50+ Delicious St. Patrick’s Day Side Dish Recipes to Complete Feast

St. Patrick’s Day is all about celebrating Irish culture, and what better way to do so than with a delicious spread of festive food?

While corned beef and cabbage often take the spotlight, the right side dishes can elevate your meal, turning your St. Patrick’s Day celebration into an unforgettable feast.

Whether you’re planning a big family gathering or a casual dinner, these 50+ St. Patrick’s Day side dish recipes will complement your main course beautifully and add variety to your table.

From classic favorites like Colcannon and Irish soda bread to lighter options like roasted vegetables and salads, there’s a perfect side dish for every taste.

These recipes are designed to balance the richness of your Irish mains with fresh flavors, textures, and vibrant colors.

So, whether you’re serving up a hearty stew, a crispy roasted chicken, or a vegetarian delight, these sides will ensure that your St. Patrick’s Day meal is both festive and flavorful.

50+ Delicious St. Patrick’s Day Side Dish Recipes to Complete Feast

With 50+ St. Patrick’s Day side dish recipes to choose from, you have all the inspiration you need to create a memorable feast.

These recipes range from the hearty and traditional to the modern and creative, ensuring that there’s something for everyone.

Whether you’re cooking for a crowd or preparing a cozy meal at home, these dishes will add the perfect touch of Irish flair to your celebration.

So, gather your ingredients, put on your best green attire, and get ready to enjoy a festive, flavor-packed St. Patrick’s Day meal with your loved ones.

Garlic Mashed Potatoes with Herb Butter

Creamy mashed potatoes with a subtle garlic flavor, paired with a rich herb butter, make for the perfect side dish to celebrate St. Patrick’s Day. This recipe takes the classic mashed potatoes to the next level with the addition of aromatic garlic and fresh herbs like parsley and thyme. The herb butter adds a smooth and savory richness that complements any main dish, especially those featuring corned beef or roast lamb.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or Russet)
• 4 cloves garlic, minced
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh thyme, finely chopped

Instructions:

1. Peel and chop the potatoes into even-sized chunks. Place them in a large pot and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender (about 15-20 minutes).
3. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes, just until fragrant.
4. Drain the potatoes and return them to the pot. Use a potato masher or a hand mixer to mash the potatoes until smooth.
5. Gradually add the garlic butter mixture, followed by the heavy cream. Mash until you reach your desired consistency.
6. Stir in the fresh parsley and thyme, and season with salt and pepper to taste.
7. Serve warm, garnished with additional herbs if desired.

The combination of creamy potatoes, the richness of butter, and the fresh pop of herbs makes this side dish a standout at any St. Patrick’s Day gathering. It’s a comforting and indulgent choice that pairs beautifully with Irish classics like corned beef and cabbage, and it will surely leave your guests asking for the recipe. The garlic butter adds a depth of flavor that elevates the mashed potatoes, making it more than just an ordinary side dish.

Colcannon: Irish Mashed Potatoes with Cabbage

Colcannon is a traditional Irish dish that pairs creamy mashed potatoes with finely chopped cabbage, creating a hearty, comforting side dish that’s perfect for St. Patrick’s Day. The addition of scallions and butter gives the dish extra flavor, making it the ideal accompaniment to any festive Irish meal. Colcannon is not only delicious but also a great way to add some greens to your celebration!

Ingredients:

• 2 pounds potatoes (Yukon Gold or Russet)
• 1/2 head of cabbage, chopped
• 1/2 cup scallions, chopped
• 1/4 cup unsalted butter
• 1/2 cup whole milk or cream
• Salt and pepper, to taste

Instructions:

1. Peel and chop the potatoes into chunks. Boil them in salted water for about 15-20 minutes, or until fork-tender.
2. While the potatoes cook, steam or boil the chopped cabbage for 5-7 minutes, just until tender.
3. Drain the potatoes and return them to the pot. Mash them with a potato masher or hand mixer until smooth.
4. In a small saucepan, melt the butter over low heat. Add the chopped scallions and cook for 2-3 minutes, just until they soften.
5. Add the butter and scallions to the mashed potatoes, along with the milk or cream. Stir well to combine.
6. Fold in the cooked cabbage and season with salt and pepper to taste.
7. Serve the colcannon warm, topped with a pat of butter if desired.

