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 delightful blend of creamy mashed potatoes, tender cabbage, and crispy bacon, is one of those comfort foods that instantly transports you to the Irish countryside. Each bite is a harmonious combination of flavors and textures: the velvety potatoes mingling beautifully with the subtly sweet cabbage and the satisfying crunch of bacon. You can almost hear the laughter and the lively music from the nearby pub as this humble dish captures the essence of Irish hospitality and warmth in every forkful.

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

The first time I tried Colcannon was at a quaint little Irish pub, where it was served bubbling hot in a traditional dish topped with a melting pat of butter. I was immediately hooked. The richness of the mashed potatoes paired with the earthy flavors of the cabbage and the salty crunch of bacon created an unforgettable experience. Plus, it’s easy to whip up at home, making it a perfect candidate for your family dinner or a cozy gathering. Don’t miss the chance to bring this traditional Irish classic to your table; it’s bound to impress!

Why You’ll Love This Recipe

Simple & Quick: With only 40 minutes of cooking time, this dish can be ready in no time, making it perfect for busy weeknights.
Irresistible Flavor: The creamy mashed potatoes, savory bacon, and tender cabbage create a flavor explosion that’s hard to resist.
Eye-Catching Appeal: The combination of colorful ingredients makes for an impressive presentation.
Flexible Serving: Enjoy it as a side dish, a main course, or even a late-night snack—any time is perfect for this dish.
Diet-Friendly Options: Easily adaptable for vegetarian or dairy-free diets by swapping out ingredients.

Ingredients You’ll Need

3 pounds russet potatoes: These hearty potatoes are ideal for mashing, creating a creamy texture with the perfect consistency.
6 slices bacon: Providing a salty, crispy contrast that elevates this dish.
1/2 head green cabbage: Adds nutritional benefits and a lovely lightness to balance out the richness of the potatoes.
3 tablespoons water: Used to steam the cabbage, ensuring it cooks to tender perfection.
4 green onions: Freshness from the greens balances the rich flavors—both parts will be used for distinct flavor contrasts.
4 cloves garlic: Minced for an aromatic touch that adds depth to the overall flavor profile.
1/2 cup half and half (or milk + 1 tbsp butter): This ensures creaminess, making your mash rich and delectable.
5 tablespoons unsalted butter: For that luxurious mouthfeel—because what’s mashed potatoes without butter?
1/3 cup sour cream: Contributes tanginess and richness, rounding out the flavor beautifully.
1 teaspoon salt: Essential for enhancing all the flavors in your Colcannon.
1/4 teaspoon each of pepper, ground mustard, and dried dill: These spices bring an extra layer of flavor that complements the main ingredients.
1/8 teaspoon paprika: For a hint of warmth and a pop of color.
1 teaspoon prepared horseradish (optional): Adds a zesty kick that’s a lovely surprise in each bite, but can be omitted if preferred.

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

Cut Cabbage: Begin by removing any flimsy outer leaves from the cabbage. Slice the cabbage in half through the stem, reserving one half for another recipe. Carefully slice around the stem to remove it, then chop the cabbage into 1-inch strips. Once chopped, wash the cabbage in a salad spinner to remove any dirt before cooking.

Cook Bacon: In a large sauté pan over medium heat, add the chopped bacon. Cook until it’s crisp and the fat has rendered out; this will take about 6-8 minutes. As it cooks, you’ll notice it will shrink and become beautifully crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain, but make sure to keep those flavorful bacon drippings in the pan for later.

Boil Potatoes: For the potatoes, place the sliced russets into a 5-quart (or larger) Dutch oven. Pour in enough water to cover the potatoes by about an inch and season generously with ½ teaspoon salt. Cover the pot and bring it to a boil. Once boiling, reduce the heat to a simmer and let the potatoes cook uncovered until they’re tender when pierced with a fork, typically around 10-15 minutes. After cooking, drain the potatoes and return them to the pot to keep warm.

