Irish Colcannon Recipe
My recipe for traditional Irish mashed potatoes is rich, creamy, and full of flavor with crispy bacon, buttery cabbage, and my special blend of herbs and spices. With just a handful of basic ingredients I usually have in my kitchen, I can make this delicious side dish for my family in less than an hour.
There is nothing like a pile of Irish colcannon to go with your juicy corned beef on St. Patrick’s Day. Cabbage and potatoes never tasted so good! The textures in this dish are fantastic, creamy and rich mashed potatoes, crispy and chewy bacon, and buttery cabbage!
Table of contents
This recipe is not only popular on St. Patrick’s day, Irish people also enjoy it for Halloween. I don’t need much convincing to make it for another holiday, as this is probably the most requested side dish in my house. Even my kids love it, without complaining about the cabbage in it.
Why you will love this recipe
- A traditional Irish meal: It is delicious, and the Irish enjoy this dish with corned beef on St. Patrick’s Day. It comes from the Gaelic words for cabbage (cál) and leeks (caineann). It also translates loosely to “white-headed cabbage.”
- It is an easy and hearty side dish: In less than 45 minutes, I can whip up these Irish mashed potatoes packed with bacon and cabbage to feed the whole family.
- The essential ingredients are easy to find: I often have everything on hand, so I don’t have to go shopping to make this dish.
- Leftovers are easy to store: I can scoop them into freezer baggies, and they barely take up any room in the freezer. They will stay fresh for a few months.
What you will need
- Potatoes – I use starchy potatoes. I peel, wash, and cut three pounds of them into quarters.
- Heavy cream and butter – I like to use a mix of heavy cream and butter for colcannon, which makes it richer and creamier.
- Bacon – I love thick-cut maple bacon and use about 12 slices chopped into pieces.
- Aromatics – I never skip the onion and garlic and like to add a touch of my homemade Italian seasoning blend.
- Cabbage – Green cabbage is my choice for colcannon because it is a nice Irish color and has a buttery flavor. It also has a smooth texture that blends seamlessly with the mashed potatoes.
- Lemon juice – I add a bit of lemon juice to improve the texture of the potatoes and brighten the flavor.
How to make it
Cook the potatoes: First, I boil a large pot of salted water over medium-high heat before adding the diced potatoes. I let them cook for 12 to 15 minutes or until fork tender.
Fry the bacon: In the meantime, I cook the bacon over medium heat in a large skillet until it is crisp. After removing the bacon to a cooling rack with paper towels under it, I add the garlic and diced onion to the pan to cook them for two to three minutes or until the onion is tender.
Cook the cabbage: Now, I add the lemon juice, Italian herbs, and chopped cabbage to the pan, cooking over medium heat for about 10 minutes or until the cabbage is tender, adding salt and pepper to taste.
Drain and mash: I drain the potatoes and mash them in the pot with a potato masher. I like to use a hand masher to keep them a bit chunky. Add the cream and ¼ cup butter as needed, seasoning with salt and pepper to taste.
Mix and serve: Finally, I gently fold the cabbage into the mashed potatoes until combined before serving with chopped green onions, bacon, and melted butter on top.
Expert tip
Choosing the right potatoes
I would not recommend just getting russet potatoes; I usually would because colcannon is supposed to have some chunks of potatoes. I use Yukon Golds or Red Bliss potatoes because they are both starchy and they have a solid enough flesh to hold their shape to be chunky. Other recipes call for russets or Idaho potatoes to make a smooth mash.
More tips to consider
- Add a lot of salt to the water before boiling for extra flavor.
- Make sure the potatoes are dry before mashing them. After draining them, let them stand for 10 minutes in the strainer. The dryer they are, the more butter and cream they can have.
- Be sure to soak the potatoes before boiling them to absorb excess starch.
- There is no need for an electric mixer. Using a potato masher, you can leave the potatoes a little chunky to make this a truly traditional side dish.
- Taste and season the potatoes before serving them. They will need salt and pepper.
Recipe variations and add-ins:
- Tangy: To make these a little bit tangier, I like to add some sour cream or cream cheese to the mix.
- Other greens: This recipe sometimes uses different types of greens. I have tried several, including spinach, kale, and mustard greens.
- Turkey bacon: Cut some calories and fat by using turkey bacon. It will still be delicious.
