These traditional Irish mashed potatoes (called colcannon) are made with cooked cabbage, creamy potatoes, milk, and green onion, then topped with crumbled bacon.
HOW TO MAKE IRISH COLCANNON
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – First, cook cabbage in a large pot with a few cups of water. Drain the cabbage, but reserve the water it cooked in. Place cabbage in a bowl, cover, and set aside, ideally in a place where the cabbage will stay warm.
Step 2 – Place potatoes in a large pot. Pour in the cabbage water, then fill the rest of the pot with fresh water until the tops of the potatoes are covered. Cook potatoes until tender.
Step 3 – While potatoes cook, add milk, green onions, and seasonings to a small saucepan. Bring to a boil and let cook for about 20-30 seconds, then remove from heat.
Step 4 – Once the potatoes are cooked, mash them to whatever consistency you like, then add in the cooked cabbage and milk mixture. Gently stir everything together.
Step 5 – Serve and enjoy!
INGREDIENTS
- 1/2 head cabbage, roughly chopped
- 8 cups water, divided
- 6 medium russet potatoes, peeled and quartered
- 1 cup whole milk
- 1/2 cup chopped green onion
- 1 teaspoon salt
- 1 pinch black pepper
- 2 tablespoons salted butter, plus more for garnish (optional)
- cooked and crumbled bacon, for garnish (optional)
- fresh chopped parsley, for garnish (optional)
INSTRUCTIONS
- In a large saucepan over medium heat, add cabbage and 2 cups water. Bring to boil, then reduce heat and allow to simmer, covered, until cabbage has cooked down (about 1/2 the original size) and is tender, about 10-15 minutes. Drain cabbage, but reserve water cabbage cooked in. Transfer cooked cabbage to a bowl, cover, and set aside.1/2 head cabbage,8 cups water
- In a large stockpot, add cabbage water and potatoes, plus more water so that the top of the potatoes are covered. Bring to a boil over medium-high heat. Reduce heat and allow to cook, uncovered, until potatoes are tender, about 15-25 minutes.6 medium russet potatoes,8 cups water
- While potatoes cook, add milk, green onions, salt, and pepper to a small saucepan. Bring to a boil over medium heat and allow to simmer for 20 seconds, then remove from heat. Set saucepan nearby.1 cup whole milk,1/2 cup chopped green onion,1 teaspoon salt,1 pinch black pepper
- Once potatoes are cooked, drain excess water and add potatoes to a large mixing bowl. Mash potatoes to desired consistency (having some lumps is okay).
- Add cooked cabbage, milk mixture, and butter to mashed potatoes, then gently stir to combine.2 tablespoons salted butter
- Serve colcannon immediately with crumbled bacon, fresh parsley, and butter.2 tablespoons salted butter,cooked and crumbled bacon,fresh chopped parsley
