Description
Hearty Irish Colcannon is a creamy and comforting traditional dish made with mashed potatoes blended with tender cabbage and onion, enriched with butter and cream, and topped with crispy bacon for a satisfying flavor and texture. Perfect as a side or a standalone meal, this recipe brings the warmth of Irish heritage to your table in just 35 minutes.
Ingredients
Scale
Potatoes
- 2 pounds Russet Potatoes
- 2 pounds Yukon Gold Potatoes
Vegetables
- 1 head Green Cabbage, chopped
- 1 large Onion, chopped
Dairy
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream or Whole Milk
Meat
- 6 slices Crispy Bacon (vegetarian bacon can be used as an alternative)
Seasonings
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Instructions
- Cook the potatoes: Place the Russet and Yukon Gold potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, which should take about 15-20 minutes. Once done, drain the potatoes thoroughly to avoid excess water in the mash.
- Mash the potatoes: Return the drained potatoes to the pot. Add 4 tablespoons of unsalted butter and 1 cup of heavy cream or whole milk. Cover the pot and mash the potatoes until smooth and creamy, ensuring there are no lumps.
- Cook the cabbage and onions: In a skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and sauté until tender and translucent. Then add the chopped cabbage and continue cooking, stirring occasionally, until the cabbage is tender and lightly browned, approximately 7-8 minutes.
- Combine ingredients: Gently fold the cooked cabbage and onion mixture into the mashed potatoes. Add half of the crispy bacon pieces into the mixture. Season with kosher salt and fresh ground black pepper to taste, then stir gently until all ingredients are well combined.
- Serve: Transfer the colcannon mixture to a serving bowl. Top with the remaining crispy bacon slices and an additional pat of butter if desired. Serve warm for a classic Irish comfort food experience.
Notes
- For a vegetarian version, substitute the bacon with vegetarian bacon or omit it entirely.
- Use heavy cream for a richer texture or whole milk for a lighter version.
- Make sure to drain the potatoes well to prevent watery mash.
- This dish pairs beautifully with roasted meats or can be enjoyed as a hearty side on its own.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
