Description
Hearty Irish Colcannon is a creamy and comforting traditional dish made with a blend of Russet and Yukon Gold potatoes, tender green cabbage, sautéed onions, butter, and cream. Enhanced with crispy bacon, this classic Irish recipe offers a rich, velvety texture and savory flavor, perfect for a warming side or a satisfying vegetarian meal with the optional bacon substitute.
Ingredients
Scale
Potatoes
- 2 pounds Russet Potatoes
- 2 pounds Yukon Gold Potatoes
Vegetables
- 1 head Green Cabbage, chopped
- 1 large Onion, chopped
Dairy
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream or Whole Milk
Protein
- 6 slices Crispy Bacon (optional vegetarian bacon alternative)
Seasonings
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Instructions
- Prepare and boil potatoes: Peel and cut the Russet and Yukon Gold potatoes into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes, then drain thoroughly.
- Mash potatoes with butter and cream: 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 the potatoes until smooth, creamy, and well combined.
- Sauté onions and cabbage: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until soft and translucent. Add the chopped cabbage, cooking and stirring occasionally, until the cabbage is tender and lightly browned, about 7-8 minutes.
- Combine cabbage mixture with mashed potatoes: Gently fold the sautéed cabbage and onion mixture into the mashed potatoes. Stir in half of the crispy bacon slices. Season generously with kosher salt and fresh ground black pepper, mixing well to combine all flavors.
- Serve the colcannon: Transfer the colcannon to a serving bowl. Top with the remaining crispy bacon slices and an additional pat of butter for extra richness. Serve warm as a comforting side dish or main.
Notes
- For a vegetarian version, substitute bacon with vegetarian bacon or omit it entirely.
- Use a potato masher or ricer for the smoothest mashed potatoes.
- Adjust the amount of cream or milk based on your preferred potato texture—less for thicker, more for creamier.
- Colcannon is best served fresh but can be gently reheated with a splash of milk to restore creaminess.
- Customize seasoning with a pinch of nutmeg or chopped green onions for added flavor.
