Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Colcannon, the beloved Irish dish, brings together creamy mashed potatoes with tender cabbage and crispy bacon, resulting in a comforting side dish that warms the heart and soul. This delightful combination is not only a staple in Irish cuisine but also perfect for celebrating St. Patrick’s Day or making any meal feel a bit more special. The creamy texture of the mashed potatoes, combined with the texture of sautéed cabbage and the salty crunch of bacon, creates an irresistible blend that’s hard to resist.

I first discovered colcannon during a chilly Irish winter, when I sought a dish that embodied warmth, comfort, and rich flavor. Each spoonful reminded me of the coziness of home, with the simplicity of potatoes transformed into something extraordinary. As you dive into making this classic dish, you’ll find that it’s not just about feeding the belly; it’s about creating memories. So, gather your ingredients and let’s bring some Irish charm into your kitchen!

How to Make Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

Cut Cabbage: Start by removing any flimsy outer leaves from the cabbage. Cut it in half through the stem, saving one half for a later use. Slice around the stem to remove it, then chop the cabbage into 1-inch strips. Rotate the strips to create 1-inch squares, then rinse them thoroughly in a salad spinner to get rid of any dirt.

Cook Bacon: In a large sauté pan over medium heat, cook the 6 slices of bacon, chopped into 1/2-inch pieces, until crispy and the fat is rendered. They’ll start overlapping but will shrink as they fry. Use a slotted spoon to transfer the bacon to paper towels to cool, leaving the delicious drippings in the pan for added flavor.

Boil Potatoes: Place the peeled and sliced 3 pounds russet potatoes into a 5-quart (or larger) Dutch oven and cover with water so it rises about 1 inch above the potatoes. Season with ½ teaspoon salt. Cover the pot, bring it to a boil, then reduce the heat to simmer for about 10-15 minutes. You’ll know they’re done when a fork pierces them easily. Drain the potatoes well and return them to the warm pot.

Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon of butter in the pan with the bacon drippings over medium heat. Add the lower parts of the chopped green onions and sauté for about 1 minute until fragrant. Then add the chopped cabbage and another minute, stirring. Pour in the 3 tablespoons of water, cover the pan, and let the cabbage steam for about 10-12 minutes until tender, stirring occasionally. Add 4 cloves of minced garlic and sauté for an additional minute before removing from heat.

Warm Half and Half: In a glass measuring cup or microwave-safe dish, heat the remaining 4 tablespoons of unsalted butter and the 1/2 cup of half and half in the microwave for about 1 ½ minutes until the butter is melted. Stir in pepper, ground mustard, dill, and paprika.

Mash Potatoes: Add the warmed mixture of half and half and butter to the cooked potatoes, mashing until smooth and combined. Then, mix in the 1/3 cup of sour cream and the optional horseradish, mashing until you achieve your desired consistency. A few lumps add character, so don’t fret!

Combine: Gently fold the sautéed cabbage, cooked bacon, and the top parts of the green onions into the mashed potatoes. Taste and adjust with more salt if necessary—don’t be shy!

Add Butter: Transfer the colcannon to a serving dish if desired. Top with additional butter, and sprinkle with reserved crumbled bacon and green onion tops for a beautiful presentation. Finish with freshly cracked pepper, and for the extra indulgent touch, make a well in the center and pour in melted butter.

Storing & Reheating

Store any leftover colcannon at room temperature for up to 2 hours, then transfer to an airtight container and refrigerate for up to 3 days. You can also freeze colcannon for up to 3 months in a freezer-safe container. When reheating, gentle warming on the stove or in the microwave will do the trick—just cover to retain moisture. The texture may change slightly, but adding a little cream or butter will refresh the flavors beautifully.

Colcannon is not just a side dish; it’s a warm, hearty meal that brings a smile with every bite. Whether you’re serving it at a festive gathering or simply craving something soul-soothing, this recipe will undoubtedly come to the rescue. Don’t hesitate to make it your own—experiment with different textures or additional ingredients until it’s your perfect version. Enjoy the rich layers of taste and remember, there is no wrong way to make this dish!

