Ingredients:
- 2 lbs potatoes (Yukon Gold or russet), peeled and chopped
- 4 tablespoons butter (divided)
- 1/2 cup milk or cream (warmed)
- 4 slices bacon (optional, for added flavor)
- 3 cups kale or cabbage, chopped (kale is more traditional)
- 3 green onions (or leeks), finely chopped
- Salt and black pepper, to taste
- Extra butter, for serving
Instructions:
1. Boil the potatoes:
- Place the peeled and chopped potatoes in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- Drain the potatoes well and return them to the pot. Let them sit for a few minutes to steam off excess moisture.
2. Cook the bacon (optional):
- If using bacon, cook the slices in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set it aside. Leave a small amount of bacon grease in the pan for cooking the kale or cabbage.
3. Cook the kale or cabbage:
- In the same skillet (or use butter if not using bacon), add 1 tablespoon of butter and sauté the kale or cabbage over medium heat for about 4-5 minutes, until softened. Add the green onions and cook for another 1-2 minutes.
4. Mash the potatoes:
- Mash the drained potatoes using a potato masher or a ricer. Add the warmed milk or cream and the remaining 3 tablespoons of butter. Mix until creamy and smooth.
- Stir in the cooked kale or cabbage mixture, and season with salt and pepper to taste. If using bacon, mix in the crumbled bacon for extra flavor.
5. Serve:
- Transfer the colcannon to a serving dish and make a small well in the center. Add a knob of butter to melt in the middle for a classic finish.
- Serve warm as a side dish with roasts, sausages, or stews.
Tips:
- Substitute for kale: If you don’t have kale, you can use cabbage, or a mix of both for extra texture and flavor.
- Make it vegetarian: Skip the bacon and cook the greens in butter or olive oil.
- Extra flavor: Add a pinch of nutmeg or garlic to the mashed potatoes for an extra layer of flavor.
Serving Suggestions:
- Colcannon pairs wonderfully with Irish sausages, roast meats, or Guinness Beef Stew.
- For a traditional touch, serve it with a knob of butter in the middle of each portion.
This Colcannon recipe is creamy, comforting, and full of flavor—ideal for cozy meals and perfect as an addition to your Irish-inspired feast!