Colcannon Potatoes Recipe

5 from 2 votes

A mashed potato recipe made in the slow cooker with cabbage and bacon!

Prep Time20

Cook Time4 30

Total Time4 50

Course: Side Dish

Cuisine: Irish

Servings:

2.5 lbs. russet potatoes (peeled and diced) (doesn't need to be exact, I usually use about a half a 5 lb. bag).
1/2 head cabbage (rough chopped)
4 chicken bouillon cubes
1/2 tsp. garlic powder
1/2 tsp. onion powder
water to cover
1/2 cup half and half (or milk) plus more if needed
1/2 cup salted butter melted
3/4 tsp. salt
¼ tsp. pepper
8 slices bacon cooked and crumbled
1/2 cup sliced green onion

Add the peeled potatoes and chopped cabbage to the slow cooker. Add the chicken boullion cubes, garlic powder and onion powder.
Pour over just enough water to cover the potatoes and most of the cabbage. It is okay if some of the cabbage isn't under water. Don't fill your slow cooker to the tip top, or you risk it overflowing during the cooking time.
Place the lid on the slow cooker. Cook on HIGH for 4.5 hours.
When the cooking time is up, drain the water off the potatoes and cabbage.
Pour over the melted butter, half and half, salt and pepper.
Using a potato masher, mash the potatoes. If needed add a touch more half and half if the potatoes look dry, don't over do it though! After you have mashed the potatoes, add the cooked bacon and green onion.
Stir and serve!

Variations:

Kale is often used in colcannon potatoes. If you want to use kale in this recipe instead of cabbage you will need to wait to add it. Add 4 cups of chopped kale for the last 30 minutes of cooking time. Kale doesn't take long to soften in the slow cooker.
You can use red or gold potatoes, you do not need to peel them, just cube and add to the slow cooker.
Diced ham can replace the bacon.
Add a sprinkle of parmesan cheese for a flavor boost.

Serving Suggestions:

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