Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Colcannon, a traditional Irish dish, combines creamy mashed potatoes with tender cabbage and crispy bacon for a hearty side that’s both comforting and incredibly flavorful. This dish has a unique texture that’s wonderfully smooth yet retains subtle chunks, enhancing each bite with the faint crunch of cabbage. When you complement this with the rich, smoky flavor of bacon, you create a delicious harmony that’s hard to resist. It’s a delightful way to transform ordinary potatoes into something genuinely special.
Table of Contents
I still remember the first time I tasted this delightful dish at a quaint little pub in Ireland. As I savored each mouthful, the vibrant greens and the heavenly aroma of butter wafted through the air, and I felt an instant connection to the warm spirit of Irish hospitality. This recipe for Colcannon, featuring Irish mashed potatoes with cabbage and bacon, captures those rich, rustic flavors and is easy to replicate in your kitchen. If you’re looking for a dish that pleases everyone at the table and brings coziness to a meal, Colcannon is a fantastic choice!
Why You’ll Love This Recipe
- Simple & Quick: With just 15 minutes of prep and about 40 minutes of cooking, you’ll have this delightful dish ready in no time.
- Irresistible Flavor: The combination of creamy potatoes, sautéed cabbage, and crispy bacon creates a perfect balance of flavors.
- Eye-Catching Appeal: The vibrant colors and textures make it a standout on any dinner table.
- Flexible Serving: Whether it’s a weeknight dinner, festive occasion, or brunch, Colcannon fits any meal beautifully.
- Satisfying Texture: The mix of mashed and chunky cabbage offers a delightful mouthfeel that’s both comforting and hearty.
Ingredients You’ll Need
- 3 pounds russet potatoes: These starchy potatoes give the best creamy mash; you can substitute with Yukon Gold if desired for a buttery flavor.
- 6 slices bacon: Adds a smoky and savory depth. Feel free to use turkey bacon for a lighter option.
- 1/2 head green cabbage: Fresh cabbage is essential for a traditional flavor; savoy cabbage can substitute for a sweeter touch.
- 3 tablespoons water: Helps to steam the cabbage for tender texture.
- 4 green onions: Use the white parts for cooking and the green tops for garnish, adding a fresh, mild flavor.
- 4 cloves garlic, minced: Garlic imparts wonderful aroma and depth; fresh is best, but pre-minced works in a pinch.
- 1/2 cup half and half: For creaminess; it can be replaced with whole milk or a dairy-free alternative if necessary.
- 5 tablespoons unsalted butter: Essential for rich flavor; for a lighter version, use less or a vegan butter substitute.
- 1/3 cup sour cream: Adds a tangy richness; Greek yogurt can also work well if you’re looking for a healthier twist.
- 1 teaspoon salt: Enhances flavors; adjust to taste while cooking.
- 1/4 tsp each pepper, ground mustard, dried dill: These spices add warmth; fresh herbs can brighten the dish as well.
- 1/8 teaspoon paprika: Offers a hint of smokiness and a splash of color.
- 1 teaspoon prepared horseradish (optional): This gives an unexpected kick; skip it if you prefer a milder flavor.
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Cut Cabbage: Start by preparing the cabbage. Remove any wilted outer leaves, and slice the cabbage in half through the stem, keeping one half for another use. Carefully slice around the stem to remove it, then cut the cabbage into 1-inch squares. A quick rinse in a salad spinner helps remove any lingering dirt.
Cook Bacon: In a large sauté pan, preferably a braiser, cook 6 slices of chopped bacon over medium heat until they’re crispy and the fat has rendered beautifully. Once done, use a slotted spoon to transfer the bacon onto paper towels while keeping the flavorful drippings in the pan—this is where the magic happens!
Boil Potatoes: Place 3 pounds of russet potatoes, peeled and sliced into 1/2-inch thick rounds, in a spacious 5-quart Dutch oven. Pour in enough water to rise about 1 inch above the potatoes and sprinkle in ½ teaspoon salt. Cover and bring to a boil, then reduce the heat to let it simmer. You want those potatoes very tender, so roughly 10-15 minutes should do the trick—check them with a fork!
Sauté Cabbage: While the potatoes boil, melt 1 tablespoon of butter in the reserved bacon drippings over medium heat. Add the bottom parts of the 4 chopped green onions and sauté for about a minute until fragrant. Toss in the chopped cabbage and sauté for another minute, then add 3 tablespoons of water, cover, and let it cook. Stir occasionally until the cabbage is wilted and tender, around 10-12 minutes. Throw in the minced garlic and sauté for an additional minute.
