• James Novotny

Recipe: Irish Colcannon

It may seem like the easy route to go with a food colored green recipe for St. Patrick's Day this year but here at Always the Bridesman we try to step up our game and this seasons we are opting for two Irish recipes that you can serve at your St. Patrick's Day celebration or just any time of year!

The name may seem complicated but Colcannon is a very simple customary Irish and Scottish dish. The primary two ingredients are pureed potatoes and either kale or cabbage. (And look at that, we aren't missing our touch of green!)

Recipe Serves 5


Prep 10m

Cooking 25m

Serving 4


4 russet potatoes, peeled and cut into large chunks


5 to 6 Tbsp unsalted butter

3 lightly packed cups of chopped kale or cabbage,

3 green onions (including the green onion greens)

1 cup milk or cream


Boil the potatoes: Put your potatoes in a pot and cover with cold water. Add 2 tablespoons of salt, and bring the water to a boil. At about 15 to 20 minutes, check potatoes with a fork. The fork should easily be able to pierce the surface.

Cut Your Greens: While you wait for your potatoes to soften you can prep your greens if you have not already. Try to cut your onions and chopped kale or cabbage pretty small as it will be mixed with your potatoes shortly.

Cook the greens and the green onions with butter: Melt your butter in the pot and once it's hot and starting to sizzle, add the kale or cabbage. Cook for 3-4 minutes, or until they are beginning to wilt. Add the onions and cook an additional minute more.

Mash the potatoes: Pour your milk or cream into warm pot and mix well. Slowly add your potatoes and reduce the heat to medium. Using a fork or a potato masher begin crushing your potatoes mixing in your greenery and onions as you go. Add salt to taste.

Serve Hot: Once finished you can serve with additional butter on top!

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