Description
Colcannon is a delightful Irish dish featuring creamy mashed yukon gold potatoes, savory cabbage, and crispy bacon. This easy-to-make recipe brings a heartwarming flavor to your dinner table, making it an excellent choice for quick dinners and comforting meals.
Ingredients
Scale
- 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
Instructions
- Peel the yukon gold potatoes and chop them into 2 inch pieces. Place them into a 6 quart soup pot.
- Cover the potatoes with water.
- Chop the yellow onion and add it to the pot with the potatoes.
- Smash and mince the garlic, then add it to the pot.
- Cover the pot with a lid and bring to high heat, watching carefully to avoid boiling over.
- Once it reaches a boil, reduce the heat to medium and simmer for 15-20 minutes until the potatoes are fork-tender.
- In a skillet, lay out the bacon and cook over medium heat for about 4 minutes on one side, then flip and cook for an additional 3-5 minutes until crisp. Transfer to a paper towel-lined plate and reserve the grease in the pan.
- Chop the green cabbage into bite-sized pieces while the bacon cooks.
- In the reserved bacon grease, add the chopped cabbage with a teaspoon of kosher salt and sauté for about 5 minutes until softened.
- Prepare the leeks by slicing and cleaning them thoroughly. Add the chopped leeks to the cabbage after 5 minutes of cooking.
- Add the green onions to the pan one minute before removing it from the heat, allowing them to soften slightly with the cabbage.
- Once the potatoes are tender, drain them, taking care to keep the onions and garlic in the pot.
- Add butter and cream cheese to the potatoes, letting them soften if cold.
- Mix in the Better Than Bouillon chicken base, seasoning salt, and black pepper into the potatoes.
- Using a hand mixer, beat the potatoes until nearly smooth, leaving some small lumps for texture.
- Fold in the sautéed cabbage and leek mixture into the potatoes, adjusting the seasoning as needed.
- Chop the crispy bacon and either sprinkle it into the pot or keep it for topping individual servings.
- Serve the Colcannon alongside your favorite proteins like Irish Beef Stew or Corned Beef.
Notes
Feel free to adjust the seasoning according to your taste preference.
You can substitute the yukon gold potatoes with russet or red potatoes if desired.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg