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Colcannon
One of my St. Patrick’s Day’s favorites, Colcannon is Ireland’s best-known potato side dish. My version features creamy mashed potatoes, leeks, kale and bacon. Simple but so flavorful!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 511 kcal
Course:
Side Dish
Cuisine:
Irish
Ingredients
- 2 ½ pounds Russet potatoes peeled and quartered
- kosher salt
- 5 thick-cut bacon slices diced
- 1 leek rinsed and sliced
- 1 bunch kale rinsed, stems removed and chopped
- 1 cup heavy cream
- 3 scallions chopped
- freshly ground black pepper
- 5 tablespoons unsalted butter
Instructions
- Place the potatoes in a large saucepan and cover with water. Season the water generously with salt. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain well in a colander and place in a large bowl.
- While the potatoes are cooking, heat a Dutch oven over medium heat and add the bacon. Cook until golden brown. Using a slotted spoon, remove and place in a paper towel-lined plate. Reserve.
- Drain most of the rendered fat from the pot, leaving only a couple tablespoons in the pot. Add the leeks and scallions, and sauté until softened, about 5 minutes.
- Add the kale and cook until wilted, about 2-3 minutes.
- Mash the potatoes with 3 tablespoons butter, using a potato masher. Then, add the greens and continue mashing until smooth.
- Stir the heavy cream and bacon, and season with salt and pepper.
- Garnish with the remaining butter and some scallions.
- Serve immediately!
Cup of Yum
Notes
- Substitutions:
- Storage:
- Leftovers can be stored in an airtight container, in the fridge, for 3-4 days.
- Reheating:
- Reheat on the stove, over medium-low heat, adding a few splashes of heavy cream as needed to bring it back to the original consistency.
- Freezing:
- Place the cooled colcannon potatoes in a large freezer bag or container, and store in the freezer for up to 3 months.
- You can also portion out into one-cup servings, onto a parchment-lined baking sheet covered with plastic, until completely frozen. Then, transfer the individual servings to a large freezer bag or container, and store in the freezer for up to 3 months.
- Kale: You can substitute it for savoy cabbage or Swiss chard.
- Bacon: You can omit the bacon if you prefer.
- Heavy Cream: Half and half or whole milk can be used instead.
Nutrition Information
Calories
511kcal
(26%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
232mg
(10%)
Potassium
970mg
(28%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2144IU
(43%)
Vitamin C
25mg
(28%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 232mg | 10% |
| Potassium | 970mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2144IU | 43% |
| Vitamin C | 25mg | 28% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.