Name: Colcannon
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Irish
Ingredients: 5 pounds yukon gold potatoes, peeled; 1 medium yellow onion; 1 tablespoon garlic, smashed and minced, about 4 cloves; 1/2 cup butter, 1 stick; 1 8-ounce package cream cheese; 2 tablespoons better that bouillon chicken base; 1 teaspoon lawry's seasoning salt, or up to 2 teaspoons; 1/2 teaspoon freshly cracked black pepper; 12 ounces bacon, save the bacon grease!; half head medium green cabbage; 1 teaspoon kosher salt; 1 large leek, or 2 small; 1/2 cup green onions; green onions, chopped, to garnish; parsley, chopped, to garnish

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The winter chill calls for cozy comfort food, doesn’t it? Colcannon is an absolute treasure from Irish cuisine, often associated with St. Patrick’s Day, yet so delicious you’ll want it all year round. This hearty dish combines creamy mashed potatoes with vibrant cabbage and crispy bacon, all enveloped in a buttery embrace. When you take a bite, the flavors meld together perfectly, creating a dish that’s not just satisfying but downright delightful.

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I first stumbled upon Colcannon at a bustling pub in Dublin, where the warmth of the dish matched the warmth of the people. It was love at first mouthful, a reminder that simple ingredients can unite to create something special. Whether you’re serving it at a festive dinner or a cozy night in, this side dish is a surefire way to impress anyone at the table. Plus, it’s easy to prepare and budget-friendly, quickly becoming a favorite for many gatherings. You’ll want to roll up your sleeves and bring this comforting recipe to life!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Colcannon
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Colcannon

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in less than an hour, making it a great weeknight side.
Irresistible Flavor: The blend of buttery potatoes and sautéed cabbage with crispy bacon creates a rich and savory experience.
Eye-Catching Appeal: The vibrant colors of green cabbage against smooth potatoes make it look stunning on the table.
Flexible Serving: Perfect paired with Irish Beef Stew or Smothered Pork Chops, but delightful enough to shine on its own.
Diet-Friendly Options: Easily adapted to be vegetarian by leaving out the bacon or using a plant-based alternative.

Ingredients You’ll Need

5 pounds Yukon gold potatoes, peeled: The creamy texture of Yukon gold potatoes makes for the best mash—perfectly buttery and smooth.
1 medium yellow onion: Adds a sweet depth of flavor as it cooks down with the potatoes.
1 tablespoon garlic, smashed and minced (about 4 cloves): Garlic infuses a fragrant, savory touch to the dish.
1/2 cup butter (1 stick): Essential for that rich, creamy mouthfeel we all crave in mashed potatoes.
1 8-ounce package cream cheese: This adds a velvety texture that elevates the traditional recipe.
2 tablespoons Better Than Bouillon chicken base: Offers a delicious umami boost to the potatoes.
1 teaspoon Lawry’s seasoning salt (or up to 2 teaspoons): Helps to bring all the flavors together, but adjust to your taste.
1/2 teaspoon freshly cracked black pepper: Just enough to add warmth and a slight kick.
12 ounces bacon: Sizzling bacon provides a crunchy contrast to the smooth potatoes and cabbage.
Half a head medium green cabbage: Adds color and a healthy element; the hearty texture complements the potatoes well.
1 teaspoon kosher salt: Enhances the veggies’ natural flavors.
1 large leek (or 2 small): Leeks have a milder flavor than onions and contribute a nice sweetness.
1/2 cup green onions: Brightens the whole dish with their fresh flavor.
Chopped green onions and parsley to garnish: Adds a pop of color and freshness on top of your Colcannon.

