Colcannon
Servings: 6
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
author: Olivia Mesquita
course: Side Dish
cuisine: Irish
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!
- 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
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!
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.
Storage:
Leftovers can be stored in an airtight container, in the fridge, for 3-4 days.
Reheating:
Reheat on the stove, over medium-low heat, adding a few splashes of heavy cream as needed to bring it back to the original consistency.
Freezing:
Place the cooled colcannon potatoes in a large freezer bag or container, and store in the freezer for up to 3 months.
You can also portion out into one-cup servings, onto a parchment-lined baking sheet covered with plastic, until completely frozen. Then, transfer the individual servings to a large freezer bag or container, and store in the freezer for up to 3 months.
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
Author: Olivia Mesquita
Course: Side Dish
Cuisine: Irish