Irish Cabbage and Potatoes
This colcannon recipe is the most FLAVORFUL mashed potatoes you'll ever sink your teeth into infused with cabbage, bacon drippings, garlic, green onions, spices and butter - I'm obsessed! It boasts easy yet skilled cooking techniques that elevate it above the rest for ultimate success and satisfaction. Your family will fall so deeply in love with this Irish colcannon, it won't only be a St. Patrick's Day favorite - but requested year round!
Servings 6 -8 servings
Ingredients
- 3 pounds Russet potatoes, peeled and sliced into 1/2-inch thick rounds
- 6 slices bacon, chopped into 1/2-inch pieces
- 1/2 head green cabbage
- 3 tablespoons water
- 4 green onions, top greens and bottom stems separated, chopped*
- 4 cloves garlic, minced
- 1/2 cup half and half (or milk +1 TBS butter)
- 5 tablespoons unsalted butter, divided
- 1/3 cup sour cream
- 1 teaspoon salt, plus more for cooking water
- 1/4 tsp EACH pepper, ground mustard, dried dill
- 1/8 teaspoon paprika
- 1 teaspoon prepared horseradish (optional)
Instructions
- Cut Cabbage: Remove any flimsy outer leaves. Cut the cabbage in half through the stem; save one half for another use. Slice around the stem and remove it. Slice the cabbage into 1-inch strips, rotate 90 degrees, then cut the other direction to create 1-inch squares. Wash the cabbage in a salad spinner to remove any dirt.
- Cook Bacon: Cook bacon in a large sauté pan over medium heat (I use my braiser), until crisp and the fat is rendered (they will overlap, then shrink). Remove bacon with a slotted spoon to paper towels to drain. Set aside while you start the potatoes, but don't discard the bacon drippings.
- Boil Potatoes: Add potatoes to a 5 quart (or larger) Dutch oven and add water until it reaches about 1-inch past the top of the potatoes. Season with 1/2 teaspoon salt. Cover and bring to a boil then reduce heat to a simmer. Simmer, uncovered, until the potatoes are very tender when pierced with a fork, about 10-15 minutes; drain and return to the warm pot. Meanwhile:
- Sauté Cabbage: While the potatoes are cooking, melt 1 tablespoon butter in the bacon drippings over medium heat. Add the bottom parts of the green onions and sauté for 1 minute. Add the chopped cabbage and sauté 1 minute. Add 3 tablespoons water to the pot. Cover, and let the cabbage cook, stirring every few minutes (and replacing the lid), until it has wilted and becomes tender, about 10-12 minutes. Add garlic and sauté for 1 minute. Remove from heat.
- Warm Half and Half: Heat remaining 4 tablespoons butter and half and half in a glass liquid measuring cup or microwave safe dish for 1 ½ minutes, or until butter is melted. Stir in spices.
- Mash potatoes: Add warmed half and half and butter to the potatoes and mash until combined. Mash in sour cream and horseradish (if using) and continue to mash until it reaches desired consistency.
- Combine: Add cabbage mixture, bacon and top parts of green onions (I reserve some bacon and onions for topping), and fold together. Season with salt to taste (I like more salt).
- Add Butter: Transfer to a serving dish (optional) and top with additional butter and reserved crumbled bacon and green onions if desired. Top with freshly cracked pepper. If you’re feeling extra sassy, make a well in the center of the potatoes and pour in some melted butter (how it's traditionally served). Serve warm.
Video
Notes
- *Green onions: Chop the green onions and separate the top green parts and the thicker whiteish bottom stalks so they can be cooked separately for double the flavor!
- To use kale: Cut out the thick stems, then cut the kale into 1-inch pieces. Sauté the kale in the bacon drippings until tender (without the added water), about 5 minutes.
- Vegetarian Colcannon: Skip the bacon and instead add caramelized onions or sautéed mushrooms to the colcannon for a savory and satisfying vegetarian version. Use avocado oil instead of bacon drippings for cooking the cabbage.
- Make it Vegan: Substitute the half and half with unsweetened almond milk or milk substitute of choice, the butter with vegan butter and use vegan bacon. Instead of bacon drippings, use olive oil or avocado oil.
- Make Ahead: The colcannon can be made up to 2 days in advance, stored in an airtight container, then reheated gently in a skillet, adding a splash of milk, or butter, as needed, if it seems dry to ensure it's craveable creamy.
- Storage: Allow the colcannon to cool to room temperature, cover or transfer to an airtight container and refrigerate for 4-5 days. For longer storage, freeze for up to 2 months. For best results, divide into several freezer-size bags, shape flat and squeeze out excess air. When ready to enjoy, let desired number of bags thaw in the refrigerator overnight before reheating (instructions below).
- Stovetop Reheating: Transfer the mashed potatoes to a saucepan or skillet and heat over medium-low heat, stirring occasionally. Cook until heated through, about 5-10 minutes. Add a splash of milk and butter, as needed, to make the potatoes extra creamy again if they seem dry.
- Microwave Reheating: Transfer the potatoes to a microwave-safe dish and cover loosely with a damp paper towel or microwave-safe lid. Heat on high power for 1-minute, then at 20 second intervals, stirring between each interval, until the potatoes are heated through. Add a splash of milk, as needed, if the potatoes seem dry.