Warm Half and Half: In a glass measuring cup or microwave-safe bowl, heat ½ cup of half and half and the remaining 4 tablespoons of butter for about 1 ½ minutes, or until everything is melted and blended. Stir in your spices: 1 teaspoon salt, 1/4 teaspoon each of pepper, ground mustard, dried dill, and 1/8 teaspoon paprika.
Mash Potatoes: Now, it’s time for the real fun! Drain the potatoes and return them to their warm pot. Pour in the warm half and half mixture and mash the potatoes until creamy. Mix in 1/3 cup of sour cream and, if you’re feeling adventurous, the optional horseradish until you achieve your desired consistency.
Combine: Fold the sautéed cabbage mixture, crispy bacon, and reserved tops of the green onions into the mashed potatoes. Taste and add more salt if necessary—trust your palette here!
Add Butter: For that extra touch, transfer the Colcannon to a serving dish. Feel free to top with some more melted butter, reserved crumbled bacon, and green onions. If you want to go traditional, create a little well in the center of the dish and pour in more melted butter to serve.
Storing & Reheating
You can store any leftover Colcannon at room temperature for up to 2 hours before transferring it to an airtight container in the fridge, where it will stay fresh for three to five days. For longer storage, freeze Colcannon in a freezer-friendly container for up to three months. When you’re ready to enjoy it again, simply reheat in the microwave for about 2-3 minutes or until steaming, stirring to maintain even heating. Do note that the texture might change slightly during freezing, but a splash more cream or a dab of butter can refresh it beautifully!
Chef’s Helpful Tips
- Watch the potatoes closely while boiling; overcooking will make them waterlogged.
- Use room-temperature ingredients for the mash, as it ensures better incorporation and smoother texture.
- If you like a more pronounced garlic flavor, add an extra clove or two.
- For the perfect classic Irish flavor, don’t skip the bacon drippings; they add an unparalleled depth to the dish.
- Feel free to experiment with herbs—fresh chives or parsley make lovely additions.
- Consider making it ahead of time as it reheats beautifully, especially when you’re entertaining.
Comforting, creamy, and bursting with flavor, Colcannon will undoubtedly become a cherished recipe in your rotation. Its simple ingredients are transformed into something truly remarkable, invoking the rich traditions of Irish cuisine. Whether for a cozy family dinner or a festive celebration, don’t hesitate to experiment with your favorite additions. Enjoy every spoonful, and share this delightful dish with friends and family!
Recipe FAQs
Can I make Colcannon vegetarian?
Absolutely! Simply omit the bacon and sauté the cabbage in olive oil or a plant-based butter substitute. You can enhance the flavor with smoked paprika for that savory depth.
What is the best way to reheat Colcannon?
Reheating in the microwave is the easiest method. Heat in 1-minute intervals, stirring in between to ensure even heating. If it seems dry, add a touch of half and half or butter to revive the texture.
How can I customize Colcannon?
Feel free to introduce other vegetables! Some people enjoy adding kale or even carrot for added sweetness. You can also experiment with different herbs for a personal touch.
Can I make Colcannon ahead of time?
Yes, Colcannon can be made a day ahead. Simply prepare it up to the combining step, then store in the refrigerator. When ready to serve, just reheat and stir in any toppings just before serving.
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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: Boiling and Sautéing
- Cuisine: Irish
Description
Colcannon, a delightful Irish dish, combines creamy mashed potatoes with tender cabbage and crispy bacon. It’s comforting, flavorful, and perfect for a quick dinner.
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
- Remove any flimsy outer leaves from the cabbage and cut it in half. Save one half for later. Slice around the stem to remove it, then cut the cabbage into 1-inch strips and wash.
- Cook the bacon in a large sauté pan over medium heat until crispy, then remove with a slotted spoon and drain on paper towels. Keep the drippings in the pan.
- Add potatoes to a Dutch oven, cover with water, season with salt, and bring to a boil. Simmer uncovered for 10-15 minutes until tender, then drain and keep warm in the pot.
- In the bacon drippings, melt 1 tablespoon of butter and sauté the bottom parts of green onions for a minute. Then, add chopped cabbage and stir, adding water after a minute, and cover until wilted and tender for about 10-12 minutes. Stir in garlic and sauté for one more minute before removing from heat.
- In a measuring cup or dish, heat the remaining butter and half and half until melted and stir in the spices.
- Add warmed half and half and butter to the drained potatoes; mash until combined. Stir in sour cream and horseradish until smooth.
- Fold in the cabbage mixture, bacon, and top parts of green onions. Adjust seasoning with salt to taste.
- Transfer to a serving dish and top with additional butter, reserved bacon, and green onions if desired. Serve warm.
Notes
Feel free to adjust the amount of bacon based on your preference.
For a creamier texture, add more half and half or butter when mashing the potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg
