Colcannon is so delicious, it’s a traditional Irish dish full of yummy potatoes and cabbage. Yum, yum, yum!
I feel the need for a disclaimer here, this is NOT an authentic Colcannon, but it’s pretty close. My version uses sour cream, an authentic one does not. Normally the potatoes will be steamed, then peeled, but I prefer the skins on for the added nutrition (but honestly, this is optional). And typically Colcannon will have ham in it, usually cooked the day before, but I use bacon instead.
Gluten Free Irish Colcannon
Yield 6-8 servings
Gluten Free Irish Colcannon is pure comfort food! This Irish dish is full of creamy mashed potatoes, cabbage and crispy bacon instead of the traditional ham. This is a wonderful dish for St. Patrick’s Day, but perfect for any other occasion too.
- 3 pounds organic potatoes, washed and scrubbed (I prefer Yukon Gold or Red)
- 9 tablespoons pasture butter, divided
- 1 cup whole organic milk, preferably from pastured cows
- 8 ounces homemade or organic sour cream
- 1 teaspoon Celtic sea salt
- 1 head green cabbage or Napa cabbage, cored and finely shredded
- Filtered water
- 1 - 8oz. package pre-cooked crispy bacon, crumbled (optional)
- Wash, scrub and prep the potatoes. If you don’t like skin in your mashed potatoes, peel the potatoes. If using Yukon Gold potatoes, cut into quarters, otherwise cut potatoes into about 1-inch chunks.
- Add potato chunks into a large stockpot. Cover with just enough water to cover the potatoes (literally just enough, do not pour too much water into the pot). Bring to a boil, uncovered. Once boiling, reduce to a low boil for about 15-20 minutes, until potatoes are fork tender (will fall apart easily when poked with a fork).
- In a medium-size saucepan, heat the milk over low heat.
- While potatoes are cooking, wash and prep the cabbage. I used Napa cabbage, removing the tougher white bottom, then julienne the green leaves. If using regular green cabbage, quarter, remove the core, and finely shred/chop the cabbage. [Note: I prefer shredded/julienned pieces in the Colcannon, but if you prefer smaller pieces, make sure to chop/dice the shredded cabbage.] Set aside.
- Once potatoes are cooked, pour potatoes into a colander over the sink. Add strained potatoes to a large bowl or a 9x13 casserole dish (I use a casserole dish, I find it’s much easier to mash potatoes large quantities of potatoes). Add 8 tablespoons of butter to the potatoes. Slowly add the warmed milk and sour cream. Using a potato masher, mash all of the potatoes, stirring to combine ingredients, until there are no lumps anymore, or until desired consistency.
- Add shredded cabbage into the same stockpot, cover with just enough water to cover the cabbage. Bring water to a boil, boil for about 1 minute or until the cabbage turns a bright green color. When the cabbage is bright green, remove from heat, add 1 tablespoon of butter, stir and cover for 1-2 minutes. Strain through colander and add cabbage to the mashed potatoes. Stir to combine.
- Add ¾ of the crumbled bacon to the Colcannon and stir to combine.
- Serve hot, topped with extra pasture butter and crumbled bacon pieces.
Storage: Store leftovers in an airtight container in the refrigerator. It’s wonderful heated up the next day.
Vegetarian Option: Omit the bacon.
Optional Toppings: Pasture Butter, Crumbled Bacon, Lacto-fermented Sauerkraut, Lacto-fermented Kimchi
Equipment: Cutting Board, Knife, Large Stockpot, Medium-Size Saucepan, Large Bowl or Casserole Dish, Potato Masher, Colander
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