Colcannon Irish Potatoes with Bacon
Looking for Irish side dishes? Try our Irish mashed potatoes--Colcannon Irish Potatoes--made with cabbage and bacon, for St. Patrick's Day.
Ingredients
- 2 lb. russet potatoes, peeled and cut into small pieces, about 3 ½ cups
- 6 Tbsp. unsalted butter, plus more for serving
- 1 cup whole milk
- 4 oz bacon, cooked to desired crispiness
- 1 leek, thinly sliced
- 2 cloves garlic, crushed
- 8 oz green cabbage, chopped
- ⅔ cup chives, finely chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
Boil the potatoes:
- Place potatoes in a 6-qt. saucepan and cover with cold water, about 1’’ above potatoes. Add 1 tsp of salt. Bring to a boil; simmer, and cook for 15-20 minutes, or until tender.
- When potatoes are tender but still intact, drain and return to pot. Mash until almost smooth, then add 5 Tbsp butter and mix until creamy. Add in the milk; continue to mix; taste for salt.
- While the potatoes are cooking, saute the bacon and leeks in a large saute pan with 1 tablespoon of butter. Add the garlic and cook additional minute. Add the cabbage and ⅛ cup water and saute until the cabbage is tender and a bit caramelized. The cabbage will be bright green and tender.
- Transfer cabbage to the mashed potatoes and add the chives; stir to incorporate. Taste and adjust seasoning with salt and pepper.
- Transfer to a bowl and serve hot with additional butter on top!
Notes
Reposted from March 2020.
Nutrition Facts
Calories: 262kcal, Carbohydrates: 26g, Protein: 6g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 37mg, Sodium: 120mg, Potassium: 630mg, Fiber: 2g, Sugar: 4g, Vitamin A: 691IU, Vitamin C: 20mg, Calcium: 78mg, Iron: 1mg