Irish Colcannon
Published March 16, 2022. This post may contain affiliate links. Please read my disclosure policy.
This creamy Irish Colcannon is made with braised cabbage, crispy bacon, and leeks for an amazing alternative to classic mashed potatoes. I have it warm on the table in just 40 minutes, making it an easy side for any meal. Once you try it, you may never want mashed potatoes any other way.
I am a huge fan of a bowl of classic creamy mashed potatoes. But when I fold in braised cabbage, crispy bacon, and sweet leeks, it turns into a side dish that is unique and absolutely delicious. Whether you love Irish recipes or are celebrating St. Patrick’s Day, this is a must-try, especially paired with my homemade Irish-style bangers.
Colcannon: A Traditional Irish Dish
Colcannon is a traditional Irish dish made with mashed potatoes and cooked cabbage. Over time, it has taken on different variations based on what was available in the garden. I’ve seen versions with pork and some without, but no matter how it’s made, it always brings comfort and rich, familiar flavors.
These Irish mashed potatoes are often served on special occasions like Halloween in Ireland. I’ve always been drawn to recipes with history, especially those passed down through generations, and Colcannon is one of those dishes.
I like making it for gatherings with friends and family, especially served with pork or lamb. But with crispy bacon and green onions in my version, it’s so hearty that I can easily enjoy it as a main course.
Ingredients and Substitutions
- Potatoes – A red rooster potato is the most traditional to use, but I prefer a combination of Yukon gold and russets.
- Cabbage – Savoy cabbage is what you should use, but you can substitute for green cabbage or kale.
- Greens – Leeks and green onions add an incredible amount of flavor to this Colcannon.
- Fat – Whole unsalted butter, milk, and heavy whipping cream are used in my recipe.
- Pork – Bacon is optional, but it adds a ridiculous amount of deliciousness to this colcannon.
How to Make Irish Colcannon
Warm Up: I add butter, milk, and cream to a medium-size pot and let it warm over very low heat. I keep it warm so it blends smoothly into the potatoes later.
Crisp: Next, I cook the bacon in a large rondeau pot or frying pan over medium heat until it turns crispy and browned.
Sauté: Remove the bacon from the pan and set aside, and then I add the leeks to the pan and cook them in the rendered bacon fat for 3 to 4 minutes.
Soften: I add the cabbage to the pan, season it with salt, and let it cook over medium-low heat for six to seven minutes until it becomes very tender. I keep it warm until it’s ready to be mixed in.
Boil: In a large pot, I cook the potatoes in salted boiling water for five to seven minutes until they become tender.
Blend: Before draining the potatoes, I quickly mix the green onions into the warm milk mixture to infuse their flavor.
Prepare: I drain the potatoes completely, then mash them through a food mill.
Combine: lastly, I gently fold in the warm milk and green onion mixture until fully incorporated. Then, I add in the cabbage, salt, and pepper until everything comes together. Serve it warm.
chef tip + notes
You should keep in mind that for the creamiest Irish Colcannon, the butter, milk, and cream mixture should stay warm before blending it into the potatoes. Using cold liquid can make the texture heavy instead of silky and smooth.
- Mashing: A food mill creates the smoothest texture, but a hand masher or electric beaters work just as well. Use whatever you have on hand.
- Dairy Swap: Whole milk and heavy cream can be replaced with half and half. It keeps the dish creamy while simplifying the ingredients.
- Cabbage Matters: The cabbage should be gently cooked until tender, not caramelized. Sweating it brings out its natural sweetness.
Serving Suggestions
For a full Irish experience, sometimes I use this Colcannon recipe as a swap for mashed potatoes in my homemade bangers and mash . A slice of Irish soda bread on the side adds a phenomenal touch, and for a sweet finish, I always enjoy my Irish apple cake.
Make-Ahead and Storage
How to Store: They can be stored in the refrigerator covered in plastic for up to 4 days. They can also be frozen covered for up to 2 months; however, they will lose quite a bit of moisture and flavor if frozen.
How to Reheat: Add your desired portion to a small saucepot with a little bit of butter or milk and heat over low heat until hot. In addition, you can simply add them to the microwave and heat them until hot.
More Irish Recipes
Video
Irish Colcannon
Ingredients
- 8 ounces unsalted butter
- 1/3 cup whole milk
- 1/3 cup heavy whipping cream
- 8 ounces sliced bacon, thickly sliced
- 1 thinly sliced leek
- 1 head thinly sliced savoy cabbage, stem removed
- 2 pounds peeled and thinly sliced russet potatoes
- 2 pounds peeled and thinly sliced Yukon gold potatoes
- 1 bunch thinly sliced green onions
- salt and ground white pepper to taste
Instructions
- Add the butter, milk, and cream to a medium size pot, and heat over very low heat. Keep warm.
- Next, add the bacon to a large rondeau pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes.
- Remove the bacon from the pan and set aside, and then add the leeks to the pan and cook them in the rendered bacon fat for 3 to 4 minutes.
- Add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm.
- Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them.
- Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up.
- Strain the potatoes completely and then mash them through a food mill.
- Fold in the butter-milk and green onion mixture until combined and then fold in the cabbage, bacon, salt, and pepper until combined. Serve.
outstanding recipe. made it several times. made a big batch for a family gathering for st patricks day for about 50 people. everyone loved it. made home made corned beef and irish soda bread as well. actually making colcannon potatoes right now to serve with baked chicken legs.weird combo but i had a craving for colcannon and i do the cooking 90% of the time. LOL. Love all the recipes Chef Parisi shares.
Thank you!!
This is a wonderful way to add veggies to the meal. We use almost exclusively yellow potatoes. And sometimes just green cabbage. And this is WONDERFUL on a Shepard’s Pie, Cottage Pie, or Hen-house Pie (same stuff as the other pies, but using chicken).
Made it for St Patrick’s Day. delicious!
This recipe was easy to make and sooooooooo delicious