Loaded Colcannon

Ingredients

• 1.81 kg (4 pounds)moderately starchy potatoes, such as Yukon Gold, peeled and cut into large chunks
• 4 slicesthick-cut bacon, diced
• 2 cups (about 130 g)chopped kale
• 2 cups (about 140 g)shredded cabbage
• 1 mediumleek, chopped, thoroughly rinsed and drained
• 113 g (1/2 cup; 1 stick)quality unsalted butter
• 120 ml (1/2 cup)heavy cream, warmed
• 120 ml (1/2 cup)whole milk, warmed
• 113 g (4 ounces)Irish white cheddar, shredded
• 3green onions, chopped
• 1 teaspoonsea salt
• 1/2 teaspoonfreshly ground black pepper

Instructions

1. 1

   Fry the bacon

   Cook the diced bacon in a large pan until crisp. Lift it out with a slotted spoon and set aside on a plate, leaving about 30 ml (2 tablespoons) of bacon grease in the pan.

2. 2

   Cook the greens

   Add the kale, cabbage and leek to the pan and sauté in the bacon grease until softened, about 7–8 minutes.

3. 3

   Boil the potatoes

   While the greens cook, bring the potatoes to a boil in salted water. Cook until soft, then drain them thoroughly.

4. 4

   Mash and combine

   While the potatoes are piping hot, add two-thirds of the butter, the warmed milk and the warmed cream. Mash with a manual potato masher. Stir in the cooked greens, bacon, green onions and cheddar, reserving a little bacon and green onion for garnish. Add the salt and pepper, taste, and add more salt if preferred.

5. 5

   Finish and serve

   Spoon the colcannon into a serving bowl and make a small well in the centre. Put the remaining third of the butter in the well, garnish with the reserved bacon and green onions, and serve immediately.

What is colcannon?

Colcannon is an Irish potato dish traditionally made by folding greens into mashed potatoes. Cabbage or kale is often used, giving the mash a savoury flavour and a little more character than plain potatoes.

This loaded version adds bacon, leek and Irish white cheddar. The potatoes make a creamy base, while the greens and crisp bacon bring contrasting flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 418 calories, 12g protein, 34g carbs, 27g fat.

Potatoes provide most of the carbohydrates, while butter, cream, milk, bacon and cheddar contribute much of the fat. The bacon and cheddar also supply protein. Serve a moderate scoop alongside a leaner main and vegetables for a more balanced plate.

Choosing the potatoes

Starchy balance: moderately starchy potatoes, such as Yukon Gold, mash into a soft, creamy mixture without becoming overly gluey. Cutting them into large chunks helps them cook at a similar rate.

Thorough draining: remove as much water as possible after boiling so it does not dilute the butter, milk and cream.

Build flavour in the pan

Bacon fat: frying the bacon first leaves savoury drippings for cooking the vegetables. Keep about 30 ml (2 tablespoons) in the pan as directed.

Greens and leek: sauté them for 7–8 minutes, until softened. This takes the raw edge off the vegetables before they are stirred through the potatoes.

Get the texture right

Hot potatoes: mash them while they are still piping hot so the butter and warmed dairy can be worked in smoothly. A manual masher gives you control over the texture.

Gentle mixing: once the greens, bacon, spring onions and cheese go in, stir just until combined. The finished mash should be rich and soft, with the additions distributed throughout.

Coordinate the cooking

Parallel cooking: the potatoes can boil while the bacon is fried and the greens soften, which helps the components come together without waiting for each task to finish in turn.

Serving time: assemble the mash and add the butter well and garnishes just before serving. The recipe is best served immediately while the potatoes are hot.

What to serve alongside

Main dishes: serve colcannon with roast chicken, sausages or another simple savoury main. Its buttery, cheesy mash makes a substantial side.

A fresh contrast: pair it with a crisp green salad or simply cooked vegetables to balance the richness of the bacon, cheese and dairy.

Recipe notes & tips

• Rinse the chopped leek thoroughly and drain it well before cooking.
• Warm the cream and milk before adding them to the potatoes.
• Reserve a little bacon and green onion before stirring the rest into the mash.
• Taste before adding extra salt, since the bacon and cheddar are already savoury.
• Serve straight away so the butter well can melt into the hot mash.

Variations

• Extra greens: increase the kale or cabbage for a more vegetable-forward mash.
• Different cheese: use another sharp, white cheese in place of Irish white cheddar.
• Milder finish: use less black pepper for a gentler flavour.
• Meat-free version: omit the bacon and sauté the greens in butter instead.
• More leek: add another leek for a sweeter, allium-rich flavour.

Common mistakes to avoid

• Waterlogged potatoes: drain them thoroughly after boiling so the mash does not turn loose.
• Cold dairy: warm the milk and cream as listed so they blend readily into the hot potatoes.
• Burnt bacon: cook until crisp over controlled heat, then remove it before it catches.
• Tough greens: sauté the kale, cabbage and leek for the full 7–8 minutes, until softened.
• Overworking the mash: use a manual masher and stir the additions in only until combined.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan or microwave, stirring as needed; add a small splash of milk if the mash seems stiff.

Frequently asked questions