This Low Calorie Irish Potato Colcannon is just 106 calories for 1/2 cup and it’s made with real bacon (though you can swap it out for turkey or vegan bacon if you like). Perfect for St Patrick’s Day, or any day as a yummy side dish, these healthy Irish Mashed Potatoes are packed with flavor and veggies!
Everything You’ll Need
- 2 ½ pounds red-skinned potatoes
- 3 teaspoons salt (see nutrition section for low sodium tips)
- ¼ cup 0% Greek Yogurt
- 1 garlic clove
- 5 cups chopped green cabbage
- ½ teaspoon pepper
- ½ cup unsweetened almond milk (or milk of your choice)
- 1 teaspoon onion powder
- 2 slices bacon (turkey or vegan bacon also works)
- 2 green onions
- 1 tablespoon butter
Low Calorie Irish Potato Colcannon
Meal Prep and Storage for Healthy Irish Mashed Potatoes
Meal Prep: You can make this ahead of time and cover with foil and then plastic wrap. You can also divide into individual servings and store for later.
Storage: Store in the fridge for 6 days, or the freezer for 1 month.
Reheating: Remove the plastic wrap, and leave the foil on. Place in a cold oven. Preheat to 350 degrees, and once the oven comes to temperature, remove the foil and bake for 10 minutes more until warned through.
Low Calorie Irish Potato Colcannon Recipe
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Low Calorie Irish Potato Colcannon
Equipment
- Large pot
Ingredients
- 2 ½ pounds red-skinned potatoes scrubbed clean and quartered
- 3 teaspoons salt divided
- ¼ cup 0% Greek Yogurt
- 1 garlic clove whole
- 5 cups chopped green cabbage
- ½ teaspoon pepper
- ½ cup unsweetened almond milk (or milk of your choice)
- 1 teaspoon onion powder
- 2 slices bacon cooked and crumbled
- 2 green onions sliced
- 1 tablespoon butter
Instructions
- Fill a large pot with cold water and 2 teaspoons of salt. As you quarter the potatoes, add them to the water.
- Add the whole garlic clove to the pot.
- Cook on the stovetop over medium-high heat for 12-15 minutes until a fork tender.
- Remove the pot from heat and scoop out 1 cup of the potato water (I use a coffee cup for safety) and set aside. The drain the potatoes.
- Add the potatoes back to the pot along with the Greek Yogurt, cabbage, almond milk, onion powder, remaining salt and the pepper.
- Use a potato masher to mash the potatoes to a slightly chunky consistency.
- Add in 1/8 cup of the reserved potato water at a time, as needed to mash (you may not need it).
- Top with crumbled bacon, green onions and butter.
- Serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Irish Potato Colcannon
Lower The Sodium: To lower the sodium, skip the salt all together. The bacon is salty enough. You can also cut the bacon down to just one slice to lower the sodium even more.
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