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.

Get 75+ of my favorite Traeger Recipes here!

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
chard
green onions
butter
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.

Preheat

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.

Smoke

Transfer the potatoes to a grill-safe baking dish. Put it back on the smoker and let it smoke for 25 minutes.

Enjoy

Serve with extra butter and no shame. These are incredible!

Try our Traeger Garlic Mashed Potatoes too!

Colcannon FAQ

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.

Get all of my Traeger Recipes here!

More meat and potatoes recipes to love!

Yield: 8 servings

Traeger Colcannon

Name: Traeger Colcannon
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: American
Ingredients: 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

Fire up the Traeger and get that pot of salted water boiling! We're making traditional Irish Colcannon and giving it the Traeger treatment!

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

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

Instructions

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.

Traeger Colcannon