Colcannon Recipe

You can never have too many potato recipes, right? And this recipe is a real star. Who knew you could sneak kale into mashed potatoes? Even the kids will devour it! (The bacon crumbled on top helps, too. 😆) Not only is this colcannon recipe tasty, but it looks beautiful, too. If you ever want to add a little color to your meal, colcannon is a perfect side.

Ingredients You’ll Need

How to Make Colcannon Potatoes

Prep Ingredients

Prep Potatoes – Peel, wash, and cut potatoes into 1-inch cubes, then add the potatoes to a large pot of cold water. Add about a teaspoon of salt to season. (Photo 1) Boil Potatoes – Cover the pot and bring it to a boil over medium-high heat. Cook until the potatoes are fork-tender, 15-18 minutes. Drain in a colander. (Photo 2) Bacon – While the potatoes boil, saute the bacon in a skillet over medium heat. Cook for 6-8 minutes or until it’s golden and crispy. Remove the bacon and transfer to a paper-towel-lined plate. (Photo 3) Kale – Add the kale (or cabbage) and garlic. Sauté for 4-5 minutes or until kale wilts. Stir in the green onions, season with half the remaining salt and pepper, and continue sautéing for another minute. Remove from heat. (Photo 4)

Mash It Up

Mash Potatoes – Return the drained potatoes to the pot. Then, mash them with a potato masher. Or you can run them through a potato ricer. Assemble – Add the milk, butter, garlic, and kale. Mix the ingredients well with a spoon until smooth. Avoid overworking the potatoes to keep the texture creamy rather than gluey—season with salt and pepper to taste. Serve immediately topped with butter, bacon, and green onions if desired.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

You can make this a day or two ahead of time and store it in the fridge in an airtight container. You can freeze cooked potatoes in an airtight container for up to 6 months. 

Serving and Storage Instructions 

Serve colcannon warm as a side to your favorite meal. Store leftover colcannon potatoes in the refrigerator in an airtight container for up to 4 days. Reheat them in the microwave.

What Goes With Colcannon

Colcannon goes great with just about any main dish. Corned beef and cabbage or ham are a holiday tradition, but I like it with steak tips or oven-baked pork chops. It also plays well with other sides, like blanched green beans, Southern collard greens, and cornbread.

More Satisfying Potato Side Dishes to Try

Imma