Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Colcannon is more than just a side dish; it’s a heartwarming staple in Irish cuisine, blending the comforting texture of creamy mashed potatoes with the subtle sweetness of sautéed cabbage and the smoky richness of bacon. Each bite captures the essence of home, especially on chilly evenings when comfort food calls your name. The delightful combination of flavors creates a symphony that makes it impossible not to go back for seconds. There’s something undeniably satisfying about whipping up a big pot of this dish and watching it disappear within minutes as family and friends gather around the table.
Table of Contents
I first fell in love with colcannon during a cozy family dinner, where it occupied the spotlight on the table. The aroma of garlic and butter wafting through the air immediately set the tone for a warm evening filled with laughter. The lush, buttery texture and the crispy bits of bacon brought everything together beautifully. Once you taste it, you’ll understand why this recipe is cherished and often passed down through generations. So roll up your sleeves and let’s bring some Irish warmth into your kitchen; I promise once you make it, you’ll be hooked!
Why You’ll Love This Recipe
- Simple & Quick: With only 15 minutes of prep and about 40 minutes of cooking, you can have this dish on your table in no time.
- Irresistible Flavor: The creamy potatoes combined with sautéed cabbage and crispy bacon create an explosion of taste that you’ll crave again and again.
- Eye-Catching Appeal: Topped with a dollop of butter and sprinkled with green onions, it’s as beautiful to look at as it is to eat.
- Flexible Serving: Enjoy it as a side for Sunday roasts, or savor it on its own as a filling lunch or dinner option.
- Diet-Friendly Options: This dish can easily be made gluten-free or adapted to suit various dietary preferences by simply adjusting the ingredients.
Ingredients You’ll Need
- 3 pounds russet potatoes: The starchy content in russet potatoes makes for fluffy mashed potatoes that hold up well with added ingredients.
- 6 slices bacon: Adds a rich, smoky flavor and crunch. You can swap for turkey bacon or omit for a vegetarian version.
- 1/2 head green cabbage: Cabbage offers sweetness and texture. Savoy cabbage can also be used for a slightly different flavor profile.
- 3 tablespoons water: This helps steam the cabbage, enhancing its tenderness.
- 4 green onions: Both tops and bottom stems are used to bring freshness and a mild onion flavor to the dish.
- 4 cloves garlic: This aromatic bulb lends depth and warmth, making the colcannon even more comforting.
- 1/2 cup half and half: For creaminess; you can substitute with milk plus 1 tablespoon melted butter if desired.
- 5 tablespoons unsalted butter: Enhances flavor and gives a luscious texture; always use unsalted to control seasoning.
- 1/3 cup sour cream: Adds a tangy richness; Greek yogurt can be a great alternative for a lighter take.
- 1 teaspoon salt: Essential for seasoning, adjust according to taste.
- 1/4 teaspoon each of pepper, ground mustard, and dried dill: These spices provide a lovely aromatic backdrop.
- 1/8 teaspoon paprika: Gives a hint of smokiness; sweet paprika or smoked paprika can be used for variations.
- 1 teaspoon prepared horseradish (optional): For a zesty kick, this can be omitted if you prefer a milder flavor.
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Cut Cabbage: Remove any flimsy outer leaves from the cabbage. Cut it in half through the stem and reserve one half for another use. Slice around the stem to remove it, then chop the cabbage into 1-inch strips before cutting in the opposite direction to create 1-inch squares. Rinse thoroughly in a salad spinner to remove any dirt.
Cook Bacon: In a large sauté pan, preferably a braiser, cook the chopped bacon over medium heat until crispy and all the fat has rendered, which usually takes about 5-7 minutes. Remove the bacon with a slotted spoon and let it drain on paper towels, but don’t discard the sumptuous bacon drippings.
Boil Potatoes: In a 5-quart Dutch oven, add the sliced russet potatoes and pour in water until it reaches about 1 inch above the potatoes. Sprinkle in ½ teaspoon salt and cover the pot. Bring to a rapid boil, then reduce heat to a simmer. Cook uncovered for about 10-15 minutes until the potatoes are tender enough to pierce easily with a fork. Drain and return them to the warm pot.
Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon of butter in the reserved bacon drippings over medium heat. Add the bottom parts of the green onions, sautéing for 1 minute until fragrant. Next, toss in the chopped cabbage and sauté for another minute. Pour in 3 tablespoons of water, cover the pot, and let the cabbage cook, stirring every few minutes, until it wilts and softens, around 10-12 minutes. Add the minced garlic and sauté for an additional minute before removing from heat.
