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By Alicia Guio


The Irish have a plethora of potato recipes. You can’t really go wrong with any of them. One of my favorites is Colcannon, a mixture of mashed potatoes and cabbage.

The name Colcannon is from a Gaelic word that translates as white-headed cabbage.

The recipe has humble origins as a peasant dish. And, there are regional variations that swap kale in for the cabbage or that combine potatoes and parsnips. I keep things fairly straightforward in my version with potatoes, cabbage and a touch of bacon.

It’s a hearty, comforting side dish that pairs perfectly with a roast. As an iconic dish of Ireland, St. Patrick’s Day seems like the perfect chance to enjoy it.




(Irish Mashed Potatoes and Cabbage)

Serves 4 as a side dish



  • 1 ½ lbs. red potatoes
  • 2 pieces thick-cut bacon, diced
  • 2 tablespoons butter, plus more for serving
  • 1 small onion, chopped
  • ½ medium-sized head of cabbage, chopped
  • 1 cup milk
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons fresh parsley, minced
  • Salt, to taste


  1. Quarter the potatoes and place in a large pot with water. Place on stove over medium-high heat. Bring to a boil. Cool until the potatoes are fork tender. Remove from heat. Drain and set aside.
  2. While the potatoes cook, in a large sauté pan, cook the diced bacon. Scoop out the pieces, keeping the fat in the pan.
  3. Add two tablespoons of butter to the bacon fat and add the onion. Sauté until translucent. Add the chopped cabbage. Cook until very tender, about 20 minutes.
  4. Remove pan from heat. Add in the cooked potatoes, nutmeg and milk. Mash until the potatoes are smooth and the cabbage and onions are well combined with the potatoes.
  5. Season with salt to taste.
  6. Serve immediately.
  7. Scoop into individual portions. Make a well in the center of each and place in a pat of butter. Sprinkle with some of the bacon pieces and fresh parsley.

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