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Colcannon in a serving dish topped with butter.
5 from 3 ratings

Colcannon (Cabbage and Potatoes)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Bailey
Irish colcannon (cabbage and potatoes) is made with buttery mashed potatoes, sauteed cabbage and onions (or leeks), bacon, and green onions. 
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Ingredients

  • 6 cups red or russet potatoes 6-8 potatoes, peeled and cut into 1" chunks
  • ½ cup butter divided
  • ¼ cup heavy cream
  • 1 teaspoon salt and pepper each
  • 4 cups cabbage thinly sliced, about ¼ of a head
  • ½ onion diced
  • 2 cloves garlic minced
  • 6 slices bacon cooked, chopped
  • 2 green onions chopped

Instructions

  • Peel and cut potatoes into 1" chunks. Place into a large pot, and cover with 1" of water. Salt and bring to a boil. Boil potatoes for 12-15 minutes or until fork tender.
  • Meanwhile, add remaining butter to a medium pan over medium heat. Add onion, garlic, and cabbage. Saute for 5-7 minutes or until cabbage is tender and onions are translucent.
  • Drain potatoes. Add ¼ cup of butter, heavy cream, salt and pepper. Mash until smooth and no lumps remain.
  • Add cabbage mixture to mashed potatoes. Add cooked crumbled bacon, and green onions. Fold to combine.
  • Serve with an additional pat of butter overtop.
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Calories: 398kcal | Carbohydrates: 32g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 689mg | Potassium: 780mg | Fiber: 3g | Sugar: 3g | Vitamin A: 704IU | Vitamin C: 27mg | Calcium: 56mg | Iron: 2mg