Colcannon is a delicious Irish side dish made with creamy mashed potatoes, sautéed cabbage and onions and the crispy bacon for extra flavor. It's perfect not only for your St. Patrick's Day dinner but with any favorites like roast chicken, pork tenderloin or meatloaf.
The Best Irish Mashed Potatoes with Cabbage
If you have never heard of or had Irish colcannon before, you are in for a huge treat. They are now one of our favorite ways to eat mashed potatoes. Even those who aren’t huge cabbage fans have fallen in love with these potatoes since the cabbage is practically hidden in all the other yummy ingredients.
Some colcannon recipes use kale instead of cabbage and corned beef instead of bacon. They are all wonderful as well but this is the version that we absolutely love. You can top them with sliced green onions or even add a dollop of sour cream into them when you add the butter and milk.
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Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
- Potatoes – I like to use Yukon gold potatoes because they are extra creamy and less starchy. Feel free to use other favorite like russet potatoes, white or red potatoes. Just dice them into similar sizes so they cook evenly.
- Bacon – I used 6 slices of regular bacon. You can use thick cut bacon too. You can even use turkey bacon if you prefer but you may need to add a tablespoon of olive oil or butter to sauté the cabbage and onions in without the bacon drippings.
- Green Cabbage – I used half a head and chop it into small chunks. You can use more if you’d like. I have even used a bag of shredded cabbage or coleslaw mix.
- Onion – I dice a yellow or white onion but you use leeks too.
- Garlic – Fresh minced garlic has the best flavor in my opinion but use jarred or even a teaspoon of garlic powder if that’s all you have.
- Milk – I used whole milk but use 2% milk, half-and-half or heavy cream.
- Butter – salted or unsalted.
- Salt and black pepper
How to Make Colcannon Irish Potatoes
These mashed potatoes with bacon and cabbage are easy to make and enjoy in less than 30 minutes!
Step 1: Cook the potatoes. Add the diced potatoes to a pot and cover with water. Bring them to a boil and cook for about 12-15 minutes until fork tender. Then drain them into a colander sitting in the sink.
Step 2: Cook the bacon. While cooking the potatoes, cook the bacon in a large skillet over medium-high heat. Remove after cooking and place on paper towels to cool. Keep the bacon drippings in the skillet. Crumble the bacon once cooled.
Step 3: Sauté the cabbage and onions. Add the diced cabbage and onions to the drippings in the skillet and cook at medium heat for 10- 15 minutes stirring occasionally, until the onions are translucent and the cabbage is tender.
Step 4: Mash the potatoes. Place the cooked potatoes in a serving bowl and add the milk, butter, salt and pepper. Mash the potatoes to your desired consistency. I like mine more on the smooth side. You can use a mixer, potato masher or a fork.
Step 5: Mix it all together. Add in the bacon crumbles and the cooked cabbage and onions and stir to combine.
Storing Leftovers
Refrigerate: store leftover mashed potatoes in an airtight container for up to 4 days.
Freeze: freeze in a sealed container or freezer bag for up to 2 months. Thaw in the refrigerator.
Reheat: Simply reheat individual portions on a microwave safe dish or larger amounts in a skillet or pot over medium heat on the stovetop. stirring often.
If you love this Colcannon potatoes recipe, make these potato recipes next:
Easy Colcannon Irish Mashed Potatoes Recipe
Ingredients
- 3 pounds potatoes peeled and cubed
- 6 slices bacon cooked and crumbled
- ½ head cabbage chopped
- 1 onion chopped
- 2 cloves garlic minced
- ½ cup milk
- ¼ cup butter
- salt and pepper to taste
Instructions
- Add the diced potatoes to a pot and cover with water. Bring to a boil and cook for 15 minutes or until fork tender. Drain them into a colander in the sink.3 pounds potatoes
- While cooking the potatoes, cook the bacon in a large skillet. Remove after cooking and place on paper towels to cool. Leave the bacon drippings in the skillet. Crumble the bacon once cooled.6 slices bacon
- Add the diced cabbage and onions to the drippings in the skillet and cook at medium heat for 10- 15 minutes until the onions are translucent and the cabbage is tender.½ head cabbage, 1 onion, 2 cloves garlic minced
- Place the cooked potatoes in a serving bowl and add the milk, butter salt and pepper. Mash to desired consistency. You can use a mixer, potato masher or a fork.½ cup milk, ¼ cup butter, salt and pepper to taste
- Add in the bacon crumbles and the cooked cabbage and onions and stir to combine.
Notes
Swap the milk for heavy cream
Swap the onion for leeks
Use bagged coleslaw mix or shredded cabbage for quick prep.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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