Recipe FAQs

Can I make colcannon ahead of time?

Absolutely! You can prepare the mashed potatoes in advance and store them in the refrigerator for up to three days. Just reheat them gently before serving and stir in some extra cream or butter to refresh the texture.

Is colcannon authentic to Irish cuisine?

Yes, colcannon is a traditional Irish dish, often enjoyed during celebrations. Each family might have their own spin, using different greens or types of potatoes, making it a very personal recipe.

What can I use instead of bacon?

If you’re looking for a vegetarian alternative, you can omit the bacon entirely or use smoked tempeh or mushrooms for a similar savory flavor profile.

How do I prevent the potatoes from being gummy?

Ensure to use starchy russet potatoes and avoid over-mashing. Incorporating warm ingredients will also help keep the texture light and fluffy. If you sense over-mixing, adding a little cream may help balance it out.

More Main Dishes Recipes

• Slow Cooker Colcannon Potatoes | Easy Crockpot Dinner
• Cheesy Colcannon Potato Cakes with Scallions

📖 Recipe Card

Colcannon | Irish Mashed Potatoes with Cabbage and Bacon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Boiling/Sautéing
• Cuisine: Irish

Print Recipe

Pin Recipe

---

Description

Colcannon is a hearty and comforting dish featuring creamy mashed potatoes enriched with sautéed cabbage and crispy bacon. This simple recipe combines key ingredients that deliver irresistible flavor, making it perfect for a quick dinner or a cozy family meal.

---

Ingredients

Scale 1x2x3x

• 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)

Cook Mode Prevent your screen from going dark

---

Instructions

• Remove any flimsy outer leaves from the cabbage. Cut it in half through the stem, reserving one half for later use. Slice around the stem and remove it, then cut the cabbage into 1-inch strips and wash it in a salad spinner.
• In a large sauté pan over medium heat, cook the bacon until crisp and the fat is rendered. Use a slotted spoon to transfer the bacon to paper towels to drain, keeping the drippings in the pan.
• Place potatoes in a 5-quart or larger Dutch oven and cover with water, ensuring it reaches about an inch above the potatoes. Season with ½ teaspoon salt. Cover, bring to a boil, decrease to a simmer, and cook until tender, about 10-15 minutes. Drain and return to the warm pot.
• While the potatoes are cooking, melt 1 tablespoon of butter in the bacon drippings over medium heat. Add the bottom parts of the green onions and sauté for 1 minute. Add the cabbage and sauté for another minute, sprinkling in 3 tablespoons of water. Cover and cook until tender, stirring occasionally, about 10-12 minutes. Add garlic and sauté for 1 more minute before removing from heat.
• Heat the remaining 4 tablespoons of butter with the half and half in a measuring cup for 1 ½ minutes in the microwave or until melted. Stir in the spices.
• Combine warmed half and half and butter with the potatoes, mashing until combined. Mix in the sour cream and horseradish to reach desired consistency.
• Fold the cabbage, bacon, and top parts of green onions into the mashed potato mixture. Adjust seasoning with salt if needed.
• Transfer to a serving dish if desired, topped with extra butter, reserved bacon, and green onions. Optionally, create a well in the center of the potatoes to pour in melted butter. Serve warm.

---

Notes

For added flavor, use a mix of half and half and butter for a creamier texture.
Feel free to adjust the seasonings to suit your taste—more salt or pepper can enhance the dish.
This dish can be served as a side or a main course and makes great leftovers.

---

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 2g
• Sodium: 800mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 6g
• Protein: 11g
• Cholesterol: 35mg

More Main Dishes Recipes

Creamy Mushroom Pasta

Easy Lentil Salad

Air Fryer Grilled Cheese

Steak Rice Bowl

Crockpot Meatloaf