Warm Half and Half: In a microwave-safe dish, combine the remaining 4 tablespoons of butter with the half and half, and heat for about 1 ½ minutes until the butter melts. Stir in the pepper, ground mustard, dill, and paprika to blend the flavors.
Mash Potatoes: Pour the warmed half and half mixture over the potatoes and mash them together until smooth and creamy. Mix in the sour cream and horseradish, if you’re using it, mashing until the desired consistency is reached.
Combine: Gently fold the sautéed cabbage mixture and the crispy bacon into the mashed potatoes. Don’t forget to add the top parts of the green onions for a burst of freshness. Season with additional salt to taste; this dish can handle it!
Add Butter: Transfer the colcannon to a serving dish, if desired, and top with a pat of butter, reserved bacon bits, and extra green onions for garnish. Drizzle with some more freshly cracked pepper, and if you’re in the mood, create a little well in the center of the potatoes and pour in some melted butter, just as it’s traditionally served. Serve warm and enjoy the warmth this dish brings.
Storing & Reheating
Colcannon can be stored at room temperature for about 2 hours after cooking. To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze colcannon for up to 3 months; just transfer it to a freezer-safe container. When reheating, warm it in the microwave for about 2 minutes, stirring occasionally, or heat it on the stovetop over low heat. The texture may change slightly, but a quick stir and a touch of additional butter or half and half can refresh it beautifully.
Chef’s Helpful Tips
- Be careful not to overcook the potatoes; they should be tender but not mushy, ensuring a creamy texture.
- Using room temperature half and half allows for better blending with the potatoes.
- If you prefer a chunkier consistency, mash a little less before combining.
- Experiment with additional spices like thyme or chives to enhance the flavor profile.
- This dish is great for meal prep; simply make it ahead of time and heat when you’re ready to serve.
While this colcannon recipe offers a traditional approach to Irish mashed potatoes, feel free to tweak the ingredients to suit your taste! You might even consider adding some cheese for an extra layer of flavor. This dish is all about comfort and bringing people together, making it a wonderful addition to any meal.
Recipe FAQs
Can I make colcannon ahead of time?
Absolutely! Colcannon can be made a day in advance and refrigerated. When you’re ready to serve, simply reheat it gently on the stovetop or in the microwave, adding a splash of half and half or butter to refresh it.
Is colcannon vegan-friendly?
You can easily adapt colcannon for a vegan diet by substituting the bacon with plant-based options, using non-dairy milk instead of half and half, and omitting the sour cream or using a vegan alternative.
What other ingredients can I add to colcannon?
Feel free to experiment! Some people enjoy adding kale, leeks, or even cheese, like sharp cheddar, for a twist on the classic recipe. The heart of colcannon is the potatoes and cabbage, but variations make it fun!
How can I adjust the consistency of my colcannon?
If your colcannon turns out too thick, mix in a little more warmed half and half or milk until you achieve your desired creaminess. If it’s too thin, you can mash in a few more potatoes to thicken it up.
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📖 Recipe Card
Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Boiling and sautéing
- Cuisine: Irish
Description
Colcannon is a comforting dish that blends creamy mashed potatoes with tender cabbage and crispy bacon. This simple recipe is perfect for a quick, nourishing meal that’s packed with flavor and warmth, ideal for family dinners or any occasion.
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, chopped
- 3 tablespoons water
- 4 green onions, chopped, tops and bottoms separated
- 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)
Instructions
- Prepare the cabbage by removing outer leaves, cutting it in half, and slicing it into 1-inch squares. Wash thoroughly.
- In a large sauté pan, cook bacon over medium heat until crispy, then drain on paper towels and reserve the drippings.
- Boil the potatoes in a Dutch oven with water and salt until tender, about 10-15 minutes, then drain and return them to the pot.
- In the reserved bacon drippings, melt 1 tablespoon butter, sauté the green onion bottoms for 1 minute, add cabbage and sauté, then cover and cook until tender, about 10-12 minutes. Add garlic and sauté briefly.
- Warm the remaining butter and half and half together until melted, mixing in the spices afterwards.
- Mash the potatoes with the warm mixture and stir in the sour cream and horseradish until smooth.
- Fold in the cabbage, bacon, and green onion tops, adjusting salt to taste.
- Transfer to a serving dish, top with additional butter, reserved bacon, and green onions, then serve warm.
Notes
Feel free to adjust the ingredients based on your preference for more or less cabbage or bacon.
For an even richer flavor, add grated cheese on top before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
