Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Colcannon, the beloved Irish dish, combines the creamy goodness of mashed potatoes with the vibrant flavor of cabbage and a hint of bacon crunch. It’s more than just a side dish; it’s comfort food that warms the soul and ignites nostalgia with every bite. Picture fluffy, buttery potatoes enveloping tender cabbage, all enriched with crispy bacon. It’s the sort of meal that makes your kitchen smell heavenly, inviting everyone to gather around the table and share stories.
Table of Contents
I first stumbled upon this recipe while flipping through a cookbook from my grandmother. The description of this vibrant mixture sealed the deal, and I knew I had to try my hand at making it. The beautiful marriage of flavors is simply unmatched, and it quickly became a staple in my home, especially during chilly evenings and festive occasions. Whether paired with a roasted chicken or served as a comforting treat on its own, Colcannon | Irish Mashed Potatoes with Cabbage and Bacon is sure to impress friends and family alike.
Why You’ll Love This Recipe
- Simple & Quick: Whip this comforting dish up in just under an hour, making it perfect for busy weeknights.
- Irresistible Flavor: The combination of creamy potatoes, tender cabbage, and crispy bacon creates a flavor explosion that’s downright delicious.
- Eye-Catching Appeal: The vivid green from the cabbage against the fluffy white potatoes gives this dish a lovely presentation.
- Flexible Serving: Serve it as a hearty side for dinner, or enjoy it as a stand-alone meal—perfect for any occasion.
- Diet-Friendly Options: You can easily adapt this recipe for different dietary preferences, like using plant-based milk for a dairy-free version.
Ingredients You’ll Need
- 3 pounds russet potatoes, peeled and sliced into 1/2-inch thick rounds: These starchy potatoes yield a fluffy texture, perfect for mashing. Other types like Yukon Gold can also work, though they’re creamier.
- 6 slices bacon, chopped into 1/2-inch pieces: Bringing savory flavor and a satisfying crunch, bacon adds a rich depth. For a vegetarian option, consider using smoked paprika to achieve a similar taste.
- 1/2 head green cabbage: This leafy vegetable wilts beautifully when sautéed, combining perfectly with the potatoes. Avoid older cabbages as they can be tough and bitter.
- 3 tablespoons water: Used to create steam for cooking the cabbage, ensuring it becomes tender without losing its vibrant color.
- 4 green onions, top greens and bottom stems separated, chopped: They add a fresh, mild onion flavor. If you don’t have green onions, feel free to substitute with regular onions; just use them sparingly.
- 4 cloves garlic, minced: Garlic enhances the overall flavor profile, creating a warm aromatic base. Fresh garlic is best, but you can use pre-minced in a pinch.
- 1/2 cup half and half: This creamy additive enriches the mashed potatoes. You can use whole milk combined with a tablespoon of butter as an alternative.
- 5 tablespoons unsalted butter, divided: Adds richness to the dish. Make sure to use unsalted to better control the dish’s saltiness.
- 1/3 cup sour cream: The tanginess of sour cream elevates the flavor. Greek yogurt can serve as a healthy substitute if you’re looking for a lighter option.
- 1 teaspoon salt, plus more for cooking water: Enhances flavors; consider sea salt for a subtle difference.
- 1/4 teaspoon each pepper, ground mustard, dried dill: These spices contribute depth; fresh herbs can also be used if available.
- 1/8 teaspoon paprika: For a gentle hint of sweetness and color. Smoked paprika adds an interesting smokiness without much effort.
- 1 teaspoon prepared horseradish (optional): This brings a surprising kick; it can be omitted if you prefer a milder flavor.
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Cut Cabbage: Start by removing any flimsy outer leaves from the cabbage. Slice it in half through the stem and set one half aside for another use. Carefully remove the core and cut the cabbage into 1-inch strips, then rotate and cut again to make 1-inch squares. Rinse the cabbage in a salad spinner to free it of any dirt.
Cook Bacon: In a large sauté pan over medium heat, cook the chopped bacon until it becomes crispy and the fat is rendered—this usually takes about 5-7 minutes. Use a slotted spoon to transfer the bacon onto paper towels to drain, but don’t discard the delicious bacon drippings; we’ll use them for the cabbage.
Boil Potatoes: Set your 5-quart Dutch oven on the stove and add your potato rounds. Pour in enough water to cover the potatoes by about 1 inch and sprinkle in ½ teaspoon of salt. Cover and bring them to a boil, then reduce the heat to a gentle simmer. Cook until the potatoes are tender, about 10-15 minutes. Drain the potatoes and return them to the warm pot.
Sauté Cabbage: Using the drippings left in your sauté pan, melt 1 tablespoon of butter over medium heat. Add the white parts of the green onions and sauté for a minute. Toss in the chopped cabbage and sauté for another minute. Add 3 tablespoons of water and cover the pan, allowing the cabbage to wilt for about 10-12 minutes. Stir occasionally and add minced garlic, cooking for the last minute before removing from heat.
