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A traditional Irish recipe for mashed potatoes.



For the colcannon

  • 4 medium potatoes — peeled and cut into cubes
  • Olive oil, for frying
  • 150g bacon — diced
  • 2 tablespoons butter
  • ¼ small head cabbage — thinly sliced
  • 3 spring onions — chopped
  • Salt and ground black pepper, to taste
  • 1 tablespoon sour cream
  • A little milk, as needed


For the colcannon

  • Boil the potatoes in a large saucepan of salted water until fork tender.
  • Heat a little oil in a large pan and cook the bacon.
  • Add 1 tablespoon of the butter and cook for about 1 minute until foamy. Add the cabbage and cook for about 5 minutes, stirring occasionally.
  • Add the spring onions and cook for another few minutes, then season well.
  • Drain and mash the potatoes.
  • Stir the cabbage mixture into the potatoes, followed by the remaining 1 tablespoon butter, the sour cream and enough milk to achieve a nice creamy consistency. Taste and adjust seasonings.