- Make it spicy: Sometimes, I like to add 1/4 teaspoon of red pepper flakes and one chopped poblano pepper for extra heat.
- Make it Cheesy: You can never go wrong by adding a cup of shredded cheese to your mashed potatoes. My family loves a good sharp cheddar, gouda, fontina, or Pepperjack cheese.
- Add corned beef: To make this recipe even more hearty and delicious, add one cup of leftover corned beef to the mix!
- Vegetarian: Skip the bacon altogether and make this dish vegetarian. I highly recommend using tempeh if you omit the bacon.
Serving suggestions:
For a traditional St. Patrick’s Day feast, I serve this with my Guinness pot roast, slow cooker lamb stew, or Instant Pot corned beef and cabbage. Everyone always wants seconds, so I have to make a double batch. I always serve my beer bread on the side and Irish soda bread for dessert.
For the adults, I like to serve my homemade Irish coffee, made with freshly brewed coffee and whiskey, and my whipped cream with chocolate shavings. This Irish apple cake is another dessert option, with its tart, sweet taste, and traditional theme.
How to store leftovers:
- Refrigerate: Leftovers can be stored in the fridge in an airtight container for up to four days.
- Freezing: I like to freeze my leftovers in quart-size freezer bags so I can take out just as much as I need when I need it. I lay them flat in the freezer, and they can be stored for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best taste and texture.
- Reheating: Reheat in a saucepan on medium-low with a little cream or milk for two or three minutes, stirring occasionally.
Frequently asked questions
This is likely due to the cabbage. Older cabbage sometimes has a strong bitter taste so be sure to get a young cabbage that is nice and sweet. What’s more important is to taste it before adding it to the pot. I always taste my ingredients to make sure they are not spoiled or off-tasting. Using kale that has not been massaged properly is another reason for bitter colcannon. Massage the leaves to release the bitter taste.
The best way to fix it is prevention by blanching the greens or massaging the kale. However, if it is already cooked, adding fats to the mix can help afterwards. Butter is my favorite addition because it adds lots of sweet buttery taste as well as smooth velvety texture. But a chunk of pork fat would also be a nice way to offset the taste without sweetness. Lemon juice or vinegar can also help by balancing the acidity.
The potatoes are probably overcooked and released too much starch during the boiling process. This results in a thin consistency when mashing them. It can also happen if there is too much liquid. Make sure the potatoes are drained extra-long and there is only enough liquid to make the potatoes creamy. Be careful when measuring and make sure there is a good ratio of potatoes to liquids.
Once they are thawed, I put mine in a saucepan and add just a bit of cream and butter. Do not add too much or they will get runny. Just one teaspoon of butter and a tablespoon of cream should be enough. If you need more, just add a little at a time. Heating it in the oven at 350 degrees F for 15 minutes in a casserole dish would also work but don’t forget the cream and butter.
More cabbage recipes:
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Colcannon Recipe
Ingredients
- 3 pounds yellow or red potatoes peeled, washed, and quartered
- 1/2 cup heavy cream
- 1/4 cup butter
- 12 slices bacon
- 1 onion diced
- 4 cloves garlic minced
- 1/2 head of cabbage about 6 cups chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 tablespoon lemon juice
Topping:
- 2 tablespoons butter melted
- 2 tablespoons chopped green onions
Instructions
- Place a large pot of salted water over medium-high heat and bring to a boil.
- Add diced potatoes and cook for 12-15 minutes or until fork-tender.
- Meanwhile, in a large non-stick pan, over medium-high heat, cook bacon slices in batches, until crisp. Set aside on paper towels to cool.
- Add the diced onion and garlic to the pan with the bacon drippings. Stir and cook for 2 – 3 minutes, or until onion is soft.
- Add the chopped cabbage, oregano, dried Italian herbs, and lemon juice, and cook over medium heat cabbage is tender, about 10 minutes. Taste and adjust for salt and pepper.
- Drain the potatoes and mash them in the pot, adding cream and 1/4 cup butter as needed. Season with salt and pepper as needed.
- Add the cooked cabbage to the mashed potatoes and gently fold them together.
- Chop the bacon and add half to the potatoes and cabbage mixture, stir to combine.
- Top with additional melted butter, chopped bacon, chopped green onions and serve.