Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.smartsavvyliving.com/colcannon-irish-style-mashed-potatoes/
What's in it
3 pounds potatoes – scrubbed, peeled and cubed
1 small-medium head of cabbage – cored and chopped or shredded (or a large bag of coleslaw mix if you’re feeling lazy)
1 large onion, chopped
1 cup milk or heavy cream (no skimping here), warmed
1.5 sticks butter (did I mention no skimping?)
1 pound bacon, preferably thick-cut
Salt and pepper
Olive oil (optional)
Extra Butter (optional)
1-2 cloves of garlic (optional)
How to cook it
- Place potatoes in large saucepan or pot. Cover with water and add a dash of salt. Boil until fork tender for mashing.
- While potatoes cook, chop bacon into bite size pieces and cook until crisp or your preference of doneness. I cook mine over medium to medium-low heat in order to really render the fat.
- Remove bacon and set aside. Pour off grease if you have more than a tablespoon or 2. Alternatively, if you used really lean bacon, you may need to add some olive oil for the next step.
- Add onion and garlic, if desired, to remaining grease and cook until crisp-tender, 2-5 minutes.
- Add chopped cabbage or slaw mix and cook until desired crispness (or lack thereof), 6-15 minutes.
- When potatoes are done, drain and then add back to the hot pot over low heat to make sure they are dry.
- Add butter and warmed milk or cream and mash as usual.
- Add salt and pepper to taste.
- Stir in the bacon and cabbage/onion mix.
- Test again for seasoning.
- Place in serving dish and enjoy!
- Optional Notes Note that the traditional way to enjoy colcannon is with a well in the center of the bowl filled with melted butter, thus the optional butter listed above. I usually skip this step since I add the butter to the dish itself, but enjoy it however you like! Traditional colcannon uses kale instead of cabbage.