Colcannon is a traditional Irish potato dish made with mashed potatoes, leafy greens such as cabbage or kale, leeks or green onions and plenty of good Irish butter. I served this with my Beef and Guinness Stew
Recipe Source: A Vintage Kitchen
- 3 pounds russet potatoes, peeled and cut into chunks
- 4 strips bacon, diced
- 2 leeks, white and light green parts only, cleaned well and sliced thinly
- 2 cloves garlic, minced
- 3 cups finely chopped green cabbage, about 1/2 head
- 2 green onions, sliced thinly
- 1/4 cup butter, preferably an Irish butter such as Kerrygold
- approx. 1 1/4 cups warmed milk
- sea salt and pepper to taste
- Cook potatoes in cold, salted water until very tender, about 15 to 20 minutes. Drain well.
- Meanwhile in a large skillet cook bacon over medium-low heat until crisp. Remove bacon with a slotted spoon and drain on paper towel.
- Add leeks and cabbage to the pan. Cook until the vegetables are softened 6 to 8 minutes. Add the garlic and green onions and cook an additional minute.
- With a potato masher, mash potatoes, adding the butter and warmed milk.
- Stir in remaining ingredients. Season with salt and pepper to taste.