Colcannon (Irish Mashed Potatoes) with Bacon
User Reviews
5
Colcannon (Irish Mashed Potatoes) with Bacon
Description
Colcannon blends boiled russet potatoes mashed together with heavy cream and butter for a smooth, rich texture. Cooked bacon adds smoky crispness, while sautéed kale and scallions contribute tender greens with mild onion flavor. These ingredients are mixed thoroughly, integrating the smoky and vegetal notes into the creamy potatoes. The dish is seasoned with salt and pepper to taste and served hot with an additional butter pat melting on top.
This mash is a traditional Irish accompaniment, suitable alongside meats or as a fulfilling vegetarian option if bacon is omitted. Its creamy consistency with bursts of leafy greens and bacon fat makes it stand out from plain mashed potatoes.
Portioning serves about 4-6 people. Adjust seasoning as needed and consider using kale or green cabbage depending on preference for a slightly different texture.
Ingredients
- 2.5 pounds russet potato cut into chunks
- 1/2 pound Bacon cut into small pieces
- 3 cups kale chopped, or green cabbage
- 1/2 bunch green onion chopped, green parts only
- 1/2 cup heavy cream aka whipping cream
- 2 tablespoons butter plus extra for serving
- salt to taste
- black pepper to taste
Instructions
- Cook the potatoes in a large, salted pot of boiling water until they're good and tender. Drain when they're cooked.
- Meanwhile, cook the bacon until it's just crispy over medium-high heat in a skillet.
- Once the bacon is about done, add the kale to the skillet. Cook it until tender (about 4-5 minutes).
- Add the scallions to the skillet and cook for a minute or two (just enough to take the sharp edge off).
- Mash the potatoes with the cream and butter. Add the kale mix to the potatoes and mash it in until it's completely incorporated. If needed, add some salt & pepper.
- Serve with a generous pat of butter on top. Enjoy!
Notes
- Serves approximately 4 to 6 people.
User Reviews
Overall Rating
5
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