Print Recipe

Mashed Potatoes, Carrots and Cabbage (Colcannon)

Course: Side Dish
Cuisine: Irish
Keyword: cabbage, potatoes, sides
Servings: 7
Author: Kiki Simpson, Healthy Sexy Kitchen


  • 1/2 lb cooked ham or bacon save bacon fat is using
  • 3 lbs red potatoes scrubbed
  • 4 medium carrots peeled and roughly chopped
  • 1 head green cabbage cored and finely shredded or chopped
  • 1 stick butter more for serving, if desired
  • 1 cup almond milk warmed
  • 1 teaspoon black pepper or to taste
  • 2 tablespoons parsley, chopped for garnish


  • Cook the ham or bacon to desired doneness. Cut or break into bite-sized pieces. Reserve bacon fat, if using bacon. 
  • Steam potatoes (in their skins) and carrots until tender (about 30 minutes). Remove skins from potatoes if desired (I left mine on) and chop.
  • While potatoes are steaming, boil cabbage until it turns darker color. Add 2 tablespoons of butter (for tenderizing), cover and let sit for 2-3 minutes. Drain and then chop into smaller pieces, if needed. 
  • Mash potatoes and carrots, adding remaining butter (and bacon fat) as you go until desired consistency. Gradually add warmed milk, continuing to mash and stir. Add black pepper.
  • Add cabbage, and ham or bacon and stir in gently.
  • Serve with a bit of butter and a sprinkle of parsley on top. Salt, if desired. 


Typically sliced scallions are added along with the cabbage and ham in step 5. I didn't have any on hand so I omitted that ingredient.  Feel free to add is you like.