Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Colcannon, a comforting dish hailing from Ireland, combines creamy mashed potatoes with tender cabbage and crispy bacon, resulting in a cozy meal that’s perfect for chilly evenings. This dish balances flavors and textures beautifully, offering the rich, buttery texture of potatoes paired with the slight crunch of cabbage and the savory depth that bacon provides. Each bite is a delicious reminder of home, tradition, and warmth, making it an ideal comfort food that you’ll want to make again and again.

The first time I had Colcannon was during a St. Patrick’s Day gathering. I still remember the way the aroma filled the kitchen, enticing everyone to gather around and share stories. This delightfully simple dish has stuck with me ever since, reminding me of celebrations and shared moments with family. It’s perfect for casual dinners, holiday feasts, or even just as a side for any meal needing a hearty touch. Whether you’re craving a cozy night in or a fabulous side at your next dinner party, Colcannon is bound to satisfy.

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

Cut Cabbage: Start by removing any tough outer leaves from the cabbage. Halve it through the stem, reserving one half for another use. Carefully slice around the core and chop the cabbage into 1-inch strips, followed by a 90-degree rotation for 1-inch squares. Rinse the chopped cabbage in a salad spinner to remove dirt.

Cook Bacon: In a large sauté pan, cook the chopped bacon over medium heat until it’s crisp and the fat is rendered, about 8-10 minutes. You’ll notice the pieces shrinking as they cook. When done, transfer the bacon with a slotted spoon onto paper towels to drain, keeping the bacon drippings in the pan for added flavor.

Boil Potatoes: Place the 3 pounds of sliced russet potatoes in a 5-quart (or larger) Dutch oven. Pour in water until it’s about an inch above the top of the potatoes, then season with ½ teaspoon salt. Cover the pot and bring the water to a boil. Once boiling, reduce the heat to a simmer and allow the potatoes to cook uncovered for 10-15 minutes until they’re tender enough to be pierced with a fork. Drain and return to the warm pot.

Sauté Cabbage: While the potatoes are cooking, use the reserved bacon drippings and melt 1 tablespoon of unsalted butter over medium heat. Add the chopped bottom parts of the green onions and sauté for about a minute, then introduce the chopped cabbage and sauté for another minute. Add 3 tablespoons of water to the pan, cover it, and let the cabbage cook for 10-12 minutes, stirring occasionally, until it has wilted. Remove the pan from the heat and stir in the minced garlic, sautéing for an additional minute until fragrant.

Warm Half and Half: In a glass measuring cup or microwave-safe dish, heat the remaining 4 tablespoons of unsalted butter and the ½ cup of half and half in the microwave for about 1½ minutes until the butter is melted. Stir in the spices: salt, pepper, ground mustard, dried dill, and paprika.

Mash Potatoes: To the warm pot of drained potatoes, add the warmed half and half mixture, mashing until combined. Fold in the 1/3 cup sour cream and horseradish (if you’re using it), mashing until you reach your desired consistency. The goal is a creamy and smooth texture.

Combine: Gently mix in the sautéed cabbage, cooked bacon, and the top parts of the green onions. If desired, reserve some bacon and onions for garnish. Taste and season with additional salt if needed.

Add Butter: Once mixed well, transfer the Colcannon to a serving dish. If you like, top with extra butter, the reserved bacon, and green onions, finishing with a sprinkle of freshly cracked pepper. For a traditional touch, create a well in the center of the potatoes and pour in some melted butter before serving.

Storing & Reheating

Colcannon can be stored at room temperature for up to 2 hours after cooking. For longer storage, transfer to an airtight container and refrigerate, where it will last for up to 3 days. You can also freeze Colcannon for up to 3 months. When ready to enjoy, reheat in the microwave for 2-3 minutes or in a saucepan over low heat, stirring occasionally. Keep in mind that freezing may change the texture slightly, but a little extra cream or butter when reheating can help refresh the dish.

This delightful dish marries comfort and flavor in every single bite. Whether you wish to celebrate St. Patrick’s Day or simply enjoy a filling meal at home, Colcannon is sure to become a staple in your kitchen. Don’t hesitate to make variations and let your culinary creativity shine! It’s a classic with a twist just waiting for you to explore.

Recipe FAQs

Can I make Colcannon ahead of time?

Absolutely! You can prepare the mashed potatoes and cabbage mixture ahead of time. Assemble them in the baking dish, refrigerate, and heat through when ready to serve. Just be sure to add additional cream or butter when reheating to keep it luscious.

Can I use other types of potatoes?

Yes, while russet potatoes are traditional for their fluffy texture, you can use Yukon Gold or red potatoes for a creamier mash. Just remember that different types of potatoes may yield different textures.

Is Colcannon vegetarian-friendly?

To make a vegetarian version, simply omit the bacon and use olive oil or vegetable broth for the sauté. You can also add nutritional yeast for a cheesy flavor without dairy.

Can I add other ingredients to my Colcannon?

Definitely! Feel free to include other vegetables like carrots, leeks, or even cheese for added richness. Colcannon is very adaptable to your personal taste preferences!

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Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

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• Author: Danae
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Irish

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Description

Colcannon is a sumptuous dish combining creamy mashed potatoes with tender cabbage and savory bacon. Perfect for a comforting family dinner, this easy recipe brings warmth and flavor to your table.

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Ingredients

Scale 1x2x3x

• 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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Instructions

• Remove any flimsy outer leaves from the cabbage and cut it in half through the stem. Save one half for another use, then slice around the stem to remove it. Cut the cabbage into 1-inch strips, then into 1-inch squares, and wash it to remove dirt.
• Cook bacon in a large sauté pan over medium heat until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Keep the bacon drippings in the pan.
• Add the sliced potatoes to a Dutch oven and cover with water, ensuring it rises about 1 inch above the potatoes. Season the water with ½ teaspoon salt, cover, bring to a boil, then reduce to a simmer for about 10-15 minutes until very tender. Drain and return to the warm pot.
• Melt 1 tablespoon of butter in the bacon drippings over medium heat. Sauté the bottom parts of the green onions for 1 minute, then add the chopped cabbage and sauté for another minute. Add 3 tablespoons of water, cover, and let the cabbage cook until tender, stirring occasionally, which should take about 10-12 minutes. Add the garlic and sauté for 1 minute before removing from heat.
• Heat the remaining 4 tablespoons of butter and the half and half in a microwave-safe container for 1 ½ minutes until melted. Stir in the spices.
• Add the warmed half and half and butter to the drained potatoes and mash until well combined. Fold in the sour cream and horseradish if using, mashing until desired consistency is reached.
• Combine the potato mash with the cabbage mixture and bacon, folding together thoroughly. Season with salt to taste, adding more if preferred.
• Transfer the mixture to a serving dish, top with more butter and reserved bacon and green onions if desired. Finish with freshly cracked pepper and a drizzle of melted butter in the center, if traditional. Serve warm.

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Notes

For a lighter version, use low-fat milk in place of half and half.
Feel free to adjust the seasoning to suit your taste preferences. Remember that bacon adds a lot of flavor!
Make sure cabbage is thoroughly washed to avoid any gritty texture in the dish.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 40mg

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