Colcannon Irish Mashed Potatoes

This rustic Irish Colcannon has been my comfort food MVP for years, bringing together creamy mashed potatoes with savory bacon and cabbage in a dish that's both humble and utterly satisfying.

The first time I made Colcannon was for St. Patrick's Day several years ago, but it quickly became a year-round favorite. My husband now requests it whenever the temperature drops below 50 degrees, claiming it's like a hug in food form.

Ingredients

• Russet or Idaho potatoes: Provide the perfect starchy base for exceptional mashing
• Butter: Adds richness and smoothness to the mashed potatoes
• Milk: Creates silky texture while the reserved cooking water adds depth
• Bacon: Brings smoky goodness that elevates the entire dish
• Cabbage: Offers slight sweetness when cooked down properly
• Leeks: Contribute a milder onion flavor that complements the potatoes perfectly
• Scallions: Provide a fresh, bright finish to balance the richness
• Salt and pepper: Crucial for bringing all flavors to life

Step-by-Step Instructions

Prepare the Potatoes:

Peel and cube potatoes into 1-inch pieces for faster, even cooking. Place in cold water which helps remove excess starch. Season the cooking water generously with salt and pepper which infuses flavor from the start. Cook until perfectly fork-tender when pierced but not falling apart.

Reserve Cooking Liquid:

Before draining potatoes completely, save about a cup of the starchy cooking water. This liquid contains valuable potato starch that helps achieve the perfect consistency without making potatoes watery or gluey.

Master the Mash:

Add butter and milk to the hot drained potatoes immediately. The heat helps melt the butter evenly through the mixture. Mash thoroughly while gradually adding reserved cooking water until you reach a creamy yet substantial texture. Taste and adjust seasoning as needed.

Prepare the Vegetables:

Slice leeks thinly, being careful to wash thoroughly as they often hide grit between layers. Cut cabbage into thin shreds for faster cooking and better texture in the final dish. The smaller pieces will also incorporate more evenly into the potatoes.

Render the Bacon:

Dice bacon into small pieces and cook in a large sauté pan until browned and crispy, about 5-7 minutes. The rendered fat becomes the flavor foundation for cooking the vegetables. If the bacon seems lean, add a small amount of oil to ensure enough fat for sautéing.

Cook the Vegetables:

Add leeks to the bacon fat and sauté until translucent and slightly softened, about 3-4 minutes. Then incorporate cabbage, season with salt and pepper, and cook over medium-low heat for 10-15 minutes. The slow cooking allows the cabbage to caramelize slightly and develop sweetness.

Combine Components:

Add the cabbage-bacon mixture to the mashed potatoes while both are still warm. Fold everything together gently but thoroughly, maintaining some texture while ensuring even distribution of ingredients.

Finish with Freshness:

Stir in freshly diced scallions just before serving to add color, texture and bright flavor that balances the richness of the dish.

The bacon is secretly my favorite component of this recipe. I remember my Irish grandmother insisting that rendering the bacon fat properly was the difference between good and exceptional Colcannon. She would hover over me in the kitchen saying "patience now" as the fat slowly rendered, and that lesson in taking time with simple ingredients has influenced all my cooking since.

Storage and Reheating

Colcannon keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually meld and improve overnight, making it ideal for meal prep. When reheating, add a splash of milk or butter and stir occasionally to maintain creaminess. Avoid microwaving if possible as it can dry out the potatoes. Instead, reheat gently on the stovetop with a bit of added moisture.

Variations Worth Trying

The beauty of Colcannon lies in its adaptability. For a more nutritious version, swap in sweet potatoes for half the regular potatoes. Kale can replace cabbage for a more robust flavor profile and added nutrients. Vegetarians can omit the bacon and use olive oil or butter for sautéing, adding a dash of smoked paprika to mimic that smoky flavor. For special occasions, fold in some Irish white cheddar for a decadent twist that pairs beautifully with the cabbage and potato base.

Serving Suggestions

Traditionally, Colcannon is served with a well in the center filled with melted butter for diners to dip each forkful. It pairs perfectly with Irish sausages or corned beef for a complete meal. For a modern twist, try topping with a fried egg and serving for brunch. The dish also works beautifully alongside roast chicken or as a base for rich beef stew. During summer months, I sometimes serve it at room temperature as a unique alternative to regular potato salad at barbecues.

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Enjoy this comforting dish that beautifully blends flavors and tradition.

Frequently Asked Questions

→ What makes Colcannon unique from regular mashed potatoes?

Colcannon adds sautéed cabbage, leeks, and crispy bacon to mashed potatoes, providing a unique texture and savory depth of flavor.

→ Can I use a different type of potato for Colcannon?

Yes, while Russet or Idaho potatoes are recommended, Yukon Gold potatoes can also be used for a creamier texture.

→ Can I make Colcannon vegetarian?

Yes, omit the bacon and use olive oil or butter to sauté the leeks and cabbage for a vegetarian-friendly version.

→ What can I serve with Colcannon?

Colcannon pairs well with roasted meats, sausages, or grilled vegetables as part of a hearty meal.

→ How do I store and reheat Colcannon?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk if needed.