according to the instructions; however, I found the cabbage step to be cumbersome. Next time I would add the cabbage to the skillet of cooked carrots and onions. The Balsamic vinegar in the water did not do much for the flavor although I found I could taste a hint of it in leftovers the next day. For a more prominent vinegar flavor I would add it to the skillet. I did not salt the potato water and was concerned about flavor; however, the garlic salt added at the end provided plenty of flavor enhancement. For potatoes I used Yukon Gold and left the skin on which provided good texture and taste. I left the mashed potatoes a bit lumpy because that is how i like them. I served the kolcannon with bacon bits which I may add in next time. This recipe requires several pans and cooking utensils so be prepared for cleanup afterwards. Overall I like the flavors in the recipe-- how could anything with a stick of butter in it taste bad? I would make it again. Thank you Margaret for the interesting recipe.

Jan 26, 2012

Made for Recipe Group. I like the addition of cabbage in the mashed potatoes, it gives it an almost sweet tangy flavor. I'm not sure what the step involving cooking the cabbage in the potato pot is for. Whether it is to save another pot to clean or to enhance the flavor of the cabbage. I started out with it that way but it stopped the boiling process, so I ended up just adding it into the carrots and onions I was cooking part way through the potato boiling process. Medium high is too high for cooking the onions and carrots, they would be burnt before 10 minutes is up. I halved the recipe and the 1/2 cup of milk I dumped into the potatoes was way too much. What was I thinking? I ended up having to cook them to get the liquid out so I could finish the recipe up. Good flavor, needed more salt on my end which is easy enough fix. Not sure if the balsamic actually did anything to the flavor, may add it directly into the carrot mixture the next time. A good recipe, thanks!

Jan 22, 2012

Made this recipe for Recipe Group. If you like "Boiled Dinner" you'll like this. I do. Used red potatoes. This is a great side dish for corned beef brisket. I mixed the raw, shredded cabbage with a tsp of balsamic vinegar and a pinch of salt in a glass bowl and covered it with plastic wrap. Then I microwaved it on Fresh Veggie setting instead of steaming it over the potatoes. Stirred the cabbage into the onion/carrot mixture in the skillet and proceeded with the recipe as written.

Jan 30, 2012

I made this for recipe group. I used half the milk and was still wishing I had added a little less. I sauteed the cabbage with the veggies since I didn't have a way to do the colander method. The flavor was very good and I thought the balsamic did add to it but I also had to simmer my taters for about 45 min because I used to small of a pot. Definitely on the list to make again.

Mar 22, 2010

Great St.Paddy's day side dish to corned beef. We used cream instead of milk for a richer taste. Even our picky friend Michelle liked it!


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  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 1053 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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