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–+ servings
overhead view of colcannon with butter in bowl
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4.56 from 9 votes

Colcannon

This Irish colcannon is the creamiest mashed potato dish, packed with crispy bacon, buttery cabbage, and spring onions. A cozy, flavorful side that’s easy to make and perfect for St. Patrick’s Day!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Irish
Difficulty: Easy
Servings: 6 servings
Calories: 234kcal
Author: Nora from Savory Nothings

Ingredients

  • 2 lbs russet potatoes peeled and cut into chunks
  • 1 tablespoon butter plus more for mashing and serving
  • 3 oz chopped bacon
  • 1 small cabbage cored and sliced (Savoy cabbage is best; use kale if not available; white cabbage may be used if neither kale nor Savoy cabbage are available)
  • 3 green onions sliced
  • ⅔ cup whole milk OR cream for extra decadence
  • salt & pepper to taste

Instructions

  • Potatoes: Cook potatoes until fork-tender. Drain well, allow to steam off. Return to pot.
    2 lbs russet potatoes
    overhead view of cooked potatoes in colander
  • Bacon/cabbage: While potatoes are cooking, melt butter in wide skillet over medium heat. Add bacon and cook until browned. Add cabbage and cook until wilted, about 5 minutes. Stir in spring onions and cook for another 3-4 minutes.
    1 tablespoon butter, 3 oz chopped bacon, 1 small cabbage, 3 green onions
    overhead view of cabbage and bacon cooking in skillet
  • Mash: Add cabbage/bacon mix to cooked and drained potatoes in pot. Add milk, a pat of butter, salt and pepper and mash until creamy. Serve immediately.
    ⅔ cup whole milk, salt & pepper
    overhead view of potato masher in colcannon

Video

Notes

Ingredient notes: Russet potatoes – Light and fluffy when mashed, Yukon Golds work too for a creamier texture. Bacon – Adds richness and crunch; swap with ham or omit for a vegetarian version. Cabbage – Savoy is best, but kale or white cabbage work too. Spring onions – Mild and fresh; leeks or chives make good substitutes. Butter & milk – Whole milk keeps it creamy, cream makes it richer.
Recipe tips: Drain potatoes well to avoid a gluey mash. Warm the milk before adding for the best texture. Mash gently—overmixing makes them gummy.
Storage & leftovers: Keep in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of milk or microwave in short bursts, stirring in between. Leftovers make great potato pancakes!

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 152mg | Potassium: 886mg | Fiber: 4g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 33mg | Calcium: 82mg | Iron: 2mg