Colcannon is classic Irish comfort food at its best: creamy mashed potatoes folded with tender cabbage and savory bacon. Simple and humble, it’s deeply satisfying and easy enough for a weeknight while also being perfect for St. Patrick’s Day.
If your family loves mashed potatoes, this Colcannon elevates them with extra flavor and texture without adding much work. It pairs beautifully with corned beef and cabbage or stands on its own as a hearty side.
Kristen’s Keys for Making Colcannon
A few small details make a big difference when preparing Colcannon:
- Dry the potatoes after draining. Let them sit in the hot pot over low heat for 1–2 minutes to evaporate excess moisture so the mash stays fluffy, not watery.
- Use Yukon Golds if possible. Their natural creaminess and buttery flavor reduce the effort needed to achieve smooth results.
- Don’t use an electric mixer. A handheld masher preserves a light texture. Mixers can overwork the starch and make potatoes gluey.
- Warm the milk and butter. Adding warm milk and melted butter helps them absorb into the potatoes for a silkier consistency.
How to Make Colcannon
Follow these steps for creamy mashed potatoes with cabbage and bacon.
Step One: Cook Potatoes
Peel and cube the potatoes into even pieces. Place them in a large pot, cover with cold water by about an inch, add a generous pinch of salt, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15–20 minutes.
Step Two: Pan-Fry Bacon
While the potatoes cook, sauté diced bacon over medium heat until crispy, 6–8 minutes. Remove the bacon to drain, but keep the drippings in the pan—those drippings add excellent flavor for sautéing the cabbage.
Step Three: Sauté Cabbage
Add shredded green cabbage (or chopped kale) to the skillet with the bacon drippings. Cook over medium heat, stirring often, for about 5–7 minutes until the cabbage is softened but not browned—tender with a little bite. Stir in sliced green onions for freshness and remove from heat.
Step Four: Mash Potatoes
When the potatoes are fork-tender, drain them and return them to the hot pot. Heat over low for 1–2 minutes to let any remaining moisture evaporate. Remove from heat and mash with a handheld masher until smooth.
Step Five: Combine
Warm milk and melt butter, then add them to the mashed potatoes along with salt, mashing until the mixture is creamy. Fold in the sautéed cabbage, green onions, and cooked bacon. Taste and adjust seasoning, then serve immediately.
Recipe Modifications
- Vegetarian option: Omit the bacon and sauté the cabbage in butter instead of drippings.
- Swap cabbage for kale: Remove the tough stems, chop finely, and cook as directed.
- Extra rich: Replace part of the milk with half-and-half and use a high-quality Irish butter for a richer finish.
- Use leftover mashed potatoes: Pan-fry the bacon and cabbage, then fold them into reheated mashed potatoes.
- Leftover ideas: Use leftover Colcannon in casseroles or as a filling for savory bakes to transform leftovers into a new meal.
More Favorite Potato Recipes
- Irish Nachos
- Mashed Potato Casserole
- Homemade Scalloped Potatoes
- Parsley Potatoes
- Roasted Fingerling Potatoes
Colcannon
Rate
Ingredients
- 3 pounds Yukon Gold potatoes, or russet potatoes
- 4 strips thick cut bacon, diced
- 4 cups chopped green cabbage
- 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
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Scrub and peel the potatoes, then cut into even ½-inch cubes. Place in a large heavy-bottomed pot, cover with cold water by about 1 inch, stir in 1 tablespoon kosher salt, and bring to a rapid boil. Reduce heat and simmer 15–20 minutes until fork-tender.
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Meanwhile, brown the diced bacon in a frying pan or cast-iron skillet over medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
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Add the chopped cabbage to the bacon drippings and cook over medium heat, stirring, until softened, about 5 minutes. Stir in the sliced green onions and cook 1 more minute, then remove from heat.
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Drain the potatoes and return them to the hot pot. Cook over low heat 1–2 minutes to evaporate excess moisture. Remove from heat and mash until smooth and creamy.
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Heat the butter and milk together until warm, then add to the mashed potatoes with ½ teaspoon kosher salt. Mash to combine; add additional milk 1–2 tablespoons at a time to reach desired consistency.
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Fold in the wilted cabbage, green onions, and bacon. Taste and add more salt if needed. Serve immediately.
Notes
Using turkey bacon: Turkey bacon renders less fat; add 1–2 tablespoons butter to the pan to help sauté the cabbage.
Cabbage options: Green cabbage, savoy, or curly kale work. If using kale, remove stems and chop into bite-sized pieces.
Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat in the microwave in one-minute intervals, adding a splash of milk or butter if the potatoes thicken.
Nutrition
Nutrition information is an approximation.