Description
This Easy Irish Colcannon recipe combines creamy mashed potatoes with sautéed cabbage and crispy bacon for a comforting, traditional Irish side dish. Perfect for family dinners or St. Patrick’s Day celebrations, this dish features velvety Yukon Gold potatoes, flavorful bacon fat, and tender green cabbage all harmoniously blended for a satisfying meal accompaniment.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
Bacon and Vegetables
- 6 slices thick-cut bacon, diced
- 3 cups green cabbage, finely shredded
- 2 green onions, thinly sliced (optional)
Other Ingredients
- 4 tablespoons unsalted butter
- ¾ cup whole milk, warmed
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
Instructions
- Boil Potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water seasoned with salt. Bring the water to a boil, then reduce heat to a simmer and cook for 15 to 18 minutes, or until the potatoes are fork-tender.
- Cook Bacon: While the potatoes are cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy and golden brown. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain excess fat.
- Sauté Cabbage: Leave 1 to 2 tablespoons of bacon fat in the skillet, discarding any excess. Add the shredded cabbage to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until the cabbage is softened and lightly caramelized.
- Drain and Steam Potatoes: Once the potatoes are cooked, drain them thoroughly and return them to the hot pot. Let them steam for 1 to 2 minutes to evaporate any remaining moisture, ensuring a fluffy mash.
- Mash Potatoes: Mash the potatoes in the pot, incorporating the unsalted butter until mostly smooth and creamy.
- Add Milk: Gradually pour in the warmed whole milk while mashing gently, continuing until the mixture reaches a creamy consistency.
- Combine with Cabbage and Bacon: Fold the sautéed cabbage and most of the crispy bacon into the mashed potatoes, reserving some bacon for garnish.
- Season: Taste and season the colcannon with salt and black pepper according to your preference.
- Garnish and Serve: Top the dish with the remaining crispy bacon and optional sliced green onions before serving warm.
Notes
- For extra flavor, consider adding a pinch of nutmeg or a splash of cream instead of milk for richer mashed potatoes.
- You can substitute green cabbage with Savoy or kale for variation.
- Use a potato masher or ricer for the best creamy texture; avoid over-mixing to prevent gluey potatoes.
- This dish pairs wonderfully with corned beef or roasted meats.
- Make sure to warm the milk before adding it to avoid cooling the potatoes and to maintain a smooth texture.
