Creamy Mashed Potatoes with Savory Cabbage

My Cozy Kitchen Memory

I first tried this Irish Colcannon recipe years ago. A friend from Dublin shared it with me. Her grandma made it every Sunday. I still laugh at that. I thought it was just mashed potatoes. But it was so much more.

It’s creamy mashed potatoes with cabbage and onion. Then you add crispy bacon. The butter melts right in the middle. Doesn’t that smell amazing? This dish is pure comfort. It turns simple things into a feast. That’s why this matters. Good food brings people together.

What Is Colcannon, Anyway?

So, what is Colcannon? It’s a traditional Irish Colcannon. Think of it as mashed potatoes with cabbage. It’s often served in fall and winter. It’s warm and filling on a cold day.

*Fun fact*: In some places, they hide a ring in the bowl. Finding it meant good luck! We won’t do that today. But it shows this dish is for sharing. Have you ever had a food with a hidden surprise?

How to Make Colcannon

Let’s talk about how to make Colcannon. It’s an easy Colcannon recipe. You boil the potatoes until they’re soft. While that happens, cook your bacon. Use that good bacon grease to cook the onions and cabbage. Oh, that sizzle is the best sound.

Then you mash it all together. Fold in the crispy bacon. Make a little well in the center. Add a big pat of butter. Watch it melt. This is the secret to great Colcannon potatoes with bacon. Do you like to mash your potatoes smooth or leave them a bit lumpy?

A Dish By Many Names

This dish has cousins everywhere. In Scotland, they call it Rumbledethumps. It’s very similar! It uses kale or cabbage too. I love how recipes travel and change. It’s like a family story told in different ways.

That’s another reason why this matters. Food is history on a plate. Every family adds their own touch. This Colcannon with bacon and cabbage is my favorite version. It’s perfect as a St. Patrick’s Day side dish. But really, it’s good any day you need a hug from your dinner.

Your Turn in the Kitchen

Now it’s your turn. This traditional Irish Colcannon is waiting for you. It turns simple potatoes and cabbage into magic. The key is seasoning each layer well. Don’t be shy with the salt and pepper.

What will you serve it with? A roast chicken? A piece of fish? Or just a big spoon all by itself? Tell me, what’s your favorite cozy food to make on a chilly day? I’d love to hear your stories.

Ingredients:

Ingredient	Amount	Notes
Bacon	3 slices	Cooked and crumbled
Small red potatoes	2 pounds	Chopped into 1″ pieces
Napa cabbage	1/2 small head	About 4 cups chopped small
Yellow onion	1 small	About 3/4 cup chopped small
Milk	1/3 cup
Kosher salt	To taste
Freshly ground black pepper	1/2 teaspoon
Butter	2 tablespoons	Soft or melted

Instructions

Step 1: Boil your chopped potatoes in salty water. They need to be fork-tender. This is the heart of our traditional Irish Colcannon recipe. I love the steam that fogs up the window. (Always salt your potato water well for flavor!)

Step 2: Cook the bacon in a skillet until it’s crisp. Set it aside on a paper towel. Now, cook the onion in that tasty bacon grease. Doesn’t that smell amazing? This makes the best Colcannon potatoes with bacon.

Step 3: Add the chopped cabbage to the skillet with the onions. Let it all sauté and wilt together. Season it with salt and pepper as it cooks. This mix is what makes mashed potatoes with cabbage so special.

Step 4: Drain your cooked potatoes and mash them right in the warm pot. Stir in the milk, salt, and pepper. Now, fold in that glorious bacon and cabbage mix. This easy Colcannon recipe is almost done!

Step 5: Spoon everything into a bowl. Make a little well in the center. Place your butter right in that well. Watch it melt into your perfect St. Patrick’s Day side dish. What is Colcannon? It’s pure comfort food, my dear.

Creative Twists

Green Goddess: Stir in a handful of chopped fresh parsley or chives.

Cheesy Delight: Mix in a big handful of sharp cheddar cheese while it’s hot.

Root Veggie Mix: Swap half the potatoes for chopped parsnips before boiling.

Which one would you try first? Comment below!

