Christmassy Colcannon
Sausage and mash…but make it FESTIVE
If you’re after a recipe that gives you all those festive feels without needing a full turkey and trimmings situation, then my Christmassy colcannon is exactly what you need.
Think creamy, buttery mash mixed with crispy bacon, garlicky kale, chestnuts, sage, thyme and just a touch of nutmeg. It’s like your favourite sausage and mash put on a Christmas jumper and cracked open the mulled wine. Top it off with your go-to sausages, a dousing of rich gravy, and maybe a little fresh sage to garnish if you’re feeling fancy.
This dish is the one for that week before Christmas, when your fridge is full of festive bits and bobs, and you want something comforting but not quite a full roast dinner. It uses ingredients you probably already have on hand (looking at you, leftover chestnuts and herbs), and it’s hearty enough to feed the whole family.
What is colcannon?
If you’ve never heard of colcannon before, it’s a traditional Irish dish made from mashed potatoes mixed with cabbage or kale. It’s rich, rustic and the ultimate comfort food. My Christmassy twist adds bacon, herbs and chestnuts to make it that bit more indulgent, perfect for cosy winter nights.
The name colcannon comes from the Gaelic word cal ceannann, meaning “white-headed cabbage,” which makes sense considering the dish’s humble origins. Traditionally, it’s served with a knob of butter melting into the centre (and honestly, who am I to argue with tradition?).
When to serve this baby up
Serve this up any time during the festive season, but it’s ideal for Christmas week, Boxing Day, or even New Year’s Eve when you’re done with leftovers but still want that seasonal touch. Pair it with pork sausages, veggie bangers, or even slices of glazed ham.
Bonus tip
For an extra festive flourish, fry your sage leaves until crisp before sprinkling them on top. You’ll get that satisfying crunch and the most delicious aroma wafting through your kitchen.
Christmassy Colcannon
By Poppy Cooks
https://www.poppycooks.com/recipes/christmassy-colcannon/
Ingredients
- 4 Maris Pipers, peeled and sliced into 1cm rounds
- 75g salted butter
- 100ml double cream, warmed
- 4 slices of streaky bacon, sliced thinly
- 4 stems of cavalo nero or kale, stalks removed and finely shredded
- 3 cloves garlic, peeled and minced
- 50g cooked chestnuts, chopped
- 3 sprigs of thyme, leaves picked
- 6 sage leaves, finely shredded
- Extra knob of butter for frying
- Grated nutmeg, to taste
- Salt, white pepper and olive oil
Metric
Imperial
Instructions
- Ti[ the potatoes into a saucepan and just cover with cold water. Add in a generous amount of salt and place over a high heat. Bring to a boil, then turn down the heat to medium and cook for 20-25 minutes. Test that they are ready by poking a knife into them; if the potato slides straight off, we are good to go!
- While the potatoes are boiling, place a frying pan over a medium heat and pour in a glug of olive oil. Fry the bacon until browned, then chuck in a few knobs of butter and all of the shredded kale and garlic. Fry until wilted, then season generously with salt, pepper and nutmeg. Chuck the cooked chestnuts, sage and thyme into the pan and remove from the heat while you finish the mash.
- Drain the potatoes off and leave them to dry in their own steam for around 3-5 mins. Place a tea towel over the top when steam drying. Then begin to pass them through a sieve or potato ricer. Add in the butter at this point as this will help coat the starchy particles and keep them fluffy. Fold the warm cream through the potatoes to make a silky mash. Season well with salt.
- Tip the kale and bacon mixture into the mash and gently fold it through to combine. Serve up with an extra sprinkle of flaky salt on top for delicious salty goodness.