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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Rhian Westbury
I’ve never heard of this dish before. But as someone who isn’t the biggest cabbage fan, this sounds like a good way to incorporate it into my diet, as it’s mixed with potatoes.
Jeff
This dish is amazing and something you have to try. All my girls loved it and thought it was a treat. Absolutely delicious.
Beth Pierce
Thanks, Jeff! So glad that you and your girls loved it!
Samantha Donnelly
This is one of my family’s favorite side dishes. It is so easy to make and it goes with so many main courses. It is delicious with brats or grilled kielbasa.
Kimberly C
Your blog just made me super hungry. This reminds me of a traditional Dutch dish we ate a lot in Holland. It’s especially popular during winter. If this taste anything like that, it’s a winner for sure!
Beth Pierce
Thanks, Kimberly! I sure hope you enjoy it!
Doris Rubin
I tried your colcannon recipe for the 1st time about a month for my family. I have to say it was a huge hit! I’m making it for the 2nd time today! Thank you so much for posting it!!
Beth Pierce
Thanks, Doris! So glad that you and your family like the recipe. The pleasure is all mine.
Jen
Thank you so much fir the recipe! I love trying traditional recipes from other countries!
Beth Pierce
Thanks, Jen! Me too!
gunjan
What a delicious looking recipe. Can’t wait to try it. I have listed all the ingredients my shopping list.
Amanda Wren-Grimwood
Love the addition of bacon. I served this with sausages and it was devoured. So creamy!
Beth Pierce
Thanks, Amanda! We love it too!
Sandra
The whole family loved it! No leftovers which is always a good sign!
Beth Pierce
Thanks, Sandra! That is good news!
TAYLER ROSS
I made this colcannon for St. Patrick’s Day last year and it was perfect! Definitely making them again this year!
Andrea
This Irish Colcannon is fabulous. It is one of my favorite dishes.
Anjali
I hadn’t heard of this dish before I came across your recipe, but I’m so glad I tried it!! It was comforting, creamy and totally delicious!
Beth Pierce
Thanks, Anjali! So glad that you liked it. It is one of my favorites!
Beth
This recipe is great! I love making an Irish dish for St Patricks Day and with all that bacon, it’s a hit!
Beth Pierce
I agree 100%
Mahy
Amazing! Great recipe and truly one of our favorites. I always add a little more bacon and butter.
Shelby
This recipe is perfection. It’s comfort food at its best! Yum!
Shannon O’Brien
I’m proud to be Irish and I’m always proud serving this Colcannon recipe! Thank you!!
Beth Pierce
The pleasure is all mine Shannon!
Cindy
I made these last night and the flavor was out of this world. I made it with 3 russets and 1 small red potatoe. Came it very thick so I’d add a little milk on top of it to make it creamy. Out of this world flavor with everything.
Beth Pierce
Thanks, Cindy! I am glad that you enjoyed it! This is one of my favorite dishes.