There’s just something about a steaming bowl of mashed potatoes that feels like a warm hug, right? Especially when it’s a little bit fancy, a little bit rustic, and totally delicious. That’s exactly what this Colcannon Mashed Potato Skillet is all about. Growing up, Irish comfort food was practically a way of life in my house, and colcannon was always a star. This skillet version takes that classic mashed potato and cabbage combo and makes it even easier. Trust me, it’s going to become your go-to for a hearty, satisfying meal that’s surprisingly simple to whip up.
Why You’ll Love This Colcannon Mashed Potato Skillet
Seriously, this dish is a lifesaver! It’s ridiculously easy to throw together, making it your new best friend for weeknight dinners. Plus, it’s just packed with that cozy, comforting flavor that’ll make you feel all warm and fuzzy inside. And the best part? Most of the cooking happens in just one skillet, which means way less cleanup. Who doesn’t love that?
Ingredients for Your Colcannon Mashed Potato Skillet
Alright, let’s talk about what you need to make this magic happen! The beauty of this recipe is its simplicity, using ingredients you might already have. You’ll want about 2 pounds of potatoes – I like Yukon Golds for their creamy texture, but any good all-purpose potato works. Just peel them and cut them into nice, manageable quarters for boiling. Then, grab about half a head of green cabbage and slice it super thin; this makes sure it softens up beautifully. We also need half a cup of milk and a quarter cup of butter to get those potatoes perfectly mashed and dreamy. For that irresistible savory punch, you’ll need four slices of bacon, cooked until crispy and then crumbled up, and about a quarter cup of chopped green onions. And of course, a good pinch of salt and plenty of fresh black pepper to taste. Simple, right?
Step-by-Step Guide to Making Colcannon Mashed Potato Skillet
Alright, let’s get cooking! This recipe is really straightforward, and honestly, half the fun is in the making. You’ll have a comforting, delicious meal on the table before you know it.
Preparing the Mashed Potatoes
First things first, let’s get those potatoes ready. Pop your peeled and quartered potatoes into a pot, cover them with cold water, and add a good pinch of salt. Bring it to a boil and let them cook until they’re super tender when you poke them with a fork – usually about 15-20 minutes. Drain them really well; nobody likes watery mash! Then, back in the pot (off the heat!), mash them up with your butter and milk. I like to use my mashed potato recipe as a guide, aiming for creamy and smooth, not lumpy!
Cooking the Cabbage Mixture
While your potatoes are doing their thing, grab a big skillet. If you’ve cooked your bacon already, chop it up and set it aside. Now, add your thinly sliced cabbage to the skillet. You might not need any extra oil if you used bacon – just render down a little bit of that bacon fat if you have it, or use a splash of olive oil. Sauté it over medium heat, stirring often, until it’s nice and softened. This usually takes about 8-10 minutes. Once the cabbage is tender, stir in your crumbled bacon and chopped green onions. Give it a good mix and let it all meld together for a minute.
Combining and Finishing Your Colcannon
Now for the grand finale! Gently fold your creamy mashed potatoes into the skillet with the cabbage and bacon mixture. Be careful not to overmix, or you’ll end up with mushy potatoes instead of lovely chunks mixed in. Stir it all together until everything is well combined and heated through. Taste it and add your salt and pepper – be generous! This is where you make it your own. I sometimes even add a little extra butter right at the end for good measure, kind of like how I do with my crispy Brussels sprouts for richness.
Tips for the Best Colcannon Mashed Potato Skillet
Want to take your colcannon from good to truly amazing? It’s all in the little things! First off, use good quality potatoes – Yukon Golds are my absolute faves for their creamy texture. And don’t over-boil them; we want tender, not waterlogged! When it comes to the cabbage, slicing it super thin is key; it makes sure it gets nice and soft without taking forever. If you’re feeling fancy, try swapping out some of the green cabbage for kale or even savoy cabbage for a different flavor profile – just make sure to cook the tougher greens a bit longer. Also, don’t skimp on the bacon or green onions; they really add that essential savory punch you’d expect in a classic dish like this. For an extra special touch, just like in my other colcannon recipes, you can always add a dollop of butter right at the end to melt over the top. It’s these little tweaks that really make a difference, turning a simple dish into a showstopper, kind of like how a touch of dressing can elevate a radicchio salad.
Variations and Serving Suggestions
This Colcannon Mashed Potato Skillet is fantastic just as it is, but you know me, I love a good tweak! If you don’t have green cabbage, don’t worry, you can absolutely use kale or even finely shredded savoy cabbage. Just make sure to give heartier greens a little extra time to soften up. Want to kick it up a notch? Try adding a sprinkle of sharp cheddar cheese right at the end, or maybe some fresh parsley for an extra pop of color and flavor. It’s like transforming a simple diner favorite into something extra special! For a complete meal, this pairs wonderfully with a hearty stew, some pan-fried sausages, or even a simple roasted chicken. It really is one of those versatile dishes, much like those classic American dinners that can be dressed up or down.
Storage and Reheating Instructions
Got leftovers? Lucky you! Store your Colcannon Mashed Potato Skillet in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, the best way is on the stovetop. Pop it back into a skillet over medium-low heat, stirring occasionally until it’s warmed all the way through. You might want to add a tiny splash of milk or butter to bring back that creamy texture. Avoid the microwave if you can – it can sometimes make the potatoes a bit Gummy. Enjoy round two!
Frequently Asked Questions About Colcannon Mashed Potato Skillet
Can I make this Colcannon Mashed Potato Skillet vegetarian?
Absolutely! To make this vegetarian, just skip the bacon. You can sauté the cabbage in a little bit of olive oil or butter instead. Then, for a little extra savory flavor, I love adding some nutritional yeast or even a pinch of smoked paprika to the mashed potatoes. It gives them a nice depth without the meat, much like how you build flavor in a good vegetarian chili.
What kind of potatoes are best for this recipe?
For the creamiest mashed potatoes, I really swear by Yukon Gold potatoes. They have a lovely buttery flavor and a texture that’s just perfect for mashing. Russets work too, but they can sometimes be a bit starchier. The key is just to make sure they’re cooked until they’re fork-tender!
Can I use kale instead of cabbage?
Yes, you totally can! Kale is a fantastic substitute. You’ll want to use a similar amount, maybe a little less if it’s a very full head. Just make sure to slice it really finely, and you might want to sauté it for a few minutes longer than the green cabbage to make sure it gets nice and tender. A little extra butter or oil might be needed for sautéing the kale.
My mashed potatoes are a bit lumpy, what did I do wrong?
Don’t worry, it happens to the best of us! Lumps usually happen if the potatoes aren’t cooked quite long enough, or if you try to mash them when they’re still a bit too cool. Make sure they’re thoroughly fork-tender before draining and mashing. Also, make sure your milk and butter are warm when you add them – that helps everything blend together smoothly.
Nutritional Information
Here’s an approximate breakdown of the nutritional info for one serving of this delicious Colcannon Mashed Potato Skillet. These numbers can wiggle around a bit depending on the exact ingredients and brands you use, but it should give you a good idea!
- Calories: 350
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 5g
- Protein: 8g
- Cholesterol: 30mg
- Sodium: 300mg