Irish Colcannon Mashed Potatoes

Let me paint you a picture: the aroma of sizzling bacon mingling with buttery potatoes and earthy kale filling my kitchen on a drizzly afternoon in March—total heaven, right? There’s something about Irish Colcannon Mashed Potatoes that just stops you in your tracks. The first time I made this recipe, I was knee-high to a grasshopper, watching my grandmother whip up a big pot of mashed potatoes flecked with bright green kale for St. Patrick’s Day. She’d toss in crispy bacon for good measure, and the whole family would crowd around, forks at the ready, impatiently waiting for their turn. I was instantly hooked. Honestly, it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This mash is pure, nostalgic comfort, but with a twist—think creamy potatoes, a hint of onion, and the surprise of crunchy bacon and kale. It’s dangerously easy and absolutely perfect for potlucks, cozy weeknight dinners, or brightening up your Pinterest recipe board. I stumbled upon my own version years ago, trying to recreate that childhood memory when I couldn’t find my grandmother’s handwritten recipe. Wish I’d found it sooner, because my family couldn’t stop sneaking spoonfuls off the cooling rack (and I can’t really blame them!). You know what? It’s become a staple for family gatherings and gifting to friends—testing it more times than I care to admit (in the name of research, of course).

If you’re after a dish that feels like a warm hug and fills your home with the best kind of savory scents, you’re going to want to bookmark this Irish Colcannon Mashed Potatoes recipe. It’s hearty, homey, and totally worth every single bite.

Why You’ll Love This Recipe

As someone who’s mashed more potatoes than I care to count—and eaten even more—let me give you the inside scoop on why these Cozy Irish Colcannon Mashed Potatoes with Bacon & Kale are a must-try. I’ve tweaked, tasted, and tested this recipe through family gatherings and rainy-night dinners, and believe me, it stands out for all the right reasons.

• Quick & Easy: Comes together in under 45 minutes. It’s perfect for busy weeknights or when you need comfort food, stat.
• Simple Ingredients: No fancy grocery trips. You probably have everything in your pantry—potatoes, bacon, butter, and kale. Honestly, it’s almost too easy.
• Perfect for Any Occasion: Whether it’s brunch, a cozy dinner, or a St. Patrick’s Day feast, this dish fits right in. It brings people together.
• Crowd-Pleaser: Kids love the creamy potatoes, adults rave about the bacon and kale. I’ve watched picky eaters gobble it down without a second thought.
• Unbelievably Delicious: The flavor combo—smoky bacon, earthy kale, creamy potatoes—is comfort food at its best. It’s one of those recipes you close your eyes for after the first bite.

What sets my version apart? For starters, I use Yukon Gold potatoes for extra creaminess and sauté the kale in bacon fat for maximum flavor. That means no bland greens—just pure, savory goodness. And, I always add a splash of cream at the end for the smoothest texture. My secret is letting the bacon get super crispy and folding it in right before serving, so you get that perfect crunch every time.

This isn’t just another mashed potato recipe. It’s a little taste of Ireland, reimagined for real life—quicker, richer, and with a dash of smoky bacon to keep things interesting. Perfect for impressing guests without breaking a sweat, and guaranteed to turn a simple meal into something memorable. If you’re after comfort food with a bit of character, this Irish Colcannon Mashed Potatoes recipe is calling your name!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You’ll be amazed how these pantry staples come together for something so special. If you’re missing one or two things, I’ve got substitution tips to keep you rolling.

• For the potatoes:
  • Yukon Gold potatoes (2 lbs / 900 g, peeled and quartered; I love their creamy texture and rich flavor)
  • Salt (2 teaspoons, plus more for seasoning water and to taste)
• For the greens:
  • Kale (4 cups / 120 g, stems removed and chopped; curly or lacinato work great)
  • Green onions (3, thinly sliced; these add a gentle onion flavor without overpowering)
• For the flavor:
  • Bacon (6 slices / 140 g, chopped; thick-cut is best for extra crunch—my go-to is “Applegate” brand for their smoky flavor)
  • Unsalted butter (4 tablespoons / 56 g, divided; use Irish butter for a richer taste if you can find it)
  • Whole milk (1/2 cup / 120 ml, warmed; you can sub with cream for extra indulgence or use almond milk for dairy-free)
  • Freshly ground black pepper (1/2 teaspoon, or to taste)
• Optional extras:
  • Chives (2 tablespoons, finely chopped, for garnish)
  • Nutmeg (a pinch, for subtle warmth—my grandmother always added this!)

