Cannabis-Infused "Colcannon" St. Patrick's Day Classic with Infused Irish Butter & Cream

Cannabis-Infused "Colcannon" St. Patrick's Day Classic with Infused Irish Butter & Cream

A Note on Dosing: This recipe makes 2 massive servings of Colcannon. We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a macro dose for experienced consumers. Know your tolerance. Start with half a serving and wait 90 minutes.

Approximate Dose (using 2g of 15% THC flower): ~75mg THC total (infused into the Irish butter and cream). ~37mg per serving depending on how much butter and cream you use. Adjust your cannabis amount to 0.5g for a more moderate 18mg total, 1g for ~37mg, or 1.5g for ~55mg.

Terpene Pairing Suggestion: Choose a Myrcene and Caryophyllene-dominant strain. Myrcene's earthy notes will complement the creamy potatoes and kale, while Caryophyllene's peppery spice will amplify the scallions and the richness of the butter. This combination creates a deeply grounding, comforting experience that honors this traditional Irish peasant dish .

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The Colcannon Story

Colcannon is one of Ireland's most beloved traditional dishes—a comforting mash of potatoes, kale or cabbage, scallions, milk or cream, and plenty of butter. Its name comes from the Irish cál ceannann, which literally means "white-headed cabbage" .

The dish dates back centuries and was a staple of Irish peasant cooking, transforming humble ingredients into something truly special. In some regions, it was traditionally served on Halloween (Samhain) with small charms hidden inside—a ring for marriage, a thimble for spinsterhood, a button for bachelorhood, and a coin for wealth .

As one Irish food historian noted: "Colcannon is the soul of Irish cooking—simple, humble, and absolutely delicious when made with care. It's the dish that sustained generations through hard times and celebrated good ones" .

Today, colcannon is a St. Patrick's Day favorite, often served alongside corned beef or as a standalone comfort food. The combination of creamy potatoes, tender kale, and generous amounts of butter is pure magic .

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Step 1: The Cannabis-Infused Irish Butter & Cream

Ingredients:

· 2 grams cannabis flower (Myrcene/Caryophyllene dominant)
· 1 cup (2 sticks) Irish butter (Kerrygold recommended)
· 1/2 cup heavy cream

Decarboxylation Method:

1. Preheat oven to 225°F (107°C).
2. Finely grind cannabis flower and spread on parchment-lined baking sheet.
3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.

Infusion Method (Double Infusion):

For the Butter:

1. In a small saucepan, melt 1 cup of Irish butter over the lowest possible heat.
2. Add the decarboxylated cannabis (2g). Steep for 2 hours, maintaining temperature below 180°F (82°C). Do not simmer.
3. Strain through a fine-mesh sieve lined with cheesecloth into a glass container. Press gently. Discard solids.
4. Refrigerate until solid. This is your Cannabis-Infused Irish Butter. It will keep refrigerated for up to 2 weeks.

For the Cream (Optional—if you want double infusion):

1. If you want to infuse both the butter and cream, use 1g for butter and 1g for cream.
2. For infused cream: Gently warm the heavy cream with the decarboxylated cannabis (1g) over the lowest heat for 30 minutes, then strain.
3. Refrigerate until ready to use.

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Step 2: The Colcannon Assembly

Ingredients:

· 2 pounds Yukon Gold or russet potatoes, peeled and quartered
· 1/2 pound kale or green cabbage, stems removed, finely chopped
· 1 bunch scallions, thinly sliced (green and white parts)
· 1/2 cup whole milk
· 1/2 cup of your Cannabis-Infused Irish Butter (plus more for serving)
· 1/4 cup heavy cream (infused or regular)
· 1 teaspoon salt (plus more for cooking water)
· 1/2 teaspoon white pepper
· Fresh chives, chopped for garnish

Equipment:

· Large pot for potatoes
· Large skillet for kale
· Potato masher or ricer
· Colander
· Wooden spoon

Method:

1. Cook the Potatoes:

· Place the peeled and quartered potatoes in a large pot and cover with cold salted water .
· Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until fork-tender .
· Drain well and return the potatoes to the pot over low heat for 1-2 minutes to steam off excess moisture . This ensures creamy, not watery, mash.

