Colcannon is an Irish mashed potato dish that feature a mixture of buttery mashed potatoes and sauteed cabbage. It’s a comforting side dish that can be served any time of the year. My Colcannon recipe also features hearty addition of bacon, leeks, and scallions.
To help you celebrate St. Patrick’s Day, serve Colcannon on a side of Corned Beef and make some Bailey’s Cream Puffs for dessert.
COLCANNON
What is Colcannon? Colcannon is a traditional Irish potato and cabbage dish. Traditionally, it is a very simple dish that includes mashed potatoes made with a hearty addition of butter and milk. Mashed potatoes are mixed with sauteed cabbage and onions. The dish is simply seasoned with salt and pepper.
Cál ceannann is where the dish got it’s name, which means “white headed cabbage.” Cabbage and potatoes are commonly grown vegetables in Ireland and that’s why many Irish dishes feature both.
This potato dish has been traditionally served year-round because it’s simple and inexpensive to make. Colcannon can be served on a side of main protein or on its own.
If you’re wondering whether Colcannon is Irish or Scottish, you’re not the only one. I was wondering that as well and I turned to my Scottish bestie for answers. Turns out that “Cál ceannann” is actually an Irish dish but there is a potatoes and cabbage dish in Scotland that is almost identical. The Scottish name for this dish is Rumbledethumps.
Many European and Eastern European countries actually have some variation of a potatoes and cabbage dish. Both vegetables are commonly grown in those regions so the combination of two seems unavoidable.
HOW TO MAKE COLCANNON
To prepare mashed potatoes:
Peel potatoes and cut them into 1-inch cubes so they cook faster. Add potatoes to cold water and season water with salt and pepper.
Cook potatoes until fork-tender and drain off the cooking liquid. Make sure to reserve some cooking water from cooking potatoes, don’t drain it all off completely.
Add butter and milk and mash potatoes while it’s still hot. If needed, add a little more liquid, a little at a time, checking the thickness while mashing potatoes. Taste to see if more seasoning is needed.
To prepare cabbage:
Preheat a large saute pan over medium heat. Thinly slice leek and cabbage and set it aside.
Dice bacon into small pieces and add it to the pan. Add a little bit of canola oil if needed. Saute bacon until browned and fat is rendered.
Add leek and saute until softens. Then, add cabbage and season with some salt and pepper.
Cook over medium-low heat, stirring occasionally, until cabbage is fully cooked and soft. It will take about 10-15 minutes.
To combine potatoes and cabbage, simply add sauteed cabbage and bacon to the pot with mashed potatoes and carefully mix until combined.
HOW TO STORE COLCANNON
Colcannon can be simply stored in a storage container with an air-tight lid, in the refrigerator. It will last 3 to 5 days in the refrigerator.
Remember to always use a clean utensil when scooping out leftover from the storage container and don’t leave utensils in the container while storing. Keep the container air-tight.
HOW TO REHEAT COLCANNON
Much like any other mashed potato dish, this dish can easily be reheated in the microwave. Microwave is better to use for reheating of individual servings.
If you need to reheat a large amount, you can transfer the potatoes into a casserole dish and reheat it in the oven. Cover the dish with aluminum foil so that it doesn’t dry out and reheat at 350° until hot in the middle, about 30 minutes.
You can also reheat a large amount in a slow cooker. Slow cooker is good to use if you will need to keep this dish warm for a longer period of time. If you notice that potatoes don’t have enough moisture, add a little bit of milk.
CAN COLCANNON BE MADE AHEAD?
Absolutely!
You can make the entire dish according to the recipe and transfer it into a casserole dish. Cover tightly with plastic wrap and keep refrigerated for 1-2 days. Take off plastic wrap and reheat the dish either in the oven or transfer it into a slow cooker.
SOME MORE SIDE DISH RECIPES TO TRY:
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Colcannon - Irish Mashed Potatoes
Ingredients
- 3 lbs Russet or Idaho potatoes
- 6 tbsp butter
- 1/2 cup milk
- 1/4 cup cooking water if needed
- salt
- fresh cracked black pepper
- 1/2 lb bacon
- 14 oz cabbage 1/2 of a medium head of cabbage
- 2 large leeks
- salt
- fresh cracked black pepper
- 1/3 cup diced scallions
Instructions
Potatoes:
- Peel potatoes and cut them into 1-inch cubes so they cook faster. Add potatoes to cold water and season water with salt and pepper.
- Cook potatoes until fork-tender and drain off the cooking liquid. Make sure to reserve some cooking water from cooking potatoes, don’t drain it all completely.
- Add butter and milk and mash potatoes while it’s still hot. If needed, add a little more water, a little at a time, checking the thickness while mashing potatoes. Taste to see if more seasoning is needed.
Cabbage:
- Preheat a large saute pan over medium heat. Thinly slice leek and cabbage and set it aside.
- Dice bacon into small pieces and add it to the pan. Add a little bit of canola oil if needed. Saute bacon until browned and fat is rendered.
- Add leek and saute until softens. Then, add cabbage and season with some salt and pepper.
- Cook over medium-low heat, stirring occasionally, until cabbage is fully cooked and soft. It will take about 10-15 minutes.
- To combine potatoes and cabbage, simply add sauteed cabbage and bacon to the pot with mashed potatoes and carefully mix until combined.
- Stir in fresh scallions into the mixture.
Video
Notes
Nutrition
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