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 tbsp 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 delightful Irish comfort food, brings together fluffy mashed potatoes, tender cabbage, and crispy bacon in a warm hug of flavor. There’s something uniquely homey about each bite. With its creamy texture and savory notes, this dish isn’t just a side—it’s a celebration on the plate! You can savor colcannon anytime, whether it’s a festive St. Patrick’s Day feast or a cozy family dinner.

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

My first encounter with colcannon was at a family gathering, where my aunt served it. The combination of flavors captivated me instantly. The bacon added a rich, savory depth to the creamy potatoes, while the cabbage brought a vibrant, slightly sweet crunch. Trust me, you’ll love making this easy, budget-friendly recipe at home!

Why You’ll Love This Recipe

Simple & Quick: Takes just 15 minutes to prep and 40 minutes to cook, making it a weeknight winner.
Irresistible Flavor: Creamy potatoes and crispy bacon blend beautifully, creating a hearty side dish.
Eye-Catching Appeal: Its vibrant colors and textures are perfect for impressing guests.
Flexible Serving: Great as a side for holiday meals, casual dinners, or even breakfast!
Diet-Friendly Options: Easily adaptable for vegetarian diets by omitting bacon.

Ingredients You’ll Need

3 pounds russet potatoes, peeled and sliced into 1/2-inch thick rounds: The starchiness of russet potatoes ensures a creamy mash.
6 slices bacon, chopped into 1/2-inch pieces: Adds richness and smoky flavor; turkey bacon can be used if preferred.
1/2 head green cabbage: Provides a tender yet slightly crunchy texture; savoy cabbage can also work well.
3 tablespoons water: Helps steam the cabbage, ensuring it becomes tender without browning.
4 green onions, top greens and bottom stems separated, chopped: Adds a fresh onion flavor; you could substitute with chives for a milder taste.
4 cloves garlic, minced: Infuses a fragrant depth to the dish; garlic powder can be used in a pinch.
1/2 cup half and half (or milk +1 tbsp butter): Contributes to the creamy texture; regular milk works too.
5 tablespoons unsalted butter, divided: Enhances richness; feel free to use additional olive oil for a lighter option.
1/3 cup sour cream: Adds tanginess and creaminess; Greek yogurt can serve as a healthy substitute.
1 teaspoon salt, plus more for cooking water: Essential for flavor; adjust to taste.
1/4 tsp each pepper, ground mustard, dried dill: These spices elevate the flavor profile without overpowering.
1/8 teaspoon paprika: Adds a subtle warmth and beautiful color.
1 teaspoon prepared horseradish (optional): For a surprising kick, if you’re feeling adventurous!

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

Cut Cabbage: Remove any limp outer leaves from the cabbage. Cut it in half and slice around the stem to remove it. Slice the cabbage into 1-inch strips, then cut those strips into 1-inch squares. Afterward, wash it in a salad spinner to eliminate any dirt.

Cook Bacon: In a large sauté pan over medium heat (I often use my trusty braiser), cook the chopped bacon until it’s crispy and the fat renders out, about 6-8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, but don’t throw away those flavorful bacon drippings!

Boil Potatoes: Place the sliced russet potatoes in a 5-quart (or larger) Dutch oven, adding enough water to cover them by about an inch. Sprinkle with ½ teaspoon salt, cover, and bring to a boil. Once boiling, reduce the heat and let it simmer, uncovered, for about 10-15 minutes until the potatoes are tender enough to be easily pierced with a fork. Drain and return the pot to the stove to keep warm.

Sauté Cabbage: While the potatoes cook, melt 1 tablespoon of butter in the reserved bacon drippings over medium heat. Add the bottom parts of the chopped green onions and sauté them for about a minute until fragrant. Next, stir in the cabbage and continue sautéing for an additional minute. Pour in the 3 tablespoons of water, cover, and let the cabbage cook. Stir occasionally, replacing the lid, until the cabbage wilts down and softens, which should take about 10-12 minutes. Afterward, add the minced garlic and sauté for another minute before removing the pan from heat.

Warm Half and Half: In a microwave-safe measuring cup, heat the remaining 4 tablespoons of butter along with the half and half for about 1 ½ minutes until the butter melts. Stir in your spices: pepper, ground mustard, dill, and paprika—this will give your colcannon that lovely flavor!

Mash Potatoes: Add the warmed half and half and butter mixture to the drained potatoes. Use a potato masher to combine until it reaches your desired creaminess. Stir in the sour cream and horseradish (if using), mashing further until you’ve got a smooth blend.

Combine: Fold in the sautéed cabbage mixture and crispy bacon into the mashed potatoes. Toss in the reserved green onion tops and additional bacon for garnishing if you’d like! Season with extra salt to taste; I generally find I prefer a bit more salt.

Add Butter: Transfer your beautifully combined colcannon to a serving dish, if desired, and top with any remaining butter, crumbled bacon, and green onions. For that traditional touch, you can create a small well in the center of the potatoes and pour in some melted butter. Serve it warm, and get ready for compliments!

Storing & Reheating

You can store leftover colcannon in an airtight container at room temperature for up to 2 hours. For longer storage, keep it in the refrigerator for up to 3-5 days. If you’d like to freeze it, portion it out into freezer-safe containers, and it can be stored for up to 3 months. To reheat, warmth it gently in a pot over low heat or in the microwave for about 1-2 minutes, stirring occasionally. You may notice texture changes from freezing, but refreshing it with a little extra butter or sour cream will revive that creamy richness!

Chef’s Helpful Tips

Avoid overcooking the potatoes; they should be tender but not falling apart during boiling.
Always use properly warmed dairy (like the half and half and butter) when mixing into the potatoes for the best texture.
If you want a thicker mash, hold back some of the half and half until you reach your preferred consistency.
For extra flavor, try adding chopped herbs like parsley or thyme into the mix before serving.
Make colcannon ahead to save time; just reheat it as needed and adjust seasoning before serving.

Colcannon is not just another mashed potato dish; it’s a heartwarming embrace of flavors that everyone will adore. The delightful blend of potatoes and cabbage, kissed with bacon, makes an unforgettable dish to share. So, embrace your inner chef, let your creativity flow, and enjoy every delicious scoop!

Recipe FAQs

What are the origins of colcannon?

Colcannon is a traditional Irish dish that is often associated with celebrations. The name comes from the Irish word “cal ceannann,” which translates to “white-headed cabbage.” Traditionally, it was served on Halloween with a hidden trinket for good luck!

Can I make colcannon ahead of time?

Absolutely! You can make it a day ahead and keep it covered in the fridge. Just reheat gently before serving. You might want to add an extra splash of half and half or butter to restore its creaminess.

Is colcannon gluten-free?

Yes, this dish is naturally gluten-free as it doesn’t contain any gluten-based ingredients. Just be sure to check any additional toppings or modifications for gluten content if you’re serving someone with celiac disease.

How can I customize this recipe?

Feel free to add your spin! You can incorporate other vegetables like carrots or kale, or even toss in some cheese for a cheesy version. Experiment and find what suits your taste!