Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
When you think of comfort food, Colcannon stands out as a delightful blend of creamy mashed potatoes, tender cabbage, and crispy bacon. This traditional Irish dish is not only a comforting side but also a perfect representative of hearty, home-cooked goodness. The smooth texture of the mashed potatoes paired with the flavor and crunch of the bacon creates a dish that’s simply irresistible. Each bite transports you to the cozy kitchens of Ireland, where Colcannon is often served as a staple.
Table of Contents
The beauty of Colcannon lies in its simplicity and versatility. It’s a dish that warms the soul, making it ideal for family dinners, holiday gatherings, or even a comforting solo meal. You can whip this up in about 55 minutes from start to finish, which makes it an accessible choice for busy weeknights. Plus, it’s budget-friendly, requiring just a handful of everyday ingredients that you might already have on hand. So why not give this traditional recipe a try? Your taste buds will thank you!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under an hour, making it perfect for any night of the week.
- Irresistible Flavor: Creamy potatoes mixed with savory bacon and tender cabbage creates a symphony of taste.
- Eye-Catching Appeal: This dish is not only delicious but visually impressive with its vibrant green cabbage and golden mashed potatoes.
- Flexible Serving: Enjoy it alongside entrees, as a filling snack, or at brunch. It fits almost any occasion!
- Diet-Friendly Options: Adaptable for various diets—consider plant-based bacon or non-dairy milk for a vegan twist.
Ingredients You’ll Need
- 3 pounds russet potatoes: The base of our dish, these potatoes have a fluffy texture perfect for mashing.
- 6 slices bacon: Chopped into pieces, bacon adds a savory crunch and depth of flavor to the dish.
- 1/2 head green cabbage: This hearty vegetable complements the creaminess of the potatoes, adding balance and nutrition.
- 3 tablespoons water: Used to steam the cabbage, helping to soften it without losing flavor.
- 4 green onions: Their mild, fresh taste brightens the mixture. Chop the bottom stems and top greens separately.
- 4 cloves garlic: Minced for a fragrant, aromatic boost—garlic pairs wonderfully with both the cabbage and potatoes.
- 1/2 cup half and half: Creamy goodness that makes the mash smooth and rich. Substitute with milk and a tablespoon of butter if needed.
- 5 tablespoons unsalted butter: Butter adds a luxurious creaminess and rich flavor to the mashed potatoes.
- 1/3 cup sour cream: For added tang and creaminess; you can also use Greek yogurt for a lighter option.
- 1 teaspoon salt: Essential for seasoning; adjust to your taste.
- 1/4 teaspoon each of pepper, ground mustard, dried dill: These spices lend depth and enhancement to the flavor profile.
- 1/8 teaspoon paprika: A touch of paprika adds a subtle hint of warmth and color.
- 1 teaspoon prepared horseradish (optional): Adds a zesty kick; feel free to omit if you prefer mild flavors.
How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon
Cut Cabbage: Start by removing any flimsy outer leaves from the cabbage. Halve it through the stem and set aside one half for another use. Carefully slice around the stem to remove it, then cut the cabbage into 1-inch strips. Rotate the strips 90 degrees and chop them into 1-inch squares, washing them in a salad spinner to get rid of any dirt.
Cook Bacon: In a large sauté pan over medium heat, cook the chopped bacon until it becomes crisp and the fat is rendered. You’ll notice the bacon starting to overlap at first, but as it cooks, it will shrink. Once crispy, remove it using a slotted spoon and let it drain on paper towels. Don’t throw away the bacon drippings; they’re full of flavor and will be used to sauté the cabbage.
Boil Potatoes: Add the sliced russet potatoes to a 5-quart (or larger) Dutch oven, covering them with water until it’s about an inch above the potatoes. Season the water with ½ teaspoon of salt. Cover the pot, bring it to a boil, then reduce the heat to a simmer. Let the potatoes cook uncovered until they are very tender, about 10-15 minutes. Once done, drain them and return them to the warm pot.
Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon of butter in the reserved bacon drippings over medium heat. Add the chopped bottom parts of the green onions and sauté for about one minute until fragrant. Then, add the chopped cabbage and sauté for another minute. Pour in 3 tablespoons of water and cover the pot—stir occasionally and allow the cabbage to cook until it’s wilted and tender, which should take about 10-12 minutes. Stir in the minced garlic and sauté for one more minute before removing it from heat.
