Colcannon Potatoes with Guinness Gravy

Sunday, March 10, 2013

I love this gravy and tater combination, if your having a good Old Fashioned Irish dinner, give these a try for that Corned beef dinner. You may want to just drink the gravy!

colcannon mashed potatoes with gravy

Colcannon Irish potatoes, are mashed potatoes with cabbage in them. They are a little chunky and so darn addicting, especially with Guinness gravy on them. The gravy is so delicious, I just even like to dip some homemade soda bread into it.

I really never understood why something that taste this good, we've waited to make these potatoes and gravy, on St. Patrick's Day. It's a traditional must have in our house. I can usually order this out in an Irish local Pub, but since it's so easy to make homemade and fabulous, I need to make it more often.

I've had colcannon in various Restaurants, from chunky potatoes wtih regular green cabbage to smooth with curly cabbage. Here is my favorite way to make them and of course y ou must top with Guinness gravy!

 Recipe was given to me from an Irish pub many many years ago. You can use whatever cabbage you prefer.

potatoes with gravy




1 cup savoy curly cabbage chopped, boiled and drained (small pieces)
1 pound of potatoes cubed and semi peeled, (I like leaving some of the skins on, I use red preferably or white potatoes)
1 stick of real butter
freshly cracked pepper
kosher or sea salt to taste

Boil the cabbage and potatoes together till potatoes are soft with a little salt in the water. Drain.
Smash potatoes with a hand masher leaving some lumps of potatoes. Add the butter while this is hot stirring to blend. Use salt and pepper to taste.

This will look chunky with some skins and cabbage.

Make a deep well in the center and pour the Guinness gravy in the middle..

Guinness Gravy:

2 cups beef broth or use pot roast drippings
1 cup Guinness beer
2 cloves minced garlic
1 onion coarsely chopped
2 tablespoons corn starch mixed with 3 tablespoon cold water
2 tablespoons butter

Melt butter in the saucepan, add garlic and onions saute a few minutes till softened. Add the water, beer, broth. Simmer around 10 minutes on medium heat. Add the cornstarch mixture to thicken, continue cooking to desired thickness. We like ours thick so I cook it longer until it's nice and thick not soupy. If you have to make another round of cornstarch and water combination to add in.
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  1. I was considering colcannon to go with our corned beef this year and I think this gravy just made the decision for me.

  2. Collecting St. Patrick's Day recipes for next week. Love this gravy so much - I could eat it alone! The photo really gives a nod to the Emerald Isle.

  3. There is a problem with the gravy recipe. It will take at least 2 bottles of Guinness to make it. One for me and one which I measure 1 cup out of for the gravy.

  4. I love potatoes and Guinness -- this sounds like a winning combination. Now I'm hungry, thanks for sharing Claudia!

  5. The guinness recipes have been floating everywhere and this gravy is to die for!

  6. This is yummy Claudia. I love the presentation too. The gravy is mouthwatering!Ciao bella ;-)

  7. This is yummy Claudia. I love the presentation too. The gravy is mouthwatering!Ciao bella ;-)

  8. Hi Claudia - I made your gravy! Loved it. Linked your recipe on my site. Thanks for the inspiration! Happy St. Paddy's Day!

  9. Just finished making this. It's perfect, Claudia! Just perfect!

  10. @claudia Great so glad you liked them we love this recipe!


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