Description
Enjoy the creamy, savory goodness of Slow Cooker Colcannon Potatoes. This dish combines mashed potatoes with hearty cabbage and crispy bacon, making it a perfect comfort food for a quick dinner or warm meal any time.
Ingredients
Scale
- 2.5 lbs. russet potatoes (peeled and diced)
- 1/2 head cabbage (rough chopped)
- 4 chicken bouillon cubes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- water to cover
- 1/2 cup half and half (or milk) plus more if needed
- 1/2 cup salted butter, melted
- 3/4 tsp. salt
- ¼ tsp. pepper
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
Instructions
- Place the peeled and diced potatoes and chopped cabbage in the slow cooker.
- Add chicken bouillon cubes, garlic powder, and onion powder to the mixture.
- Pour enough water to cover the potatoes and most of the cabbage, but avoid overfilling the slow cooker.
- Cover the slow cooker and cook on HIGH for 4.5 hours.
- Once cooked, drain excess water from the potatoes and cabbage.
- Mix in the melted butter, half and half, salt, and pepper.
- Mash the potatoes until smooth, adjusting the creaminess with additional half and half if needed.
- Fold in the crumbled bacon and sliced green onion, stir, and serve.
Notes
For a creamier texture, adjust the amount of half and half to your preference.
Feel free to customize the toppings; adding cheese or cooked vegetables can enhance the flavor.
This dish can be made ahead of time and reheated for ease.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg