The Ultimate Colcannon

🧂 Ingredients

• 3 pounds of Russet or Yukon Gold Potatoes
• 1 stick softened unsalted butter

  Irish butter preferred
• 1/2 cup heavy cream
• 1 small white onion or 2 small leeks

  finely chopped
• 1/2 head of green cabbage

  shredded (sub with 4 1/2 cups chopped kale or Swiss chard)
• 6 slices bacon
• 1/2 teaspoon black pepper
• Salt

Instructions

• 1 Peel and cut potatoes into bite-sized chunks.
• 2 Add to a 4-5 quart pot, and add enough water to cover the potatoes. Add 1
  teaspoon of salt to water.
• 3 Bring potatoes to a boil, reduce heat to medium, and let them cook until they
  are fork-tender. Drain potatoes and set aside.
• 4 While potatoes are cooking, fry bacon in a skillet until they are browned and
  crispy. Remove bacon, and reserve drippings in skillet.
• 5 Chop bacon and set aside.
• 6 Add leeks to the skillet and cook them in the bacon drippings for 2 minutes or
  until softened.
• 7 Next, add shredded cabbage and cook for a few minutes until soft.
• 8 Mash potatoes with a potato ricer (or use a masher if preferred.)
• 9 Stir 7 tablespoons of softened butter, setting 1 tablespoon aside for later. Add
  cream and stir through.
• 10 Next, stir in the cabbage-leek mixture, 3/4 of the chopped bacon, black pepper,
  and salt to taste.
• 11 Spoon colcannon into a serving dish and top with reserved butter and the
  remaining bacon. Serve immediately.
• 12 Store leftover colcannon in an airtight container in the refrigerator for 3-4
  days. Reheat in the microwave and enjoy!

Nutrition Info