Colcannon Mashed Potatoes
A rich, buttery Irish colcannon mashed potato recipe packed with tender sautéed cabbage, sweet green onions, and topped with smoky, crispy turkey bacon.
- Gentle ricing prevents starch gelatinization, keeping the spuds light and fluffy.
- Sautéing the cabbage in butter before folding preserves its sweet flavor and tender-crisp texture.
- Crispy turkey bacon adds a smoky, salty crunch that perfectly cuts through the rich, buttery potatoes.
I still remember the exact Tuesday evening my kitchen turned into a starch-coated disaster zone because I tried to whip hot potatoes in a high-powered food processor.
It was tragic.
The blades sheared the starch cells instantly, turning fluffy spuds into wallpaper paste. I ended up scraping the gummy mess straight into the trash because it was completely inedible.
Think about this in terms of physics: potatoes contain starch granules that swell when boiled. If you agitate them too violently with motor blades or over-mashing, those granules rupture and release amylose, which turns your side dish into a sticky, gelatinous nightmare.
The simple fix is using a traditional ricer, which gently coaxes the potatoes into a velvety texture without bruising the starch matrix. For this traditional Irish colcannon, we fold in buttery cabbage and green onions, then top it with crispy turkey bacon. It is hands down the most comforting side dish you will make this season, easily rivaling classic twice baked potatoes.
Let's get mashing.
Colcannon Mashed Potatoes
Ingredients
- 1 kg Yukon Gold potatoes, peeled and cut into uniform chunks
- 1 tbsp Diamond Crystal kosher salt (for boiling water)
- 115 g unsalted butter, divided
- 300 g green cabbage, finely shredded
- 4 green onions (scallions), thinly sliced
- 120 ml heavy cream, warmed
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp freshly cracked black pepper
- 4 slices turkey bacon, cooked until crispy and crumbled
Directions
- Place the potato chunks in a large pot and cover with cold water by at least an inch. Add the Diamond Crystal kosher salt and bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until fork-tender.
- While the potatoes boil, melt half of the butter in a large skillet over medium heat. Add the shredded cabbage and cook, stirring occasionally, for about 8 to 10 minutes until soft and translucent but not browned.
- Stir the sliced green onions into the cabbage mixture during the last 2 minutes of cooking, then remove the skillet from the heat and set aside.
- Drain the cooked potatoes thoroughly in a colander, letting them steam dry for 2 minutes to remove excess moisture.
- Pass the hot potatoes through a potato ricer back into the warm pot, or mash thoroughly with a hand masher.
- Pour in the warmed heavy cream, the remaining butter, nutmeg, and black pepper, stirring gently with a wooden spoon until just combined.
- Fold the sautéed cabbage and green onions into the mashed potatoes until evenly distributed.
- Transfer the colcannon to a serving bowl, create a well in the center to pool a little extra melted butter if desired, and scatter the crispy crumbled turkey bacon over the top. </
Notes
- I highly recommend using Diamond Crystal kosher salt; if you only have Morton's coarse kosher salt, reduce the amount by half to prevent over-salting.
- Yukon Gold potatoes are ideal here because their high starch content and natural buttery flavor yield a much creamier texture than waxy red potatoes.
- Do not let your cabbage brown in the skillet; keep the heat at medium and stir frequently to avoid bitter, scorched edges that ruin the sweet flavor profile.
- Leftover colcannon will firm up significantly in the fridge as the starches retrograde, but a splash of warm milk during reheating will easily restore its velvety texture.
Serving Suggestions
This rich, comforting side dish pairs beautifully with hearty mains, especially during chilly autumn or winter evenings. Here are a few of our favorite ways to serve it:
- Serve alongside a juicy grilled steak to let the buttery potatoes soak up the meat juices.
- Pair with a cozy comfort soup for the ultimate rainy-day feast.
- Spoon it next to roasted chicken breasts or pork chops for a complete family dinner.
- Top with an extra pat of melted butter and a sprinkle of fresh chives for a gorgeous presentation.
Storage and Reheating
Store any leftover colcannon in an airtight container in the refrigerator for up to three days. The turkey bacon will lose its initial crispiness as it sits in the moisture of the potatoes, so I recommend storing any extra bacon separately if you plan on having leftovers.
To reheat, transfer the potatoes to a saucepan over low heat and stir in a tablespoon or two of milk or cream to loosen the starch matrix. Stir constantly to prevent the bottom from scorching.
It warms up beautifully.
Ingredient Substitutes
If you need to adapt this recipe based on what is in your pantry, here are some easy swaps that work perfectly:
- Yukon Gold Potatoes: Russet potatoes can be substituted, though they will yield a slightly fluffier, less creamy texture.
- Turkey Bacon: Traditional pork bacon or pancetta can be used for a richer, saltier crunch.
- Cabbage: Kale makes an excellent, rustic alternative that is highly traditional in many parts of Ireland.
- Heavy Cream: Whole milk or sour cream can be used to lighten up the dish while still maintaining a pleasant tang.
This dish is pure comfort in a bowl, and I promise it will become a staple at your dinner table. Grab your masher, embrace the butter, and enjoy every single bite!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
Learn More About Me →