If you’re on the lookout for a comforting, hearty side dish that feels like a warm hug on chilly days, the Crockpot Colcannon Potatoes Recipe is absolutely the way to go. This twist on the classic Irish favorite combines creamy mashed potatoes with tender kale and smoky bacon, all effortlessly cooked in a crockpot. The long, slow cook melds the flavors beautifully, resulting in a dish that’s rich, silky, and just bursting with character. Trust me, once you try this recipe, it will become a staple in your weeknight rotation and a guaranteed crowd-pleaser.
Ingredients You’ll Need
The magic of the Crockpot Colcannon Potatoes Recipe lies not only in its flavor but also in the simplicity and purposefulness of every ingredient. Each element brings something special to the table—from the fluffy potatoes giving body and creaminess to the kale lending a fresh, earthy note, and the bacon sprinkling in that irresistible hint of smoky crunch.
- Russet Potatoes: These large potatoes give you that perfect fluffy texture ideal for mashing.
- Chicken Stock: Used to gently cook the potatoes and infuse subtle savory flavor without overwhelming them.
- Salt and Pepper: Essential to season and bring out the natural flavors.
- Chopped Kale: Adds a vibrant green color and a tender bite that contrasts beautifully with the creamy potatoes.
- Heavy Whipping Cream: Makes the potatoes luxuriously smooth and indulgent.
- Butter: Several tablespoons bring richness and a silky finish.
- Bacon: Crispy, crumbled bacon adds that irresistible smoky crunch.
- Chives: A fresh, mild onion flavor that’s perfect for garnish and a pop of color.
How to Make Crockpot Colcannon Potatoes Recipe
Step 1: Prepare and Cook the Potatoes
Start by peeling and cutting your Russet potatoes into hearty chunks to ensure cooks evenly without falling apart. Place the potatoes in your crockpot and cover them generously with chicken stock—about 2 to 3 cups—just enough to submerge them. Season with salt and pepper for immediate flavor seasoning. Set your crockpot to high and let these cook slowly for 4 hours, giving the potatoes plenty of time to soak up the broth and become perfectly tender.
Step 2: Add the Kale
About thirty minutes before the potatoes are done, stir in the chopped kale directly into the crockpot. This timing allows the kale to soften without becoming too mushy, maintaining its wonderful color and nutrients. The slow-cooking method brings out its earthiness and complements the creamy potatoes perfectly.
Step 3: Mash and Mix
Once the timer goes off, carefully drain the potatoes and kale using a colander to remove any excess liquid. Place everything back into the crockpot and add 4 tablespoons of butter to melt into the warm mash. Slowly pour in the heavy whipping cream as you use a hand mixer to mash the potatoes to your desired smoothness. Fold in three-quarters of your crumbled bacon, reserving some for garnish. This step is where the flavors really start to meld beautifully.
Step 4: Garnish and Serve
Create a little well, or divot, in the center of your potatoes to nestle that last knob of butter, letting it melt slowly for extra richness. Then sprinkle the remaining bacon and chopped chives all over the top to finish the dish with inviting pops of color and smoky texture. Your Crockpot Colcannon Potatoes Recipe is ready to be enjoyed!
How to Serve Crockpot Colcannon Potatoes Recipe
Garnishes
Garnishing is where you can get creative to enhance both flavor and presentation. Additional crispy bacon pieces, a sprinkle of fresh chives or scallions, or even a little parmesan cheese can turn this cozy dish into something truly spectacular. Don’t be shy with the butter dollop on top—that melt-in-your-mouth finish will have everyone swooning.
Side Dishes
This recipe pairs wonderfully with a variety of mains. Think roasted chicken, glistening pork chops, or a juicy steak to complement the creamy, hearty potatoes. It’s also fantastic alongside sautéed green beans or glazed carrots for a wholesome, well-rounded meal that’s sure to satisfy.
Creative Ways to Present
Serve your Crockpot Colcannon Potatoes in a rustic ceramic bowl for that cozy farmhouse feel or scoop into individual ramekins for an elegant touch at dinner parties. You could also turn it into a loaded mashed potato bar with all the toppings laid out for guests to customize their own portions. The comforting texture and familiar flavors make it endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers (although they might vanish fast), store them in an airtight container in the fridge for up to 3 days. Be sure to cool the dish completely before refrigerating to maintain texture and freshness.