2. Prepare the Kale:

· While the potatoes cook, bring a medium pot of salted water to a boil.
· Add the chopped kale and cook for 3-4 minutes until tender but still vibrant green .
· Drain well and squeeze out excess moisture with a kitchen towel or paper towels .

3. Warm the Milk and Cream:

· In a small saucepan, gently warm the milk and cream together until steaming but not boiling.
· If using infused cream, warm it gently and add at the end.

4. Mash the Potatoes:

· Add half of your Cannabis-Infused Irish Butter to the hot, drained potatoes.
· Mash with a potato masher or, for extra smoothness, use a ricer .
· Gradually pour in the warm milk mixture, stirring with a wooden spoon until creamy and smooth .
· Season with salt and white pepper.

5. Add the Kale and Scallions:

· Fold in the cooked kale and sliced scallions until evenly distributed throughout the mash .
· The green should be visible throughout, creating a beautiful speckled effect .

6. Finish with More Butter:

· Just before serving, create a well in the center of each serving and add an extra pat of your Cannabis-Infused Irish Butter .
· Sprinkle with fresh chives.

7. Serve:

· Serve immediately as a side dish with corned beef, Irish stew, or as a standalone comfort meal .
· Provide additional Cannabis-Infused Irish Butter on the side for those who want more.

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Traditional Colcannon Variations

Colcannon has many regional variations across Ireland:

Ulster Style: Uses curly kale and plenty of scallions, with the butter melted in a well in the center .

Munster Style: Uses cabbage instead of kale and sometimes adds parsnips to the mash .

Halloween Tradition: Small charms were hidden in the colcannon—a ring meant marriage within the year, a thimble meant spinsterhood, a button meant bachelorhood, and a coin meant wealth .

Champ Variation: A similar dish from Northern Ireland uses scallions and milk but no kale or cabbage .

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The Perfect Pairings

Colcannon is incredibly versatile and pairs beautifully with:

· Corned Beef: The classic St. Patrick's Day combination
· Guinness Beef Stew: Use it to soak up every last drop of gravy
· Irish Sausages: Bangers and mash with an Irish twist
· Roast Chicken: The creamy potatoes complement roasted meats perfectly
· Fried Eggs: Make it a breakfast of champions

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Pro Tips for Perfect Colcannon

Choose the Right Potatoes:

Yukon Golds are ideal—they're creamy and buttery. Russets work too but can be drier. Waxy potatoes like reds won't mash as smoothly .

Don't Overwork the Mash:

Over-mashing can make potatoes gluey. Use a ricer for the smoothest results with minimal effort .

Squeeze the Greens:

After cooking the kale, squeeze out as much water as possible. Wet greens will make your colcannon watery .

Hot Milk, Hot Potatoes:

Always add warm milk to hot potatoes. Cold milk will cool everything down and can make the mash lumpy .

The Butter Well:

That final pat of butter melting in a well is traditional and beautiful—don't skip it .

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Safety, Dosing & Storage

CRITICAL NOTES:

⚠️ MACRO DOSE WARNING: This recipe as written contains approximately 75mg THC total (infused into the Irish butter and optionally the cream). Dose per serving depends on how much butter and cream you use. This is a potent dose intended for experienced consumers.
⚠️ THE BUTTER IS THE VEHICLE: All the cannabis is in the Irish butter (and cream if infused). Control your dose by how much you add.
⚠️ REDUCE YOUR CANNABIS: For a more reasonable experience, use 0.5g total (18mg total), 1g total (37mg), or 1.5g total (55mg).
⚠️ LABEL LEFTOVERS: Mark any leftover butter and cream "CANNABIS-INFUSED - HIGH DOSE."
⚠️ DO NOT DRIVE. You'll be saying "is maith an bia é seo" from your couch .

Storage:

· Infused Irish butter: Refrigerate up to 2 weeks
· Infused cream: Refrigerate up to 5 days
· Colcannon leftovers: Refrigerate in an airtight container for up to 3 days
· Reheat gently in a skillet with a splash of milk, stirring frequently