This Ultimate Colcannon will keep you coming back for more! This Irish-style mashed potato is easy to make and contains leeks, bacon, butter, and cream!

Colcannon is easily one of the most delicious items to serve alongside grilled or smoked lamb or corned beef. Enjoy it on its own, or omit the bacon for the vegetarians in the group! 

Ingredients

• 3 pounds of Russet or Yukon Gold Potatoes
• 1 stick softened unsalted butter (Irish butter preferred)
• 1/2 cup heavy cream
• 1 small white onion or 2 small leeks, finely chopped
• 1/2 head of green cabbage, shredded (sub with 4 1/2 cups chopped kale or Swiss chard)
• 6 slices bacon
• 1/2 teaspoon black pepper
• salt 

How to make colcannon

• Peel and cut potatoes into bite-sized chunks.
• Add to a 4-5 quart pot, and add enough water to cover the potatoes. Add 1 teaspoon of salt to water.
• Bring potatoes to a boil, reduce heat to medium, and let them simmer until they are fork-tender. Drain potatoes in a colander and set aside.
• While potatoes are cooking, fry bacon in a skillet until they are browned and crispy. Remove bacon, and reserve drippings in skillet.
• Chop bacon and set aside.
• Add leeks to the skillet and cook them in the bacon drippings for 2 minutes or until softened.
• Next, add shredded cabbage and cook for a few minutes until soft.
• Mash potatoes with a potato ricer (or use a potato masher if preferred.)
• Stir 7 tablespoons of softened butter, setting 1 tablespoon aside for later. Add cream and stir through.
• Next, stir in the cabbage-leek mixture, 3/4 of the chopped bacon, black pepper, and salt to taste.
• Spoon colcannon into a serving dish and top with reserved butter and the remaining bacon. Serve immediately.
• Store leftover colcannon in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave and enjoy!

Cook your potatoes in the smoker!

• Infuse a little smoky flavor in your colcannon! Follow our easy smoked baked potato recipe. Let the potatoes cool for 10 minutes, then carefully peel the skin away. Run through a ricer or mash, and follow the steps listed on the recipe card below to make the colcannon.

Colcannon recipe tips

• Cook the bacon and potatoes at the same time for easy assembly.
• Substitute leeks with chopped white onions.
• Sprinkle with chopped chives or green onions right before serving for an extra bite!
• Use a potato ricer for evenly mashed potatoes that contain no lumps!
• Use Irish butter for a creamy, nutty flavor.
• Substitute cabbage with chopped Swiss chard or kale. Remember to remove the stems first!
• Keep in mind that the bacon will add a nice salty crunch, so add salt to the colcannon after adding the bacon. That way, it won’t be too salty.
• Serve this ultimate colcannon, either hot or warm. Reheat in the microwave if making ahead of time and storing in the refrigerator. Add a little extra milk or sour cream for a smoother consistency.

More potato recipes!

• Texas Potato Salad
• Funeral Potatoes
• Smoked Au Gratin Potatoes
• Cowboy Potato Skewers
• Smoked Hasselback Potatoes

Print

The Ultimate Colcannon

This Ultimate Colcannon will keep you coming back for more! This Irish-style mashed potato contains leeks, bacon, butter, and cream.

Course Side Dish

Cuisine Irish

Keyword Colcannon, Irish mashed potatoes

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 8 servings

Calories 210kcal

Author Sabrina Baksh

Ingredients

• 3 pounds of Russet or Yukon Gold Potatoes
• 1 stick softened unsalted butter Irish butter preferred
• 1/2 cup heavy cream
• 1 small white onion or 2 small leeks finely chopped
• 1/2 head of green cabbage shredded (sub with 4 1/2 cups chopped kale or Swiss chard)
• 6 slices bacon
• 1/2 teaspoon black pepper
• Salt

Instructions

• Peel and cut potatoes into bite-sized chunks.
• Add to a 4-5 quart pot, and add enough water to cover the potatoes. Add 1 teaspoon of salt to water.
• Bring potatoes to a boil, reduce heat to medium, and let them cook until they are fork-tender. Drain potatoes and set aside.
• While potatoes are cooking, fry bacon in a skillet until they are browned and crispy. Remove bacon, and reserve drippings in skillet.
• Chop bacon and set aside.
• Add leeks to the skillet and cook them in the bacon drippings for 2 minutes or until softened.
• Next, add shredded cabbage and cook for a few minutes until soft.
• Mash potatoes with a potato ricer (or use a masher if preferred.)
• Stir 7 tablespoons of softened butter, setting 1 tablespoon aside for later. Add cream and stir through.
• Next, stir in the cabbage-leek mixture, 3/4 of the chopped bacon, black pepper, and salt to taste.
• Spoon colcannon into a serving dish and top with reserved butter and the remaining bacon. Serve immediately.
• Store leftover colcannon in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave and enjoy!

Notes

Cook your potatoes in the smoker!

Infuse a little smoky flavor in your colcannon! Follow our smoked baked potato recipe. Let the potatoes cool for 10 minutes, then carefully peel the skin away. Run through a ricer or mash, and follow the steps listed on the recipe card below to make the colcannon.

Nutrition

Calories: 210kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 18mg | Sodium: 28mg | Potassium: 848mg | Fiber: 5g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 2mg

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