Colcannon potatoes with bacon is a creamy Irish side dish that folds buttery kale, green onions, and crisp bacon into mashed russets for a bowl that tastes like a full meal.
The potatoes boil until tender, the greens wilt in butter, and a generous pour of heavy cream pulls everything together. One pot feeds eight, so it works as a side for roasts or a simple supper on its own.
Table of Contents
Why This Colcannon Potatoes with Bacon Recipe Works
Cooking the kale in butter softens it quickly and gives the greens a rich, savory flavor that stays fresh instead of turning bitter.
Mashing the potatoes right in the pot with the cream and greens means everything blends in one step, so the green flecks spread evenly through the dish.
Bacon brings smoke and salt, which lets you cut the added salt and still end up with a well seasoned dish. Melted butter on top finishes it the traditional way.
Ingredients for Colcannon Potatoes with Bacon
- 4 pounds russet potatoes, peeled and cubed
- 1/2 cup unsalted butter, divided
- 6 cups lightly packed chopped kale
- 1 cup chopped green onions
- 2 cups heavy cream
- 2 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 cup crumbled cooked bacon
Russet potatoes. Their fluffy, starchy texture soaks up cream and butter and mashes into a light, tender base.
Kale. Chop it finely and remove tough stems so it wilts into soft ribbons that blend into the potatoes.
Green onions. They bring a mild onion bite that keeps the rich dish from tasting flat.
Heavy cream. It gives the mash a silky texture and carries the buttery flavor through the dish.
Bacon. Crumbled bacon adds smoke and crunch, and it replaces most of the added salt.
How to Make Colcannon Potatoes with Bacon
1. Boil the potatoes Bring a large pot of water with 2 teaspoons of the salt to a boil, add the potatoes, and cook about 20 minutes until fork tender.
2. Drain Drain the potatoes well and set them aside while you cook the greens.
3. Wilt the kale Return the empty pot to medium high heat, melt 1/4 cup of the butter, and cook the kale with 1/2 teaspoon salt and the pepper for 3 minutes.
4. Add the onions Stir in the green onions and cook 1 more minute, stirring often, until bright and softened.
5. Pour in the cream Add the heavy cream and stir, then return the drained potatoes to the pot.
6. Mash it all together Use a potato masher to crush the potatoes and blend everything into a thick, chunky mash. Taste and adjust the seasoning.
7. Add the bacon Fold in the bacon crumbles and spoon the mash into a warm serving bowl.
8. Top with butter Make a well in the center and pour in the remaining 1/4 cup melted butter.
How to Serve Colcannon Potatoes with Bacon
Spoon the dish into a warm bowl and let the melted butter pool in the center, then dig in from the edges. It is a natural side for Dutch oven pot roast, and it also pairs with grilled garlic butter salmon for a lighter dinner. A crisp Italian house salad balances the richness, and fluffy homemade dinner rolls help mop up any extra cream. It also suits a March celebration dinner.
How to Store and Reheat Colcannon Potatoes with Bacon
Cool the leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in a skillet over medium low heat with a splash of cream or milk, stirring often, until it reaches 165 degrees F. Freezing is not recommended because the potatoes turn watery after thawing and the cream can separate. Add fresh bacon and a little melted butter after reheating for better texture.
Tips and Variations for Colcannon Potatoes with Bacon
Wash the kale well. Rinse the leaves and dry them before chopping so extra water does not thin the mash.
Salt the water. Seasoning the cooking water flavors the potatoes from the inside and keeps the final dish from tasting flat.
Mash by hand. A hand masher keeps the texture rustic, while a mixer can make the potatoes gluey.
Swap the greens. Savoy cabbage is the traditional alternative and cooks in about the same time as kale.
Use leftover mash. Fold the kale and onions into cold leftover mash and reheat for a fast version.
Add cheese. A handful of sharp cheddar stirred in at the end makes the dish richer.
Make it lighter. Replace half the cream with whole milk for a softer, less rich texture.
Store safely. Cool leftovers quickly and review the Texas AgriLife Extension food safety guide for safe handling.
Frequently Asked Questions About Colcannon Potatoes with Bacon
What goes into colcannon potatoes with bacon?
It combines mashed russet potatoes with kale, green onions, heavy cream, butter, and crumbled bacon. The result is a creamy, savory side that comes from Irish home cooking.
Can I make colcannon potatoes with bacon ahead of time?
Yes. Prepare the dish through the mashing step, cool it, and refrigerate it for up to 3 days. Reheat in a skillet with a little cream, then add the bacon and melted butter.
How do I keep colcannon potatoes with bacon from turning gummy?
Drain the potatoes well, mash by hand, and stop as soon as the mixture looks combined. Overworking the starch is what turns the dish gummy.
Can I use cabbage instead of kale?
Yes. Green or savoy cabbage works well and gives a milder flavor. Shred it thinly and cook it a minute longer before adding the cream.
Do I have to peel the potatoes?
Peeling gives the smoothest texture, but you can leave the skins on for a rustic dish. Scrub the potatoes well and expect small flecks of peel in the finished mash.
Colcannon Potatoes with Kale and Bacon
Equipment
- Large pot
- Colander
- Potato Masher
- Sharp knife
Ingredients
Main Ingredients
- 4 lb russet potatoes peeled and cubed
- ½ cup unsalted butter divided, 1/4 cup for the kale and 1/4 cup melted for serving
- 6 cup chopped kale lightly packed, tough stems removed
- 1 cup chopped green onions
- 2 cup heavy cream
- 2 ½ tsp kosher salt divided, 2 tsp for the cooking water and 1/2 tsp for the kale
- ½ tsp ground black pepper
- ½ cup crumbled cooked bacon about 4 slices
Instructions
Cooking
- Boil. Cook the potatoes in salted water for about 20 minutes until fork tender, then drain well.
- Cook the greens. Melt 1/4 cup butter in the empty pot and cook the kale with salt and pepper for 3 minutes.
- Add onions and cream. Stir in the green onions for 1 minute, then add the cream and the drained potatoes.
- Mash. Crush with a potato masher until chunky and creamy, then fold in the bacon.
- Serve. Pour the remaining 1/4 cup melted butter over the top.
