Entree: Ireland – Irish Pub Classics – Colcannon with Bacon (creamy mashed potatoes mixed with sautéed cabbage and bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 lb (900 g) potatoes (Yukon Gold or russet), peeled and cut into chunks
- 6 oz (170 g) bacon, diced
- 8 oz (225 g) green cabbage, shredded (or kale, chopped)
- 4 tbsp (60 g) butter, divided
- 3/4 cup (180 ml) whole milk (or cream for extra richness)
- 3 scallions (green onions), sliced (about 45 g)
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- Freshly ground nutmeg, a small pinch (optional)
- Chives or extra scallions for garnish

Instructions

1. Place potato chunks in a large pot, cover with cold salted water, and bring to a boil. Cook until very tender, about 15–20 minutes. Drain well and return to the pot.
2. While potatoes cook, sauté diced bacon in a skillet over medium heat until crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan.
3. Add 2 tbsp (30 g) butter to the bacon fat, then add shredded cabbage (or kale). Sauté until wilted and tender, about 6–8 minutes. Stir in sliced scallions and season with a pinch of salt and pepper.
4. Heat milk gently in a small saucepan or microwave until warm. Mash potatoes with remaining 2 tbsp (30 g) butter, gradually adding warm milk until smooth and creamy.
5. Fold the sautéed cabbage and most of the crispy bacon into the mashed potatoes, reserving a little bacon and some scallions for garnish. Season with salt, pepper, and a small pinch of nutmeg if using.
6. Transfer to a serving bowl, top with reserved bacon and scallions or chives, and serve hot.