How to Make Colcannon

Prep the Potatoes: Start with the Yukon gold potatoes; peel and chop them into even 2-inch pieces. Add these to a large 6-quart soup pot.
Add Water: Cover the potatoes with water to ensure they cook evenly.
Incorporate Onion: Chop 1 medium yellow onion and add it to the pot with the potatoes.
Mince Garlic: Smash and mince about 4 garlic cloves to yield roughly 1 tablespoon, then toss it in the pot.
Simmer the Potatoes: Cover the pot with a lid and heat over high. Once boiling, reduce to medium heat. Simmer for 15-20 minutes until fork-tender.
Cook the Bacon: While the potatoes cook, lay out 12 ounces of bacon in a skillet over medium heat. Flip after about 4 minutes, cooking until crispy (3-5 more minutes). Transfer to a paper-towel-lined plate, remembering to save that delicious bacon grease!
Chop the Cabbage: Cut the cabbage in half, remove the core, then slice into long strips and chop into bite-sized pieces.
Sauté Cabbage: Heat the reserved bacon grease in the skillet. Once hot, add the chopped cabbage with 1 teaspoon kosher salt. Sauté for 5 minutes until it wilts.
Prepare the Leek: Clean one large leek (or two small). Slice in half lengthwise and rinse under water, ensuring all sand is gone. Then chop the leek.
Finish the Cabbage: Add the cleaned leeks to the cabbage after 5 minutes, then just before it’s done, add 1/2 cup chopped green onions.
Combine with Potatoes: When potatoes are fork-tender, drain them carefully. Aim to keep the onions and garlic in the pot without losing them into a colander. Return to medium heat and add 1 stick of butter, 8 ounces of cream cheese, 2 tablespoons of chicken base, Lawry’s seasoning salt, and black pepper.
Mash It Up: Use a hand mixer to whip the potatoes until mostly smooth with a few lumps.
Fold in Cabbage: Carefully fold the cabbage and leek mixture into the potato blend. Taste and adjust seasoning as needed.
Add Bacon: Chop the crispy bacon and mix in, or save it to sprinkle on top for garnish later.
Serve: Present your creamy Colcannon alongside Irish Beef Stew, Corned Beef, or sausages for a hearty meal.

Storing & Reheating

To store leftovers, let Colcannon cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days. If you want to freeze it, use a freezer-safe container for up to 3 months. To reheat, simply place it in a microwave-safe dish and heat for 3-5 minutes, stirring occasionally. Just keep in mind that the texture might change slightly, but you can revive it with a splash of milk or butter.

Chef’s Helpful Tips

When mashing the potatoes, avoid overmixing to keep them fluffy rather than gummy.
Make sure to drain the potatoes well; too much water can dampen the flavor.
For an extra layer of flavor, consider sautéing your garlic briefly before adding it to the potatoes.
If you want a creamier texture, add more cream cheese or a dollop of sour cream.
Feel free to switch out bacon for a vegetarian bacon alternative if you’d like a meat-free version.

Colcannon is not just a meal; it’s a celebration of comfort and warmth that warms the heart and fills the belly. With its delightful combination of flavors and textures, this dish has a way of making any meal feel like a special occasion. Don’t hesitate to experiment with the ingredients—maybe add some cheese or sprinkle in your favorite herbs! Every spoonful is a blend of nostalgia and creativity, waiting for you to enjoy.

Recipe FAQs

Can I make Colcannon ahead of time?

Yes, you can prepare most of the steps in advance! Simply cook the potatoes, and cabbage-leek mixture, and store them separately in the fridge. On serving day, reheat and combine them, adding the bacon last for that crunchy texture.

What’s the best way to store leftover Colcannon?

For storing leftovers, let Colcannon cool before transferring it to an airtight container. It can stay in the fridge for 3 days or be frozen in a freezer-safe container for up to 3 months. Just remember to add a splash of milk when reheating to restore creaminess.

What can I substitute for bacon?

If you want a vegetarian version, switch out the bacon for smoky tempeh or even some sun-dried tomatoes for a bit of umami flavor. You can also skip it altogether for a lightened-up dish.

Can I use different types of potatoes?

Absolutely! While Yukon golds are ideal for their creamy texture, you can use Russets or reds if that’s what you have on hand. Just be aware that this might change the texture and flavor slightly.

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