Colcannon Irish Potatoes with Bacon
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A traditional Irish potato dish–Colcannon Irish Potatoes with Bacon–the perfect recipe for a St. Patrick’s Day dinner. Made with cabbage and bacon!
Friends, this version of a traditional Irish Mashed Potatoes (Colcannon), is made up of potatoes, cabbage, and bacon! It’s one of our family favorites for this time of year! [Oh, and have you ever heard of Irish Potatoes [I mean, potato candy!?].
What is Colcannon Irish Potatoes made of?
A St. Patrick’s day favorite, colcannon is an Irish potato recipe, a mixture of creamy mashed potatoes and usually kale or cabbage.
It’s a fluffy and warm mashed potatoes side dish with hickory smoked bacon, garlic and tender cabbage, and is the perfect side dish for any Irish meal.
In my opinion, these are the BEST mashed potatoes, EVER.
Ingredients for Colcannon
This dish is a great side dish for any occasion—yes, I’d even make them for Thanksgiving! The creamy, buttery texture is combined with crunchy cabbage and crispy bacon to create a side dish with a hardy kick.
- Russet potatoes
- Green cabbage
- Whole milk & heavy cream
- Fresh chives and garlic
- Kosher salt and freshly ground black pepper
Looking for a side dish to serve with Lamb & Beef Stew? THIS recipe!
What do you eat Colcannon Potatoes with?
It’s usually served with boiled ham or Irish bacon. But for sure, serve it as a side with stew or a corned beef meal.
What is a typical Irish meal?
True Irish dishes include Irish stew (made with lamb, mutton, or beef), bacon and cabbage (with potatoes), or colcannon (mashed potato, kale or cabbage, and butter), and of course, the beloved Best Corned Beef and Cabbage.
Hosting a meal as an introvert
Hosting a full dinner may not seem natural, or enjoyable to do. You may think it’s for “extroverts” who love to invest in people, or who have it all together.
No, it takes work and time and investment to put a meal on the table for company!
It takes time to put as much into a relationship as you want to receive.
It takes time to not just talk about feasting together, but to actually do it.
What I’ve learned over the years about entertaining is that things that matter require a sacrifice of time.
Time that is hard to find, and time that is precious (and seems to slip away).
We’re always occupied by the must-dos of life.
For Paul and me, in this season of almost empty nesters, we can’t afford to not make the time to be with others.
When we are selfish with our time, we miss out on deeper relationships, maturity, growth, a disciplined life…
These things do not just happen, unless we invest.
Colcannon Irish Potatoes with Bacon
- 2 lb. russet potatoes, peeled and sliced into 1’’ half moons
- 6 Tbsp. unsalted butter, plus more for serving
- 8 oz thinly shredded green cabbage
- 1/2 cup whole milk
- 1 ⁄3 cup heavy cream
- 2/3 cup chives, finely chopped
- 2 cloves garlic, crushed
- 4 oz bacon, cooked to desired crispiness
- Kosher salt and freshly ground black pepper, to taste
- Place potatoes in a 6-qt. saucepan and cover with cold water, about 1’’ above potatoes. Bring water to a simmer and cook until tender, 20-25 minutes or so. Make sure the outside of the potato does not disintegrate while cooking, as this means the water temperature is too high.
- When potatoes are tender but still intact, drain and return to pot. Mash until almost smooth, then add 5 Tbsp butter and mix until creamy. Add in the milk and cream; continue to mix; taste for salt.
- In a separate pan, melt remaining 1 Tbsp butter over medium low heat, then add the crushed garlic. Cook garlic for 3 minutes, then add cabbage. Cover with a lid and cook down until bright green and tender, stirring occasionally.
- Transfer cabbage to potatoes along with chopped bacon and chives; stir to incorporate. Taste and adjust seasoning with salt and pepper.
- Transfer to a bowl and serve hot with additional butter on top!
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