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(23 ratings)

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 a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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29th Mar, 2015
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!
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's picture
18th Mar, 2013
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!
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.
11th Dec, 2017
"always available at certain times of the year" That is Irish.
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.
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!
13th Mar, 2013
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.
dhoohar's picture
30th Aug, 2017
I think your comments are for a different recipe. lol
9th Dec, 2012
Very easy and a tasty accompaniment to beef stew. Will definitely make this again.


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