Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Colcannon, the beloved Irish dish, is a delightful mash-up of creamy potatoes, tender cabbage, and crispy bacon. When you take your first forkful, the warm, buttery potatoes embrace the cabbage and salty bacon, creating a symphony of flavor and texture that’s hard to resist. My first encounter with this dish happened during a cozy St. Patrick’s Day gathering with friends. Little did I know that this comforting bowl of Colcannon would become a staple in my kitchen. It’s simple, fulfilling, and warms the heart—what more could you want?

This traditional Irish dish is not just comforting; it’s a celebration in every bite. Whether you serve it alongside a hearty stew or enjoy it on its own, it’s one of those recipes that feels like a warm hug. Plus, it’s budget-friendly and easy enough to whip up on a weeknight. So, if you’re in the mood for something that’s not only delicious but also steeped in culture and tradition, give Colcannon a try. Your tastebuds will thank you!

How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Cut Cabbage: Remove any flimsy outer leaves from the cabbage. Carefully cut it in half through the stem and reserve one half. Slice around the stem and remove it, then shred the cabbage into 1-inch strips, followed by 1-inch squares. Remember to wash the cabbage thoroughly in a salad spinner to remove any dirt.

Cook Bacon: In a large sauté pan over medium heat, add the chopped bacon. Cook until it’s crisp and the fat is rendered, typically around 5-7 minutes. Use a slotted spoon to transfer the cooked bacon to paper towels to drain, but don’t discard those flavorful bacon drippings—they’re gold!

Boil Potatoes: Place the 3 pounds of peeled and sliced russet potatoes in a 5-quart Dutch oven. Cover with water that rises about an inch above the potatoes. Season with ½ teaspoon salt. Cover and bring to a boil, then reduce to a simmer. Let them simmer uncovered until fork-tender, about 10-15 minutes. Drain well and keep them warm.

Sauté Cabbage: While your potatoes are cooking, melt 1 tablespoon of butter with the reserved bacon drippings over medium heat. Add the white parts of the green onions and sauté for about a minute until fragrant. Toss in the cabbage and stir for another minute, then add 3 tablespoons of water. Cover and let the cabbage cook, stirring occasionally, for about 10-12 minutes until it’s wilted and tender. Add 4 cloves of minced garlic in the last minute and remove the pan from heat.

Warm Half and Half: In a microwave-safe measuring cup, combine the remaining 4 tablespoons of butter with ½ cup of half and half. Heat in the microwave for about 1½ minutes until the butter is melted. Stir in the salt, pepper, ground mustard, dill, and paprika.

Mash Potatoes: Transfer the drained potatoes back into the warm pot. Pour the warmed half and half mixture over the potatoes and start mashing with a potato masher until well combined. Fold in the ⅓ cup of sour cream and horseradish (if you’re using it) until everything is mixed to your desired texture.

Combine: Gently fold the sautéed cabbage mixture into the mashed potatoes along with the crispy bacon and the green tops of the onions, reserving some for garnish. Don’t forget to taste and adjust the seasoning with additional salt if needed.

Add Butter: If you’d like to make an eye-catching presentation, transfer the Colcannon to a serving dish. Top with a few pats of additional butter, the reserved bacon, and green onions. For that traditional touch, create a well in the center and let some melted butter pool there. Serve warm and enjoy!

Storing & Reheating

Colcannon can be stored in an airtight container at room temperature for up to 2 hours. If refrigerating, it keeps well for about 3 – 5 days. For longer-term storage, freeze in a freezer-safe container for up to 3 months. To reheat, simply place it in a microwave-safe bowl and heat for 2-3 minutes, stirring occasionally until warmed through. Be aware that freezing may alter the texture slightly, so you might want to add a splash of milk or a pat of butter to refresh its creaminess when reheating.

Colcannon is not just a dish; it’s a hearty embrace made of potatoes, cabbage, and bacon. What’s delightful about it is how easily it adapts to your preferences while staying true to its comforting roots. Whether you’re enjoying it in the midst of a family feast or as a solo dinner on a rainy night, this dish is bound to wrap you in warmth and nostalgia. So, don’t hesitate—give this Colcannon recipe a go; it’s comfort in every bite!

Recipe FAQs

Can I use other types of potatoes in Colcannon?

Absolutely! While russets or Yukon Golds are traditional choices, you can use other varieties. Just remember that starchy potatoes will yield creamier results, while waxy potatoes will give a firmer texture.

Is Colcannon a vegetarian dish?

Traditionally, Colcannon includes bacon, but you can easily make this dish vegetarian by omitting bacon and swapping the half and half with a dairy-free alternative. It’ll still be delicious!

How can I spice up my Colcannon?

Feel free to get creative! You can add herbs like thyme or chives, or spices such as cayenne pepper for a little kick. Mixing in other veggies like kale or spinach would also enhance both flavor and nutrition.

Can I make Colcannon ahead of time?

Yes, you can prepare Colcannon ahead of time! Store it in the refrigerator for up to 3 days. For longer storage, consider freezing it. Just remember to give it a good stir and add a splash of milk when reheating for freshness.

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Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Irish

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Description

Colcannon combines creamy mashed potatoes with tender cabbage and crispy bacon for a hearty, comforting dish. This simple recipe delivers mouthwatering flavors, making it a go-to choice for quick dinners and hearty meals.

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Ingredients

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• 3 pounds russet potatoes, peeled and sliced into 1/2-inch thick rounds
• 6 slices bacon, chopped into 1/2-inch pieces
• 1/2 head green cabbage
• 3 tablespoons water
• 4 green onions, top greens and bottom stems separated, chopped
• 4 cloves garlic, minced
• 1/2 cup half and half (or milk +1 tbs butter)
• 5 tablespoons unsalted butter, divided
• 1/3 cup sour cream
• 1 teaspoon salt, plus more for cooking water
• 1/4 tsp each pepper, ground mustard, dried dill
• 1/8 teaspoon paprika
• 1 teaspoon prepared horseradish (optional)

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Instructions

• Remove any flimsy outer leaves from the cabbage, cut it in half through the stem, and slice the cabbage into 1-inch squares. Wash the cabbage to remove dirt.
• Cook the bacon in a large sauté pan over medium heat until crispy. Remove the bacon with a slotted spoon to drain on paper towels, but keep the drippings.
• In a large Dutch oven, add the potatoes and enough water to cover them by 1 inch. Season with salt, bring to a boil, then simmer uncovered until tender, about 10-15 minutes. Drain and return to the pot.
• Melt 1 tablespoon of butter in the bacon drippings. Sauté the bottom parts of the green onions for 1 minute, then add the cabbage and sauté for another minute. Add water, cover, and cook until the cabbage has wilted, about 10-12 minutes. Stir in garlic and sauté for 1 minute, then remove from heat.
• In a measuring cup, heat the remaining butter and half and half until melted. Stir in spices.
• Mash the potatoes with the warm half and half and butter until well combined. Mix in sour cream and horseradish until desired consistency is reached.
• Fold together the cabbage mixture and bacon with the mashed potatoes. Add reserved green onion tops and adjust seasoning with salt to taste.
• Transfer to a serving dish and top with additional butter, reserved bacon, and green onions. Serve warm.

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Notes

Feel free to adjust the amount of sour cream for creaminess preference.
You can substitute milk for half and half if preferred.
For extra flavor, try adding more spices or herbs to the mash.

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Nutrition

• Serving Size: 1 serving
• Calories: 352
• Sugar: 2g
• Sodium: 750mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 45mg

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