There is just something so comforting about Irish food. No frills, just good-tasting food. This dish is the perfect example of that.
There’s no question about it, mashed potatoes are one of the most beloved dishes in the world. It would make sense that the Irish take the most basic potato dish and make it even more perfect. Easy, simple, and incredibly delicious!
Table of Contents
The Ingredients (Including Substitutions)
Potatoes – Any type of starchy potato will work. Russet or gold potatoes are best. The Irish use a potato that has a “floury” texture and high starch content, such as Maris Piper. If you have access to this type of potato, grab it! These are also wonderful in Creamy Irish Potato Soup!
Green vegetables – Green cabbage or kale are traditional. Both are delicious. We boil them briefly with a little butter to help them wilt. Scallions (or green onions) are a delicious addition, too. Red cabbage can be substituted for green.
Dairy – The amount of butter is a matter of preference. We think the more buttery the better (2 sticks!). Pick up some Irish butter for best results. For the cream, we use whole milk, but half and half, or heavy (double) cream can be substituted.
Bacon – This is optional, but, we think it adds an amazing depth of flavor. Seek out traditional “back” bacon, which is also known as Canadian bacon. Regular bacon can certainly be substituted.
Seasonings – Nothing fancy is needed. Salt and pepper is all you need. If you’re adding bacon, taste before you start adding the salt, as some bacon is already quite salty. We usually go with 2 teaspoons of salt for 3 lbs of potatoes.
EXPERT TIP: The potatoes for colcannon are typically steamed with the skins on. Once very tender, the skin is removed (with a knife). For medium-sized Russet potatoes, it will take about 35 to 40 minutes for them to easily be pierced with a knife. If desired, you can peel the potatoes first, roughly chop them, and then boil them until soft (this is quicker), but, not as traditional.
Steps for Making Colcannon (Irish Mashed Potatoes)
- Roughly cut the back bacon (7 oz) and cook in a skillet until lightly browned.
- Steam the potatoes (3 lbs) until a knife (or fork) can easily pierce all the way through the spud.
- Carefully remove the skin from the potatoes, roughly chop, and place in a large bowl
- Core and chop about half a head of green cabbage. Place the cabbage in boiling water for 2 minutes along with two tablespoons of butter. Drain, and add to the potatoes. Add the green onions (Half to 1 cup, chopped).
- Melt the butter (1 to 2 sticks, 4 to 8 ounces) and pour onto the potatoes and cabbage. Heat the milk in the microwave on the stove. If desired, heat the milk with the scallions.
- Add the cooked bacon and about a quarter cup of the warmed milk.
- Slowly mash everything together, adding more warm milk until the desired consistency is reached. Season with 1 to 2 teaspoon of salt and 1 teaspoon black pepper. (taste before adding more than 1 teaspoon salt).
- Serve at once with extra butter and scallions for garnish.
Frequently Asked Questions
No, not at all. It is a subtle flavor that enhances the dish. The scallions have a more pronounced flavor than the cabbage. If you are not a fan of any type of onion flavor, then pull back on the scallions, or omit them. The cabbage will wilt and reduce somewhat during the cooking process.
This is a matter of taste. Many Irish cooks will tell you they prefer the dish to not be creamy, but, to have plenty of texture. We don’t recommend mixing with an electric mixture. If possible, use a bean or potato masher, or, even just a large wooden spoon or spatula. Go easy when adding the cream, the more you add, the creamier the colcannon will be.
Yes, you can make the dish up to 3 days in advance of serving. Place in a container with an air-tight lid and refrigerate. You can reheat in the oven (325°F) in a covered baking dish for about 30 minutes (or until heated through), stirring a couple of times, and adding a splash of milk to help loosen it up. You can also transfer it to your slow cooker and cook on LOW for 2 to 3 hours, stirring often, and adding milk as needed.
How To Store and Reheat
- If making ahead, keep the colcannon refrigerated for an hour or so before serving.
- Store leftovers in an air-tight container in the fridge for up to 5 days.
- As with mashed potatoes, colcanoon reheats wonderfully in the microwave. See FAQs for reheating a large quantity.
Can It Be Frozen?
- Yes, however, it is important that the butter is incorporated into the potatoes before adding to a freezer baggie or container, otherwise, the potatoes will separate after thawing.
- Don’t freeze for more than 3 months. You could get freezer burn if longer.
- Allow to completely thaw (either in the fridge for a couple of days) or on the counter for a few hours (depending on how much you are thawing.
What to Serve with Colcannon
- Corned Beef and Cabbage (Oven/Braised)
- Corned Beef and Cabbage (Instant Pot)
- Irish Soda Bread
- Marinated
- Marinated Grilled Lamb Chops
- Slow-Cooker Irish Coddle
- Guinness Beef Stew
- Irish Apple Cake with Vanilla Sauce
Ready to make the best side dish this side of Dublin? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Colcannon (Irish Mashed Potatoes)
Video
Equipment
- Steamer or pressure cooker
- 1 large bowl for mixing
- potato (or bean) masher or large wooden spatula or spoon
Ingredients
- 3 lbs russet potatoes skin on (or gold potatoes)
- 7 oz back bacon aka Canadian bacon, cut into pieces
- 8 cups green cabbage cored and roughly chopped, usually half a cabbage
- 18 tablespoon butter 2 sticks + 2 tbsp, see NOTES
- 1 cup whole milk warmed, see NOTES
- ½ cup scallions chopped, plus extra
- Salt and pepper see NOTES
Instructions
- Steam the potatoes until a knife can easily pierce all the way through, usually about 40 to 45 minutes for 3 lbs medium-sized potatoes. Set aside until just cool enough to remove the skins, roughly chop, and place in a large bowl.3 lbs russet potatoes
- While the potatoes are steaming, add the cut bacon into a large skillet over medium heat and cook, stirring often, until lightly browned, about 8 to 10 minutes. Set aside.7 oz back bacon
- Bring a pot of water to a boil. Add the chopped cabbage and 2 tablespoon butter. Bring back to a boil and simmer for 2 minutes. Drain and add to the potatoes in the bowl.8 cups green cabbage
- Melt the butter (1 to 2 sticks, see NOTES). Warm the milk in the microwave or on the stove. To infuse scallion taste into the milk, add them while the milk is warmed (optional). Drain back into the measuring cup, reserving the scallions.18 tablespoon butter, 1 cup whole milk
- Add the scallions (½ cup) and melted butter to the bowl. Use a masher or large spatula to begin mashing and mixing the ingredients. Stir in the warmed milk slowly, and keep stirring until the desired consistency is reached (you may not use a full 1 cup). Stir in the bacon, salt, and pepper. Start with 1 teaspoon salt and 1 teaspoon pepper. Taste, and add more salt, if desired.½ cup scallions, Salt and pepper
- Serve at once with additional butter and scallions for garnish.
Wesley says
Love this recipe so much! I don’t think I’ll have mashed potatoes any other way from now on!