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Creamy Colcannon Potato Mash with Crispy Bacon Bits

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A creamy, comforting Irish-inspired mashed potato dish with sautéed cabbage and crispy smoky bacon bits, perfect for cozy dinners and easy to prepare.

Ingredients

Scale
  • 2 pounds Yukon Gold or Russet potatoes, peeled and chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup whole milk, warmed (can substitute with almond or oat milk if dairy-free)
  • 4 tablespoons unsalted butter, softened
  • Salt and freshly ground black pepper, to taste
  • 4 cups finely shredded green cabbage (or kale or savoy cabbage)
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon olive oil or butter for sautéing
  • 6 slices thick-cut bacon, cut into small pieces
  • Optional: 1 tablespoon maple syrup or brown sugar

Instructions

  1. Place peeled, chopped potatoes into a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until tender when pierced with a fork.
  2. While potatoes boil, heat a large skillet over medium heat. Add bacon pieces and cook, stirring occasionally, until crispy and golden—about 8-10 minutes. Optional: In the last two minutes, drizzle maple syrup or sprinkle brown sugar for a subtle sweet glaze. Transfer bacon bits to a paper towel-lined plate to drain excess fat.
  3. Using the same skillet with some bacon fat (or add a tablespoon of butter/olive oil if needed), toss in minced garlic and shredded cabbage. Sauté for 5-7 minutes until cabbage softens but still has a slight bite. Sprinkle nutmeg, salt, and pepper. Stir occasionally to avoid burning. Remove from heat and set aside.
  4. Drain potatoes thoroughly in a colander. Return them to the pot or a warm bowl. Add softened butter, cream cheese, and warmed milk. Mash gently using a potato masher or ricer until smooth and creamy. Season with salt and pepper to taste.
  5. Fold the sautéed cabbage into the creamy mashed potatoes with a spatula. Mix until evenly distributed but still chunky enough to enjoy texture.
  6. Spoon colcannon onto plates or a serving bowl. Sprinkle the crispy bacon bits generously on top for crunch and smoky flavor.

Notes

Start potatoes in cold water for even cooking. Warm milk and soften butter and cream cheese before mashing to avoid clumps. Cook bacon slowly over medium heat for crispy bits. Sauté cabbage just until tender to keep slight crunch. Avoid overmixing potatoes to prevent gluey texture. Keep mashed potatoes warm over simmering water if needed and stir in warm milk if mash thickens.

Nutrition

Keywords: colcannon, mashed potatoes, creamy potatoes, crispy bacon, Irish recipe, comfort food, cabbage, easy dinner

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