Irish Colcannon Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds Yukon gold potatoes, thinly sliced and peeled
02 -
2 pounds russet potatoes, thinly sliced and peeled
03 -
1/3 cup heavy cream
04 -
8 ounces butter, unsalted
05 -
1/3 cup whole milk
→ Add-Ins
06 -
1 head savoy cabbage, stem removed and thinly shredded
07 -
8 ounces of thick bacon, sliced
08 -
1 bunch of thinly cut green onions
09 -
1 leek, finely sliced
10 -
Ground white pepper and salt to your liking
# Instructions:
01 -
Put milk, cream, and butter into a medium pot. Slowly heat on low, keeping the mixture warm.
02 -
Place bacon in a large frying pan or rondeau over medium heat. Cook for roughly 5-6 minutes until crispy and well browned.
03 -
Take the bacon out and put it to the side. Toss the leeks into the same pan and cook them in the bacon drippings for 3-4 minutes. Add cabbage, a pinch of salt, and cook on medium-low heat for 6-7 minutes until softened. Keep warm.
04 -
In a large pot filled with salted boiling water, cook the potatoes for about 5-7 minutes, making sure they're tender. Thin slices will cook quicker.
05 -
Right before draining the potatoes, add green onions to the warm milk-butter mixture for a quick stir to heat.
06 -
Drain the cooked potatoes completely, then mash them using a food mill.
07 -
Stir the mashed potatoes together with the butter-milk-onion mixture. Gently mix in the cabbage, crispy bacon, and season with salt and pepper. Serve immediately.
# Notes:
01 -
This creamy Colcannon is packed with braised cabbage, crispy bacon, and cooked leeks.
02 -
It's best served fresh, but if necessary, keep it covered in the fridge for up to 4 days.
03 -
If you don’t have a food mill, mash by hand or with an electric mixer.
04 -
You can swap the milk and cream for half-and-half if needed.
05 -
Don’t let the cabbage caramelize; cook it gently until soft.