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Recipe Summary

Try this take on the traditional Irish comfort food, Colcannon! A lovely blend of mashed potatoes and cabbage, perfect as a side for a relaxing Sunday meal or to serve up for St. Patrick's Day

Prep15m

Cook30m

Total45m

0gCarb 0gFat 0gProtein

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A traditional Irish recipe, Colcannon, mashed potatoes with cabbage. Very moreish indeed!

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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!

Cheers!

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Colcannon

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Try this take on the traditional Irish comfort food, Colcannon! A lovely blend of mashed potatoes and cabbage, perfect as a side for a relaxing Sunday meal or to serve up for St. Patrick's Day

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 - 8

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 4 slices smokey Bacon
• 2 cups Cabbage sliced about 1/4 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

Method

 

1. 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.
2. Add the sliced Cabbage to the skillet with the bacon drippings, and cook over medium heat until tender, about 10 - 15 minutes.
3. 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 3/4 of the water, then cook for about 10 additional minutes. Completely drain, then peel the skins carefully.
4. 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.
5. 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).
6. Fold in the cooked Cabbage and mix in well.
7. Season with Salt and Pepper to taste.

To Serve:

1. Transfer to a serving bowl, add the remaining butter to the top of the Potatoes, if desired and garnish with crumbled crispy Bacon.

Notes

You can also add sliced Spring Onions to garnish. If you prefer, you can substitute the cabbage with the equivalent of kale. 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.

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