One of my St. Patrick’s Day’s favorites, Colcannon is Ireland’s best-known potato side dish. My version features creamy mashed potatoes, leeks, kale and bacon. Simple but so flavorful!
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Keywords
bacon, colcannon, Irish, kale, sides
Ingredients
2 ½ pounds Russet potatoes (peeled and quartered)
Kosher salt
5 thick-cut bacon slices (diced)
1 leek (rinsed and sliced)
1 bunch kale (rinsed, stems removed and chopped)
1 cup heavy cream
3 Scallions (chopped)
Freshly ground black pepper
5 tablespoons unsalted butter
Categories
Side Dish
Cuisine
Irish
Steps
Place the potatoes in a large saucepan and cover with water. Season the water generously with salt. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain well in a colander and place in a large bowl.
While the potatoes are cooking, heat a Dutch oven over medium heat and add the bacon. Cook until golden brown. Using a slotted spoon, remove and place in a paper towel-lined plate. Reserve.
Drain most of the rendered fat from the pot, leaving only a couple tablespoons in the pot. Add the leeks and scallions, and sauté until softened, about 5 minutes.
Add the kale and cook until wilted, about 2-3 minutes.
Mash the potatoes with 3 tablespoons butter, using a potato masher. Then, add the greens and continue mashing until smooth.
Stir the heavy cream and bacon, and season with salt and pepper.
Garnish with the remaining butter and some scallions.
