Colcannon

Colcannon

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(18 ratings)

Ready in 35 - 40 mins

Easy

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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Ingredients

  • 1kg potato, well scrubbed (cut any large ones in half)
    Potato

    Potato

    po-tate-oh

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

  • 100g butter
    Butter

    Butter

    butt-err

    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

Method

  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, questions and tips

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fairyclairey1
29th Mar, 2015
5.05
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
1st Oct, 2013
this recipe went down a storm at a dinner party served with lamb and red wine jus accompanied with green beans .....gorgeous
maggiebleksley
18th Mar, 2013
5.05
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
14th Mar, 2013
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
14th Mar, 2013
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
14th Mar, 2013
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
13th Mar, 2013
5.05
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
9th Dec, 2012
5.05
Very easy and a tasty accompaniment to beef stew. Will definitely make this again.
ladyannewright
30th Jul, 2012
This is very tasty with a little melted cheese on top too
dazchef
9th Apr, 2012
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..

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