Traditional Irish Colcannon is a delectable combination of creamy mashed potatoes and pan-fried cabbage lightly seasoned with salt and black pepper. It is truly a match made in heaven and a must-try for those who have not experienced this tasty dish.
Irish Colcannon (Potatoes and Cabbage Mash)
Indulge in this hearty Irish dish featuring creamy mashed potatoes, savoy cabbage, and crispy bacon. Follow our step-by-step recipe for a delicious colcannon that will surely be a crowd-pleaser. It is one of my favorites, and I love serving it with baked ham, Corned Beef, and Turkey Meatloaf. This tasty side dish comes together quickly and easily without complicated techniques or ingredients.
We are just a few weeks away from the big St. Patrick’s Day celebrations. Perhaps you are cooking a big Irish feast with Irish soda bread, Irish stew, and Irish nachos. Whatever you decide to do, these potatoes should be a part of your celebration. They are so amazing they will become a part of your regular meal rotation.
Colcannon Ingredients
- Potatoes – russet potatoes and Yukon Gold potatoes
- Butter – unsalted or salted
- Heavy cream – or whole milk
- Onion – sweet yellow
- Green Cabbage
- Bacon – crispy cooked
- Salt and black – pepper to taste
What is Colcannon?
So inquiring minds want to know. What is this Irish potato recipe? Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. It’s so easy to make yet so darn delicious. Even the novice cook can successfully make this dish with confidence. If you can mash potatoes and fry cabbage, then you can master this recipe.
How do you make Colcannon?
Oh my goodness, you won’t believe how incredibly easy this is. Basically, you are making buttery, creamy mashed potatoes and adding pan-fried cabbage with a little bit of pan-fried onion and crisp bacon. It is lightly seasoned with salt and freshly ground black pepper. The recipe is so simple, and you won’t believe how marvelous it tastes!
Recipe Tips
- I use a mixture of Russet and Yukon Gold potatoes for this recipe, but you can use one or the other if desired.
- For aesthetic purposes and the recipe’s tradition, stick with green cabbage.
- Are you always pushed for time? Then cook the bacon up to 3 days in advance and store it in a sealed zipper bag in the fridge. The potatoes can be peeled and soaked in cold water for up to 4 hours before they are boiled.
- If cooking the bacon simultaneously, whether in the oven or the skillet. Reserve 2 tablespoons of the bacon fat and use it in place of 2 tablespoons of butter for pan-frying the cabbage and onion.
- Add a sprinkle or two of leeks, green onions (scallions), or chives to the potato mixture for even more flavor.
Storage and Reheat
Store leftovers in an airtight container in the refrigerator for up to three days. This delectable dish reheats well in the microwave at reduced power or on the stovetop over low heat.
Freeze these potatoes in a heavy-duty freezer bag for up to 3 months. Defrost overnight in the refrigerator. Because of the high moisture content in both potatoes and cabbage, you may need to rework the mash with some butter, sour cream, or cream cheese to return to its original texture and consistency.
So, my food-loving friends, don’t let another week pass by without trying this Traditional Irish Colcannon Potatoes and Cabbage. It is delicious, easy, and dependable every time. You will be so happy that you tried this amazing recipe!
More Potato Recipes
Irish Colcannon Recipe
Ingredients
- 3 large russet potatoes peeled and cut into large chunks
- 3 large Yukon Gold potatoes peeled and chunked
- 7 tablespoons unsalted butter
- 1/2 cup heavy cream or whole milk
- 1 medium onion chopped
- 1/2 head green cabbage chopped
- 6 slices crispy cooked bacon coarsely chopped
- kosher salt and fresh ground black pepper
Instructions
- Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15 to 20 minutes or until fork tender. Drain well, making sure to remove excess water. Add 4 tablespoons butter and cream. Cover the pot and let the butter melt.
- Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.
- Mash potatoes with a potato masher and gently stir in the cabbage mixture and half of the chopped bacon. Season with kosher salt and fresh ground black pepper to taste. Top with the remaining chopped bacon. Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well on top and add the remaining butter.
