Irish (Bastardized) Colcannon


Let’s be honest.  I started with the recipe from Food Network, which probably means it isn’t the most authentic recipe out there. I then further bastardized it by being lazy and using the things we had on hand.  Regardless, this dish is as comforting as a glass of Guinness on a cold night (and I’ve now run out of Irish references to make).



  • 3 pounds red skinned potatoes, scrubbed
  • 1 stick of butter
  • 1 1/4 cups warm milk
  • black pepper
  • 1 head cabbage
  • 1 pound of bacon, cooked
  • 4 scallions, finely chopped


  1. Cut the potatoes into large pieces and steam until tender (approximately 30 minutes). At the same time, boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
  2. Once the potatoes are done, mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add warm milk, stirring all the time. Season with a few grinds of black pepper.
  3. Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently.