Loaded Colcannon
Traditional Irish Colcannon...bumped up several flavor notches! We're using kale, cabbage and leek along with bacon and Irish white cheddar. It's pure heaven!
Ingredients
- 4 pounds moderately starchy potatoes (e.g. Yukon gold), peeled and cut into large chunks (you can use a higher starch potato like russets but medium starchy will give you the best texture)
- 4 slices thick-cut bacon, diced
- 2 cups chopped kale
- 2 cups shredded cabbage
- 1 medium leek, chopped, thoroughly rinsed and drained
- 1/2 cup quality unsalted butter (1 stick)
- 1/2 cup heavy cream, warmed
- 1/2 cup whole milk, warmed
- 4 ounces Irish white cheddar, shredded
- 3 green onions, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Fry the bacon in a large pan until crispy then use a slotted spoon to transfer it to a plate until ready to use. Leave about 2 tablespoons of bacon grease in the pan.
- Add the chopped greens to the pan and saute them in the bacon grease until soft, 7-8 minutes.
- While the greens are cooking, start the potatoes boiling. Boil the potatoes in salted water until soft. Thoroughly drain all water from the potatoes.
- While the potatoes are still piping hot, add 2/3 of the butter, warm milk and cream. Use a manually masher to mash the potatoes.Add the cooked greens, bacon, green onions and white cheddar (reserving a little bacon and green onions for garnish). Stir to combine. Add the salt and pepper. Taste and add more salt according to preference.
- Spoon into a serving bowl, make a small well in the center and add the remaining 1/3 butter in the well. Garnish with the reserved bacon and green onions. Serve immediately.
Nutrition
Calories: 418kcal | Carbohydrates: 34g | Protein: 12g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 600mg | Potassium: 1148mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2660IU | Vitamin C: 54.5mg | Calcium: 242mg | Iron: 8.1mg
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