What is Colcannon made of?
You only need a handful of ingredients to make this delicious, creamy Irish potato recipe. It’s the best side dish for so many main dishes, and especially great for your St. Patrick’s Day dinner.
Potatoes: Russet potatoes are best for boiling and mashing. You could also use Yukon Gold or white potatoes. Kale: Kale has a great texture that holds up well when cooked and mashed into the potatoes. Butter: Butter adds lots of rich flavor. Heavy Cream: This makes the potatoes super creamy and smooth. Green Onions: This add a bit of color, texture, and a subtle onion flavor. Bacon Crumbles: Cook and crumble the bacon beforehand, as it’s added at the end as a mix-in.
Can I use cabbage in colcannon potatoes instead?
Absolutely! Cabbage is another traditional option for these Irish mashed potatoes, so feel free to substitute it for the kale. Just follow the same instructions with chopped cabbage.
How to Store Irish Mashed Potatoes
Colcannon potatoes store and reheat really well, so keep those leftovers. Keep them in an airtight container and store them in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop. I like to mix in a bit more cream while reheating to refresh the texture. I recommend cooking and crumbling the bacon ahead of time, and keeping it in the fridge until ready to use. I don’t recommend freezing because potatoes tend to get grainy when frozen and reheated.
What to Serve with Colcannon Potatoes
These creamy mashed potatoes with kale and bacon make a great side dish for your favorite Irish recipes. Serve it with corned beef and cabbage or this corned beef casserole. It also pairs well with this honey mustard pork chops and turkey meatloaf. If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
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