Name: Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Irish
Ingredients: 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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Colcannon, the creamy fusion of mashed potatoes, buttery cabbage, and savory bacon, serves as a warm embrace on a chilly day or a hearty side for your favorite main dish. Originating from Ireland, this traditional dish presents itself as simple yet exquisite; a reminder that comfort food doesn’t need fancy ingredients to evoke flavor and nostalgia. The combination of buttery potatoes and tender cabbage creates a delightful texture, while the crispy bacon adds a smoky richness that takes it to a whole new level.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

For years, I’ve associated Colcannon with family gatherings and festive occasions, often reminiscing about the way my grandmother would prepare it, filling the kitchen with tantalizing aromas as she boiled and mashed. Whenever I serve this dish, whether for a casual dinner or a special holiday, I find it turns into an instant favorite, delighting friends and family alike. It’s one of those dishes that, once tasted, simply calls you back for more, inviting you to savor each comforting bite. I can’t wait for you to try Colcannon | Irish Mashed Potatoes with Cabbage and Bacon in your home!

Why You’ll Love This Recipe

Simple & Quick: Prep it in just 15 minutes and enjoy in about 40 minutes total.
Irresistible Flavor: A luscious blend of creamy potatoes, sautéed cabbage, and crispy bacon—what’s not to love?
Eye-Catching Appeal: The vibrant colors and textures make this side dish a standout at any table.
Flexible Serving: Perfect as a side for dinner or a snack any time of day.
Diet-Friendly Options: Easily adaptable for gluten-free and vegetarian diets (substitute bacon).

Ingredients You’ll Need

3 pounds russet potatoes: The star of the dish; their starchy texture makes mashing a dream.
6 slices bacon: Adds a savory, smoky flavor. Try turkey bacon for a lighter version.
1/2 head green cabbage: This brings a lovely, tender crunch to the dish; savoy cabbage works well, too.
3 tablespoons water: Helps to steam the cabbage without burning.
4 green onions: Adds freshness and mild onion flavor; use red onions for a bolder taste if desired.
4 cloves garlic, minced: Provides aromatic depth.
1/2 cup half and half: Makes the mash creamy and rich. Substituting with milk and butter works beautifully.
5 tablespoons unsalted butter: Essential for that velvety texture; use salted butter for more flavor.
1/3 cup sour cream: Introduces a pleasant tang; yogurt can be a great alternative.
1 teaspoon salt: Enhances all the flavors; adjust according to your taste preference.
1/4 teaspoon each of pepper, ground mustard, dried dill: These spices add warmth and depth to the dish.
1/8 teaspoon paprika: A hint of smokiness that complements the bacon.
1 teaspoon prepared horseradish (optional): For an extra kick; skip if you’re looking for a milder flavor.

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

Cut Cabbage: Remove any wilted outer leaves from the cabbage. Cut it in half through the stem, setting one half aside for another dish. Carefully cut around the stem to remove it, and slice the cabbage into 1-inch strips. Rotate the strips to slice again into 1-inch squares. Rinse thoroughly in a salad spinner to get rid of dirt.

Cook Bacon: In a large sauté pan over medium heat, cook 6 slices of chopped bacon until crispy and the fat is rendered, about 8-10 minutes. Once done, use a slotted spoon to transfer the bacon to paper towels to drain. Don’t discard the drippings; they add fantastic flavor to the next step!

Boil Potatoes: Place 3 pounds of sliced russet potatoes into a 5-quart Dutch oven, then add enough water to cover them by about an inch. Season with ½ teaspoon of salt. Cover and bring to a boil, then reduce the heat to a simmer. Cook uncovered until the potatoes are tender when pierced with a fork, around 10-15 minutes. Drain the potatoes and return them to the warm pot.

Sauté Cabbage: While the potatoes are boiling, melt 1 tablespoon of butter in the bacon drippings over medium heat. Add the chopped white parts of the green onions and sauté for about 1 minute. Stir in the cabbage and sauté for another minute. Add 3 tablespoons of water to help steam the cabbage, cover, and cook, stirring occasionally, for 10-12 minutes until it is tender. Add in the minced garlic, sauté for a minute more, then remove from heat.

Warm Half and Half: In a microwave-safe measuring cup, combine 4 tablespoons of unsalted butter and ½ cup half and half. Heat for 1 ½ minutes until the butter is melted, then stir in the pepper, ground mustard, dried dill, and paprika. This will create a creamy base for your potatoes.

Mash Potatoes: Pour the warmed half and half mixture over the drained potatoes. Use a potato masher to combine until smooth. Mix in ⅓ cup sour cream and horseradish (if using) until everything is well blended and reaches your desired creaminess.

Combine: Stir in the cabbage mixture, crumbled bacon, and the green onion tops, reserving some bacon and onions for topping later. Fold until just combined, and taste for seasoning—don’t be shy to add more salt if needed!

Add Butter: Transfer the Colcannon to a serving dish if desired. Melt a bit of additional butter to drizzle on top, then garnish with reserved bacon and green onion. For a traditional touch, create a well in the center and pour in melted butter. Enjoy warm, letting each bite wrap you in warmth and flavor.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze Colcannon for up to 3 months. To reheat, place it in a microwave or oven, stirring occasionally, until heated through. Keep in mind that the texture might change slightly after freezing, so feel free to add a splash of half and half to refresh its creaminess when reheating.

Chef’s Helpful Tips

Be careful not to overcook the potatoes; they should be just tender enough to mash easily without becoming mushy.
If you want a smoother consistency, you can use a potato ricer instead of a masher.
For the best flavor, let the cabbage and onions caramelize a bit more if you prefer a stronger taste.
You can prepare the components ahead of time; simply mash and combine them before serving.
Experiment with different herbs or cheeses for a personal twist!

Colcannon offers not just a delightful eating experience but also the freedom to customize. It embraces your creativity, whether you’re adding different seasonings or mixing in some cheese. Packed with flavor and texture, this dish captures the essence of comfort food. If you’re looking for something hearty and satisfying, I encourage you to try your hand at making this rustic delight.

Recipe FAQs

Can I make Colcannon ahead of time?

Absolutely! You can prepare the potatoes and cabbage mixture a day ahead. Simply store them separately in the refrigerator. When you’re ready to serve, reheat and combine them for a fresh, warm dish.

What else can I add to Colcannon?

Feel free to get creative! You can mix in cooked kale or peas, add different herbs like thyme or parsley, or even a sprinkle of shredded cheese to enhance the flavor.

Can I make this dish vegetarian?

Yes! You can easily make this dish vegetarian by omitting the bacon and using a little olive oil or vegan butter for sautéing the cabbage and mixing into the potatoes.

How do I adjust the flavor?

For a more robust flavor, consider adding more garlic or a splash of chicken broth as you sauté the cabbage. Always remember to taste and adjust seasonings according to your preference!