Colcannon potatoes are a classic Irish dish that combines creamy mashed potatoes with nutritious greens. This comforting recipe is often enjoyed during festive occasions but is delicious enough to be a regular part of your meals. With rich flavors and a delightful texture, colcannon is sure to become a family favorite.
Why Make This Recipe
Making colcannon potatoes is a great way to enjoy vegetables mixed with the classic comfort of mashed potatoes. This recipe is not only tasty but also packed with nutrients from the kale and green onions. Plus, it’s simple to prepare and can be a perfect side dish for various meals. If you’re looking to introduce a new favorite to your table, colcannon is an excellent option.
How to Make Colcannon Potatoes
Crafting colcannon potatoes is an easy process that can impress your family and friends. Follow the steps below to create this delightful dish.
Ingredients:
- 4 pounds russet potatoes (peeled and cubed)
- 1/2 cup butter (divided)
- 6 cups lightly packed kale (chopped)
- 1 cup green onions (chopped)
- 2 cups heavy cream
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 cup crumbled bacon (cooked)
Directions:
- Bring a large pot of salted water to a boil. Add the potatoes and cook them for about 20 minutes, or until they are fork tender.
- Drain the potatoes and set them aside.
- Return the pot to medium/high heat and add 1/2 cup of butter. Add the chopped kale and season it with salt and pepper to taste. Cook for 3 minutes.
- Next, add the chopped green onions and cook for one additional minute, stirring often.
- Pour in the heavy cream and stir to combine all the ingredients. Then add the drained potatoes.
- Use a potato masher to mash the potatoes and mix everything together.
- Taste the mixture and season with more salt and pepper if needed.
- Finally, stir in the cooked bacon crumbles.
- Serve the colcannon potatoes drizzled with the remaining 1/4 cup melted butter. Enjoy!
How to Serve Colcannon Potatoes
Colcannon potatoes can be served warm as a side dish alongside meats or stews. They can also be enjoyed on their own or with your favorite sauce. For a festive touch, garnish with additional bacon or green onions before serving.
How to Store Colcannon Potatoes
If you have leftovers, store colcannon potatoes in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, simply warm them in a pot over low heat or in the microwave until heated through.
Tips to Make Colcannon Potatoes
- For extra creaminess, feel free to add more heavy cream or butter.
- If you want a vegetarian version, you can omit the bacon or replace it with a plant-based alternative.
- Adding cheese, like cheddar, can enhance the flavor even more!
Variation
You can customize colcannon potatoes by using different greens. For example, you can use cabbage instead of kale. You can also experiment with adding different herbs and spices to suit your taste.
FAQs
1. Can I use other types of potatoes for colcannon?
Yes! While russet potatoes are traditional, you can use Yukon gold or red potatoes for a different texture and flavor.
2. Is colcannon a healthy dish?
Colcannon can be a healthy dish since it includes vegetables like kale and green onions. However, keep in mind that the heavy cream and butter can add calories.
3. Can I freeze colcannon potatoes?
It’s best not to freeze colcannon potatoes, as the texture may change when thawed. However, you can store them in the fridge for a few days as mentioned above.
Now you have all the details to make delicious colcannon potatoes! Enjoy this comforting dish with your loved ones.
Colcannon Potatoes
Ingredients
Main Ingredients
- 4 pounds russet potatoes, peeled and cubed
- ½ cup butter, divided 1/4 cup for serving
- 6 cups lightly packed kale, chopped
- 1 cup green onions, chopped
- 2 cups heavy cream
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ½ cup crumbled bacon, cooked
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the potatoes and cook them for about 20 minutes, or until they are fork tender.
- Drain the potatoes and set them aside.
- Return the pot to medium/high heat and add 1/2 cup of butter. Add the chopped kale and season it with salt and pepper to taste. Cook for 3 minutes.
- Next, add the chopped green onions and cook for one additional minute, stirring often.
- Pour in the heavy cream and stir to combine all the ingredients. Then add the drained potatoes.
- Use a potato masher to mash the potatoes and mix everything together.
- Taste the mixture and season with more salt and pepper if needed.
- Finally, stir in the cooked bacon crumbles.
- Serve the colcannon potatoes drizzled with the remaining 1/4 cup melted butter.
