Irish Potato Colcannon

This traditional Irish side dish is a combination of three of my favorites: creamy mashed potatoes, buttery cabbage, and crunchy bacon.

Make this hearty comfort food recipe this St Patrick’s Day!

Print Recipe

Irish Potato Colcannon

Ingredients

• 5-6 Russset potatoes 2 1/2 lbs, peeled and cubed
• 1/2 head cabbage cored and chopped
• 4 slices thick cut bacon
• 3 tbsp salted butter divided
• 1/2 cup half and half
• 1/2 small yellow onion diced
• 1/2 tsp garlic powder
• pepper and additional salt to taste

Instructions

• Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
• Boil until the potatoes are fork tender, about 15 minutes.
• Drain and set aside.
• Meanwhile, cook the bacon in a large skillet until crisp.
• Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.
• Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.
• Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.
• Stir occasionally until cooked down, about 10 minutes. Remove from heat.
• Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.
• Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.
• Now add the cabbage mixture and bacon to the warm mashed potatoes. Mix well and scoop into a serving bowl.
• Add remaining tbsp of butter on top of the warm potatoes and serve.

Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

I peeled and chopped about 6 small and medium Russet potatoes for this recipe. Yukon Gold potatoes are also delicious in this recipe.

Fill a medium pot halfway with water, add potatoes, sprinkle some salt in the water, and bring to a boil.
Boil until the potatoes are fork tender, about 15 minutes. Drain and set aside.

Cook the bacon in a large skillet until crisp.  
Remove to a paper towel lined plate to drain then chop. Reserve the bacon grease in the pan.

Add the diced onion to the pan and cook with the bacon grease over medium heat for about 5 minutes until softened.

Add the chopped cabbage and 1 tbsp salted butter to the pan with the onions. Season with garlic powder and pepper.

Stir occasionally until cooked down, about 10 minutes. Remove from heat.

Add half and half and 1 tbsp salted butter to the bowl of hot potatoes.

Using a potato masher or hand mixer mash the potatoes, mixing until creamy. Season to taste with pepper and extra salt, if needed.

Now add the cabbage mixture and bacon to the warm mashed potatoes.

Mix well and scoop into a serving bowl. 

Add remaining tbsp of butter on top of the warm potatoes and serve.