Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Colcannon, a quintessential Irish dish, marries the humble potato with hearty cabbage and crispy bacon, creating a mix that’s deeply comforting and utterly delightful. The first time I tasted Colcannon was during a cozy gathering with friends, where the aroma of buttery mashed potatoes wafted through the air, promising warmth and satisfaction. Served with the rich backdrop of a cool evening, this dish quickly became a staple in my kitchen. Whether enjoyed on a chilly night or as an accompaniment to your favorite main dish, Colcannon showcases a beautiful balance of flavors and textures, making it both a crowd-pleaser and a comforting meal.
Table of Contents
This recipe for Colcannon | Irish Mashed Potatoes with Cabbage and Bacon is not only easy to prepare, but it’s also incredibly budget-friendly. By combining simple ingredients and a bit of love, you can whip up a dish that feels both homey and festive. When served warm, it’s a feast for both the eyes and the palate; the creamy potatoes mixed with sautéed cabbage and crunchy bits of bacon create a symphony of flavor. I’m excited to share this with you, and I hope you’ll enjoy making and eating it as much as I do!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and 40 minutes of cooking, you can enjoy a hearty side in no time.
- Irresistible Flavor: The combination of creamy potatoes, tender cabbage, and salty bacon is an unmatched comfort.
- Eye-Catching Appeal: The vibrant green cabbage against the fluffy mashed potatoes makes for a beautiful presentation.
- Flexible Serving: Perfect for family dinners, holiday feasts, or even as leftovers for lunch.
- Diet-Friendly Options: Easily adaptable for vegetarians by omitting the bacon and using vegetable broth.
Ingredients You’ll Need
- 3 pounds russet potatoes: These starchy potatoes create the fluffy, creamy base for your Colcannon.
- 6 slices bacon: Adds a rich, savory flavor that elevates the dish. You can replace it with turkey bacon or leave it out for a vegetarian option.
- 1/2 head green cabbage: Provides a crunchy, mild, and slightly sweet contrast to the potatoes.
- 3 tablespoons water: Helps in steaming the cabbage during cooking.
- 4 green onions: These bring a fresh, oniony zing to the dish, especially when sautéed.
- 4 cloves garlic: Enhances the overall flavor profile with its aromatic notes.
- 1/2 cup half and half: Creates a rich, creamy consistency; you can substitute with whole milk and an extra tablespoon of butter.
- 5 tablespoons unsalted butter: Adds an indulgent creaminess; use salted butter if that’s what you have on hand.
- 1/3 cup sour cream: For a tangy twist; Greek yogurt can be a healthier alternative.
- 1 teaspoon salt: Essential for flavor enhancement during cooking; adjust to your taste.
- 1/4 teaspoon each of pepper, ground mustard, dried dill: These spices create a depth of flavor; feel free to experiment with your favorites.
- 1/8 teaspoon paprika: Adds a subtle smokiness.
- 1 teaspoon prepared horseradish (optional): Provides a nice kick but can be omitted if you prefer a mild flavor.
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Cut Cabbage: Start by removing any flimsy outer leaves from the cabbage. Halve it through the stem, setting one half aside for another use. Slice around the stem and discard it. Cut the cabbage into 1-inch strips, rotating it to create 1-inch squares. A salad spinner works wonders for washing off any dirt.
Cook Bacon: In a large sauté pan, cook the 6 slices of bacon over medium heat until they are crisp and the fat is rendered, about 8-10 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain. Don’t discard the lovely bacon drippings; you’ll add to the flavor of the cabbage.
Boil Potatoes: Add the peeled and sliced 3 pounds of russet potatoes to a 5-quart or larger Dutch oven. Cover with water, ensuring it’s about 1-inch above the potatoes, and sprinkle in ½ teaspoon of salt. Bring to a boil, then reduce to a simmer. Let it cook uncovered until the potatoes are very tender, which should take about 10-15 minutes. Once done, drain the potatoes and return them to the pot, keeping them warm.
Sauté Cabbage: While the potatoes cook, melt 1 tablespoon of butter in the reserved bacon drippings over medium heat. Sauté the bottom parts of 4 green onions for 1 minute before adding the chopped cabbage. After a minute of cooking, pour in 3 tablespoons of water, cover, and let the cabbage wilt and tenderize for about 10-12 minutes. Stir in the 4 cloves of minced garlic and sauté for an additional minute. Remove from heat.
Warm Half and Half: In a glass liquid measuring cup or microwave-safe dish, combine the remaining 4 tablespoons of butter and ½ cup of half and half. Microwave for about 1 ½ minutes or until the butter is melted. Stir in your spices, including 1 teaspoon of salt, 1/4 teaspoon each of pepper, ground mustard, dried dill, and 1/8 teaspoon of paprika.