Colcannon is the perfect side dish to serve during St. Patrick’s Day, adding a comforting, earthy flavor to your plate. The cabbage adds a nice texture and balance to the creamy potatoes, while the butter and scallions infuse it with richness and depth. This dish brings together both the heartiness of potatoes and the freshness of cabbage, making it an essential part of any traditional Irish meal.

Roasted Brussels Sprouts with Bacon and Balsamic Glaze

These roasted Brussels sprouts, crispy on the outside with a tender center, are infused with the smoky richness of bacon and finished with a sweet-tart balsamic glaze. The combination of flavors creates a perfect balance, making these Brussels sprouts an irresistible side dish for any St. Patrick’s Day meal. The bacon adds savory depth while the balsamic glaze brightens the dish, making it an ideal accompaniment to rich and hearty mains like corned beef or shepherd’s pie.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper. Spread them out on the prepared baking sheet in a single layer.
3. Roast for 25-30 minutes, tossing halfway through, until the Brussels sprouts are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove from the pan and set aside.
5. Drizzle the balsamic vinegar over the roasted Brussels sprouts, then sprinkle the crispy bacon over the top.
6. Serve warm, drizzling any remaining balsamic glaze from the pan over the Brussels sprouts.

These Brussels sprouts are a crowd-pleasing side dish that will impress with their balance of savory, smoky, and tangy flavors. The crispy bacon adds a satisfying crunch, while the Brussels sprouts become wonderfully caramelized during roasting. The balsamic glaze provides a sweet and tangy contrast, making this dish the perfect complement to any hearty, flavorful main course served at your St. Patrick’s Day feast. It’s a simple yet elegant side dish that will add a gourmet touch to your celebration.

Irish Soda Bread with Cheddar and Chives

Irish soda bread is a staple in Irish cuisine, and this variation with cheddar cheese and fresh chives gives it a delightful twist, making it perfect for your St. Patrick’s Day meal. The rich, sharp flavor of cheddar pairs beautifully with the subtle onion-like taste of chives, and the texture of the bread remains dense and hearty—just as traditional soda bread should be. It’s easy to make and complements both savory and sweet dishes, adding an authentic Irish touch to the table.

Ingredients:

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1 cup sharp cheddar cheese, shredded
• 1/4 cup fresh chives, chopped
• 1 1/2 cups buttermilk

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine both flours, baking soda, and salt. Add the cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
3. Stir in the shredded cheddar cheese and chopped chives.
4. Gradually add the buttermilk, stirring with a wooden spoon until a dough forms. If the dough is too sticky, add a little more flour.
5. Turn the dough out onto a floured surface and knead it gently just until it comes together.
6. Shape the dough into a round loaf and place it on the prepared baking sheet. Use a sharp knife to score an “X” on the top of the dough.
7. Bake for 35-40 minutes or until the bread sounds hollow when tapped on the bottom. Let it cool slightly before slicing.

This Irish soda bread variation is a comforting, savory bread that will become a favorite at any gathering. The tangy buttermilk combined with the sharp cheddar and fresh chives creates a rich flavor that pairs wonderfully with hearty stews and soups or simply with butter. Its dense and slightly crumbly texture makes it perfect for soaking up gravies or sauces, making it a must-have side dish for your St. Patrick’s Day spread.

Braised Cabbage with Apples and Caraway Seeds

Braised cabbage is a classic Irish side dish that’s both comforting and flavorful. This version incorporates apples and caraway seeds, which add a touch of sweetness and warmth to the cabbage. The apples soften as they cook, creating a delightful contrast to the earthy cabbage, while the caraway seeds bring a distinctive, aromatic flavor that elevates the dish. It’s a beautiful and simple side that’s perfect for balancing out richer meats like corned beef or lamb.

Ingredients:

• 1 medium head of green cabbage, shredded
• 2 apples, peeled, cored, and sliced
• 1 tablespoon olive oil
• 1/2 teaspoon caraway seeds
• 1/4 cup vegetable broth
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced apples and sauté for 3-4 minutes, just until they begin to soften.
2. Add the shredded cabbage to the pan and stir to combine with the apples.
3. Sprinkle the caraway seeds over the cabbage and pour in the vegetable broth. Season with salt and pepper.
4. Cover the pan and let it simmer for 20-25 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded together.
5. Stir in the apple cider vinegar and adjust the seasoning if necessary.
6. Serve warm, garnished with additional caraway seeds if desired.

