Irish Colcannon (Mashed Potatoes & Cabbage) is traditionally served on Halloween but it’s the perfect dish for St. Patrick’s Day served with my Corned Beef Brisket (3 Ways To Make) and sprinkled with some smoky crumbled bacon. It’s so delicious, you’ll love it anytime of the year!!!
This is a great way to serve potatoes and cabbage on St. Patrick’s Day. Instead of the bland boiled potatoes and cabbage, Irish Colcannon (Mashed Potatoes & Cabbage) is actually delicious. Serve it anytime of the year and there are so many different ways to make it. I prefer the potatoes to be chunky and to match the texture of the cabbage. The chopped smoky bacon sprinkled on top is a no brainer with the potatoes and cabbage. Chopped green onions add a beautiful pop of color and flavor to the entire dish. All I can say is “YUM”!!!
WHAT IS COLCANNON?
It is a traditional dish from Ireland that is mainly made up of mashed potatoes, cabbage or kale, butter, and milk. Green onions, leeks, onions, or chives are usually added. It is eaten with ham, Irish bacon, or corned beef brisket. The tradition is to eat this dish on the Irish Halloween and hide a ring or thimble inside as a prize.
INGREDIENTS TO MAKE IRISH COLCANNON (MASHED POTATOES & CABBAGE)
- Yukon gold potatoes
- Kosher salt
- Unsalted butter
- Garlic cloves
- A head green cabbage
- Milk
- Onion powder
- Cooked bacon
- Green onions
INGREDIENT OPTIONS
- Greens- kale, green cabbage, Savoy cabbage
- Potatoes-Yukon gold, Red potatoes, Russets; rough mash or through a ricer
- Onions- green onions, yellow onions, leeks, chives
- Dairy- milk, heavy cream, milk and heavy cream, half-n-half, butter, Irish butter
HOW TO MAKE IRISH COLCANNON
- Add the washed and cut potatoes to a large pot, cover with 1-inch of water.
- Add 2 tsp kosher salt to the water, cover, turn heat to high and bring to a boil.
- Once water is boiling reduce heat to medium, cover, and cook for 15-20 minutes.
- Remove from heat and drain well; set aside.
- In the pot over medium heat, melt the butter.
- Add the minced garlic; saute for 1 minute.
- Add the chopped cabbage, salt and pepper; saute for about 5 minutes until cabbage is soft.
- Add the potatoes back to the pot, along with 4 Tbsp butter, onion powder, and milk.
- Mash with a potato masher but leave it chunky; add more milk if needed.
- Taste for salt and pepper.
- Garnish with chopped bacon and green onions.
TO MAKE THE BACON
- Try my recipe for Oven Baked Bacon.
Irish Colcannon (Mashed Potatoes & Cabbage)
Ingredients
- 2 1/2 lbs Yukon gold potatoes, washed and quartered
- 4 tsp kosher salt
- 6 Tbsp unsalted butter, divided
- 2 garlic cloves, minced
- ½ head green cabbage, roughly chopped (about 5-6 cups)
- ½-¾ cup milk, slightly warmed
- 1 tsp onion powder
- 4 slices cooked bacon, chopped
- 2 green onions, thinly sliced
Instructions
- In a large pot, add potatoes with water 1-inch above potatoes; bring to a boil, add 2 tsp salt and cover. Reduce heat to medium and cook on a low boil for 15-20 minutes or until potatoes are tender when pierced with a paring knife. Remove from heat and drain. Transfer to a bowl and set aside.
- Add cook potatoes back to the pot with the cabbage. Add half the milk, onion powder, 1 tsp salt, and 4 Tbsp butter. Use a potato masher to mash the potatoes to a slightly chunky consistency (not smooth). Add more milk if needed.
Notes
Nutrition
All here loved this and am passing on the recipe. Thanks Louise
Wonderful, Jeff! So glad you all liked it. It is fun to have a authentic recipe on St. Patrick’s Day.
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