Name: Super Tasty Irish Colcannon
Prep time: 15 min
Cook time: 30 min
Total time: 7 min
Yield: 4
Ingredients: 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks; 6 tablespoons unsalted butter; 1/2 head green cabbage, thinly sliced (or chopped kale); 3 green onions, thinly sliced (white and green parts); 4 cloves garlic, minced; 4 slices bacon, cooked crisp and crumbled; 1/2 cup milk (whole milk or heavy cream for extra richness); Salt and freshly ground black pepper to taste

Super Tasty Irish Colcannon

Calling all potato lovers! Indulge in a heartwarming dish bursting with flavor and cultural heritage: Irish Colcannon. This classic comfort food features creamy mashed potatoes, tender greens (traditionally cabbage or kale), and a touch of crispy bacon for a delightful textural contrast.

Imagine: Fluffy mashed potatoes swirled with vibrant green ribbons and smoky bacon bits. Each bite is a symphony of textures and tastes, making this dish perfect for a cozy weeknight meal or a festive St. Patrick’s Day celebration.

But wait, there’s more! This recipe goes beyond the ordinary. We’ve added a few secret touches to elevate your Colcannon experience:

Rich and Buttery: We recommend using a combination of Yukon Gold and Russet potatoes for an unmatched creamy texture.
Flavorful Aromatics: Sautéed onions and garlic add depth of flavor, while the option to use bacon fat adds a hint of smokiness.
Customizable Greens: Feel free to use green cabbage or kale, or even explore other leafy greens like Swiss chard for a vibrant twist.

Ready to embark on a culinary adventure to the Emerald Isle? Gather your ingredients and follow our easy step-by-step guide to create a super tasty Irish Colcannon that will leave you wanting more.

Questions I often get asked about this recipe:

Can I use different types of potatoes?

Yes, you can. Russet potatoes will mash smoother, while Yukon Gold offer a creamier texture. Feel free to use a combination for the best of both worlds.

Do I have to use bacon?

No, bacon adds a savory element but is not essential. You can omit it for a vegetarian option.

How can I adjust the smokiness?

If you prefer a stronger smoky flavor, use smoked paprika or even a touch of liquid smoke along with the regular paprika.

My cabbage isn’t wilting after 7 minutes. What should I do?

Increase the heat slightly and add a splash of water or broth to help the cabbage soften.

Can I use pre-cooked bacon?

Absolutely! Simply crumble it before adding it to the colcannon.

What you need to make delicious Colcannon:

Ingredients:

2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks

6 tablespoons unsalted butter

1/2 head green cabbage, thinly sliced (or chopped kale)

3 green onions, thinly sliced (white and green parts)

4 cloves garlic, minced

4 slices bacon, cooked crisp and crumbled

1/2 cup milk (whole milk or heavy cream for extra richness)

Salt and freshly ground black pepper to taste

How to make it:

Instructions:

Boil the potatoes: Place the potatoes in a large pot and cover them with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the water and return the potatoes to the pot.

Sauté the cabbage and aromatics: While the potatoes are boiling, melt 2 tablespoons of butter in a large skillet over medium heat. Add the onions and garlic, and cook until softened and fragrant, about 3 minutes. Add the sliced cabbage (or kale) and cook for another 5-7 minutes, or until wilted and tender. Season with salt and pepper.

Mash the potatoes: Using a potato masher or hand mixer, mash the potatoes until mostly smooth, leaving some small chunks for texture.

Combine everything: Add the cooked cabbage mixture, crumbled bacon, and remaining 4 tablespoons of butter to the mashed potatoes. Pour in the milk and gently fold everything together until well combined. Season with additional salt and pepper to taste.

OR!!!! Have it deconstructed and mix it as you eat!

Serve: Transfer the colcannon to a serving dish and garnish with additional chopped green onions or a drizzle of melted butter.

Tips:

For an even richer flavor, reserve some of the milk and mash it with a knob of butter before incorporating it into the colcannon.

If you prefer a smoother texture, mash the potatoes until completely smooth.

To add a bit of smokiness, cook the bacon until crispy and reserve the rendered bacon fat. Sauté the onions and garlic in the bacon fat instead of butter.

Latest reviews:

5 Stars:

“This recipe was a hit! The creamy potatoes with the flavorful cabbage and crispy bacon were delicious. I loved the option to use kale, which added a nice touch. Definitely a keeper!” – Sarah B.
“Wow! So easy to follow and absolutely delicious. My family loved it, especially with a side of roasted chicken. Will definitely make this again for St. Patrick’s Day.” – John H.

4 Stars:

“This was a great base recipe. I added some chopped carrots for extra color and sweetness, which went well with the savory flavors. Overall, a delicious and comforting dish.” – Emily C.
“For a vegetarian twist, I omitted the bacon and used vegetable broth instead of water when cooking the cabbage. It turned out great! Perfect for a weeknight meal.” – Lisa M.

3 Stars:

“The recipe was easy to follow, but I found the cabbage needed a bit more cooking time to soften completely. Next time, I might add a splash of water or broth to help it wilt faster.” – David K.
“It was good, but I think it needed a little more salt and pepper to bring out the flavors. I will definitely play around with the seasoning next time.” – Jane A.

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