Description
Colcannon is a traditional Irish mashed potato dish featuring creamy mashed Russet potatoes blended with sautéed kale or cabbage, scallions, and crispy bacon. This hearty side dish is perfect for cozy dinners and offers a satisfying mix of creamy, smoky, and savory flavors.
Ingredients
Scale
Potatoes
- 2.5 pounds Russet potatoes, cut into chunks
Meat
- 1/2 pound bacon, cut into small pieces
Vegetables
- 3 cups kale or green cabbage, chopped
- 1/2 bunch scallions (green parts only), chopped
Dairy
- 1/2 cup heavy/whipping cream
- 2 tablespoons butter, plus extra for serving
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the potatoes: Place the Russet potato chunks in a large pot filled with salted boiling water. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well.
- Cook the bacon: While the potatoes cook, heat a skillet over medium-high heat. Add the bacon pieces and cook until they are just crispy, releasing flavorful fat.
- Sauté the kale: To the skillet with the bacon, add the chopped kale (or green cabbage). Sauté for about 4-5 minutes, until the greens are tender and have absorbed bacon flavor.
- Add scallions: Stir in the chopped green parts of the scallions and cook for an additional 1-2 minutes, just enough to mellow their sharpness.
- Mash the potatoes: Return the drained potatoes to the pot and mash them thoroughly with the heavy cream and butter until creamy and smooth.
- Combine all components: Mix the sautéed bacon, kale, and scallions into the mashed potatoes, mashing gently to incorporate everything evenly. Season with salt and pepper to taste.
- Serve: Spoon the colcannon into bowls or onto plates and top with an extra pat of butter to melt over the warm dish. Enjoy immediately.
Notes
- Russet potatoes are ideal for mashing due to their starchy texture, but Yukon Gold potatoes can be used as a substitute.
- For a vegetarian version, omit the bacon and sauté the kale with butter and garlic instead.
- You may substitute heavy cream with whole milk or a milk alternative for a lighter dish, though it may affect creaminess.
- Add nutmeg or a pinch of cayenne for additional flavor variations.
- This dish pairs wonderfully with corned beef or roasted meats.
