Irish Mashed Potatoes

My go-to comfort food champion has always been this homey Irish Colcannon, mixing velvety potato mash with crispy bacon and tender cabbage in a dish that's simple yet totally fulfilling.

I first whipped up Colcannon during a St. Patrick's Day celebration ages ago, but it's stuck around all year in our house. These days, my hubby asks for it whenever it's chilly outside, saying it feels like comfort wrapped in a bowl.

Ingredients

• Idaho or Russet potatoes: They give you that fluffy, starchy foundation for great mashing
• Butter: Makes everything creamy and indulgent
• Milk: Helps create that dreamy texture while saved potato water adds extra flavor
• Bacon: Gives that irresistible smoky kick that makes everything better
• Cabbage: Turns slightly sweet when you cook it down just right
• Leeks: Add a gentle oniony taste that works magic with potatoes
• Scallions: Bring a clean, zingy finish to cut through the richness
• Salt and pepper: The simple duo that wakes up all the flavors

Step-by-Step Instructions

Prepare the Potatoes:

Cut potatoes into 1-inch chunks after peeling them. Soak in cold water to get rid of extra starch. Don't forget to throw plenty of salt and pepper in the cooking water to build flavor from the ground up. Cook until they're soft when poked but still holding their shape.

Reserve Cooking Liquid:

Grab about a cup of the potato water before draining. This starchy liquid is gold for getting the right texture later on, without making your potatoes too runny or sticky.

Master the Mash:

Drop butter and milk into the hot potatoes right away. They'll melt better while everything's hot. Start mashing and slowly add the saved cooking water until you get a smooth but hearty texture. Try a bite and add more salt or pepper if needed.

Prepare the Vegetables:

Cut leeks into thin rounds, making sure to wash off any dirt hiding between the layers. Shred cabbage thinly so it cooks faster and mixes better with the potatoes. The tiny pieces will spread more evenly throughout the dish.

Render the Bacon:

Chop bacon into small bits and fry until it's golden and crispy, about 5-7 minutes. The fat that comes out will flavor everything else. If your bacon's too lean, throw in a splash of oil to make sure you've got enough fat for cooking.

Cook the Vegetables:

Toss leeks into the bacon fat and cook until they're soft and clear, around 3-4 minutes. Then add the cabbage with some salt and pepper, and let it cook slowly for 10-15 minutes. This slow approach lets the cabbage get slightly caramelized and brings out its natural sweetness.

Combine Components:

Mix the bacon-cabbage blend into your mashed potatoes while everything's still warm. Fold it all together carefully but completely, keeping some texture while making sure everything's well mixed.

Finish with Freshness:

Mix in freshly chopped scallions right before you serve to add a pop of color, some crunch and bright flavor that balances out the richness.

I've got to admit, the bacon might be what I love most about this dish. My Irish grandma always told me that getting the bacon fat just right was what made Colcannon truly special. She'd stand right next to me saying "wait for it now" as the fat slowly melted, teaching me that good food can't be rushed - a lesson that's shaped my cooking forever.

Storage and Reheating

You can keep Colcannon in the fridge for up to 4 days if it's in a sealed container. The flavors actually get better overnight, so it's perfect for planning ahead. When you warm it up, add a little milk or butter and stir now and then to keep it creamy. Try not to use the microwave since it can make the potatoes dry. Instead, heat it slowly on the stove with a bit of extra liquid.

Variations Worth Trying

What's great about Colcannon is how flexible it is. Try swapping half the regular spuds for sweet potatoes to boost nutrients. You can use kale instead of cabbage for stronger flavor and extra vitamins. If you don't eat meat, skip the bacon and use olive oil or butter for cooking, with a little smoked paprika to get that smoky taste. For fancy dinners, mix in some Irish white cheddar for an amazing rich twist that goes perfectly with the cabbage and potatoes.

Serving Suggestions

The old-school way to serve Colcannon is with a little dip in the middle filled with melted butter for each bite. It goes amazingly with Irish sausages or corned beef for a full meal. For something different, put a fried egg on top and eat it for brunch. It also tastes great with roast chicken or under a hearty beef stew. In summertime, I sometimes serve it cool as a twist on potato salad at cookouts.

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Dig into this heartwarming dish that perfectly captures the essence of home-cooked goodness.

Frequently Asked Questions

→ How is this different from plain mashed potatoes?

These include cooked cabbage, tender leeks, and bacon, giving them a unique, savory twist with more texture and flavor.

→ Can I pick another kind of potato?

Sure, Russet or Idaho work great, but Yukon Golds give it a creamier consistency if you want that option.

→ Is a vegetarian version possible?

Absolutely. Just skip the bacon and sauté the veggies using butter or olive oil for a meat-free version.

→ What goes well with this dish?

Serve alongside roasted meats, sausages, or grilled veggies to make it a hearty meal.

→ What’s the best way to store leftovers?

Put extras in a sealed container and refrigerate for up to 3 days. Warm them up slowly on the stove or microwave, adding a bit of milk if needed.