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Creamy Colcannon Mashed Potatoes with Crispy Bacon

creamy colcannon mashed potatoes - featured image
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A comforting and creamy mashed potato dish with shredded cabbage and crispy bacon, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 4 large Yukon Gold potatoes (about 2 lbs / 900 g)
  • 1 small head of green cabbage (about 8 oz / 225 g), finely shredded
  • 6 slices of thick-cut bacon, cooked until crispy and chopped
  • 4 tablespoons unsalted butter (room temperature)
  • 1/2 cup whole milk (120 ml), warmed
  • Salt and freshly ground black pepper
  • Optional: 2 scallions, thinly sliced

Instructions

  1. Peel the Yukon Gold potatoes and cut into roughly 1.5-inch chunks. Rinse the cabbage, remove the core, and finely shred about 8 ounces.
  2. Place potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium.
  3. After about 5 minutes of boiling, add the shredded cabbage on top (do not stir). Continue cooking until potatoes are fork-tender, about 15–18 minutes more.
  4. Drain potatoes and cabbage well in a colander. Return to the pot or a large bowl. Mash gently with a potato masher, leaving some small lumps for texture.
  5. Warm the milk and melt the butter together in a small saucepan or microwave.
  6. Pour the warm milk and butter mixture into the potatoes and cabbage. Stir well until creamy and combined. Season generously with salt and pepper.
  7. While potatoes cook, fry bacon slices in a skillet over medium heat until crispy (about 6–8 minutes), turning occasionally. Drain on paper towels and chop into bite-sized pieces once cool.
  8. Fold crispy bacon pieces (and scallions if using) into the creamy colcannon mash just before serving.
  9. Give one last gentle stir, scoop into a serving dish, and optionally dot with an extra pat of butter.

Notes

Do not overmix the potatoes to avoid gummy texture. Warm the milk and butter before adding to keep mash creamy. Cook bacon separately and add last to maintain crispiness. You can substitute cabbage with kale or collard greens. For dairy-free, use plant-based butter and milk. Leftovers keep well for 3 days refrigerated; reheat gently and add fresh bacon before serving.

Nutrition

Keywords: colcannon, mashed potatoes, creamy mashed potatoes, crispy bacon, comfort food, easy side dish, cabbage, Yukon Gold potatoes

Find it online: https://hungermind.com/creamy-colcannon-mashed-potatoes-with-crispy-bacon-easy-recipe-for-perfect-comfort-food/