Colcannon (Irish Mashed Potatoes)

Course: Side Dish

Cuisine: Irish

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Calories: 437kcal

Author: Kris Longwell

Colcannon is a traditional Irish potato dish that is simple but loaded with amazing flavor. The dish can be made a day or two in advance, simply reheat (covered) in the oven. See NOTES for more details. Perfect for St. Patrick's Day, or anytime of the year!

Print Recipe

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.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance. If you liked the video, please subscribe to our YouTube channel.

For the butter and milk: We love to make these potatoes nice and buttery, so we go with 2 full sticks, melted (8 ounces, 16 tbsp). If you prefer less butter, go with 1½ sticks, or just 1 stick. The more butter you use, the less cream you'll likely need to reach the desired consistency.

For the salt: We typically add about 2 teaspoon of salt to the dish. However, some bacon has a higher salt content than others. After you stir in the bacon, add 1 teaspoon salt (and pepper), and do a taste test. You'll likely want to add a little more salt, but, maybe not!

Leftovers heat easily in the microwave. The dish can be made 2 to 3 days in advance. Reheat (covered) in the oven at 325°F until heated through, about 30 minutes, stirring once or twice.

Nutrition