Sauté Cabbage: While your potatoes are simmering, in the same sauté pan with the reserved bacon drippings, melt 1 tablespoon of butter over medium heat. Add the bottom parts of the green onions and sauté for about 1 minute until fragrant. Then toss in the chopped cabbage, cooking for another minute. Add the 3 tablespoons of water and cover the pan to let the cabbage steam. Stir occasionally, replacing the lid, and sauté until the cabbage is wilted and tender, approximately 10-12 minutes. Once tender, mix in the minced garlic, cooking for an additional minute before removing from heat.

Warm Half and Half: To bring creaminess to your mashed potatoes, heat the remaining 4 tablespoons of butter along with the ½ cup of half and half in a glass measuring cup or a microwave-safe bowl for about 1 ½ minutes, or until the butter is melted completely. Stir in the ground mustard, dried dill, paprika, and a pinch of salt.

Mash Potatoes: With your half and half mixture warmed, pour it into the pot with the cooked potatoes. Use a potato masher to mash until well blended and smooth. Add in the 1/3 cup of sour cream and, if desired, the teaspoon of prepared horseradish, continuing to mash until it reaches your preferred consistency.

Combine: Next, gently fold in the sautéed cabbage mixture, the crispy bacon, and the top parts of the green onions, reserving a few pieces of bacon and onion for garnishing later. Taste your Colcannon and adjust seasoning with salt if needed. I often find myself adding a bit more salt—don’t be shy!

Add Butter: Finally, transfer the Colcannon to a serving dish if you’d like for a nice presentation. Top with additional butter, reserved crumbled bacon, and green onion as a garnish. For an authentic twist, make a well in the center of your potatoes and pour in melted butter for a beautiful finish. Serve warm and enjoy every bite.

Storing & Reheating

To store your Colcannon, let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. If you’d like to freeze it, portion it into freezer-safe containers and store it for up to 3 months. When you’re ready to enjoy it again, simply reheat in a microwave or a pot over low heat until warmed through. Note that the texture might change slightly after freezing, so adding a splash of milk or cream can help refresh the creaminess.

Chef’s Helpful Tips

Avoid over-mashing your potatoes; leave some lumps for texture.
Room temperature ingredients, like the sour cream, make blending much easier.
To enhance the flavors, consider adding in other herbs like fresh chives or parsley.
Make-ahead: You can prepare the cabbage and bacon mixture in advance and just warm it up when you’re ready to mash the potatoes.
For a twist, try adding sautéed mushrooms or leeks to the cabbage for an extra element of flavor.

Who can resist the comforting charm of Colcannon, especially when it wraps you in warmth like a cozy hug? It’s a dish as rich in tradition as it is in flavor, encouraging both comfort and creativity in your kitchen. Don’t hesitate to make it your own—experiment with different ingredients, mix in seasonal veggies, or try it without the bacon for a vegetarian option. Whatever you choose to do, just know that each forkful is an invitation to indulge in Irish culinary heritage. Gather your loved ones, serve this up, and let the smiles and satisfaction flow!

Recipe FAQs

Can I use other types of potatoes instead of russet?

Absolutely! While russet potatoes provide a fluffy texture, you can also use Yukon Gold for a creamier consistency. Just keep in mind that different potatoes may vary slightly in cooking time, so adjust accordingly.

How can I make this dish vegetarian?

To create a vegetarian version of Colcannon, simply omit the bacon and use olive oil or a plant-based butter instead. You can enhance the flavor by adding a dash of liquid smoke or smoked paprika for that savory depth.

What dishes pair well with Colcannon?

Colcannon is a versatile side dish that complements many meals. It’s fantastic alongside roasted meats, stews, or even as a hearty base for a vegetarian dish topped with a poached egg or sautéed greens.

Can I prepare Colcannon ahead of time?

Yes! You can make Colcannon ahead and store it in the fridge for a couple of days or freeze it for longer storage. Just reheat it gently over low heat, adding a splash of milk or cream to restore its creamy texture.