Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Colcannon is a cozy mash-up of creamy potatoes and vibrant cabbage tossed with crispy bacon, a dish deeply rooted in Irish tradition. The moment you plunge your fork into this warm, hearty dish, you’ll experience indulgent comfort. A wonderful balance of textures—fluffy potatoes, tender cabbage, and crunchy bits of bacon—Colcannon beckons you into its warm embrace.

This recipe first graced my kitchen during a chilly autumn evening. I had a craving for something substantial yet simple—a dish that could warm both body and soul. Colcannon fit the bill perfectly, quickly becoming a go-to favorite for gatherings and quiet nights alike. Easy to whip up, budget-friendly, and incredibly satisfying, it’s time you experience the magic of this Irish classic!

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

Cut Cabbage: Start by removing any shabby outer leaves from the cabbage. Halve the cabbage through the stem—save one half for another delicious dish—then slice around the stem to remove it. Cut the cabbage into 1-inch strips and then rotate and cut again to create squares. Wash it thoroughly in a salad spinner to remove any hidden dirt.

Cook Bacon: Heat a large sauté pan (or braiser) over medium heat and add the chopped bacon. Cook until crispy and the fat is rendered, stirring occasionally. Use a slotted spoon to transfer the bacon to paper towels to drain, keeping those delicious drippings in the pan for flavor!

Boil Potatoes: In a 5-quart Dutch oven, add the sliced russet potatoes and cover with enough water to rise about 1 inch above them. Season with ½ teaspoon of salt. Cover and bring to a boil, then reduce to a gentle simmer. Cook uncovered until the potatoes feel very tender when pierced with a fork—this should take about 10 to 15 minutes. Drain and return the potatoes to the pot to keep them warm.

Sauté Cabbage: While the potatoes are cooking, take those reserved bacon drippings, add 1 tablespoon of butter, and return to medium heat. Add the bottom parts of your chopped green onions and sauté for 1 minute. Toss in the chopped cabbage and sauté for another minute or so. Add 3 tablespoons water, cover, and let it cook, stirring every few minutes, until tender (this should take about 10-12 minutes). Stir in the minced garlic and sauté for an additional minute before removing from heat.

Warm Half and Half: In a glass measuring cup or a microwave-safe bowl, combine the remaining 4 tablespoons butter and the half and half. Heat for about 1 and ½ minutes until the butter melts. Stir in the pepper, ground mustard, dill, and paprika to infuse flavor into your milk mixture.

Mash Potatoes: Add the warmed half and half and butter blend to the pot of potatoes. Use a potato masher to combine until smooth and fluffy. Fold in the sour cream and horseradish (if using), continuing to mash until you achieve your desired consistency.

Combine: Gently stir in the sautéed cabbage mixture, bacon, and the top parts of the green onions. Take a moment to season with salt to taste—I tend to like a bit more salt to really bring out the flavors.

Add Butter: Transfer the colcannon to a serving dish if you’re feeling fancy, and don’t skimp on the additional dollops of butter on top. Sprinkle with reserved crispy bacon and green onions, and finish with freshly cracked pepper. For a traditional touch, make a little well in the center and pour in some melted butter. Serve warm and enjoy the comfort!

Storing & Reheating

Leftover Colcannon can be stored at room temperature for a couple of hours, but to keep it fresh, transfer it to an airtight container and refrigerate. It will last up to 3 days in the fridge. If you want to freeze it, be sure to use freezer-safe containers to prevent freezer burn, and it will keep well for up to 3 months. To reheat, simply warm it in the microwave or gently on the stovetop over low heat, adding a splash of milk or more butter to restore that creamy texture.

The beauty of Colcannon lies not just in its deliciousness but also in the warmth it brings when shared with loved ones. This dish is perfect for celebrating St. Patrick’s Day or any occasion when you’re craving comfort food.

Recipe FAQs

Can I make Colcannon ahead of time?

Absolutely! You can prepare the mashed potatoes and sautéed cabbage mixture in advance. Store them separately in the fridge and combine just before serving for the best texture.

Can I use different types of potatoes?

Yes, while russet potatoes are a classic choice due to their creamy nature, you can certainly experiment with Yukon Gold for a slightly sweeter flavor or even red potatoes for a firmer texture.

How do I ensure my Colcannon is creamy?

The key to creaminess is using enough butter and warm half and half when mashing. This helps create a luscious texture without being heavy.

What can I serve with Colcannon?

Colcannon pairs beautifully with many main dishes. Enjoy it as a side to roasted chicken, beef, or even a hearty stew for a complete meal!

More Main Dishes Recipes

• Cheesy Colcannon Potato Cakes with Scallions

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Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

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

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Description

Colcannon is an Irish classic featuring creamy mashed potatoes combined with cabbage and crispy bacon. This dish brings comfort and warmth, making it perfect for a quick dinner or a cozy family meal. With easy preparation and mouthwatering flavors, it’s a must-try for anyone who enjoys homemade recipes.

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Ingredients

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• 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 tbsp 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

• Prepare the cabbage by removing outer leaves and cutting it in half. Slice off the stem and into 1-inch squares. Wash thoroughly.
• Cook the chopped bacon in a large sauté pan over medium heat until crisp and the fat is rendered. Remove and drain on paper towels.
• Place sliced potatoes into a Dutch oven, add water until just covered. Season with salt, cover and bring to a boil, then simmer until tender, about 10-15 minutes. Drain.
• In the bacon drippings, sauté bottom green onions in 1 tablespoon of butter for 1 minute, then add the chopped cabbage and continue for 1 minute. Add water and cover, cooking until tender, around 10-12 minutes. Stir in garlic and sauté for 1 minute.
• Melt the remaining 4 tablespoons of butter with half and half until heated through, then mix in spices.
• Combine the warmed half and half and butter with potatoes, mashing until smooth, then mix in sour cream and optional horseradish.
• Fold the cabbage mixture, bacon, and reserved green onion tops into the mashed potatoes. Adjust salt to taste.
• Transfer to a serving dish, topping with additional butter, crumbled bacon, and green onions as desired. Serve warm.

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Notes

For extra flavor, feel free to add shredded cheese during the mixing phase.
Potatoes can be adjusted for preference; use less or more according to your taste.

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Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 25mg

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