Colcannon is a traditional Irish dish made with mashed potatoes, cabbage or kale, butter, milk, and green onions. It’s a comforting and hearty dish that is often served as a side dish, particularly during colder months or as part of a St. Patrick’s Day meal. I personally could eat it year round and may or may not be known for making a huge batch and eating on it multiple times a year.
The mashed potatoes form the base of colcannon, providing a creamy and fluffy texture. Butter and warm milk are added to the mashed potatoes to enhance their richness and creaminess. The cabbage component of colcannon adds a savory and slightly sweet flavor, as well as a bit of texture. The cabbage is finely shredded and cooked until tender, then mixed into the mashed potatoes.
Overall, colcannon is a simple yet delicious dish that combines the comforting elements of mashed potatoes with the flavor of cabbage, resulting in a satisfying and hearty side dish that pairs well with a variety of main courses, such as this Corned Beef Brisket in the Oven.
Some tips for the perfect Colcannon…
- Choose the right potatoes: Use starchy potatoes like Russets or Yukon Golds for the fluffiest, creamiest mashed potatoes.
- Balance the cabbage and potatoes: Aim for a good balance between the amount of cabbage and potatoes. Too much cabbage can overpower the dish, so adjust according to your taste.
- Cook the cabbage properly: If using cabbage, finely shred it and cook it until tender. Check out our recipe for perfect Southern-Fried Cabbage.
- Add dairy: Incorporate butter and milk into the mashed potatoes for richness and creaminess. Warm the milk and melt the butter before adding them to the mashed potatoes to prevent the dish from cooling down too much.
- Serve hot: Colcannon is best served hot, straight from the pot. If you need to reheat it, do so gently over low heat to prevent it from drying out.
Irish Colcannon
Ingredients
- 3 lbs. Potatoes, peeled and quartered (Preferably Russet or Gold)
- ½ cup heavy cream or whole milk
- 1 medium yellow onion, diced
- 4 slices bacon, cut into pieces
- ½ head of green cabbage
- 4 tbsp unsalted butter
- 1 clove garlic, minced
- 1 tbsp salt
- 1 tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 3 green onions, sliced (optional)
Instructions
- Place potatoes in a saucepan covered in water and lightly salt. Bring to a boil over medium-high heat. Reduce the heat and simmer for 15-20 minutes or until fork tender. (To save some time, begin Step 2 while potatoes are cooking.) Drain well. Return to pan or serving bowl and add butter. Cover with lid and let butter melt before incorporating.
- In a skillet, fry bacon pieces until crispy. With a slotted spoon, remove bacon pieces from pan. Do not drain off grease! You should have about 3-4 tablespoons of bacon grease. Cook the minced, yellow onion and garlic in the grease until translucent. Add cabbage, then season with salt, pepper, garlic powder, and onion powder. Cook over medium heat until tender or about 7-8 minutes.
- Mash the potatoes with a potato masher. Combine potatoes with cabbage, bacon, and green onion. Season with more salt and pepper, to taste.
