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, a classic Irish dish, is a warm and comforting blend of creamy mashed potatoes, vibrant green cabbage, and savory bacon. The russet potatoes provide a fluffy base, while the cabbage adds a delightful crunch. Each bite is bathed in rich butter and seasoned to perfection. The combination of flavors brings a taste of Ireland straight to your table, making this dish a beloved favorite for chilly evenings and festive celebrations alike. It’s not just the taste that makes this dish special; it’s also the memories it evokes of gathering around the family table, sharing stories, and enjoying good food with loved ones.

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

I first discovered colcannon during a rainy St. Patrick’s Day, seeking solace in something hearty and warm. The layers of flavor felt comforting, like a cozy hug on a dreary day. This recipe for Colcannon | Irish Mashed Potatoes with Cabbage and Bacon is not just simple to prepare but is also budget-friendly and perfect for feeding a crowd. When you serve this vibrant dish, you’ll feel the connection to Irish traditions while savoring every spoonful. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in about 55 minutes, including prep and cooking time!
Irresistible Flavor: The combination of creamy potatoes, savory bacon, and sautéed cabbage creates a mouthwatering delight.
Eye-Catching Appeal: With its rich colors and inviting aroma, it’s sure to impress guests.
Flexible Serving: Perfect as a side dish for a festive meal or as a cozy meal on its own with a dollop of butter on top.
Diet-Friendly Options: Easily adaptable for vegetarian diets by omitting the bacon.

Ingredients You’ll Need

3 pounds russet potatoes: These potatoes are starchy and fluffy, perfect for mashing. Avoid waxy potatoes as they won’t yield that creamy texture.
6 slices bacon: Adds a savory crunch and enhances flavor. If preferred, turkey bacon can be used for a lighter version.
1/2 head green cabbage: This fresh vegetable gives the recipe a nice crunch and flavor. Savoy cabbage is also a good alternative for a slightly different texture.
3 tablespoons water: Helps steam the cabbage, preventing it from sticking while it cooks.
4 green onions: Provide a mild onion flavor; using the tops adds color and a fresh finish.
4 cloves garlic: Adds aromatic depth to the dish. Feel free to adjust based on your preference for garlic.
1/2 cup half and half: Creamy base for mashing potatoes. You can substitute with milk and a tablespoon of butter if preferred.
5 tablespoons unsalted butter: Rich and creamy; always opt for unsalted to control the amount of salt in the dish.
1/3 cup sour cream: Adds tanginess and creaminess to the potatoes. Greek yogurt can be used for a healthier twist.
1 teaspoon salt: Essential for enhancing flavors; adjust to taste as needed.
1/4 tsp each of pepper, ground mustard, dried dill: Provides seasoning and complexity. Feel free to get creative with spices!
1/8 teaspoon paprika: Adds a subtle warmth and color.
1 teaspoon prepared horseradish (optional): For a zesty kick, this ingredient is optional but adds a unique flavor dimension.

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

Cut Cabbage: Start by trimming any flimsy outer leaves from the cabbage. Cut it in half through the stem, setting one half aside for later use. Remove the stem and slice the cabbage into 1-inch strips, then rotate and cut again to create squares. Rinse using a salad spinner to make sure it’s clean.

Cook Bacon: In a large sauté pan over medium heat, cook the chopped bacon until it’s crisp and the fat has rendered, which should take about 5-7 minutes. Use a slotted spoon to remove the bacon and set it on paper towels to drain, but keep the drippings in the pan for added flavor.

Boil Potatoes: Place the sliced russet potatoes in a 5-quart (or larger) Dutch oven and fill with water until it reaches about an inch above the potatoes. Add ½ teaspoon of salt, cover the pot, and bring it to a boil. Once boiling, reduce the heat and simmer uncovered for about 10-15 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes and keep them warm in the pot.

Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon of butter in the residual bacon drippings over medium heat. Toss in the bottom parts of the chopped green onions and sauté for about 1 minute. Then, add the cabbage, stirring for another minute before adding 3 tablespoons of water. Cover and let the cabbage steam, stirring occasionally until tender, about 10-12 minutes. Add minced garlic and sauté for an additional minute before removing from heat.

Warm Half and Half: In a microwave-safe measuring cup, heat the remaining 4 tablespoons of butter and the half and half together for about 1 ½ minutes until the butter is melted. Stir in the pepper, ground mustard, dried dill, and paprika to create a flavorful mixture.

Mash Potatoes: Pour the warm half and half mixture into the drained potatoes and mash them together until smooth. Add in the sour cream and horseradish (if using), continuing to mash until you reach your desired creaminess.

Combine: Stir in the sautéed cabbage mixture, crumbled bacon, and the top parts of the green onions. Mix until everything is well combined. Taste and adjust the salt as desired; I prefer to add a bit more for extra flavor.

Add Butter: For a beautiful presentation, transfer the colcannon to a serving dish and top with additional butter and reserved crumbled bacon and green onions if desired. For an authentic touch, create a well in the center of the potatoes and drizzle in some melted butter. Serve warm to enjoy the best flavors.

Storing & Reheating

To store leftover colcannon, allow it to cool to room temperature before placing it in an airtight container, where it can last in the refrigerator for up to 3 days. For longer storage, consider freezing portions in freezer-safe containers; it will maintain its quality for up to 3 months. When you’re ready to enjoy it again, simply reheat in the microwave or stovetop over low heat, stirring occasionally. Note that the texture may slightly change upon reheating, but a splash of milk can help refresh it.

Chef’s Helpful Tips

Make sure to cut the potatoes evenly; it ensures they cook uniformly for perfect mashing.
Be cautious not to over-mash the potatoes, which can lead to a gummy texture. Mash just until smooth.
If you want to reserve some cabbage for garnish, do so before combining it with the potatoes.
For an even richer flavor, you can use a mix of half and half and heavy cream instead of just half and half.
Experiment with different herbs; fresh parsley or chives can make delightful additions.

Colcannon is a remarkable dish packed with comfort and flavor that will quickly become a favorite in your home. With its simple ingredients and easy preparation, you can have a delicious side that is both satisfying and reminiscent of traditional Irish fare. Don’t be afraid to experiment with flavors, play with the ingredient ratios, or add your favorite toppings. Enjoy the experience of making and sharing this lovely dish with family and friends!

Recipe FAQs

Can I make colcannon without bacon?

Absolutely! Colcannon can easily be made vegetarian by omitting the bacon. You can enhance the flavor by adding sautéed mushrooms or smoked paprika for a smoky taste.

Is it possible to make colcannon ahead of time?

Yes, colcannon can be prepared in advance! You can make it a day ahead, let it cool, then store it in the refrigerator. When ready to serve, simply reheat it gently, adding a bit of extra cream or milk to restore its creamy texture.

Can I use other vegetables besides cabbage?

Feel free to get creative! While cabbage is traditional, other vegetables like kale or even spinach can be used. Just ensure you adjust cooking times accordingly.

How do I make colcannon spicier?

If you enjoy a bit of heat, consider adding red pepper flakes or diced jalapeños into the cabbage mix. This little tweak can elevate the flavors and add that extra warmth.