Serving & Pairing Ideas

This Colcannon with bacon and cabbage is a meal on its own. I sometimes serve it with simple roasted sausages. A dollop of whole-grain mustard on the side is perfect. For a similar dish, look up a Rumbledethumps recipe! It’s a cozy cousin from Scotland. Which would you choose tonight?

Keeping Your Colcannon Cozy

Let’s talk about keeping your Irish Colcannon recipe tasty for days. This dish stores beautifully. Let it cool completely first. Then tuck it into a sealed container in the fridge. It will be happy there for three to four days.

You can also freeze it for a future busy night. I use a freezer-safe bag. I flatten it to save space. Thaw it in the fridge overnight when you are ready.

Reheating is simple. Add a splash of milk to a pot with the colcannon. Warm it gently over low heat. Stir it often. This brings back the creamy texture.

I remember my first big batch. I made far too much for just me! Learning to store it changed my week. Batch cooking this traditional Irish Colcannon means a warm, homemade meal is always close. It is a hug from your past self on a tired day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Even grandmas have kitchen troubles sometimes. Here are three common ones with easy fixes. First, soggy potatoes. Drain them well and let them steam dry in the hot pot for a minute. This makes mashing easier.

Second, bland cabbage. Do not skip salting it while it sautes. Season each layer. I once forgot this step. The whole dish felt shy and quiet.

Third, gluey mashed potatoes. Do not over-mash them. A potato masher is perfect. Put away the electric mixer. Overworking makes them sticky.

Getting these right matters. It builds your cooking confidence. You learn how ingredients behave. It also makes the flavor so much better. Every bite sings. Which of these problems have you run into before?

Your Quick Questions, Answered

What is the best potato for creamy mashed potatoes?

For creamy mashed potatoes, I love Yukon Golds. They have a naturally buttery flavor. Russet potatoes also work very well. They are fluffy and light. For this easy Colcannon recipe, we use red potatoes. They hold their shape a little. This gives your colcannon a wonderful texture. It is not completely smooth. You get lovely little soft bites of potato throughout the dish.

How do you keep mashed potatoes creamy and not gluey?

The key is to not overwork them. Mash them by hand. Use a simple potato masher or a fork. Stop when they are just smooth. Adding warm milk or butter helps too. Never use a food processor. It breaks the potatoes down too much. That is what makes them gluey. Think gentle folds, not fast beats. Your potatoes will stay fluffy and perfect.

What is a good secret ingredient for mashed potatoes?

A little warmth is my secret. I add a pinch of white pepper or a bit of nutmeg. You do not taste it directly. It just makes the flavor deeper and cozier. For colcannon, the bacon fat is the magic. Cooking the cabbage in that savory fat is the real key. It adds a rich, smoky flavor that is simply wonderful.

How do you cook cabbage so it is flavorful?

Do not boil it. Saute it instead. Cook it in a little fat, like our bacon grease. Let it get a tiny bit of color. Season it with salt and pepper while it cooks. This wakes up the flavor. It turns the cabbage sweet and savory. This method is why this mashed potatoes with cabbage dish is so good. The cabbage is a star, not an afterthought.

What meat goes well with mashed potatoes and cabbage?

This Colcannon potatoes with bacon is already a full meal. But it is a famous St. Patrick’s Day side dish. It pairs beautifully with simple roasted chicken or pork chops. A nice sausage link is also perfect. The colcannon is so rich and comforting. It loves being next to a simply cooked, juicy piece of meat. They are best friends on a plate.

Can you make mashed potatoes and cabbage ahead of time?

Yes, you absolutely can. Make the full colcannon a day ahead. Store it covered in the fridge. When ready to serve, reheat it gently in a pot. Add a little extra milk to keep it creamy. *Fun fact: In Scotland, a similar dish is called Rumbledethumps!* Making it ahead lets the flavors mingle. It often tastes even better the next day. Which tip will you try first?

From My Kitchen to Yours

I hope you love making this traditional Irish Colcannon. It is a dish full of history and heart. Sharing these recipes keeps stories alive. It connects us to kitchens far away and long ago.

Your kitchen is a place for joy and simple goodness. Do not worry about perfection. Just focus on the love you stir into the pot. That is the real secret ingredient.

I would be so pleased to hear about your cooking adventure. Have you tried this recipe? Tell me all about it in the comments below. I read every one.

Happy cooking!

—Elena Rutherford