This braised cabbage dish with apples and caraway seeds brings a wonderful balance of savory and sweet to your St. Patrick’s Day meal. The cabbage softens and absorbs the flavors of the apples and caraway, making it a delicious and comforting side. It pairs beautifully with corned beef or any roasted meats, providing a light yet flavorful contrast to the richness of the main dish. The simplicity and ease of preparation make this an ideal side dish for any festive celebration.

Pea and Mint Salad with Lemon Dressing

A refreshing and light side dish, this pea and mint salad is perfect for brightening up your St. Patrick’s Day spread. The sweetness of the peas is enhanced by the fresh mint and the zesty lemon dressing, making it a great complement to heavier, savory dishes. It’s simple to prepare, yet elegant enough to impress guests, and offers a burst of freshness to balance the richness of traditional Irish fare.

Ingredients:

• 2 cups frozen peas, thawed
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste
• Lemon zest, for garnish

Instructions:

1. In a large bowl, combine the thawed peas and chopped mint leaves.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
3. Pour the dressing over the peas and mint, tossing to coat evenly.
4. Garnish the salad with lemon zest before serving.

This pea and mint salad is a light and refreshing side dish that adds a burst of vibrant color and flavor to your table. The combination of sweet peas and fresh mint is complemented by the bright, tangy lemon dressing, creating a simple yet elegant salad that pairs well with the rich and hearty dishes typically served on St. Patrick’s Day. The mint adds an unexpected freshness, making this salad a welcome contrast to heavier foods, while the lemon dressing ties all the flavors together beautifully.

Irish Parsnip and Potato Mash

This Irish-inspired parsnip and potato mash offers a creamy, earthy twist on traditional mashed potatoes. The natural sweetness of parsnips balances beautifully with the creamy potatoes, while the butter and cream create a rich, velvety texture. This mash is perfect for pairing with hearty Irish dishes like corned beef, lamb, or stews. Its unique flavor combination makes it a standout side dish for your St. Patrick’s Day feast.

Ingredients:

• 1 pound potatoes, peeled and chopped
• 1 pound parsnips, peeled and chopped
• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, combine the chopped potatoes and parsnips. Cover with cold water and bring to a boil.
2. Cook for 15-20 minutes, or until both the potatoes and parsnips are tender.
3. Drain the potatoes and parsnips, then return them to the pot. Mash them together until smooth and creamy.
4. Add the butter and cream, stirring until fully incorporated.
5. Season with salt and pepper to taste.
6. Transfer the mash to a serving dish and garnish with fresh parsley.

This parsnip and potato mash brings a rich, sweet flavor to your St. Patrick’s Day meal, combining the earthiness of parsnips with the creaminess of potatoes. The butter and cream create a luxurious texture, making it the perfect comfort food side dish. It pairs wonderfully with traditional Irish mains like corned beef or roasted meats, adding depth and flavor that will enhance your festive celebration.

Baked Sweet Potato Fries with Rosemary and Sea Salt

These baked sweet potato fries, seasoned with fresh rosemary and sea salt, are a healthier alternative to traditional French fries, yet just as satisfying. The sweet potatoes’ natural sweetness is enhanced by the crispiness from baking, and the rosemary adds an aromatic, earthy note. This side dish is easy to make, and its simple flavors are a delicious complement to the savory Irish dishes typically enjoyed on St. Patrick’s Day.

Ingredients:

• 3 medium sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato fries in olive oil, ensuring they are evenly coated.
3. Sprinkle with chopped rosemary, sea salt, and black pepper. Toss again to distribute the seasoning.
4. Arrange the fries in a single layer on the baking sheet.
5. Bake for 25-30 minutes, flipping halfway through, until the fries are golden and crispy.
6. Serve warm, optionally garnished with extra rosemary or sea salt.

These sweet potato fries are a lighter, flavorful alternative to regular fries, with the added benefit of being baked instead of fried. The rosemary adds a fragrant, savory quality that makes the fries more interesting, while the sea salt brings out the sweetness of the potatoes. This side dish is perfect for serving alongside your St. Patrick’s Day dinner, offering a modern, healthy take on a classic comfort food.

Roasted Carrots with Honey and Thyme

Roasted carrots glazed with honey and fresh thyme are a delicious and simple side dish that brings both sweetness and earthiness to your St. Patrick’s Day meal. The honey caramelizes during roasting, enhancing the natural sweetness of the carrots, while the thyme adds a fragrant herbal note that complements the dish perfectly. This side dish is versatile, easy to make, and pairs wonderfully with any main course.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the carrot sticks in olive oil, honey, thyme, salt, and pepper.
3. Arrange the carrots on the baking sheet in a single layer.
4. Roast for 25-30 minutes, turning the carrots halfway through, until they are tender and caramelized.
5. Serve warm, garnished with extra thyme if desired.

