If you’re looking for a dish that feels like it was pulled straight from a warm, stone-walled kitchen in the Irish countryside, these rustic Irish potatoes with bacon and leeks are the comfort food you didn’t know you needed. They’re creamy, smoky, a little oniony, and totally satisfying. This dish brings together the hearty charm of Irish cooking with the kind of homestyle feel you get from grandma’s table. It’s one of those easy Irish recipes that feels like a hug on a plate—perfect as a side, but honestly good enough to be a full meal on a cozy evening.
This recipe leans heavily into the roots of Irish cuisine. Think of it as a more indulgent cousin of colcannon or a distant relative of traditional Irish mashed potatoes, infused with modern ease and deep flavor from good-quality bacon and buttery-soft leeks. Whether you’re making a St. Patrick’s Day feast or craving something soothing and soulful, this recipe deserves a spot in your rotation of Irish dinner recipes.
Rustic Irish Potatoes with Bacon and Leeks
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine Irish
Servings 4 generous portions
Large pot For boiling the potatoes. A Dutch oven works perfectly.
Large skillet or sauté pan To cook the bacon and leeks. Cast iron is ideal for even heat and deep flavor.
Potato masher or ricer Depending on how smooth or rustic you like your mash.
Colander For draining the potatoes.
Wooden spoon For stirring the leeks and bacon.
Cutting board and knife A sharp knife is important for clean leek cuts.
- 2 lbs Irish potatoes or Yukon Gold potatoes if you can’t find Irish ones
- 6 strips of thick-cut bacon chopped
- 2 medium leeks cleaned thoroughly and thinly sliced
- 1/2 cup whole milk or heavy cream for a richer version
- 3 tbsp unsalted butter
- Salt and freshly cracked black pepper to taste
- Fresh chives or flat-leaf parsley chopped (for garnish)
Optional: A pinch of nutmeg for subtle warmth
Prepare the Potatoes
Start by peeling the Irish potatoes and cutting them into large chunks. If you’re using smaller new potatoes, you can halve them. Place them in a large pot, cover with cold salted water, and bring to a boil. Simmer for about 15-18 minutes or until the potatoes are fork-tender. Drain and let them sit in the colander to steam off excess moisture.
Cook the Bacon
While the potatoes are boiling, place the chopped bacon into a cold skillet and turn the heat to medium. Cooking bacon from a cold pan allows the fat to render slowly, resulting in crispy bits and flavorful grease—essential for the next step. Once the bacon is crispy, remove it with a slotted spoon and set aside on a paper towel-lined plate. Keep the bacon drippings in the pan.
Sauté the Leeks
Add the sliced leeks directly to the bacon grease in the skillet. If your bacon didn’t yield much fat, add a tablespoon of butter. Sauté the leeks over medium-low heat until they’re soft and beginning to caramelize, about 7–10 minutes. Stir frequently so they don’t burn.
Mash the Potatoes
Return the drained potatoes to the warm pot. Add butter and milk (or cream), and mash until they reach your desired consistency. For an ultra-rustic texture, mash lightly with a fork. For smoother potatoes, use a ricer or a handheld mixer. Season with salt and pepper to taste.
Combine Everything
Fold the sautéed leeks and most of the crispy bacon into the mashed potatoes. Mix gently—just enough to distribute everything evenly. Spoon the mixture into a serving bowl and top with the remaining bacon and chopped fresh herbs.
Optional Finish
A pat of butter melting on top and a light sprinkle of nutmeg can elevate the dish into something even more comforting.
Pairings
This dish plays well with a variety of Irish meals traditional and modern alike. Here are some thoughtful ways to serve it:
- As part of a traditional Irish breakfast: Serve alongside sausages, black pudding, and fried eggs for a hearty start to the day.
- With roasted meats: Pairs beautifully with corned beef, roasted lamb, or even a Guinness-braised brisket.
- Next to Irish potato soup: A great way to double up on cozy flavors during colder months.
- Alongside Irish potato bread or Irish potato fadge: Carb-on-carb heaven for true lovers of Irish food recipes.
- With a pint of Irish ale or cider: A rustic pairing that brings out the earthy notes of the leeks and richness of the bacon.
FAQs
1. What kind of potatoes should I use for authentic Irish recipes like this?
Traditional Irish dishes typically use floury potatoes like Irish Kerr’s Pinks or Golden Wonders. If you can’t find those, Yukon Gold or Russet potatoes work well because they mash smoothly and absorb flavors nicely.
2. Can I make this dish vegetarian?
Yes, you can omit the bacon and use olive oil or butter to sauté the leeks. For extra flavor, add a bit of smoked paprika to replicate the smokiness of bacon.
3. What’s the difference between this and Irish colcannon potatoes?
Colcannon usually includes cabbage or kale and often skips the bacon. This version leans more into Irish dinner recipes by using leeks and bacon, which offer different flavors while still staying true to Irish side dishes tradition.
4. Is this the same as Irish potatoes candy?
Nope! Irish potatoes candy is a sweet confection made with cream cheese and coconut, rolled in cinnamon to resemble small potatoes. Despite the name, this dish is savory and totally different—but both are classic in their own right within Irish cuisine.
5. Can I prep this ahead of time?
Absolutely. You can make the mashed potatoes and the leek-bacon mixture a day in advance. Reheat gently on the stove with a splash of milk, then combine just before serving for that fresh-made feel.
