Print

Creamy Colcannon Potatoes with Crispy Bacon

creamy colcannon potatoes with crispy bacon - featured image
Print Recipe

A comforting and creamy mashed potato dish blended with tender cabbage and topped with crispy bacon, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 4 cups finely shredded green cabbage (about 150g)
  • 6 slices thick-cut bacon, chopped
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk or heavy cream
  • 2 stalks green onions, thinly sliced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of nutmeg
  • Optional: splash of chives for garnish

Instructions

  1. Place peeled, chopped potatoes into a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until potatoes are fork-tender.
  2. While potatoes simmer, bring a separate pot of salted water to a boil. Add shredded cabbage and cook for 3-4 minutes until just tender but still bright green. Drain well and set aside.
  3. In a large skillet over medium heat, add chopped bacon pieces. Cook, stirring occasionally, until crispy and browned, about 7-10 minutes. Remove with a slotted spoon and drain on paper towels. Reserve a tablespoon of the bacon fat in the pan.
  4. Drain potatoes thoroughly and return them to the pot or a large mixing bowl. Add softened butter and warm milk or cream. Mash with a potato masher or ricer until smooth and creamy but still with a bit of texture.
  5. Fold the cooked cabbage gently into the mashed potatoes. Stir in green onions, salt, and freshly ground pepper to taste. Add a pinch of nutmeg if using. Mix just until combined.
  6. Transfer the colcannon mixture to a serving bowl or dish. Sprinkle the crispy bacon evenly over the top. Drizzle a little reserved bacon fat over the dish for extra smoky richness.
  7. Garnish with extra green onions or chives if desired. Serve immediately warm.

Notes

Start potatoes in cold water for even cooking. Avoid overcooking cabbage to keep texture. Render bacon slowly over medium heat to avoid burning. Use warm milk and butter for creamy texture. Drain potatoes well to prevent watery mash. Gentle folding keeps mash light and creamy.

Nutrition

Keywords: colcannon, mashed potatoes, creamy potatoes, crispy bacon, comfort food, cabbage, easy recipe, weeknight dinner

Find it online: https://blixfood.com/creamy-colcannon-potatoes-with-crispy-bacon-easy-comfort-recipe/