A traditional Irish recipe, Colcannon, mashed potatoes with cabbage. Very moreish indeed!
Traditionally, Colcannon is served during the autumn and winter time, but I enjoy making it as a side with the likes of a Sunday dinner or whenever I want a meal that is completely all comfort food. Not only does it go really well with ham or pork chops, but Colcannon can hold it’s own served with a nice bit of fried chicken.
For this recipe I like to use cabbage, but it’s pretty darn amazing with kale as well. I’ve also managed to give it a fully loaded potato feel by adding in a hint of sour cream and crispy bacon, a bit of southern mix and all good!
Serve Colcannon along with a relaxing Sunday meal, or even as a side for St. Patrick’s Day. It’s not just an autumn or winter food in my book, enjoy it whenever you want!
- 4 slices smokey Bacon
- 2 cups Cabbage, sliced about ¼ inch thick
- 5 - 6 Potatoes, I use a "fluffy" potato such as Idaho
- 8 Tbsp Unsalted Butter
- 1 cup + 2 Tbsp Milk, warmed
- 2 Tbsp Sour Cream
- Salt & Pepper, to taste
- In a large skillet over medium high heat, add the bacon and cook until crispy. Remove and drain on paper towel lined plate. Reserve the bacon drippings.
- Add the sliced Cabbage to the skillet with the bacon drippings, and cook over medium heat until tender, about 10 - 15 minutes.
- In a large pot filled with salty water, add the scrubbed Potatoes and bring to a boil. Cook until tender, 20 - 30 minutes. Drain about ¾ of the water, then cook for about 10 additional minutes. Completely drain, then peel the skins carefully.
- Add the peeled Potatoes back to the empty pot or a large bowl along with 6 Tbsp of the Butter, using a potato masher or fork, start to break up the potatoes.
- Then add in 1 cup of the warm Milk and Sour Cream, and continue to mash up. At this point you can also use a handheld mixer to get the potatoes nice and creamy. (If needed, you can add in 1 - 2 Tbsp more of the Milk until you've reached your desired consistency).
- Fold in the cooked Cabbage and mix in well.
- Season with Salt and Pepper to taste.
- Transfer to a serving bowl, add the remaining butter to the top of the Potatoes, if desired and garnish with crumbled crispy Bacon.
If you do not have sour cream, you can use a bit more milk or cream instead. Just be sure to go easy on adding in the milk, as it can easily make your potatoes soupy. So add a little at a time until you get your preferred consistency.
Keep the Colcannon warm over medium low heat until ready to serve, just be sure not to scorch the bottom by stirring frequently.