Irish Colcannon (Mashed Potatoes with Cabbage and Bacon (and maybe some kale)
Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish of mashed potatoes with cabbage or kale. The addition of bacon really kicks up this side dish from good to fantastic! You don't have to wait for St. Patrick's Day. Make this any day of the year for a hearty side dish to any meal.
Servings 4 people
Ingredients
- 1 small head green cabbage sliced thin
- 4-6 slices thick cut bacon cut into "lardons"
- 4-6 scallions optional
For the potatoes:
- 6 medium Yukon Gold Potatoes or peeled Russet potatoes
- 1-2 ounces cream cheese
- 1/4 cup heavy cream
- 3 tbsp butter
Instructions
Prepare the potatoes:
- NOTE: Make your mashed potatoes the way you prefer. I get a bit indulgent and use cream cheese, heavy cream and butter for rich and ultra creamy potatoes. I really don't measure my ingredients, so adapt my recipe to your liking.
- Cook the potatoes until they are fork tender; drain
- Mash (or rice with a food mill or potato rice)
- Stir in the heavy cream and cream cheese, until it melts. Taste and season with salt to your liking.
Make the colcannon:
- While the potatoes are cooking, cook the bacon until crisp. Set on a paper towel and set aside.
- Reserve about 2 tablespoons of bacon fat, and save the rest for a later use.
- Add the cabbage and kale (if using) and scallions (if using). Cook until just softened. Set aside.
- Add the cooked vegetables and bacon into the mashed potatoes.
- Serve.
Notes
Leftover Colcannon reheats well. It's easily converted into a soup, by adding enough chicken broth to reach your desired consistency.