Ingredient tips: If you’re short on kale, try swapping in savoy cabbage or spinach. Red potatoes work if you can’t find Yukon Golds, just don’t use russets—they get a bit too starchy. For a lighter touch, Turkey bacon is a decent substitute, though the flavor isn’t quite the same. If dairy is a no-go, coconut milk adds a hint of sweetness and keeps things creamy. In summer, wilted spinach or fresh peas are a fun seasonal swap. For gluten-free, all listed ingredients are safe, but always double-check your bacon brand.

Equipment Needed

You don’t need a fancy kitchen to whip up these Irish Colcannon Mashed Potatoes. Here’s what I reach for every single time:

• Large saucepan or pot (for boiling potatoes; I use my trusty enamel Dutch oven—easy to clean and heats evenly)
• Colander (for draining potatoes; metal ones are sturdier, but plastic will do in a pinch)
• Large skillet (for frying bacon and sautéing kale; if you’ve got cast iron, use it—it makes the bacon extra crispy!)
• Potato masher (classic, but a ricer makes for extra-smooth mash; a sturdy fork works if you’re in a pinch)
• Wooden spoon or spatula (for stirring and mixing; silicone spatulas are easy to clean)
• Measuring cups and spoons (for precise ingredient amounts)
• Mixing bowl (optional, if you want to combine everything outside the pot)

Personal tip: I’ve used just about every potato masher on the planet—my favorite is the zigzag kind with a wide handle, much easier on the wrists. If you’re new to cast iron, keep it dry after use to prevent rust. For budget-friendly options, check thrift stores or yard sales; you’d be surprised what you can find!

Preparation Method

1. Prep the potatoes: Peel and quarter 2 lbs (900 g) Yukon Gold potatoes. Place them in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 18-20 minutes until fork-tender. (Tip: If the potatoes crumble when pierced, they’re perfect.)
2. Cook the bacon: While the potatoes are cooking, chop 6 slices (140 g) bacon. Add to a large skillet over medium heat. Cook, stirring occasionally, until crispy—about 8 minutes. Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon bacon fat in the skillet.
3. Sauté the kale & onions: Add 4 cups (120 g) chopped kale and 3 sliced green onions to the skillet with reserved bacon fat. Sauté for 3-4 minutes until kale is wilted and onions are soft. If kale is tough, add a splash of water. (Warning: Don’t walk away—kale can burn quickly.)
4. Drain and mash potatoes: Drain potatoes well in a colander and return to the warm pot. Mash with a potato masher until smooth or slightly chunky, as you like. Add 3 tablespoons (42 g) unsalted butter and mash again. (Tip: For ultra-smooth mash, use a ricer.)
5. Add milk and seasoning: Warm 1/2 cup (120 ml) whole milk in the microwave or a small pan. Pour into the potatoes, along with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg (if using). Stir until creamy and well combined. (Note: If the potatoes seem dry, splash in extra milk.)
6. Fold in greens and bacon: Gently fold the sautéed kale, green onions, and half the crispy bacon into the mashed potatoes. (Sensory cue: You’ll see streaks of green and smell that bacon!) Taste and adjust seasoning as needed.
7. Finish & serve: Dot the top with the remaining 1 tablespoon (14 g) butter and sprinkle the rest of the crispy bacon over. Garnish with chopped chives if you like. Serve warm.

Personal tip: For efficiency, start the bacon as soon as the potatoes hit the water. If your mash looks gluey, you might have overworked it—next time, use a ricer and fold gently. If you want extra flavor, toast the kale in the bacon fat a little longer until it’s just crispy around the edges. The smell is irresistible!

Cooking Tips & Techniques

After countless batches of Irish Colcannon Mashed Potatoes, I’ve picked up a few tricks that really make a difference.

• Don’t rush the potatoes: Simmer gently—boiling hard can make them waterlogged. Always start with cold, salted water.
• Use the right potato: Yukon Golds are my top pick for creamy, flavorful mash. Russets get gluey, and red potatoes just aren’t as rich.
• Bacon matters: Thick-cut gets the best crunch. If yours is thin, cook a little longer and watch closely.
• Sauté greens in bacon fat: This adds depth and keeps kale from tasting bitter. Sauté just until wilted, not mushy.
• Warm your milk: Cold milk can make mash lumpy. Zap it for 30 seconds before adding.
• Common mistakes: Over-mixing potatoes will make them gluey. If you’ve done this, try fluffing with a fork and adding a splash more milk.
• Timing is everything: Start bacon as soon as potatoes are boiling. Sauté greens while bacon drains, and mash while potatoes are hot.
• Consistency tip: Don’t be afraid to taste as you go. Season, taste, adjust. It’s how restaurant chefs do it!
• Personal lesson: I once forgot to drain the potatoes well—ended up with watery mash. Now, I always let them steam dry in the pot for a minute before mashing. Game-changer!

