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.
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.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potatoes: I use a mixture of Russet and Yukon Gold potatoes for this recipe, but you can use one or the other if desired.
- Butter: unsalted or salted. If using salted butter, reduce the amount of added salt.
- Heavy cream: half and half or whole milk
- Onion: sweet yellow or Vidalia onions
- Green Cabbage: For aesthetic purposes and the recipe’s tradition, stick with green cabbage.
How To Make Colcannon
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Oh my goodness, you won’t believe how incredibly easy this recipe is. You make buttery, creamy mashed potatoes and add pan-fried cabbage, a little pan-fried onion, and crisp bacon. The dish is lightly seasoned with salt and freshly ground black pepper. It’s so simple, and you won’t believe how marvelous it tastes!
Preparation Tips and Storage
- If you are always pressed for time, you can 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 four hours before boiling.
- If you are cooking the bacon simultaneously in the oven or the skillet, reserve 2 tablespoons of the bacon fat and use it instead of 2 tablespoons of butter for pan-frying the cabbage and onion.
- Add a sprinkle of leeks, green onions, or chives to the potato mixture for even more flavor.
- 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.
Serving Suggestions
It is one of my favorites, and I love serving it with baked ham, slow cooker corned beef, and turkey meatloaf. This tasty side dish comes together quickly and easily without complicated techniques or ingredients.
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 part of your celebration. They are so amazing that they will become part of your regular meal rotation.
Frequently Asked Questions
Colcannon is a traditional Irish dish of mashed potatoes with cabbage or kale. It’s so easy to make yet so delicious. Even the novice cook can confidently make this dish. If you can mash potatoes and fry cabbage, then you can master this recipe.
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.
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
- ½ cup heavy cream or whole milk
- 1 medium onion chopped
- ½ 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
- 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 of leeks, green onions, or chives to the potato mixture for even more flavor.
Nutrition
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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.