Colcannon

Course: Side

Cuisine: Irish American, Irish,

Keyword: colcannon, colcannon recipe, Irish Mashed Potatoes

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 550kcal

Author: Colleen Kennedy

Colcannon Irish Mashed Potatoes are absolutely delicious, my favorite way to enjoy mashed potatoes! Made with cabbage, leeks, scallions and more, its a flavor bomb!

Print Recipe

Ingredients

3 pounds potatoes I like a mix of russet (baking) and Yukon Gold)
5-6 slices bacon, cut up and cooked till crisp.
½ head small cabbage, sliced thin or shredded or kale with hard inner stem removed, sliced inti thin ribbons
1 leek, the white area and part of the green *see tip about cleaning leeks
3-4 scallions, slices white and parts of the green
12 TBS butter (stick and a half) more or less based on preference
¾ cup heavy cream
½ cup milk
Salt and white pepper to taste Don't be shy!!

Instructions

Cut your bacon into small pieces and cook in a frying pan till crisp. Remove bacon with slotted spoon onto paper towels and set aside. (keep bacon fat in the pan).
Slice cabbage thin (or shred).
Slice leeks into rounds (discarding root area). Only slice white and the first inch or so of the green. Place slices into a bowl of water and rinse until all dirt comes away. Drain and rough chop leek rings in half or thirds.
Slice or snip scallions.
Steam or boil your potatoes until fork tender as you would typically do for mashed potatoes. (I prefer salting the water)
While potatoes are steaming or boiling, sauté the cabbage and leeks in the bacon fat and season with salt and pepper. Sauté for 5-6 minutes or until limp (not caramelized). Add in a nob of butter if necessary.
In a small pot, bring your butter, cream and milk to just a simmer. Remove from heat.
Drain and mash potatoes (peel first if steaming). Season with salt and while (or black) pepper. Do not be shy with the pepper.
Add in vegetables, mixing to combine. Slowly add in cream mixture until potatoes are they way you enjoy.
Add in bacon pieces, taste and adjust seasoning. Serve and enjoy!
You can serve with a well in the middle of the Colcannon with a few butter nobs placed in it.

Notes

Nutrition is calculated on 6 hefty servings, this can easily serve 8.

Sodium level is up to the cook with more or less salt used.

Have all ingredients out and ready to go. Crisp bacon first and set aside, next get your potatoes on and while they cook work on sautéing the vegetables and getting the milk, cream and butter combines and warmed in a small pot. Then assemble as soon as potatoes are mashed.

Leeks are typically filled with dirt. The best practice is to chop the root end off as well as the rough part of the green leaves. Then slice the white and part of the green into rounds. Place sliced in a bowl of cool water, mover around and rinse till clean. Drain and chop or leave as rings.

Nutrition