Colcannon

5 from 10 votes

Made with creamy, buttery potatoes, tender cabbage, and crispy bacon, this recipe for Colcannon is simple, humble, and incredibly satisfying.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Irish

Servings:

Author: Kristen Chidsey

Ingredients

3 pounds Yukon Gold potatoes or russet potatoes
4 strips thick cut bacon diced
4 cups chopped green cabbage see notes for using kale
¼ cup sliced green onions
4 tablespoons unsalted butter melted
1 cup whole milk warmed (plus additional if needed)
½ teaspoon kosher salt plus more for cooking potatoes

Instructions

Scrub and peel the potatoes. Once peeled, chop even ½-inch cubes. Place the potatoes into a large heavy-bottomed pot and add cold water so that the potatoes are covered by 1 inch of water. Stir in 1 tablespoon of kosher salt and bring the potatoes to a rapid boil over high heat. Once boiling rapidly, turn the heat to medium-high and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Meanwhile, in a separate frying pan or cast-iron skillet, brown the diced bacon over medium-high heat until browned and crispy. Remove the bacon to a paper-towel-lined plate, reserving the bacon drippings in the pan.
Add 4 cups chopped green cabbage to the bacon drippings and cook, over medium heat, stirring often, until the cabbage mixture is softened, about 5 minutes. Add in ¼ cup sliced green onions and saute for 1 minute longer just to soften. Remove the cabbage mixture from the heat.
Once the potatoes are fork-tender, drain the potatoes and return them to the hot pan cook over low heat for 1-2 minutes to allow any excess moisture to evaporate. Remove the potatoes from the heat and mash with a potato masher until super smooth and creamy.
Combine 4 tablespoons unsalted butter and 1 cup whole milk in a glass measuring cup and heat in the microwave for 1-2 minutes, or until warm to the touch. Add the warmed mixture, along with ½ teaspoon kosher salt, to the mashed potatoes and continue to mash until creamy and smooth. If needed, add 1-2 tablespoons at a time, to reach the desired consistency.
Fold in the wilted cabbage, green onions, and cooked bacon. Taste and add in additional salt to taste. Serve immediately.

Notes

Colcannon Without Bacon: Instead of sautéing the cabbage in the bacon drippings, use 2 tablespoons of butter and omit the bacon from the recipe.

Using Turkey Bacon: Because turkey bacon does not render as much fat, you may need to add 1-2 tablespoons of butter to the drippings to help saute the cabbage.

Cabbage: Use green cabbage, curly kale, or savoy cabbage. If using kale, be sure to remove the thick stem and cut it into bite-sized pieces.

Storage: Leftover colcannon can be stored in an airtight container for up to 4 days in the refrigerator. Reheat in a heat-safe bowl in the microwave for one-minute intervals until heated through. You may need to add a splash of milk or butter to help thin the potatoes out, as they tend to thicken once stored.

Nutrition