COLCANNON (aka Fancy,schmancy mashedtaters)

My roast is now corning in the fridge. Now it’s time to think of the side dishes. Depending on where you live in Ireland, it’s called Thump  (Midlands) or Champ (North and West) . No matter what you call it, colcannon is basically smashed potatoes with stuff in it with a puddle of butter in the middle and you’re supposed to eat your way around and dip the potatoes in the butter as you go. I’m not a butter devotee, so I add the butter inside as I mash the potatoes. Either way, it’s good.

2 1/2 pounds potatoes, peeled and cubed

  • 4 slices bacon
  • 1/2 small head cabbage, chopped ++++
  • 1 large onion, chopped
  • 1/2 cup milk
  • salt and pepper to taste
  • 1/4 cup butter, melted
  • ++++ Instead of cabbage, I’ve also used chopped kale or baby bok choy, chopped fine. The kale if fresh needs to be steamed or boiled first before you saute it with the onion.


    1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
    2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
    3. Drain the cooked potatoes, mash with milk and butter and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl.  Serve immediately.