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.
Equipment
- 6-qt. saucepan
- large sauté pan
Ingredients
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
Instructions
- 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!