Irish Mashed Potatoes (Colcannon)

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Ready to make some tasty Irish mashed potatoes? Colcannon is a yummy dish that mixes creamy mashed potatoes with cabbage and butter. It’s super easy to make and only takes about 45 minutes from start to finish. You’ll need potatoes, butter, cream, cabbage, and a few simple seasonings.

This recipe is perfect for St. Patrick’s Day or any time you want a comforting side dish. You can even add bacon for extra flavor. Give it a try and impress your family and friends with this classic Irish favorite!

Exact Ingredients List

Here’s what you’ll need to make Irish mashed potatoes (colcannon):

• 3 1/2 pounds potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup half-and-half
• 1/2 small Savoy cabbage, finely shredded
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder (optional)
• 5 strips bacon, cut into 1-inch pieces (optional)

You might want to have extra half-and-half on hand in case you need to adjust the creaminess of your mashed potatoes.

For the potatoes, choose a starchy variety like Russet or Yukon Gold. They’ll give you the fluffiest texture.

The Savoy cabbage adds a nice flavor, but you can use regular green cabbage if that’s what you have available.

If you’re not using bacon, you might want to add a bit more butter for extra richness. Feel free to adjust the seasonings to your taste.

Instructions

Start by peeling and cutting your potatoes into chunks. Put them in a big pot with cold, salted water. Bring to a boil, then lower the heat and simmer for about 20-25 minutes.

While the potatoes cook, fry up your cabbage in a pan with some butter. If you’re using bacon, toss it in too. Cook for about 5 minutes until everything’s soft and yummy.

Once your potatoes are fork-tender, drain them and pop them in a big bowl. Mash them up however you like – with a masher, fork, or mixer.

Now, warm up the rest of your butter with some half-and-half in a small pot. Pour this over your mashed potatoes. Add salt, pepper, and garlic if you want. Mix it all up until it’s nice and fluffy.

Finally, stir in your cooked cabbage and bacon. Taste it and add more salt or butter if you need to. There you have it – your very own Irish colcannon!

Remember, you can always add more half-and-half if you want it creamier. Don’t be afraid to make it just the way you like it!

Possible Substitutes List & Recipe Variations

You can easily mix up this classic Irish dish with some tasty swaps. Try these changes to make colcannon your own:

Greens: Instead of cabbage, use kale, spinach, or Swiss chard.

Potatoes: Swap regular potatoes for sweet potatoes or a mix of both.

Milk: Replace half-and-half with whole milk, cream, or plant-based milk.

Add-ins: Toss in some green onions, leeks, or chives for extra flavor.

Protein: Skip the bacon and add cooked ham or sausage instead.

Want to make it vegan? Use plant-based butter and milk, and leave out the bacon.

For a twist, shape the colcannon into small cakes and fry them until crispy. This makes a fun appetizer or side dish.

You can also spice things up with garlic, herbs, or cheese. Add roasted garlic, fresh thyme, or grated cheddar for extra flavor.

Remember, colcannon is all about comfort food. Feel free to play around with the recipe to suit your taste buds!

Tips, Tricks & Storing

For the best colcannon, choose starchy potatoes like Russets or Yukon Golds. They’ll give you a fluffier, creamier texture.

Don’t overwork your potatoes when mashing. Too much mixing can make them gluey. Aim for smooth but not overdone.

Try different greens in your colcannon. Kale or leeks can be tasty alternatives to cabbage.

Add extra flavor by using chicken broth instead of water when boiling the potatoes.

For a twist, mix in some roasted garlic or grated cheese.

Leftovers? Store your colcannon in an airtight container in the fridge for up to 3 days.

To reheat, warm it in the microwave or on the stovetop. Add a splash of milk or cream to bring back the creaminess.

You can also freeze colcannon for up to 3 months. Thaw overnight in the fridge before reheating.

For a crispy top, spread leftover colcannon in a baking dish, dot with butter, and bake until golden.