Colcannon is an Irish mashed potatoes recipe that has quickly become a family favorite, so I thought to share it again with you in honor of the upcoming St. Patrick’s Day holiday.
Irish quote: “Happiness being a dessert so sweet, May life give you more than you can ever eat.”
2 lbs. of firm potatoes peeled and quartered. I have made this with red potatoes with the skins left on also.
1/4 teaspoon garlic powder or 3 cloves
Pinch of salt
8 slices of bacon
1/4 medium green cabbage sliced thin
1 cup kale chopped
1 tablespoon cracked pepper
1/2 cup salted butter
1/4 cup melted salted butter for topping
2 Tablespoons chives cut fine
Put the potatoes on to boil with a pinch of salt and the garlic until fork tender. Fry eight pieces of bacon in a large skillet until nice and crispy. Cut into one inch pieces and set aside saving the bacon grease. Check your potatoes.
Using the saved bacon grease fry the chopped kale and thinly sliced cabbage until its soft. This took me about five minutes. Turn off the burner and when your potatoes are done, drain and add them to your large skillet with the softened kale and cabbage, adding the pepper, stick of butter, and bacon. Spoon into a serving dish making a depression in the top of the mashed potatoes, add the melted 1/4 cup of the butter. Sprinkle on the chives.
Tradition is to take a fork full of potatoes and dip them in the melted butter. Spoon into a serving dish, making a depression in the top of the mashed potatoes, add the melted 1/4 cup of the butter. Sprinkle on the chives. Tradition is to take a fork full of potatoes and dip them in the melted
butter.
Happy St. Patrick’s Day! Enjoy!
