Description
Hearty Irish Colcannon is a creamy and comforting traditional mashed potato dish blended with tender cabbage and crispy bacon, perfect for a cozy meal. This recipe combines the creaminess of Yukon Gold and Russet potatoes with savory sautéed cabbage and onion, topped with crispy bacon for added flavor and crunch.
Ingredients
Scale
Potatoes
- 2 pounds Russet Potatoes
- 2 pounds Yukon Gold Potatoes
Vegetables
- 1 head Green Cabbage
- 1 large Onion
Dairy & Fats
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream or Whole Milk
Meat
- 6 slices Crispy Bacon (substitute vegetarian bacon if desired)
Seasonings
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Instructions
- Cook the Potatoes: Peel (if desired) and cut the Russet and Yukon Gold potatoes into even chunks. Place in a large pot of salted water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain thoroughly.
- Mash the Potatoes: Return the drained potatoes to the pot. Add 4 tablespoons of unsalted butter and 1 cup of heavy cream or whole milk. Cover the pot and mash until the potatoes are smooth and creamy.
- Sauté the Vegetables: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until tender and translucent. Stir in the chopped green cabbage and continue cooking until the cabbage is tender and lightly browned, approximately 7-8 minutes.
- Combine Ingredients: Gently fold the sautéed cabbage and onion mixture into the mashed potatoes. Add half of the crispy bacon pieces. Season with kosher salt and freshly ground black pepper to taste, and stir everything gently to combine evenly.
- Serve: Transfer the colcannon into a serving bowl. Top with the remaining crispy bacon slices and an additional pat of butter if desired. Serve warm as a comforting side or main dish.
Notes
- For a vegetarian version, substitute the bacon with vegetarian bacon or omit altogether.
- You can peel the potatoes if you prefer a smoother texture, but leaving the skins on adds extra nutrients and texture.
- Use whole milk or heavy cream depending on how rich and creamy you want the dish.
- Colcannon is best served hot and fresh for optimal creaminess and flavor.
- Leftovers can be refrigerated for up to 3 days and are delicious reheated with a little extra butter or cream.
