Description
These Slow Cooker Colcannon Potatoes are a must-try! With their creamy texture, hearty ingredients like potatoes and cabbage, and simple preparation, they make for a delightful and comforting meal. Perfect as a quick dinner option, this dish is packed with irresistible flavors that everyone will love!
Ingredients
Scale
- 2.5 lbs. russet potatoes (peeled and diced)
- 1/2 head cabbage (rough chopped)
- 4 chicken bouillon cubes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- water to cover
- 1/2 cup half and half (or milk) plus more if needed
- 1/2 cup salted butter, melted
- 3/4 tsp. salt
- ¼ tsp. pepper
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
Instructions
- Place the peeled and diced potatoes along with the chopped cabbage in the slow cooker.
- Add the chicken bouillon cubes, garlic powder, and onion powder.
- Pour in water to cover the potatoes and most of the cabbage, but be careful not to fill the slow cooker to the brim to avoid overflow.
- Cover with the slow cooker lid and cook on HIGH for 4.5 hours.
- Once cooked, drain the excess water from the potatoes and cabbage.
- Add the melted butter, half and half, salt, and pepper to the mixture.
- Mash the potatoes using a potato masher, adding more half and half if they appear dry but being cautious not to overdo it.
- Finally, incorporate the crumbled bacon and sliced green onions, then stir well to combine and serve.
Notes
Ensure not to fill the slow cooker too much to prevent overflow during cooking.
Feel free to adjust the amount of butter and half and half for a creamier texture if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 700mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 35mg