The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
St. Patrick’s Day is right around the corner and you’re going to want something to soak up all that green drink! A big bowl of Irish Colcannon Potatoes is sure to do the job. These may be my new favorite way to indulge in mashed potatoes, and after one bite, I think you’ll understand why!
Colcannon Potatoes are a traditional Irish dish that combines creamy mashed potatoes with kale or cabbage and green onions. If you’re a cabbage fan, you’ll go crazy for this one, and if you’re not, this is the perfect recipe to ease into the world of cabbage.
This recipe takes things to the next level by cooking the cabbage in bacon grease for extra flavor. The cabbage brings a nice crunch to a traditionally smooth dish, and it works well alongside the saltiness of the bacon. Serve a heaping spoonful of these “taters” with corned beef, or smother them with slow-roasted beef for a proper Irish day meal!
You can use any potato for this recipe, but I’ve found that my family prefers the creamy texture of red skin potatoes. Red potatoes contain less starch, meaning you’ll have a more airy and fluffy mash. If you prefer dense potatoes, then try these with russets.
Let’s raise a glass and get cooking!
- Cook time:
- Prep time:
- Total time:
- 3 lbs. red potatoes
- 6 slices Heinen’s Care Certified bacon, crumbled
- 2 Tbsp. bacon fat or butter
- 5 garlic cloves, minced
- 1/2 head of cabbage, about 4-5 cups
- 4 Tbsp. Heinen's salted butter
- 1/2 cup Heinen's 2% milk, warmed
- 1 tsp. Heinen's garlic granules
- 2 green onions, thinly sliced and divided
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. Heinen's Italian seasoning
- Wash and quarter the potatoes. Add them to a large pot and fill with enough water to just cover. Bring to a boil, then cook for 15-20 minutes, or until the potatoes are fork-tender. Drain.
- Cook and crumble the bacon. Set aside and reserve 2 Tbsp. of bacon fat.
- In another pot, melt the bacon fat or butter over medium heat. Add the garlic and cook for 2 minutes, then add the cabbage. Season with the salt, pepper, garlic granules and Italian seasoning. Cook for 7 minutes, then remove from the heat.
- Add the potatoes, salted butter, half of the onions, half of the bacon and milk. Mash until the mixture is mostly smooth with some chunks remaining or add more milk for a creamier texture.
- Transfer to a large serving bowl and top with the remaining bacon and green onions. Enjoy!