Freezing
The creamy nature of this potato dish means freezing is possible but with some care. Freeze in portions inside airtight freezer bags or containers for up to 2 months. When thawed, the texture may be slightly different, but a good stir and reheating will bring it back close to freshly made.
Reheating
Reheat your leftover Crockpot Colcannon Potatoes gently on the stovetop over low heat, stirring often and adding a splash of cream or stock if needed to loosen the mixture. Alternatively, microwave in short bursts, stirring in between, to keep things creamy and delicious without drying out.
FAQs
Can I use a different type of potato in this recipe?
Absolutely! While Russet potatoes are ideal for their fluffy texture, Yukon Gold potatoes can also work nicely, providing a buttery flavor and creamier mash. Just keep an eye on cooking times as they might vary slightly.
Is it necessary to use chicken stock, or can I substitute with vegetable stock?
Vegetable stock is a great substitute, especially if you want to keep this recipe vegetarian friendly or reduce meat flavors. It will still infuse the potatoes with savory goodness and keep the dish flavorful.
How do I make this recipe dairy-free?
Simply swap the heavy cream for a dairy-free alternative like full-fat coconut milk or oat cream, and replace the butter with a plant-based margarine or olive oil. The flavor will be slightly different but still delicious!
Can I prepare this dish without a crockpot?
Yes! If you don’t have a crockpot, boil the potatoes in salted water until tender, then cook the kale separately and mix everything with butter, cream, and bacon as directed. The slow cook does add depth, but stovetop prep works well on the fly.
Why add kale instead of traditional cabbage in Colcannon?
Kale provides a more robust texture and a vibrant, slightly earthy flavor that pairs beautifully with the creamy potatoes and smoky bacon. It also brings a visual pop of green and is a nutrient-packed twist on the classic.
Final Thoughts
Making the Crockpot Colcannon Potatoes Recipe is like inviting warmth and comfort straight to your table. Its effortless preparation combined with the rich, creamy taste will quickly win over family and friends. So go ahead and try it out. Put this recipe on your menu and experience the joy of a classic dish with an easy, modern twist—you’ll be so glad you did!
Print
Crockpot Colcannon Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: Irish
Description
This Crockpot Colcannon Potatoes recipe is a hearty, comforting twist on the traditional Irish dish. Slow-cooked in chicken stock with tender kale and creamy butter, these mashed potatoes are enriched with crispy bacon and fresh chives for a flavorful and satisfying side dish that’s perfect for any occasion.
Ingredients
Potatoes and Stock
- 5–6 large Russet potatoes
- 3 cups chicken stock (to cover potatoes, about 2–3 cups)
- Salt and pepper to taste
Greens and Dairy
- 3 cups chopped kale
- 1 cup heavy whipping cream
- 5–6 tablespoons butter (divided)
Other
- 8 slices bacon, cooked and crumbled
- Chives, chopped for garnish
Instructions
- Prepare Potatoes: Peel and cut the Russet potatoes into chunks. Place them in the crockpot and cover with 2-3 cups of chicken stock. Season with salt and pepper to taste.
- Cook Potatoes and Kale: Cook on high for 4 hours. During the last 30 minutes of cooking, add the chopped kale to the crockpot to allow it to soften.
- Mash Potatoes: After 4 hours, drain the potatoes and kale using a colander. Return them to the crockpot. Add 4 tablespoons of butter and slowly pour in the heavy whipping cream while using a hand mixer to mash the potatoes to your desired consistency. Stir in three-quarters of the crumbled bacon, reserving some for garnish.
- Final Touches and Serve: Create a small well or divot on top of the mashed potatoes and add the remaining butter. Garnish with the leftover bacon and chopped chives before serving.
Notes
- Russet potatoes are preferred for their fluffy texture when mashed.
- Using chicken stock instead of water adds extra flavor to the potatoes.
- You can substitute kale with cabbage if preferred for a more traditional colcannon.
- Adjust the amount of cream and butter according to your desired richness and consistency.
- Ensure bacon is crispy for the best texture contrast.
- If you don’t have a hand mixer, you can use a potato masher but the texture might be less smooth.
