Olive Oil Colcannon

Olive Oil Colcannon

Irish comfort food, Colcannon is a classic rustic mashed potato dish studded with nutritious greens. While it’s typically made with lots of butter, but we like the version that calls on olive oil for flavor and flair!

Olive Oil Colcannon
Serves 4


  • 4 russet potatoes (2 pounds) peeled, cut into large chunks
  • Salt & black pepper, to taste
  • 6 tablespoons The Olive Scene single varietal olive oil
  • 3 cups, lightly packed, chopped cabbage
  • 6 scallions, green part only, minced  
  • 1 cup milk or heavy cream


  1. Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt and bring to a boil. Boil until the potatoes are fork-tender, 15 to 20 minutes. Drain in a colander.
  2. Return the pot to the stove and set over medium-high heat. Gently heat 5 tablespoons of olive oil and add cabbage. Cook for 3 to 4 minutes or until wilted. Add half of the green onions and cook 1 minute more.
  3. Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and rough mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with an extra drizzle of olive oil and sprinkle with the remaining green onions. 

Note: Suitable substitutes for cabbage include spinach, kale, Swiss chard or other leafy greens. You can also substitute The Olive Scene’s Garlic Olive Oil for a single varietal in this recipe.