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 side dishes to serve grilled or smoked lamb, corned beef, or beef stew. Enjoy it on its own, or omit the bacon for the vegetarians in the group! 

Ingredients

• 3 pounds of Russet or Yukon Gold Potatoes
• Unsalted butter (Irish butter preferred)
• Heavy cream
• 1 small white onion or 2 small leeks
• Kale or green cabbage
• 6 slices bacon
• Salt and black pepper

How to make colcannon

• Boil the potatoes: Bring chopped potatoes to a boil in a large pot with enough water to cover them by 1 inch. Add 1 teaspoon salt. Reduce the heat and cook for 15-18 minutes, until fork-tender. Drain and set aside.
• Cook bacon: Fry the bacon in a skillet until browned and crispy. Remove the bacon, and reserve the drippings in the pan. Chop bacon and set aside.
• Cook the vegetables: Add leeks to the skillet and cook them for 2 minutes or until softened. Next, add shredded kale (or cabbage) and cook until softened.
• Make the colcannon: Mash the potatoes and stir in 7 tablespoons of softened butter and the heavy cream. Stir in the kale-leek mixture, the chopped bacon, black pepper, and salt to taste. 
• Serve: Spoon the colcannon into a serving dish and top with 1 tablespoon butter, and serve.
• Leftovers: Store 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 them cool for 10 minutes, then carefully peel the skin away. Mash the potatoes, and follow the steps listed on the recipe card below.

Colcannon recipe tips

To make the ultimate colcannon to share with friends and family, follow these helpful tips

• Cooking time: Cook the bacon and potatoes at the same time for easy assembly.
• Savory: Substitute leeks with chopped white onions. Top the colcannon with chopped chives or green onions right before serving.
• Refine it: Use a potato ricer for smoother consistency and no lumps!
• Butter: Use Irish butter for a creamy, nutty flavor.
• Kale care: Remember to remove all the stems from the kale.
• Saltiness: Keep in mind that the bacon will add a salty crunch to the colcannon. Season with salt after adding the bacon to avoid oversalting the dish.
• Versatility: Serve colcannon 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 have you coming back for seconds. This Irish-style mashed potato contains leeks, bacon, butter, and cream. Super simple, hearty, and delicious!

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 301kcal

Ingredients

• 3 pounds of Russet or Yukon Gold Potatoes peeled, and chopped
• 1/2 cup unsalted butter, room temperature Irish butter preferred
• 1/2 cup heavy cream
• 1 small white onion or 2 small leeks finely chopped
• 4 1/2 cups kale Sub with 1/2 head of green cabbage, shredded
• 6 slices bacon
• 1/2 teaspoon black pepper
• salt to taste

Instructions

• Bring chopped potatoes to a boil in a large pot with enough water to cover them by 1 inch. Add 1 teaspoon salt. Reduce the heat and cook for 15-18 minutes, until fork-tender. Drain and set aside.
• Fry bacon in a skillet until browned and crispy. Remove the bacon, and reserve the drippings in the pan. Chop bacon and set aside.
• Add leeks to the skillet and cook them for 2 minutes or until softened. Next, add shredded kale (or cabbage) and cook until softened.
• Mash the potatoes and stir in 7 tablespoons of softened butter and the heavy cream.
• Next, stir in the kale-leek mixture, the chopped bacon, black pepper, and salt to taste.
• Spoon the colcannon into a serving dish and top with 1 tablespoon butter, and serve.
• Store leftovers 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: 301kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 25mg | Potassium: 796mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1943IU | Vitamin C: 46mg | Calcium: 71mg | Iron: 2mg

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