Colcannon (Irish: cál ceannann, meaning “white-headed cabbage”) is a traditional Irish dish of mashed potatoes with cabbage or kale. The addition of bacon really kicks up this side dish from good to fantastic! You don’t have to wait for St. Patrick’s Day. Make this any day of the year for a hearty side dish to any meal.
Mashed potatoes are always a welcome side dish in our home. I discovered Colcannon several years ago, and I loved the addition of cabbage and bacon. What’s not to love? This year, I added kale to the mix, and we were very happy with the results.
The Colcannon made a terrific side dish to our reheated and left over Corned Beef Dinner. How do you make your mashed potatoes? I often steam my potatoes with my Instant Pot. Sometimes, I steam them on my stove top. I believe that steaming potatoes results in more flavor, rather than boiling them. IMHO.
My preferred potatoes are Yukon Gold. I like that I don’t have to peel them, and I add a clove or two of garlic when I steam/cook them.
Meanwhile, I cook bacon until crispy and set it aside. I leave about a tablespoon of bacon fat and saute thinly sliced cabbage. You can add onion or scallions, if you wish. I didn’t this time, only because I didn’t have them.
I sauteed the cabbage until it had wilted and had a tad bit of crunch to it. I know that many people don’t like kale. We’ve learned to like it, and because I had some, I gave the kale a coarse chop and cooked it as well. Last, by not least, it’s time to finish making the mashed potatoes.
I use my trusty OXO foodmill to “rice” my cooked potatoes. I find this technique makes the mashed potatoes ultra creamy.
The “secret” to my delicious mashed potatoes is that I add both cream cheese and heavy cream. Oh, I know. This isn’t low calorie. But, once in a while– we go for it!
For extra flavor, butter is a must.
I’m drooling at this photo. I love potatoes. I love cabbage. Who doesn’t love bacon? Let’s eat!
TASTING NOTES: The texture of the cabbage and kale with the creamy mashed potatoes is hearty to the tongue. Honestly, I could eat a bowl of this as a stand alone meal, and be totally satisfied. It’s a simple and flavorful side dish that I always look forward to making.
Irish Colcannon (Mashed Potatoes with Cabbage and Bacon (and maybe some kale)
Ingredients
- 1 small head green cabbage sliced thin
- 4-6 slices thick cut bacon cut into "lardons"
- 4-6 scallions optional
For the potatoes:
- 6 medium Yukon Gold Potatoes or peeled Russet potatoes
- 1-2 ounces cream cheese
- 1/4 cup heavy cream
- 3 tbsp butter
Instructions
Prepare the potatoes:
- NOTE: Make your mashed potatoes the way you prefer. I get a bit indulgent and use cream cheese, heavy cream and butter for rich and ultra creamy potatoes. I really don't measure my ingredients, so adapt my recipe to your liking.
- Cook the potatoes until they are fork tender; drain
- Mash (or rice with a food mill or potato rice)
- Stir in the heavy cream and cream cheese, until it melts. Taste and season with salt to your liking.
Make the colcannon:
- While the potatoes are cooking, cook the bacon until crisp. Set on a paper towel and set aside.
- Reserve about 2 tablespoons of bacon fat, and save the rest for a later use.
- Add the cabbage and kale (if using) and scallions (if using). Cook until just softened. Set aside.
- Add the cooked vegetables and bacon into the mashed potatoes.
- Serve.
Notes
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