These roasted carrots with honey and thyme are the perfect side dish to add a touch of sweetness and elegance to your St. Patrick’s Day celebration. The natural sweetness of the carrots is enhanced by the honey glaze, while the thyme adds a savory, aromatic layer of flavor. This dish is simple to prepare yet feels special, making it a wonderful complement to your festive meal. The caramelized carrots will be a hit with everyone at your table.

Creamed Spinach with Nutmeg

This creamy spinach side dish, enhanced with a touch of nutmeg, is a classic that pairs perfectly with many Irish-inspired mains. The richness of the cream combined with the earthiness of the spinach creates a comforting and flavorful accompaniment to your St. Patrick’s Day feast. The addition of nutmeg brings a subtle warmth that balances the dish, making it feel indulgent yet not overwhelming. It’s an ideal way to bring greens to the table in a way that everyone will enjoy.

Ingredients:

• 2 pounds fresh spinach, washed and trimmed
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Freshly grated Parmesan (optional, for topping)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the spinach in batches, stirring until wilted. Once all the spinach is wilted, remove from heat and set aside to cool slightly.
2. In a separate saucepan, heat the heavy cream over medium heat. Stir in the nutmeg, garlic powder, salt, and pepper, and cook for 2-3 minutes until the cream has thickened slightly.
3. Add the cooked spinach to the saucepan with the cream mixture and stir to combine.
4. Continue to cook for another 3-5 minutes, allowing the spinach to absorb the creamy sauce and become tender.
5. If desired, top with freshly grated Parmesan before serving.

This creamy spinach with nutmeg brings a velvety texture and a slightly spiced flavor that enhances the freshness of the spinach. The creaminess is perfectly balanced by the savory and warm flavors, and the dish adds a touch of elegance to your St. Patrick’s Day meal. It’s a wonderful, rich side that pairs beautifully with corned beef or other traditional Irish dishes, offering a lighter contrast to richer meats.

Braised Leeks with Lemon and Parsley

Braised leeks with lemon and parsley make for a simple yet sophisticated side dish that brightens up any St. Patrick’s Day spread. The leeks are slowly braised to tender perfection, absorbing all the flavors of the broth and seasonings, and the fresh lemon juice and parsley give the dish a bright, zesty finish. This is an ideal accompaniment to rich meats like lamb or roast beef, offering a refreshing contrast to hearty dishes.

Ingredients:

• 4 large leeks, cleaned and trimmed
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Slice the leeks in half lengthwise and then cut into 2-inch pieces. Rinse well to remove any grit.
2. In a large skillet, heat the olive oil over medium heat. Add the leeks and cook for 3-4 minutes, until they begin to soften.
3. Add the vegetable broth and bring to a simmer. Cover the skillet and cook for 15-20 minutes, or until the leeks are tender.
4. Stir in the lemon juice, salt, and pepper, and cook for another 2 minutes to allow the flavors to combine.
5. Garnish with fresh parsley before serving.

Braised leeks with lemon and parsley offer a tender, slightly sweet flavor with a tangy brightness from the lemon and herbs. The leeks themselves have a mild onion flavor that pairs wonderfully with rich, savory main dishes. This simple yet elegant side dish adds a fresh, vibrant element to your St. Patrick’s Day meal, balancing out the heavier foods while still being flavorful and satisfying.

Herb Roasted New Potatoes

Herb roasted new potatoes are a versatile and delicious side dish that can complement any main course at your St. Patrick’s Day celebration. The potatoes are roasted to crispy perfection with a medley of herbs, creating a golden exterior and a fluffy interior. The rosemary, thyme, and garlic infuse the potatoes with savory, aromatic flavors that are sure to please every palate. This side dish is easy to prepare, making it a perfect addition to any festive meal.

Ingredients:

• 2 pounds new potatoes, halved
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cloves garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved new potatoes with olive oil, rosemary, thyme, garlic, salt, and pepper until well-coated.
3. Spread the potatoes out on the baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy on the outside and tender on the inside.
5. Serve warm, optionally garnished with additional fresh herbs.

