Colcannon is a traditional Irish potato dish made with mashed potatoes, leafy greens such as cabbage or kale, leeks or green onions and plenty of good Irish butter. I served this with my Beef and Guinness Stew


Recipe Source: A Vintage Kitchen

  • 3 pounds russet potatoes, peeled and cut into chunks
  • 4 strips bacon, diced
  • 2 leeks, white and light green parts only, cleaned well and sliced thinly
  • 2 cloves garlic, minced
  • 3 cups finely chopped green cabbage, about 1/2 head
  • 2 green onions, sliced thinly
  • 1/4 cup butter, preferably an Irish butter such as Kerrygold
  • approx. 1 1/4 cups warmed milk
  • sea salt and pepper to taste
  1. Cook potatoes in cold, salted water until very tender, about 15 to 20 minutes. Drain well.
  2. Meanwhile in a large skillet cook bacon over medium-low heat until crisp. Remove bacon with a slotted spoon and drain on paper towel.
  3. Add leeks and cabbage to the pan. Cook until the vegetables are softened 6 to 8 minutes. Add the garlic and green onions and cook an additional minute.
  4. With a potato masher, mash potatoes, adding the butter and warmed milk.
  5. Stir in remaining ingredients. Season with salt and pepper to taste.

5 thoughts on “Colcannon

  1. Pingback: Beef and Guinness Stew | A Vintage Kitchen

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