Remember, mashed potatoes are forgiving. If you make a little mistake, just adjust and keep going. That’s the beauty of comfort food!

Variations & Adaptations

One of the best things about Irish Colcannon Mashed Potatoes is how adaptable it is. Here are a few ways to make it your own:

• Dietary swaps: For vegetarian, skip the bacon and add smoked paprika for a hint of savoriness. Use coconut milk or oat milk for dairy-free, and vegan butter instead of regular.
• Seasonal twists: In spring, swap kale for fresh spinach or young cabbage. For autumn, add roasted garlic or stir in caramelized leeks.
• Flavor variations: Mix in sharp cheddar or crumbled blue cheese for extra richness. For a spicy kick, add a dash of cayenne or chopped jalapeño.
• Cooking methods: If you’ve got an Instant Pot, cook potatoes on high pressure for 10 minutes, quick-release, then follow the rest of the recipe.
• Allergen substitutions: Gluten-free as written, but always check your bacon brand. For soy-free, avoid plant-based butters that contain soy.

My personal favorite? Adding a handful of chopped scallions and a little extra butter—makes it even more irresistible. Don’t be afraid to get creative and mix in your own favorite greens, herbs, or cheeses. This mash is your canvas!

Serving & Storage Suggestions

For the best experience, serve Irish Colcannon Mashed Potatoes piping hot, straight from the pot. A sprinkle of chives or green onions on top looks stunning and brings out the flavors. Pair it with roast chicken, grilled sausages, or a hearty stew for a full Irish feast. For a festive brunch, serve alongside poached eggs and crusty bread—you won’t be disappointed!

If you have leftovers (rare in my house!), store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk and warm gently on the stovetop, stirring often. You can freeze portions for up to a month—just thaw overnight and reheat slowly with a little extra butter. Over time, the flavors deepen and the bacon infuses the potatoes even more.

Honestly, this mash is even better the next day, especially when crisped up in a skillet for breakfast. You can also shape leftovers into potato cakes for a fun twist. Just remember: always keep a little extra butter on hand—because who doesn’t love a buttery finish?

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each serving of Irish Colcannon Mashed Potatoes (about 1 cup):

• Calories: 250
• Protein: 7 grams
• Fat: 10 grams (mostly from bacon and butter)
• Carbohydrates: 33 grams
• Fiber: 4 grams

Kale brings vitamins A, C, and K, along with antioxidants and fiber. Yukon Gold potatoes add potassium and energy-boosting carbs. Bacon provides protein (and, let’s face it, happiness), while butter and milk give you that creamy texture. The recipe is gluten-free, and can be adapted for dairy-free diets. Watch out for bacon if you’re sensitive to pork or nitrates, but you can swap in turkey or plant-based options. I love knowing this dish delivers both comfort and nutrition—veggies snuck in, no complaints!

Conclusion

If you’re craving cozy comfort food with a little Irish soul, these Colcannon Mashed Potatoes with Bacon & Kale are honestly tough to beat. They’re easy enough for weeknights, special enough for holidays, and flexible for just about any diet or occasion. I love how this recipe brings people together—kids, adults, even those “I don’t like kale” folks.

Feel free to tweak the greens or add your own flavors—make it yours! Personally, this dish is my go-to when I need something that feels like a hug after a long day. If you give these Irish Colcannon Mashed Potatoes a try, let me know how you adapt them in the comments below. Share with friends, pin to Pinterest, or drop your own twist—I’d love to hear about your kitchen adventures.

Here’s to food that warms your heart, fills your belly, and brings a little Irish cheer to your table. You’ve got this!

Frequently Asked Questions

Can I make Irish Colcannon Mashed Potatoes ahead of time?

Yes! Prepare them up to two days ahead and store in the fridge. Reheat gently with a splash of milk to revive the creamy texture.

Can I use cabbage instead of kale?

Definitely. Traditional colcannon often uses cabbage. Just shred and sauté as you would with kale.

What’s the best potato for mashed potatoes?

Yukon Golds are my top pick for this recipe. They mash up creamy and rich, but red potatoes work if you’re in a pinch.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just double-check your bacon brand to be sure.

How do I make this dairy-free?

Swap the butter for vegan butter and use almond or coconut milk instead of whole milk. The mash stays creamy and delicious!

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