Description
Hearty Irish Colcannon is a classic creamy comfort food made by mashing tender Russet and Yukon Gold potatoes with butter and cream, then folding in sautéed cabbage and onions. Crispy bacon adds a savory crunch, creating a satisfying dish perfect for any meal.
Ingredients
Scale
Potatoes
- 2 pounds Russet Potatoes
- 2 pounds Yukon Gold Potatoes
Vegetables
- 1 head Green Cabbage
- 1 large Onion
Dairy
- 4 tablespoons Unsalted Butter
- 1 cup Heavy Cream or Whole Milk
Meat
- 6 slices Crispy Bacon (can substitute with vegetarian bacon if preferred)
Seasoning
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Instructions
- Cook Potatoes: Place the Russet and Yukon Gold potatoes in a large pot of salted water. Boil until the potatoes are fork-tender, approximately 15-20 minutes. Drain the potatoes well.
- Mash Potatoes: Return the drained potatoes to the pot. Add 4 tablespoons of unsalted butter and 1 cup of heavy cream or whole milk. Cover the pot and mash the potatoes until smooth and creamy.
- Sauté Vegetables: In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until tender and translucent. Stir in the chopped green cabbage and continue cooking until the cabbage is tender and lightly browned, about 7-8 minutes.
- Combine Ingredients: Gently fold the sautéed cabbage and onion mixture into the mashed potatoes. Add half of the crispy bacon slices. Season with kosher salt and freshly ground black pepper to taste. Stir everything until well combined.
- Serve: Transfer the colcannon to a serving bowl. Top with the remaining crispy bacon slices and a pat of butter. Serve warm and enjoy this creamy, flavorful comfort dish.
Notes
- For a vegetarian version, substitute bacon with vegetarian bacon or omit entirely.
- You can adjust the amount of cream or milk to achieve your desired mashed potato consistency.
- Colcannon pairs well with corned beef or as a hearty side dish on its own.
- Use fresh cabbage for the best flavor and texture.