Warm Half and Half: In a microwave-safe glass measuring cup, heat the remaining 4 tablespoons of butter along with the half and half for 1 ½ minutes, or until the butter melts. Stir in the spices, blending well.
Mash Potatoes: Pour that luscious half and half mixture over the drained potatoes and mash until well combined. Then, stir in the sour cream and optional horseradish until you reach your preferred consistency—smooth, fluffy, or a bit chunky—your choice!
Combine: Now, fold in the tender cabbage mixture, crispy bacon, and green onion tops. Taste and add salt as needed; I usually find myself wanting more for a better flavor.
Add Butter: Transfer your beautiful colcannon to a serving dish and don’t forget the finishing touch! Top with more butter, a sprinkle of reserved bacon and green onions, and some freshly cracked pepper. If you really want to indulge, create a well in the center and pour in melted butter, just like it’s traditionally served. Serve warm and enjoy!
Storing & Reheating
To store leftover colcannon, let it cool down and then transfer it into an airtight container. It can be kept at room temperature for 1-2 hours and then should be refrigerated for up to 3 days. If you wish to freeze it, place it in freezer-safe bags or containers and it will last up to 3 months. To reheat, warm it in the microwave or on the stovetop over low heat, stirring occasionally. Note that frozen colcannon may become slightly grainy upon reheating, but you can refresh its texture by adding a splash of milk or cream.
Chef’s Helpful Tips
- When boiling potatoes, ensure they are evenly sized for consistent cooking and don’t forget to salt the water for better flavor.
- Avoid over-mashing the potatoes as this can lead to a gummy texture; mash just until smooth.
- Feel free to experiment with additional seasonings. Fresh herbs like chives or parsley add a bright flavor.
- If you want to save time, you can cook the bacon and cabbage while the potatoes are boiling, maximizing efficiency.
- Consider using leftover colcannon to make potato cakes. Just form patties and pan-fry them for a delightful breakfast or snack option.
Colcannon is not just a dish; it’s an experience that layers comfort and joy in every bite. This recipe combines family tradition and innovative tastes to create a sumptuous meal that brings everyone together. Feel free to experiment with the ingredients, play with flavors, and make it your own! Enjoy the heartwarming experience of making and sharing this satisfying dish, and may it warm your kitchen and your heart.
Recipe FAQs
Can I make colcannon in advance?
Absolutely! You can prepare colcannon up to a day in advance. Just remember to cool it down and store it in the fridge. When you’re ready to serve, simply reheat it in the microwave or on the stovetop with a splash of milk or cream.
What other vegetables can I add to colcannon?
While cabbage is traditional, you can mix in other veggies such as kale, spinach, or even carrots for added color and nutrition. Just make sure to cook these veggies through until tender.
How can I adapt this for a vegan diet?
You can easily create a vegan version by using olive oil or vegan butter instead of regular butter, substituting plant-based milk for half and half, and omitting the bacon. Smoked paprika can help replicate some of the bacon’s flavor.
What’s the best way to reheat leftover colcannon?
To reheat leftover colcannon, place it in a saucepan over low heat, adding a splash of milk or cream to help restore some moisture, and warm gently while stirring. Alternatively, you can use the microwave, heating in intervals to prevent it from drying out.
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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: Sauté
- Cuisine: Irish
Description
This colcannon combines creamy mashed potatoes, tender cabbage, and crispy bacon for a delightful comfort food. Perfect for a quick meal that brings warmth and flavor!
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 tsp each pepper, ground mustard, dried dill
- 1/8 teaspoon paprika
- 1 teaspoon prepared horseradish (optional)
Instructions
- Prepare the cabbage by cutting it in half and removing the stem, then slicing into 1-inch squares. Wash the cabbage thoroughly.
- Cook the chopped bacon in a large sauté pan over medium heat until crispy, then set aside but keep the drippings.
- In a Dutch oven, combine the sliced potatoes with water and salt, bringing it to a boil and simmering until tender, about 10-15 minutes. Drain and keep warm.
- While the potatoes cook, melt 1 tablespoon of butter in the bacon drippings and sauté the chopped green onion bottoms for 1 minute. Add the cabbage and cook for another minute, then add 3 tablespoons of water and cover to let it wilt and become tender, about 10-12 minutes. Stir in minced garlic and remove from heat.
- In a separate container, warm the remaining butter and half and half until melted. Stir in the spices.
- Mash the drained potatoes with the warm half and half mixture until smooth. Mix in the sour cream and horseradish to taste.
- Fold in the sautéed cabbage mixture, bacon, and chopped green onion tops, adjusting the seasoning with salt as desired.
- Transfer to a serving dish, adding additional butter and reserved bacon and onions on top. Optionally, create a small well in center to add melted butter and serve warm.
Notes
You can substitute milk for half and half if desired.
Reserve some bacon and green onion for topping before mixing into the potatoes.
Adjust seasonings according to your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg
