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Traditional Irish Colcannon
Serves 10 |
Delicious, hearty and perfect for St. Patrick's Day.
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Ingredients:
| 3 russet potatoes, peeled and chunked |
| 3 Yukon Gold potatoes, peeled and chunked |
| 1/2 cup heavy cream |
| 6 tablespoons unsalted butter, more for serving |
| 1 yellow onion, chopped |
| 1/2 head cabbage, chopped |
| 6 slices bacon, cooked and chopped |
| Kosher salt, to taste |
| Ground black pepper, to taste |
Directions:
- Place russet and Yukon Gold potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes. Remove from heat and drain water.
- Pour heavy cream over the potatoes and add 4 tablespoons butter. Place a lid on the saucepan and let the butter melt. Set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook for 8 minutes, stirring often until tender. Then add the cabbage to the skillet for an additional 8 minutes, stirring frequently until tender and lightly browned on the edges.
- Mash the potatoes until soft and not clumpy. Stir the cabbage mixture and half of the chopped bacon into the mashed potatoes. Season with kosher salt and ground black pepper.
- Spoon and even amount of colcannon into serving bowls. Place a pat of butter in the center of each serving of colcannon and top with the remaining bacon. Enjoy!
| Cooking Method: | Stovetop |
| Course: | Side |
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