Entree: Ireland – Ulster / Northern Border – Colcannon with Bacon (Creamy mashed potatoes blended with cabbage or kale and crisp bacon)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 2 lb (900 g) potatoes, peeled and cut into 1–2 inch (2–5 cm) chunks
- 8 oz (225 g) bacon, chopped
- 6 tbsp (85 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1/4 cup (60 ml) heavy cream
- 10 oz (280 g) green cabbage, shredded (or substitute kale, tough stems removed)
- 4 scallions (green onions), thinly sliced
- 1 small leek (white and light green parts), cleaned and thinly sliced (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper, plus more to taste
- Pinch of freshly grated nutmeg (optional)
- 2 tbsp (30 ml) olive oil or bacon fat reserved from cooking

Instructions

1. Place the potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 15–18 minutes. Drain and return to the warm pot.
2. While the potatoes cook, heat a large skillet over medium heat. Add the chopped bacon and cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a bowl, leaving about 2 tbsp of bacon fat in the pan.
3. Add the olive oil (or reserved bacon fat) to the pan. Sauté the sliced leek (if using) for 2–3 minutes until softened, then add the shredded cabbage and cook, stirring occasionally, until wilted and tender, about 6–8 minutes. Season with a pinch of salt and pepper. Remove from heat.
4. Mash the drained potatoes with 4 tbsp (55 g) of the butter, the milk, and the cream until mostly smooth but still a little rustic in texture. Stir in the remaining 2 tbsp (30 g) butter, salt, pepper, and a small pinch of nutmeg if using.
5. Fold the cooked cabbage (or kale), most of the sliced scallions (reserve a little for garnish), and two-thirds of the crisp bacon into the mashed potatoes. Taste and adjust seasoning.
6. Transfer the colcannon to a warmed serving dish. Top with the remaining bacon, the reserved scallions, and an extra knob of butter if desired. Serve hot with additional black pepper.