Colcannon (Irish Mashed Potatoes)
Colcannon (Irish Mashed Potatoes) is a traditional Irish dish that combines creamy mashed potatoes with tender, flavorful cabbage and bacon. This simple yet comforting recipe offers a hearty and versatile side dish (think bangers and mash), and is perfect for any occasion mashed potatoes would be served.
Servings: 8
Calories: 329kcal
Equipment
Ingredients
- 2 lbs Potatoes Russet or Yukon Golds, peeled
- 1 teaspoon Salt for the boiling water
- Water for boiling the potatoes
- 8 slices Bacon
- 1 lb Cabbage green, shredded
- 8 oz Kale Lacinito or curly, chopped
- ½ cup Butter
- 1½ cup Milk more if needed
- ⅛ teaspoon Mace ground
- 1 teaspoon Salt or to taste
- ¼ teaspoon Pepper black or white, ground
- ¼ cup Butter for garnish
- 2 sprigs Parsley chopped roughly, for garnish
Instructions
- Place the potatoes in a large pot and cover them with cold water. Add the salt and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the water and return the potatoes to the pot.2 lbs Potatoes, 1 teaspoon Salt, Water
- While the potatoes are cooking, heat a large skillet over medium heat. Add the bacon strips and fry until crispy.8 slices Bacon
- Transfer to paper towels so excess grease gets absorbed. Once cooled, crumble the bacon into medium large chunks. Reserve 2 tablespoons of the bacon grease.
- Using reserved bacon grease, add the shredded cabbage and kale to the skillet.1 lb Cabbage, 8 oz Kale
- Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly wilted. Set aside uncovered.
- Add the butter, milk, and mace to the potatoes and mash until mostly smooth, leaving some small chunks for texture. Season with salt and pepper to taste.½ cup Butter, 1½ cup Milk, ⅛ teaspoon Mace, 1 teaspoon Salt, ¼ teaspoon Pepper
- Fold the cooked cabbage and kale into the mashed potatoes. Taste and adjust seasonings as needed.
- Transfer the mash potatoes to a serving bowl, make a well in the center for the butter, and garnish with the chopped parsley and crumbled bacon.¼ cup Butter, 2 sprigs Parsley
Notes
- Use starchy potatoes like russet potatoes for the best mashing results.
- Don't overcook the potatoes, as they will become mushy.
- Saute the cabbage and kale until they are bright green and just barely wilted.
- Mash the potatoes while they are hot for a smoother texture.
- Be gentle when folding in the cabbage and kale to avoid breaking it down too much.
Nutrition
Calories: 329kcal | Carbohydrates: 27g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 902mg | Potassium: 789mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3520IU | Vitamin C: 70mg | Calcium: 172mg | Iron: 2mg