Colcannon is a traditional Irish dish made from potatoes, butter, cream, and green like kale, chard, or cabbage. It is easy to prepare, very hearty and filling as a side, and totally delicious. This version gives this traditional dish a little bit of smoke. Give our Traeger Colcannon Recipe a try today!
Easy Traeger Colcannon Recipe
I am such a huge fan of the potato. There are so many ways to prepare it, and they can be made to go with almost any main dish. We whipped up this batch of Traeger Colcannon to serve next to our Traeger Irish Stew, and it was the perfect match.
Sure, it was double potatoes when I served it that way since that Irish Beef Stew has potato in it already, but you can never have too much potato in a meal.
This dish would also be wonderful served next to our Traeger Corned Beef and Cabbage.
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Traeger Colcannon shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- russet potatoes
- green onions
- salt & pepper
- whipping cream
Throw some Smoked Confit Garlic in for a twist!
How to make Traeger Colcannon
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Fire up the Traeger and preheat it to 375°F with a cast iron skillet inside.
Peel & boil
Peel, wash, and boil your potatoes. Drain the water.
Cook the greens
Prep your greens. Melt your butter in the cast iron and add the chard to cast iron pan on the grill. Cook it for 5-7 minutes, stirring every few minutes. Add the salt, pepper and green onion to the pan and cook another 3-4 minutes.
Mix them up
Turn the grill down to 225°F. Grab the cast iron pan (carefully!) and pour the contents into the potatoes along with the cream. Place over low heat. Mix and mash until the potatoes are smooth. Cook about 5 minutes over low heat while stirring.
Transfer the potatoes to a grill-safe baking dish. Put it back on the smoker and let it smoke for 25 minutes.
Serve with extra butter and no shame. These are incredible!
Try our Traeger Garlic Mashed Potatoes too!
What other types of greens can you use in this recipe?
We used chard in this recipe, but people also use kale or cabbage for this recipe too.
What’s the best way to store the leftovers?
These are easy! Toss them in a covered container and throw it in the fridge. They’ll last several days.
How should you reheat the leftovers?
The microwave works great to reheat mashed potatoes. It is the ideal way.
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More meat and potatoes recipes to love!
- Traeger Pot Roast
- Smoked Mississippi Pot Roast
- Steak and Potato French Onion Casserole
- Traeger Garlic Gruyere Potato Gratin
- Smoked Potato Stacks with Parmesan Cream Sauce
- Traeger Prime Rib Roast
- Smoked Whole Sirloin Cap Roast
- Balsamic Pot Roast
- Traeger Tri Tip
- 4 extra large russet potatoes
- 4 cups chopped chard
- 1/3 cup diced green onions
- 1/2 cup butter
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy whipping cream
- Preheat your Traeger to 375°F. Put a cast iron skillet into the grill while it preheats (so it'll preheat too.)
- Peel and boil potatoes in a large stock pot until fork tender.
- Drain water from potatoes and set aside.
- While potatoes are cooking, add the butter into the cast iron pan on the grill, and let it melt.
- Next, add the chard into the pan, stir it around to coat with the melted butter, and let it cook for about five to seven minutes. Stir it every couple of minutes.
- Add the salt, pepper and green onion into the pan, stir, and let cook another three to four minutes.
- Turn the grill down to 225°F. Remove the cast iron pan from the grill and pour the vegetables from your sauté pan into the stock pot with the cooked potatoes along with the cream.
- Turn your burner back on to low heat.
- Mash your potatoes and vegetables together until the potatoes are mostly smooth.
- Let cook for about five minutes and then remove from the stove.
- Transfer your potatoes from into a grill-safe baking dish. Toss back on the grill for 25 minutes.
- Remove from the grill and serve with extra butter.
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Amount Per Serving: Calories: 306Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 64mgSodium: 533mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 5g
Nutrition data provided here is only an estimate.