Warm Half and Half: In a glass liquid measuring cup or microwave-safe dish, heat the remaining 4 tablespoons of butter with the half and half for about 1 and a half minutes, or until the butter is completely melted. Stir in the spices: pepper, ground mustard, dried dill, and paprika, mixing well.
Mash Potatoes: Pour the warmed half and half mixture into the drained potatoes and mash them until combined and creamy. Fold in the sour cream and horseradish (if using), continuing to mash until you reach your desired consistency.
Combine: Gently fold in the sautéed cabbage mixture, the crispy bacon, and the chopped green onion tops. Season with additional salt to taste; it’s important to taste as you go!
Add Butter: Transfer the delicious blend to a serving dish if desired, and top with extra butter and any reserved crumbled bacon and green onions. For a classic touch, create a well in the center and pour in melted butter. Serve warm with freshly cracked pepper on top.
Storing & Reheating
Store any leftover Colcannon in an airtight container at room temperature for up to 2 hours and then transfer it to the refrigerator. When stored in the fridge, it can last up to 3 days. For longer storage, you can freeze Colcannon for up to 3 months. When reheating, simply warm it in the microwave or on the stove until heated through, adding a splash of milk or half and half to refresh its creamy texture, as it may thicken upon cooling.
Chef’s Helpful Tips
- Make sure you drain the potatoes well after boiling; excess water can make them watery.
- If you like a creamy texture, start with less sour cream and add more to taste.
- You can use flavored bacon for an extra twist, like maple or peppered bacon.
- Consider making Colcannon ahead of time; it can taste even better the next day as the flavors meld.
- If you’re short on time, using pre-chopped cabbage can speed things up!
Blessed with comfort and rich flavors, this Colcannon gives you the taste of Irish heritage right at your dining table. Embrace the chance to enjoy this delightful dish—whether it’s a chilly evening or a festive celebration. The creamy, buttery potatoes combined with the earthy cabbage and crispy bacon simply make for a memorable meal.
Recipe FAQs
Can I make Colcannon without bacon?
Absolutely! If you prefer a vegetarian or vegan option, you can simply omit the bacon and use olive oil or vegan butter for sautéing the cabbage. You can also include mushrooms for added depth.
How can I tweak the flavors of Colcannon?
Feel free to experiment! You can add spices like cayenne for heat, or try mixing in different herbs such as parsley or thyme for a fresh twist. A dollop of Dijon mustard can also elevate the flavors.
Is this dish gluten-free?
Yes, Colcannon can be made gluten-free! Just check that your bacon is gluten-free and avoid any cross-contamination. All the other ingredients naturally are gluten-free.
Can I reheat Colcannon more than once?
While it’s best to reheat only once to maintain the texture and flavor, you can do so twice if necessary. Just ensure it’s heated thoroughly each time, and consider adding a bit of liquid to keep it creamy.
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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: Stovetop
- Cuisine: Irish
Description
This Colcannon features creamy mashed potatoes blended with tender cabbage and crispy bacon, making it a comforting and delicious dish for any 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
- Cut the cabbage into strips and squares after removing any damaged outer leaves and the stem. Wash thoroughly.
- Cook the chopped bacon in a large pan over medium heat until crisp, then drain on paper towels. Keep the drippings in the pan.
- Boil the sliced potatoes in salted water until very tender, about 10-15 minutes. Drain and return to a warm pot.
- In the same pan with bacon drippings, sauté the bottom parts of green onions, then add cabbage and water. Cook until tender, stirring occasionally. Add garlic and sauté briefly before removing from heat.
- Heat the remaining butter and half and half until melted, then mix in spices and set aside.
- Mash the potatoes with the warmed mixture, incorporating sour cream and optional horseradish until smooth.
- Combine the cabbage mixture, bacon, and top parts of green onions with the potatoes, seasoning with additional salt as desired.
- Transfer to a serving dish, topping with extra butter, bacon, and green onions before serving warm.
Notes
For a creamier texture, adjust the amount of half and half or butter used during mashing.
Feel free to customize the spice levels by adding more pepper or mustard as per your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
