Irish Colcannon Potatoes
Irish Colcannon Potatoes
When you think of Ireland, you probably think of potatoes, but have you ever tried Colcannon Potatoes? This authentic Irish recipe combines creamy mashed potatoes with tender, flavorful cabbage, and salty, crispy bacon. Be sure to serve a large dollop of butter on top – use Kerrygold to be authentic. Try serving with fried sausages and a pint of Guinness. Enjoy!
- Author
- Lake Geneva Country Meats
- Prep Time
- 25 minutes
- Servings
- 12
Ingredients
- 1 head Cabbage
- 4 lb Russet Potatoes (peeled and cut into quarters)
- 2 cup Milk (or use heavy cream for a richer dish)
- 4 Tbsp Butter (melted)
- 6 strip Bacon (cooked and cut into 1/2″ strips)
- 2 tsp Salt
- 1 tsp Black Pepper
- Butter (for serving)
Directions
- Add the cabbage in 2 cups of water in a large saucepan, and bring to a boil. Once boiling, reduce heat to a simmer, and cook until the cabbage is tender, about 10 minutes. Once tender, drain the cabbage, set aside, and cover with foil to keep warm.
- While the cabbage is boiling, add the potatoes to another large saucepan, and cover with water. Bring the water to a boil. Once boiling, reduce heat to a simmer, and cook until the potatoes are tender, about 20 minutes.
- Once the potatoes are cooked, drain them, place in a large bowl, and mash. Add the milk, salt, and pepper, and mix until blended. Stir in the cabbage and pieces of cooked bacon. Serve topped with a large pat of butter. Enjoy!