This traditional Irish appetizer from Colcannon features creamy mashed
potatoes, fried cabbage, onions and crispy bacon seasoned with salt and pepper. It's the perfect addition to any comforting meal.
Author: Kitty Chef Delight Prep Time: 10
Cook Time: 30 minutes Total Time: 40 minutes Yield: 10 Servings Category: Additional Method: Baking Cuisine: Irish
INGREDIENTS
3 large russet potatoes, peeled and chopped, large chunks chopped
3 large Yukon -Gold potatoes, peeled and chopped
7 tablespoons unsalted butter
1/2 cup heavy cream
1 medium onion, chopped
1/2 head kale, chopped
6 slices crispy cooked bacon, coarsely chopped
kosher salt and freshly ground black pepper
INSTRUCTIONS
Place the potatoes in a large pot with enough lightly salted
water to cover them. Bring to a boil over medium heat. Reduce heat and simmer until tender, 15 to 20
minutes.Drain them well, making sure to remove any excess water. Add 4
tablespoons butter and cream. Cover the pan and let the butter melt.
Meanwhile, melt 2
tablespoons butter in a large
skillet over medium heat. Add the onion and sauté until soft.Add the cabbage
and cook until tender and lightly browned around the edges, about 7 to 8
minutes.
Mash the potatoes
with a potato masher and carefully add them to the cabbage and half of the chopped bacon. Season with
kosher salt and freshly ground black pepper. Sprinkle with remaining chopped bacon. Transfer to a
serving bowl.Slice the remaining tablespoon of butter. Form a small well at the
top and add the remaining butter.
NOTES
For this recipe I
use a mix of Russet and Yukon Gold potatoes, but you can use both if you
prefer.
For aesthetic and traditional reasons, the recipe stays
with kale.
Are you always short on time?Then cook the bacon up to 3
days in advance and store in a sealed
zip-top bag in the refrigerator. Potatoes can be peeled and soaked in cold
water up to 4 hours before cooking.
If you cook the bacon at the same time, either in the oven
or in a pan. Reserve 2 tablespoons bacon
fat and use it in place of 2 tablespoons
butter to sauté the cabbage and onions.
This delicious dish can be warmed up very well in the
microwave at low power.
Store leftovers in an airtight container in the refrigerator
for up to three days.
You can freeze these potatoes in a sturdy freezer bag for up
to 3 months. Thaw in the refrigerator overnight. Due to the high moisture
content of potatoes and cabbage, you may need to add a little butter, sour
cream, or cream cheese to the mashed potatoes to return it to its original consistency and texture.
Keyword : Irish Mashed Potatoes with Cabbage
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