If mashed potatoes are comfort food, colcannon is comfort food with a sweater on.

This is the kind of dish that feels like it belongs on a wooden table, served family-style, with steam rising from the bowl and a generous knob of butter melting right into the center. It’s humble, hearty, and deeply cozy and once you make it, you’ll understand why it’s been loved for generations.

Colcannon is a traditional Irish mashed potato dish made with greens (usually cabbage or kale), butter, cream, and often a little bacon for good measure. It’s simple food, but it’s perfect food. No fuss, no frills - just honest ingredients coming together in the best way.

This is the version I make when I want something comforting but still special. The kind of side dish that quietly steals the spotlight and ends up being the thing everyone goes back for seconds (and thirds) of.

So let’s make a big pot of mashed potatoes, stir in some greens, and talk about why this dish deserves a permanent spot in your rotation.

Why You’ll Love This Colcannon

First of all - it’s incredibly cozy. Creamy potatoes, tender greens, salty bits of bacon, and melted butter? That’s a yes across the board.

Second, it’s versatile. Colcannon works as:

A side for sausages, roast chicken, or ham
A base for gravy (highly recommended)
A stand-alone bowl with extra butter and black pepper
A holiday side or a random Tuesday night dinner

And third - it’s forgiving. This is not a precious dish. You can adjust the greens, add more butter (always), tweak the texture, and make it your own without stressing.

Ingredients

Step-by-Step: Let’s Make It Together

Step 1: Cook the Potatoes
Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well and return to the hot pot to let excess steam escape.

Step 2: Cook the Bacon
In a skillet over medium heat, cook diced bacon until crisp. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan.

Step 3: Cook the Greens
Add chopped cabbage or kale to the skillet with the bacon fat. Cook until softened and tender, about 5–7 minutes. Season lightly with salt.

Step 4: Mash the Potatoes
Add 4 tablespoons butter to the potatoes and mash until mostly smooth. Slowly pour in warm milk or cream, mashing until creamy.

Step 5: Bring it Together
Fold in cooked greens, bacon, and green onions. Season generously with salt and black pepper.

Step 6: Finish with Butter
Spoon into a serving bowl and top with remaining butter. Let it melt right into the center.

A Little Backstory (Without Getting Boring)

Colcannon is a traditional Irish dish that dates back centuries. It was simple, affordable, and filling - exactly what people needed. Potatoes were plentiful, greens were easy to grow, and butter made everything better (some things never change).

Historically, it was often served around Halloween and sometimes even used for small charms or tokens hidden inside. But today? It’s just really good mashed potatoes with personality.

And honestly, that’s enough.

Let’s Talk Potatoes

For colcannon, you want a potato that mashes beautifully and stays creamy. Yukon Golds are my go-to - naturally buttery and smooth but Russets work great too if that’s what you have.

The key is not overworking them. Mash until smooth, but stop before they turn gluey. A potato masher is perfect here. No need for anything fancy.

The Greens (Cabbage vs Kale)

Traditional colcannon uses green cabbage, but kale is also very common and both are delicious.

Cabbage gives a softer, sweeter result
Kale adds a bit more texture and earthiness

You can even do a mix if you want. The greens get cooked just until tender, then folded into the mash so they’re woven through every bite.

Bacon: Optional, But Highly Encouraged

Bacon isn’t mandatory but it is wonderful.

Those little salty bits scattered through the potatoes add depth and make the whole dish feel extra comforting. If you prefer to keep it vegetarian, you can skip it and still have an incredible dish. Just add a little extra butter and seasoning.

Texture Is Personal (And That’s Okay)

Some people love ultra-smooth mashed potatoes. Others like them rustic with a little texture. Colcannon welcomes both.

If you like it looser and creamier, add more warm milk or cream. If you like it thicker, go easy on the liquid. This dish should bend to you, not the other way around.

Butter: Don’t Be Shy

One of the best parts of colcannon is the butter - especially that final pool melted right into the top.

This isn’t the time to hold back. Butter adds richness, shine, and flavor. If you’ve ever wondered why mashed potatoes at restaurants taste better… this is why.

How to Serve Colcannon

This dish is made for sausages - especially Irish-style or pork sausages with gravy. It’s also fantastic with:

Roast chicken
Ham
Braised meats
Fried eggs (trust me)

Or honestly? Just a big bowl on its own, eaten slowly, with lots of black pepper.

Leftovers

Colcannon reheats beautifully. Warm it gently with a splash of milk and an extra pat of butter.

You can also:

Fry leftovers into crispy potato cakes
Use as a base for shepherd’s pie
Stuff into savory pastries or turnovers

It’s one of those dishes that keeps giving.

Final Thoughts

Colcannon is one of those recipes that feels grounding. It’s warm, nourishing, and familiar - the kind of food that makes you slow down and actually enjoy your meal.

It doesn’t try to impress, but it always does.

If you make this, I hope it becomes one of those recipes you keep tucked away for when you need comfort, warmth, or just really good mashed potatoes.

Looking for more side recipes? Try my popular recipes below:

Yield: 6 servings