Jamie Oliver Colcannon Mash Recipe

There’s something deeply comforting about a bowl of mash that’s not just white and buttery but alive. Green-flecked, rich, warm. Jamie Oliver’s colcannon mash hits that craving like a hug. It’s mashed potatoes—but it’s more. The greens, the creamy softness, the edge of onion. A side dish, sure. But one that steals the show. I didn’t expect to love it this much. (inspired by Jamie Oliver)

Ingredients Needed

• 4 russet potatoes, peeled, chopped into chunks (not too small—let them feel like something)
• Salt, as you like
• 5 or 6 tablespoons unsalted butter, plus a little more for good luck
• 3 cups leafy greens—kale, cabbage, chard—chopped, packed in but not pressed down
• 3 green onions, minced fine
• 1 cup milk or cream—whatever you’ve got, just not skim

How To Make Jamie Oliver Colcannon Mash

1. Start with the potatoes: Drop the chunks into a pot of cold salted water. Bring it all up to a boil and cook until the potatoes are soft enough that a fork slides through without a second thought. Maybe 15 or 20 minutes. Don’t let them turn to mush. Drain them. Let them sit a sec.
2. Greens next: Back in that same pot, melt your butter. All of it. Add the greens. They’ll sizzle a little, then relax and shrink down, darkening, softening. Stir now and then. Give it 3, maybe 4 minutes.
3. Onions join the party: Toss in your green onions. Stir again. Let them lose their raw edge. It’ll smell sharp and sweet, like the promise of dinner.
4. Now the creamy part: Pour in the milk. Not all at once—let it mingle. Then, back go the potatoes. Mash them straight into the buttery greens. The smell will grab you. Earthy, dairy-rich, slightly nutty from the onions. Keep mashing. Leave some texture if that’s your thing.
5. Taste it: Salt it until it sings. Maybe a twist of black pepper if you feel like it.
6. And when you serve it: Hot. With a thick knob of butter on top, slowly melting in.

Why I Love This Recipe

I made this on a Tuesday. Just a regular cold evening when everything felt a bit much. And somehow, the process of peeling, chopping, mashing—it steadied me. It’s not flashy food. But it’s food with heart. I gave a spoonful to my sister, and she just said, “Oh my God.” That’s it. That’s the review.

Recipe Tips

• Russet potatoes work best. They fluff up like clouds.
• Don’t skip warming the milk. Cold milk shocks the mash. You’ll taste it.
• Use more butter than you think you should. Then a bit more.
• If you want to swap the greens—do it. I used kale and a bit of leftover cabbage.
• Reheat gently. This isn’t microwave-blast kind of food.

How To Store This Jamie Oliver Colcannon Mash Recipe

• At Room Temperature: Don’t leave it out too long. An hour, maybe two, if it’s not too warm. Then fridge it.
• In the Fridge: Covered, it keeps fine for three days. Might firm up, but nothing a little heat can’t fix.
• In the Freezer: Yes, you can freeze it. In a tight container. A layer of cling film helps. Eat within a couple months. Not forever food.
• Reheating: Oven, 350 Fahrenheit, covered with foil, twenty minutes or so. Microwave? Medium heat. Stir halfway. Don’t let it dry out. Stovetop? That’s the best way. Low heat, bit of milk or butter, slow stir.

Let’s Answer a Few Questions!

Can I use Yukon Golds or red potatoes?
Totally. Just know they’re less fluffy. Still good though. A bit richer maybe.

What greens work if I don’t have kale?
Chard. Spinach. Even beet greens if they’re fresh. Just make sure they’re not tough.

How do I make it extra creamy?
Use cream. Whole, heavy, luscious cream. And butter. Don’t hold back.

Can I use a hand mixer?
Sure, but carefully. Overmixing turns potatoes into glue. Go easy.

What if it’s too dry?
Add more milk. Or butter. Or both. You’ll know when it feels right.

Nutrition Facts (per serving)

• Calories: 378
• Carbs: 33g
• Protein: 5g
• Fat: 26g
• Sugar: 3g
• Fibre: 4g
• Sodium: 129mg

Try More Recipe:

• Jamie Oliver Bubble And Squeak
• Jamie Oliver Zucchini Fritters
• Jamie Oliver Chicken Burgers Recipe