Colcannon is a traditional Irish potato dish with a hearty combination of mashed potatoes, kale or cabbage, and rich butter. Add some bacon bits and chives for garnish, and you've got an amazing potato side dish that's wonderfully suited for any day of the year. Grab some potatoes and whip this classic recipe up for St. Patrick's Day festivities!
4green onions(optional, or use chives, thinly sliced)
¼cupbacon(optional, crisp and crumbled)
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Instructions
Boil the potatoes in a large pot of salted water until they are soft and easily mashed, about 15-20 minutes. Drain the potatoes and return them to the pot.
Add the butter and milk (or cream) to the pot and mash the potatoes until they are smooth and creamy. Season with salt and pepper to taste.
While the potatoes are cooking, blanch the kale (or cabbage) in boiling salted water for 3-5 minutes, until tender. Drain the kale (or cabbage) well.
Mix the kale (or cabbage) into the mashed potatoes and add the green onions or chives, if using.
Serve hot with additional butter along with the optional chopped green onions or chives and crisped bacon (or bacon bits), if desired.
Notes
For a richer flavor, use heavy cream instead of milk.
To save time, you can use pre-washed and chopped kale or cabbage.
For a healthier version, use low-fat milk or half-and-half instead of heavy cream.
To add more flavor, you can sauté some diced bacon, ham, or (yellow or white) onion in a separate pan and add it to the colcannon before serving.
For a fun twist on the traditional recipe, try adding some grated cheddar cheese or mustard to the mashed potatoes.
To store: Place any leftovers into an airtight container and store it in the fridge for 3-5 days.
To reheat: Individual servings can be reheated in the microwave. For a larger amount, place the leftovers into a baking dish and cover it with aluminum foil. Bake in the oven at 350°F (175°C) until hot. Check out my post on how to reheat mashed potatoes for more methods and tips.