My Version of Colcannon

This was given to me by a friend who had adapted her own version of the traditional Irish dish, Colcannon. I adapted it further to my own taste and was very pleased with the result. My mashed-potato loving teenage son tried it with some skepticism and then went back for a large second helping!

This is not the traditional recipe. If you're looking for something authentic, please go back to Google and try again! I have no idea how much this differs from the original, but to me it's a keeper.


Cut 1/2 pound bacon in 1" chunks and brown in iron skillet (Thick sliced pepper bacon is incredible in this). Add 1/2 of a large sweet onion, sliced, and cook until onion is translucent. Set aside.

Boil 6 - 8 med. potatoes in large pot like you normally would for mashed taters. I like the peel on, so I left it on. Peel if you prefer.

Throw in several slightly smashed cloves of garlic (I used 8. I love garlic!).

Core and ribbon 1/2 head of green cabbage, add when taters are almost done. Cook until cabbage turns a darker green. Drain and mash.

Add 1/2 to 1 stick of butter (to your ideal taste and consistency. I used 3/4 stick), salt and lots of black pepper.

Heat 1/4 to 1/2 cup cream or milk and add. (If this wasn't already rich enough, sour cream can be substituted.)

Add onions and cooked bacon to the mixture, stir well, and serve.