If you love creamy mashed potatoes and crispy bacon, you need to try Colcannon! This classic Irish dish combines buttery mashed potatoes with sautéed cabbage, bacon, and green onions for a simple yet ridiculously flavorful side. Perfect for St. Patrick’s Day, cozy weeknight dinners, or whenever you want a next-level mash.
Why I make Colcannon this way
What sets my Colcannon apart is how I sauté the cabbage with bacon until it’s tender and full of flavor—no bland boiled cabbage here. I also mash everything together while the potatoes are still steaming hot, so the butter melts right in for the creamiest texture.
- Rich, creamy texture – I always use Russet potatoes, because they mash up light and fluffy, with a touch of butter and cream for extra richness.
- Savory bacon & cabbage – Crispy bacon adds smoky flavor, while cabbage melts right into the potatoes for a deliciously silky bite. Savoy cabbage is my first pick—it’s tender with a slight sweetness—but if I can’t find it, kale works great too!
- Simple, satisfying & easy – No complicated steps, just a handful of basic ingredients and 30 minutes from start to finish!
To me, Colcannon is the ultimate cozy side dish—simple, hearty, and full of flavor in that rustic, unfussy way I love!
Printable recipe
Ingredients
- 2 lbs russet potatoes (peeled and cut into chunks)
- 1 tablespoon butter (plus more for mashing and serving)
- 3 oz chopped bacon
- 1 small cabbage (cored and sliced (Savoy cabbage is best; use kale if not available; white cabbage may be used if neither kale nor Savoy cabbage are available))
- 3 green onions (sliced)
- ⅔ cup whole milk (OR cream for extra decadence)
- salt & pepper (to taste)
Instructions
- Potatoes: Cook potatoes until fork-tender. Drain well, allow to steam off. Return to pot.2 lbs russet potatoes
- Bacon/cabbage: While potatoes are cooking, melt butter in wide skillet over medium heat. Add bacon and cook until browned. Add cabbage and cook until wilted, about 5 minutes. Stir in spring onions and cook for another 3-4 minutes.1 tablespoon butter, 3 oz chopped bacon, 1 small cabbage, 3 green onions
- Mash: Add cabbage/bacon mix to cooked and drained potatoes in pot. Add milk, a pat of butter, salt and pepper and mash until creamy. Serve immediately.⅔ cup whole milk, salt & pepper
Video
My pro tips!
- Drain the potatoes well – Excess water makes for a gluey mash. Let them steam off for a minute before mashing.
- Use warm milk – Cold milk cools the potatoes and makes them less fluffy. Warm it first!
- Mash, don’t overmix – Overworking the potatoes can make them gummy. Mash just until creamy.
I like these ingredients best
- Russet potatoes – These mash up light and fluffy, but Yukon Golds work too for a creamier texture. King Edward is the UK equivalent to Russets.
- Bacon – Adds richness and crunch. Swap with ham if you prefer, or leave it out for a vegetarian version.
- Cabbage – Savoy cabbage is best for its soft texture, but kale or white cabbage work too.
- Spring onions – Their mild flavor is perfect here, but you can swap for leeks or chives.
- Butter & milk – Whole milk keeps it creamy, but you can use cream for a richer mash.
Helpful hints
Troubleshooting & storage questions
This can happen if the potatoes weren’t drained well. Make sure to let them steam dry after draining. Also, use just enough milk or cream to reach the desired consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of milk to restore creaminess or microwave in short bursts, stirring between intervals.
Leftovers can also be used to make potato pancakes!
Serving tips
Colcannon is best served warm, straight from the pot, when it’s at its creamiest and most flavorful. For a classic presentation, add a generous pat of butter on top and let it melt into the mash.
It’s traditionally paired with hearty mains like corned beef, sausages, or roast chicken. If you’re looking for a simple, rustic side, it’s also delicious with smothered pork chops or oven baked chicken breast!
Recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Recipe first published on 03/02/2020. Updated with better text on 03/05/2021. Updated with new text and new photos on 03/04/2025.
Lisa says
I look forward to the recipe every year on St. Patrick’s Day! Bangers and Mash has become our tradition, and your recipe with these potatoes are our favorite. Absolutely delicious!
Nora says
I’m so happy to hear this, Lisa. Thank you so much for your lovely comment, it made my day!
Catherine OHagan says
I am so thrilled and happy to find a traditional recipe for Colcannonmy mom used to make it often for us. I have made it a time or two as I love it so much reminds me of home. I found another treasured recipe sofa bread with raisins or plain love both. So thank you very much. I made your Chilli recipe yesterday and tomorrow I’m ready to make your Shepherds pie. I have loved the recipes of yours that I have tried so far they are delicious.$
Cheryl says
i used moscato wine, turned out great!
Laura A. Gray says
I absolutely ❤️ love, love, love potatoes ?! Also, I totally love ❤️ cabbage as well! I like bacon ?, but rarely eat it. However, this recipe looks amazing ? and I must get all the ingredients and make this meal for my family, with the beef stroganoff! OMG!
Nora says
Oh, what a great idea to pair it with Stroganoff!