These herb roasted new potatoes are crispy, flavorful, and incredibly satisfying. The fresh herbs add a lovely fragrance and depth of flavor, while the garlic provides a savory richness that complements the potatoes perfectly. This dish is ideal for pairing with any main course, from corned beef to lamb, and will quickly become a favorite side for your St. Patrick’s Day feast. The combination of textures and flavors is sure to make this dish a crowd-pleaser.

Garlic Butter Green Beans with Almonds

These garlic butter green beans with almonds are a simple yet elegant side dish that will add a touch of sophistication to your St. Patrick’s Day dinner. The green beans are blanched to perfection and then tossed in a rich garlic butter sauce, enhanced with toasted almonds for a satisfying crunch. The combination of garlic and butter complements the fresh, crisp green beans, making it an ideal side dish for a variety of main courses.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup slivered almonds
• Salt and pepper, to taste
• Fresh lemon zest, for garnish (optional)

Instructions:

1. Bring a pot of water to a boil and blanch the green beans for 3-4 minutes, until they are bright green and tender-crisp. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the slivered almonds to the skillet and cook for another 2-3 minutes, stirring frequently, until the almonds are golden and toasted.
4. Add the cooked green beans to the skillet, tossing them in the garlic butter and almond mixture until well coated.
5. Season with salt and pepper to taste and serve, garnished with fresh lemon zest if desired.

The garlic butter green beans with almonds are the perfect combination of savory and crunchy, with the garlic butter providing a rich, indulgent coating while the almonds add texture and flavor. This dish is a great complement to heavier dishes like corned beef or roasted lamb, offering a light, fresh contrast with a delicious, nutty finish. It’s simple to prepare yet sophisticated enough to elevate any meal.

Sautéed Brussels Sprouts with Bacon and Balsamic Glaze

Brussels sprouts are often a polarizing vegetable, but when sautéed with bacon and drizzled with balsamic glaze, they become an irresistible side dish. The smoky, savory flavor of bacon pairs perfectly with the earthy, slightly bitter Brussels sprouts, while the balsamic glaze adds a sweet and tangy finish. This dish is a delightful and flavorful addition to any St. Patrick’s Day meal, offering a savory contrast to richer dishes.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside, leaving the bacon drippings in the pan.
2. Add the halved Brussels sprouts to the skillet and sauté for 5-7 minutes, until they begin to brown and become tender.
3. Drizzle the balsamic vinegar over the Brussels sprouts and continue to sauté for another 2 minutes, allowing the vinegar to reduce and coat the sprouts.
4. Stir in the cooked bacon and season with salt and pepper to taste.
5. Serve warm, optionally drizzled with additional balsamic glaze.

This sautéed Brussels sprouts dish with bacon and balsamic glaze is a savory, smoky delight that will make even Brussels sprouts lovers out of skeptics. The crispy bacon adds richness and depth to the Brussels sprouts, while the balsamic vinegar provides a touch of sweetness and acidity. It’s a perfect side to balance out rich meats or hearty stews, offering a burst of flavor and texture that will complement your St. Patrick’s Day feast.

Colcannon (Irish Mashed Potatoes with Cabbage)

Colcannon is a classic Irish dish made of mashed potatoes mixed with sautéed cabbage and scallions. This hearty side dish is perfect for St. Patrick’s Day, offering a creamy, comforting base with the earthy flavors of cabbage and the subtle sweetness of scallions. It’s traditionally served with corned beef or other hearty meats, making it a great accompaniment to any Irish-inspired meal.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 1 tablespoon unsalted butter
• 1/2 cup milk
• 1 small head of cabbage, shredded
• 3 scallions, chopped
• Salt and pepper, to taste

Instructions:

1. Boil the cubed potatoes in a large pot of salted water for 15-20 minutes, or until tender.
2. While the potatoes are cooking, heat a tablespoon of butter in a large skillet over medium heat. Add the shredded cabbage and sauté for 5-7 minutes, until softened.
3. In a separate small saucepan, heat the milk until warm, and then mash the boiled potatoes with the butter and warm milk until smooth and creamy.
4. Stir in the sautéed cabbage and chopped scallions, mixing until well combined.
5. Season with salt and pepper to taste and serve warm.

Colcannon is the ultimate comfort food, with creamy mashed potatoes complemented by the earthy cabbage and fresh scallions. This dish is rich and filling, making it an ideal side to serve with corned beef or other traditional Irish mains. The combination of flavors and textures in Colcannon creates a hearty and satisfying addition to your St. Patrick’s Day meal, and it’s a dish that will bring a taste of Ireland to your table.

Note: More recipes​ are coming soon!