Mash Potatoes: Add the warm half and half and butter mixture to the drained potatoes, mashing them together until well combined. Then, fold in 1/3 cup of sour cream and, if using, 1 teaspoon of horseradish, mashing until you achieve your desired consistency.
Combine: Gently fold the sautéed cabbage mixture along with the crispy bacon into your mashed potatoes. Don’t forget to add the top parts of the green onions; reserve some for garnish. Season with additional salt to taste, because it truly makes a difference.
Add Butter: Transfer your creamy Colcannon to a serving dish if you like, and top with melted butter, reserved bacon, and green onions. Freshly cracked pepper adds a nice touch too. If you want to do it traditionally, make a little well in the center of the potatoes and pour in some melted butter. Serve warm and enjoy!
Storing & Reheating
You can store leftover Colcannon in an airtight container in the refrigerator for up to 3 days. If you’re thinking of freezing it, use a freezer-safe container and keep it for up to 3 months. When you’re ready to enjoy again, simply reheat it gently in a pot over low heat or in the microwave until warmed through. Just a quick tip: the texture might change slightly after freezing, but adding a little splash of milk or butter while reheating can refresh that creamy goodness.
Chef’s Helpful Tips
- Avoid overcooking the potatoes, as they can become gummy. Aim for tender but not mushy!
- Ensure your butter and half and half are warm when mixing; this makes for smoother mashed potatoes.
- Keep an eye on the cabbage while it’s sautéing to avoid burning. Stir frequently and adjust heat as needed.
- For a richer flavor, consider adding a splash of chicken broth when sautéing the cabbage.
- If making ahead, consider mashing the potatoes and cabbage separately and combining them just before serving.
Colcannon is a warm hug from the kitchen, perfect for hearty meals and lazy Sunday dinners alike. Its creamy texture paired with the crunch of bacon and freshness of green onions creates a delightful symphony in every bite. Don’t hesitate to make it your own by adding your favorite spices or even a twist of your creativity. I hope you enjoy every moment of making and savoring this traditional Irish dish!
Recipe FAQs
Can I make Colcannon ahead of time?
Absolutely! You can prepare the mashed potatoes and sautéed cabbage a day in advance, then combine and reheat just before serving. This way, the flavors meld beautifully!
What can I substitute for bacon?
If you’re looking for a vegetarian option, leave out the bacon entirely or use olive oil to sauté the cabbage in place of bacon drippings. Smoked paprika can provide a similar flavor boost!
How can I make Colcannon spicier?
To add some heat, consider mixing in diced jalapeños or adding a dash of cayenne pepper to the potato mash. You could also top it off with some spicy sriracha drizzle for an extra kick.
Why is my Colcannon watery?
If your potatoes are too watery, make sure to drain them well after boiling. Overcooked potatoes can also contribute to a mushier texture, so aim for perfectly tender spuds that still hold their shape!
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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: Dinner
- Method: Boiling, Sautéing
- Cuisine: Irish
Description
Colcannon is a heartwarming dish that combines creamy mashed potatoes, savory cabbage, and crispy bacon. It’s a quick and easy meal that’s perfect for any night of the week, offering comforting flavors that everyone will love.
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 teaspoon each pepper, ground mustard, dried dill
- 1/8 teaspoon paprika
- 1 teaspoon prepared horseradish (optional)
Instructions
- Remove any flimsy outer leaves from the cabbage, then cut it in half. Slice out the stem and chop the cabbage into 1-inch squares. Wash it well to remove any dirt.
- Cook the chopped bacon in a large sauté pan over medium heat until crispy. Drain on paper towels, reserving the drippings.
- In a Dutch oven, add sliced potatoes and water to cover by about an inch. Season with salt, bring to a boil, and cook until tender, about 10-15 minutes. Drain.
- In the reserved bacon drippings, melt 1 tablespoon of butter. Sauté the bottoms of the green onions for a minute, then add the chopped cabbage. Stir in water, cover, and cook until tender, about 10-12 minutes. Add garlic and sauté for another minute.
- In a cup, heat the remaining butter and half and half until melted. Stir in spices and set aside.
- Mash the warm potatoes with the butter and half and half mixture until combined. Mix in sour cream and optional horseradish until desired consistency is reached.
- Fold the cabbage mixture and crumbled bacon into the mashed potatoes, reserving some of each for topping. Season to taste with salt.
- Serve the colcannon warm, optionally topped with more butter, reserved bacon, green onions, and freshly cracked pepper.
Notes
For a richer flavor, consider using cream instead of half and half.
Feel free to add more bacon for an extra crunch and depth of flavor.
This dish pairs beautifully with seasoned meats or can serve as a hearty vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
