Traditional Irish Mashed Potatoes are made with bacon and kale; and incredibly buttery and creamy, easy to make, and the perfect addition to every meal. Also called Colcannon, they are perfect for St. Patrick's Day with a glass of Apple Cider Hot Toddy.
Irish mashed potatoes are the best part of any Irish meal or St. Partrick's day celebration. Serve it as a side to the hearty Irish Pork Chops in Creamy Whiskey Sauce, Corned Beef and Cabbage, or Guinness Beef Stew.
Why I love Irish Mashed Potatoes
Buttery, creamy, and utterly irresistible - colcannon is the kind of dish nobody can say no to, and the best part? Anyone can make it perfectly. Loaded with tender cabbage and kale, this classic Irish mashed potato recipe is beautifully simple, making it the ideal companion to almost any meal.
But if you prefer regular mashed potatoes, then look into Instant Pot Mashed Potatoes and Buttery Mashed Potato Pie.
What is Colcannon
Colcannon is a classic Irish potato dish traditionally made by mixing creamy mashed potatoes with cooked cabbage or kale, butter, and scallions or leeks.
The name "Colcannon" comes from the Gaelic word meaning "white-headed cabbage". It has a rich, buttery flavor and a creamy texture that makes it an ultimate comfort food staple. This good ol' comfort Irish food is delicious with Apple Cider Hot Toddy.
The Best Potatoes for Irish Mashed Potatoes
The best potatoes to use for Irish mashed potatoes are Russet potatoes or Idaho potatoes because of their high starch content. Yukon gold potatoes are another good option, the texture of Yukon gold is a bit more buttery and not quite as starchy.
If using Yukon gold potatoes, you can leave some of the skin on for a bit of texture. Russet or Idaho potatoes have tough skin that should be peeled first.
Key Ingredients
- Potatoes: Yukon Gold or Russet potatoes are excellent choices for creamy mashed potatoes.
- Cabbage or Kale: Thinly sliced green cabbage or kale adds a subtle earthy flavor and bright color.
- Bacon: Crisp bacon pieces or leftover ham can be stirred in or served on top for extra heartiness.
- Butter: This is one place where there really are no substitutes. Use real butter to achieve the creamy and smooth texture, and plenty of it. I prefer salted if I have it but unsalted butter works and the potatoes can be salted to taste.
- Milk or Cream: Heavy cream or whole milk to make the mashed potatoes creamy and smooth.
- Cream/Milk: I use warmed whole milk in this recipe, but cream also works if you have it on hand. Remember to heat the dairy for the best potatoes.
- Seasonings: To this recipe simple, I simply add salt & pepper. If you'd like a little bit of garlic, chop a few cloves and let them boil with the potatoes. Chives are great in this recipe too (add with the butter).
How to make Irish Mashed Potatoes
To make Colcannon, just boil the potatoes, cook the bacon, then cook kale and cabbage in the bacon fat, mix it all together with butter and cream.
- Cut potatoes into cubes and boil until tender, then drain.
- Cook bacon until crisp; remove bacon pieces but keep the fat.
- Shred cabbage and kale, then sauté them with minced garlic in bacon fat until wilted.
- Add boiled potatoes to the skillet with the cabbage and kale.
- Add butter, cream, salt, and pepper; mash everything together until smooth and well combined.
- Stir the cooked bacon pieces back in.
- Adjust seasoning as needed and serve hot.
Pro tips on making the perfect Colcannon
- Let the potatoes drain thoroughly for about 5 minutes, or even longer if needed. For extra dryness, return them to the warm pot and let them sit for a few minutes, allowing any remainingliquid to evaporate.
- Mash the potatoes by hand using a hand masher or potato ricer for the smoothest and creamiest texture. While electric mixers or food processors can be used, overmixing may release too much starch and create a gummy consistency.
- Don't skimp on butter! Butter is essential for creamy mashed potatoes. Salted butter works well, but unsalted can be used if you prefer to control the seasoning yourself. It adds richness and a smooth texture.
- Warm the milk before adding it to the potatoes. Heating it in a small saucepan or microwave helps keep the potatoes hot and allows the liquids to absorb better. Add the cream or milk slowly until you achieve the desired consistency.
To make Irish mashed potatoes ahead
Follow the recipe and let the mashed potatoes cool completely. Once cooled, transfer them to an airtight container and store in the refrigerator until needed.
To reheat for serving, spread the mashed potatoes evenly in a greased casserole dish. Dot with butter, then cover and bake at 325°F until the butter melts and the potatoes are heated through, about 35 to 40 minutes. For a browned crust, bake uncovered.
Colcannon - Irish Mashed Potatoes
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Ingredients
- 1 lb. red potatoes
- 3 garlic cloves minced
- 4 strips bacon
- 1 cup cabbage shredded
- 1 cup kale shredded
- ¾ cup heavy cream
- 3 tablespoon butter
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cut, but do not peel, the potatoes into one-inch cubes. Place the potatoes in a large pot, cover with water, and bring to a boil. Boil the potatoes until they are easily pierced with a fork (about 10 minutes). Drain the potatoes in a colander.
- While the potatoes are cooking, cook the bacon. Chop the bacon and cook it in a large skillet on medium high until nice and crisp, about 10 minutes. Remove bacon pieces from the skillet, but keep the fat.
- Prepare the cabbage and kale by cutting it into thin strips. You will have 1 cup of cabbage and 1 cup of kale. Also mince the garlic. Add 2 tablespoons butter, garlic, cabbage and kale to the now empty skillet and cook until wilted for 5 minutes.
- Add the potatoes to the skillet with cabbage and kale. Now add 1 tablespoon butter, heavy cream, salt and pepper, and bring to a light boil. Using a potato masher, mash and stir potatoes until smooth and thoroughly incorporated with cabbage and kale. Add the bacon pieces back to the skillet and taste to see if more seasoning is necessary.
Storage and Leftovers Tips
- Leftovers make an excellent base for potato cakes-fry spoonfuls in butter until golden brown.
- Store leftover Colcannon in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, adding a splash of milk or cream to restore creamy texture.
- Colcannon can be frozen but may lose some freshness; thaw in refrigerator overnight before reheating.
More Irish recipes
- Classic Irish Soda Bread with Whiskey Raisins
- Classic Irish Soda Bread with Whiskey Raisins
- Guinness Beef Stew
Kim says
How do you form it like the picture?
Olya says
I used my hands as though I was forming a piece of dough - to make it stand and then pressed with a flat long rectangular spatula on top.
Patricia Kasparian says
this looks wonderful and so different to try as a new side 🙂
Brian says
Interesting, I had never thought about it like that