Description
Slow Cooker Colcannon Potatoes are creamy, rich, and satisfying. This simple prep features russet potatoes and cabbage that blend together beautifully, ideal for a cozy meal.
Ingredients
Scale
- 2.5 lbs. russet potatoes (peeled and diced)
- 1/2 head cabbage (rough chopped)
- 4 chicken bouillon cubes
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- water to cover
- 1/2 cup half and half (or milk) plus more if needed
- 1/2 cup salted butter, melted
- 3/4 tsp. salt
- ¼ tsp. pepper
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced green onion
Instructions
- Place the peeled and diced potatoes along with the chopped cabbage into the slow cooker.
- Add the chicken bouillon cubes, garlic powder, and onion powder to the mixture.
- Pour enough water to cover the potatoes and most of the cabbage but do not fill the slow cooker to the brim.
- Cover the slow cooker with its lid and set to cook on HIGH for 4.5 hours.
- After cooking, drain the excess water from the potatoes and cabbage.
- Add the melted butter, half and half, salt, and pepper to the cooked mixture.
- Mash the potatoes using a potato masher, adjusting the half and half as needed to achieve a creamy consistency.
- Incorporate the crumbled bacon and sliced green onions, then stir to combine and serve.
Notes
For an extra kick, try adding some spices or herbs that you enjoy.
If you want a creamier texture, adjust the amount of half and half to your preference.
This dish can also be made ahead and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg