Ready in 35 - 40 mins


Serves 6
Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

Nutrition and extra info

Nutrition: per serving

  • kcal364
  • fat25g
  • saturates13g
  • carbs29g
  • sugars0.2g
  • fibre4g
  • protein9g
  • salt1g
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  • 1kg potato, well scrubbed (cut any large ones in half)



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g sliced back bacon, finely chopped
  • 1 small Savoy cabbage, finely shredded
  • 150ml double cream


  1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.

  2. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin’s tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

  3. Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

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Comments (23)

fairyclairey1's picture

Made this to go with a slow cooked beef and Guinness casserole. I prepared the dish and then warmed it through for 20 minutes at 180. I will definately make again. Yummy!

lellyc1's picture

this recipe went down a storm at a dinner party served with lamb and red wine jus accompanied with green beans .....gorgeous

maggiebleksley's picture

I'm not an enormous fan of mashed potato, but this was delicious. Will definitely use this recipe again, but will try to resist the temptation to do it too often, as it's probably not too healthy with all that cream and bacon in!

shifenated's picture

Actually, I am Irish and most people do not use cabbage here, but curly kale which is always available at certain times of the year. You get a huge bundle of same but it lessens considerably when cooked.At halloween it is also cooked but this time coins are put in same.

jackthelad's picture

Agree with PeterBlackm
We had this at home but didn't use bacon just spring onoins cooked in milk and then added to mashed spuds. It was also called Poundies, perhaps the L/Derry way of saying Colcannon
A knob of butter and Bob's your uncle.

paddybear's picture

Nice recipe, but it's not Irish!
Real colcannon, like my Granny used to make in Clonakilty, certainly does not have double cream and butter in it - they couldn't afford it!! It had bacon in it on very special occasions and sometimes had onion in it.
This is a poor peasant dish, not a poncy restaurant job!

toeknead's picture

Followed all the comments and used maple syrup instead of honey and cut down the sugar content by half. Prepared the glaze in advance as it took forever to reduce and you must leave the glaze to cool completely before using to baste. Very easy but definitely a show stopper for any dinner.

split58's picture

Very easy and a tasty accompaniment to beef stew. Will definitely make this again.

ladyannewright's picture

This is very tasty with a little melted cheese on top too

dazchef's picture

I thought this was realy nice,i see some people question the ingredients...Nah,it's right what it says,the cream should be in it and not overpowering,it's what makes it that bit more than just mash...Don't be shy with the cabbage(even if it looks like a lot)it turns to nothing while frying...Don't cut it up too much,nor the bacon..A very lovely side dish,seconded many times by friends i told about it..easy with great results....recomended....And the tip for whats left is just under,it says "TRY" next to "Buttered cabbage"..also lovely....Goes very well with the Guiness beef...And that it just wow....Enjoy peeps..

thynk2much's picture

Beautiful! So much nicer than regular mash when you want a bit of a treat.

ruthy10's picture

My partner and i made this as part of a meal and we halved the ingredient's for just the two of us and we thought it was absolutely gorgeous. we thought the cream wasn't really necessary and may try just a dash of milk next time

oh and where was kevin's tip for the leftover cabbage???

rajarmey's picture

Excellent easy recipe. Definitely will cook this again.

michele-1967's picture

Hubby & kids enjoyed this. would also leave out cream next time found the taste of the cream overpowered the other flabours.

iamafish666's picture

if there are any left overs (which is rare!!) can be made into delicuos hash brown type things. fried of i a little butter

jefnier's picture

Husband and I love this, we have it with pork loins for a treat.

laderaver's picture

Bloody lovely!

gavrob1's picture

lovely but second time round didn't add the cream doesn't need it

iamafish666's picture

I do this as a side dish for most sunday dinners with the family. I usually grate some fresh nutmeg into it as a little extra taste. fabulous dish

yurrnae's picture

I'm going to be making a potato mix of some sort for dinner tomorrow evening.
What I've got ready is - boiled potato and boiled carrot (in the same pan), cooked lentil, and some left-over kale (steamed).
If my husband has used the rest of the kale for his soup for lunch tomorrow, I'll use frozen chopped spinach tomorrow evening instead.
Mix them all together, and serve with the mince (cooked with onion and tomato), and beetroot.
Hubby will probably also want courgette or peppers (or both).


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