Traditional Irish Colcannon…bumped up several flavor notches! We’re making these mashed potatoes with lots of butter, cream, sauteed cabbage, kale, and leek, green onions, bacon and Irish white cheddar – it’s absolute heaven! This BEST Loaded Colcannon recipe is sure to be a total smash hit!
Ah, potatoes. What would life be without them? Yet for the longest time everyone in the world did just that – lived without them. All except the residents of southern Peru, that is, where the potato originated. While it’s hard to imagine Irish cuisine without potatoes, they weren’t introduced to Ireland until the late 1600’s. But the Irish embraced them with such enthusiasm that they have forever remained an integral part of Irish fare.
Historically potatoes, cheap and filling, were considered the food of the peasants.  But when combined with kale, cabbage, butter and cream, the Irish were able to create a taste of heaven after a hard day’s work. This dish became known as Colcannon, first recorded in 1774 though likely much older, and became a satisfying staple food that was traditionally eaten all year round. It has remained one of Ireland’s most iconic national dishes. And we’re just crazy about it!
A treasured dish for generations, Colcannon has even been praised in verse and in song like in the traditional Irish folk song, “Colcannon” (aka “The Skillet Pot”):
Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?
Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.
Today we’re making a “loaded” version of traditional Irish colcannon.
Colcannon traditionally combines the potatoes with either kale, cabbage or leek. We’re using all three to get the best of each flavor (leek especially adds an incredible flavor). Traditionally cream and butter are used – we’re also adding bacon and folding in some Irish white cheddar!
Combine that all together – mashed potatoes with lots of butter, cream, sauteed cabbage, kale, and leek, green onions, bacon and Irish white cheddar – and you’ve got a bowl of absolute heaven! And so we present the BEST Loaded Colcannon recipe!
Loaded Colcannon Recipe
Let’s get started!
Chop the kale, shred the cabbage and chop the leek (be sure thoroughly rinse and drain the leek in a colander).
Fry the bacon until crispy then use a slotted spoon to transfer it to a plate until ready to use. Leave about 2 tablespoons of bacon grease in the pan.
Add the chopped greens to the pan and saute them in the bacon grease until soft, 7-8 minutes.
Boil the potatoes in salted water until soft. Very thoroughly drain all water from the potatoes.
While the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. Use a manually masher to mash the potatoes.
Add the cooked greens, bacon, green onions and white cheddar (reserving a little bacon and green onions for garnish). Stir to combine. Add the salt and pepper. Taste and add more salt according to preference.
Spoon into a serving bowl, make a small well in the center and add the remaining 1/3 butter in the well. Garnish with the reserved bacon and green onions. Serve immediately.
Enjoy!
For more delicious traditional Irish recipes be sure to also try our:
Loaded Colcannon
Ingredients
- 4 pounds moderately starchy potatoes (e.g. Yukon gold), peeled and cut into large chunks (you can use a higher starch potato like russets but medium starchy will give you the best texture)
- 4 slices thick-cut bacon, diced
- 2 cups chopped kale
- 2 cups shredded cabbage
- 1 medium leek, chopped, thoroughly rinsed and drained
- 1/2 cup quality unsalted butter (1 stick)
- 1/2 cup heavy cream, warmed
- 1/2 cup whole milk, warmed
- 4 ounces Irish white cheddar, shredded
- 3 green onions, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Fry the bacon in a large pan until crispy then use a slotted spoon to transfer it to a plate until ready to use. Leave about 2 tablespoons of bacon grease in the pan.
- Add the chopped greens to the pan and saute them in the bacon grease until soft, 7-8 minutes.
- While the greens are cooking, start the potatoes boiling. Boil the potatoes in salted water until soft. Thoroughly drain all water from the potatoes.
- While the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. Use a manually masher to mash the potatoes.Add the cooked greens, bacon, green onions and white cheddar (reserving a little bacon and green onions for garnish). Stir to combine. Add the salt and pepper. Taste and add more salt according to preference.
- Spoon into a serving bowl, make a small well in the center and add the remaining 1/3 butter in the well. Garnish with the reserved bacon and green onions. Serve immediately.
Nutrition
Originally published on The Daring Gourmet on March 10, 2018.
Debbie Baxter says
Another green veg alternative one could consider for putting in the Colcannons is Rapini, although a bit bitter it has a lovely distinct flavour and I use Rapini to replace turnip tops which is traditional in a Newfoundland Jiggs dinner, when the turnip tops aren’t avail. Got this tip from a former Italian vegetable manager at a mainly Italian grocery store while living in Tor after being in Nfld for 9 yrs.
Enoy. Cheers Debbie
Kimberly Killebrew says
Absolutely, Debbie, that’s a great alternative. I grow rapini every year in my garden and love it!
Lynda says
This is the best potatoe dish I have ever eaten. So glad I changed up my typical St. Patrick’s day meal and made this. My guests kept going back for more and asked for leftovers. Amazing.
Kimberly @ The Daring Gourmet says
I’m so happy it was a hit, Lynda, thank you for the feedback! :)
Rosemarie says
I will make this recipe in KETO style. No milk, use heavy cream and instead of the potatoes, CAULIFLOWER. Perfect for EASTER. Thank you Kimberly!
Kimberly @ The Daring Gourmet says
That sounds like a great keto adaptation, Rosemarie. Happy cooking and I hope you enjoy it! :)
Cheryl says
Recommendations requested. Recommendations for making without kale. I can’t eat it. Should I just leave it out or adjust the other two.
Kimberly @ The Daring Gourmet says
Hi Cheryl, you can also use spinach or Swiss chard in its place. Or, as you said, omit and adjust the other two.
Patti says
I make this to serve with corned beef. I don’t use the kale—I think it makes it bitter. So just cabbage and leeks. Everything else is the same, except that when I slice the corned beef, I use the bits that don’t slice well in the colcannon and my family loves it! I make a huge amount— it goes really fast!!