Colcannon
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!
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
Instructions
- 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.
- Serve immediately!
Notes
Substitutions:
- Kale: You can substitute it for savoy cabbage or Swiss chard.
- Bacon: You can omit the bacon if you prefer.
- Heavy Cream: Half and half or whole milk can be used instead.
Nutrition
Calories: 511kcal, Carbohydrates: 39g, Protein: 9g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 232mg, Potassium: 970mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2144IU, Vitamin C: 25mg, Calcium: 82mg, Iron: 2mg