Recipe

Healthy Colcannon Recipe

Creamy mashed potatoes and cabbage, lightened up and finished with lemon, scallions, and mustard for a bright, zippy bowl of comfort.

By Matt Campbell

•

4.8

A rustic bowl of healthy colcannon with mashed potatoes and cabbage, topped with sliced scallions and cracked black pepper on a wooden table

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Colcannon is the kind of cozy food that makes you want to put on a sweater and pretend your kitchen is a tiny Irish pub. Traditionally it is mashed potatoes folded with cabbage or kale, usually with butter and often a splash of milk or cream (and sometimes scallions). I love that energy. I just also love being able to stand up afterward without needing a nap.

This healthy colcannon keeps the comfort, then sneaks in a little weeknight glow-up: more veg, less heavy dairy, and a flavor boost that makes it feel alive. Think lemon zest, Dijon, and scallions bringing the zing, plus a little olive oil and Greek yogurt for that creamy, plush texture.

It is a side dish that can absolutely steal the show, and it plays nice with everything from roasted chicken to pan-seared salmon. Also, it is extremely good eaten straight from the pot. No judgment. You cooked.

A close-up photo of cabbage and scallions sautéing in a skillet with a pinch of salt

Why It Works

Big comfort, lighter feel: We use Greek yogurt and a bit of milk (or broth) instead of lots of butter and cream, so it stays creamy without turning heavy.
Brighter flavor: Lemon zest plus a small spoon of Dijon cuts through the richness and makes the whole bowl taste fresher.
Better texture: Sautéed cabbage gets tender with a few crisp edges, so you get sweetness and bite instead of watery greens.
Make-ahead friendly: It reheats well with a splash of milk and a quick stir, which is weeknight gold.

Pairs Well With

Pan-Seared Salmon with Lemon
Crispy Roasted Chicken Thighs
Cozy White Bean Soup
Sheet Pan Roasted Veggies

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge for best texture. Note: Because this version is lighter, it may thaw a little looser or slightly grainy. A good stir plus a splash of milk (and, if you want, a touch of butter or olive oil) brings it right back.
Reheat: Warm in a saucepan over low heat with a splash of milk or broth, stirring often. Microwave works too, just stir halfway through so it heats evenly.
Pro tip: If it looks a little stiff after chilling, it is not ruined. It just needs moisture and a quick whip with a spoon.

Common Questions

Can I use kale instead of cabbage?

Yes. Thinly slice kale (remove tough stems) and sauté it just like the cabbage. Kale takes a minute or two longer and stays a little more toothsome, which I like.

What makes this version “zesty and zingy”?

Lemon zest and Dijon mustard do most of the work. The zest gives aroma and brightness, and Dijon adds gentle tang that wakes up the potatoes.

Can I make it dairy-free?

Absolutely. Swap the Greek yogurt for an unsweetened dairy-free yogurt or skip it and use extra olive oil. Use unsweetened plant milk, and finish with a little more lemon and salt to keep the flavor popping.

How do I keep mashed potatoes from getting gluey?

Do not overwork them. Mash while hot, and stop as soon as they are creamy. If you have one, a potato ricer is the easiest path to fluffy potatoes.

Can I make this ahead for a holiday?

Yes. Make it up to 2 days ahead, chill, then reheat gently with a splash of milk. Finish with fresh scallions and a little lemon right before serving so it tastes freshly made.

Can I freeze it?

Yes, but with a small disclaimer: lighter mashed potatoes (hello, yogurt) can thaw a little looser or slightly grainy. It is still totally usable. Thaw overnight in the fridge, then reheat low and slow and stir in a splash of milk or broth. If you want it extra lush again, add a small pat of butter or a drizzle of olive oil while reheating.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot (for boiling potatoes)
Colander
Large skillet (for sautéing cabbage)
Potato masher or potato ricer
Microplane or fine grater (for lemon zest)
Cutting board and chef’s knife

I first learned colcannon as a “use what you have” side, the kind of dish that saves dinner when the fridge looks empty except for potatoes and a lonely bag of cabbage. The first time I made it, I went classic and buttery, and it was great. The second time, I got curious and threw in lemon zest because I wanted it to taste less like a nap and more like a plan.

Now this is the version I make on repeat. It is still cozy, still spoonable, still 100 percent comfort food. It just has a little spark to it, like someone opened a window in the kitchen and let the whole dish breathe.

Healthy Colcannon Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

2 pounds Yukon Gold potatoes, peeled (or scrubbed) and cut into 1 to 2 inch chunks
1 1/2 teaspoons kosher salt, divided, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter (optional, for extra richness)
1 small green cabbage (about 1 to 1 1/4 pounds), thinly sliced (about 6 to 8 cups shredded)
4 scallions, sliced (white and green parts)
2 garlic cloves, minced
1/2 cup plain Greek yogurt (2% or whole)
1/3 cup milk or unsalted broth, plus more as needed
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon black pepper
Pinch red pepper flakes (optional)

Instructions

Boil the potatoes. Add potatoes to a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a steady simmer. Cook until very tender, 12 to 15 minutes. A knife should slide in with basically no resistance.
Sauté the cabbage. While the potatoes cook, heat olive oil (and butter if using) in a large skillet over medium heat. Add cabbage and the remaining 1/2 teaspoon salt. Cook, stirring often, until tender with a few golden edges, 10 to 12 minutes.
Add aromatics. Stir in scallions and garlic. Cook 1 to 2 minutes until fragrant. Turn off the heat.
Mash. Drain potatoes well and return them to the pot. Let them steam dry for 1 to 3 minutes. Mash until mostly smooth.
Make it creamy and bright. Let the potatoes cool for 1 to 2 minutes (just so the yogurt does not get shocked). Add Greek yogurt, milk or broth, Dijon, lemon zest, lemon juice, pepper, and red pepper flakes if using. Stir gently until creamy. Add a splash more milk if you want it looser. Milk gives a more classic, cozy vibe, while broth makes it a little more savory and weeknight-y.
Fold in the cabbage. Add the sautéed cabbage mixture to the potatoes and fold until evenly mixed. Taste and adjust salt, lemon, and pepper.
Serve. Top with extra scallions, cracked black pepper, and a drizzle of olive oil or a small pat of butter if you are feeling it. Serve hot.

A pot of mashed potatoes being folded with sautéed cabbage using a wooden spoon

Nutrition information is estimated.

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