Notes
- I use a mixture of Russet and Yukon Gold potatoes for this recipe, but you can use one or the other if desired.
- For aesthetic purposes and for the tradition of the recipe, stick with green cabbage.
- Are you always pushed for time? Then cook the bacon up to 3 days in advance and store it in a sealed zipper bag in the fridge. The potatoes can be peeled and soaked in cold water up to 4 hours in advance of boiling them.
- If cooking the bacon at the same time, whether it be in the oven or in the skillet. Reserve 2 tablespoons of the bacon fat and use it in place of 2 tablespoons of butter for pan-frying the cabbage and onion.
- This delectable dish reheats very well in the microwave at reduced power.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can freeze these potatoes in a heavy-duty freezer bag for up to 3 months. Defrost overnight in the refrigerator. Because of the high moisture content in both potatoes and cabbage, you may need to rework the mash with some butter, sour cream, or cream cheese to get it back to its original texture and consistency.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Bhaskar Dutta
Delicious! How about a recipe for Irish lamb stew?
Mindy
I just made this and it is the best I have ever had. Thanks for the recipe
Beth Pierce
Thanks! So glad that you enjoyed it We love it too!
Dennis and Judy Warne
Sounds great, will try. curious about portions, recipe says 10, and Nutrional statement say 6 servings.
Beth Pierce
Sometimes I rework a recipe and miss something. Go by the nutritional information please.
Yvette Lennon
We totally love this recipe & will be recommending to others. Thanks again for the great recipes!
Beth Pierce
You are most welcome Yvette! The pleasure is all mine!
Patty Morris
I LOVE ALL IRISH FOOD DELICIOUS THANK YOU FOR SHARING
Beth Pierce
Me too! You are most welcome!
Wai
I’m diabetic and I cook Keto only for me. I would switch out potatoes for cauliflower and leave the rest. My family will get the original.
Beth Pierce
Sounds like a great plan! Enjoy!!
kushigalu
I have never tried this before. Looks delicious plus I love combination of ingredients. Thanks for sharing
Brianna
Comfort food at its best, perfect with beef stew!
Biana
Love Colcannon, and you are taking it to a whole new level with all that bacon. Yum!
Anjali
I love this twist on a traditional mashed potato recipe! Can’t wait to add it to our dinner spread for tomorrow night!
Emily Liao
This colcannon recipe was a hit! So creamy and full of flavor.
Jean
I have cooked this twice now and I just love it! I live alone but I refrigerate leftovers and eat for a couple of days. It reheats well in the microwave. Delish!
Beth Pierce
Thanks Jean! So glad that you like it! I love it too! Such great comfort food!
kim
I am using hickory smoked salt instead of regular salt for the mashed potatoes. it makes the potatoes so yummy and would probably go well with the bacon! 🙂 Thank you for this recipe. My family is Irish and I was looking for Irish foods to try and make and Pinterest led me to your post. I am making this for a mother’s day meal with a meatloaf. Have a good day!
Beth Pierce
Thanks Kim! That sounds like the perfect meal. Delicious!!
Katie Newman
2021: Oh my! This was so delicious!! It was a huge hit around the table! The only small revision I made was to add a quarter cup or so of milk, to make the mashed potatoes creamier– this will vary depending on personal taste and the pounds of potatoes used, I should think! Thanks for posting! Yumm!
Beth Pierce
Thanks so much Katie! So happy that everyone liked them. They are one of my favorites.
Jolene McRae
I made this for our St Patrick’s Day dinner instead of the traditional corned beef & cabbage, which my husband doesn’t like. We both really like the Colcannon. We made some brats to go with it.& had Irish soda bread. YUM!!
Beth Pierce
The whole mean sounds scrumptious! I am so glad that you liked the colcannon.
Andrea
Can you use the instant potatoes
Beth Pierce
Yes you can.