Serves 6
45 min
Irish Colcannon Potatoes
Recipe GLPR5a19ca8250aa1e
Creamy mashed potatoes with crispy bacon, tender cabbage, and butter—a traditional Irish comfort dish. The potatoes are steamed until tender, then mashed with butter and cream, folded together with sautéed bacon and cabbage for a hearty, satisfying side or light main course.
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Ingredients
4 medium red potatoes, unpeeled
2 cups shredded savoy cabbage
2 strips thick-cut bacon, diced into 1/2-inch cubes
6 tablespoons unsalted butter, divided
1/3 cup half and half cream
Salt and freshly ground black pepper to taste
Directions
Fill a steamer pot with water and bring to a boil. Place potatoes in the steamer basket and steam for 20–25 minutes, until very tender when pierced with a fork.
While potatoes steam, place bacon cubes in a large skillet over medium heat. Cook, stirring occasionally, until the fat renders and the bacon becomes crispy, about 8–10 minutes. Transfer bacon to a paper towel to drain, reserving the bacon fat in the pan.
When the potatoes are nearly done, transfer them to a serving bowl and allow to rest briefly. Add the shredded cabbage to the steamer basket and steam for 3–4 minutes until slightly softened.
Add the partially cooked cabbage to the hot skillet with the reserved bacon fat. Sauté over medium heat for 3–4 minutes, stirring occasionally, until the cabbage is tender and infused with the bacon flavor. Return the crispy bacon to the skillet and toss to combine.
Slice the steamed potatoes into chunks (leaving skins on) and place in a large mixing bowl. Add 5 tablespoons of butter and begin mashing with a potato masher until mostly smooth with some small lumps remaining.
Gradually pour in the half and half cream while stirring until the mixture reaches a creamy, smooth consistency. Season generously with salt and pepper to taste.
Fold the bacon and cabbage mixture into the mashed potatoes using a spatula, mixing gently until evenly combined. Transfer to a serving dish, top with the remaining 1 tablespoon of butter, and serve warm.
