Colcannon

Name: Colcannon
Ingredients: 3 lbs russet potatoes, peeled; 1 tablespoon kosher salt; 1 cup unsalted butter, divided; 1 cup whole milk; 1 small head green cabbage, cored and shredded; 1 small onion, chopped; 1/2 lb bacon (optional and may use pepper bacon); 4 scallions, finely sliced (green onions); kosher salt & freshly ground black pepper; 3 tablespoons chopped flat leaf parsley

10 ingredients

6 steps

Ingredients

3 lbs russet potatoes, peeled
1 tablespoon kosher salt
1 cup unsalted butter, divided
1 cup whole milk
1 small head green cabbage, cored and shredded
1 small onion, chopped
1/2 lb bacon (optional and may use pepper bacon)
4 scallions, finely sliced (green onions)
kosher salt & freshly ground black pepper
3 tablespoons chopped flat leaf parsley

Directions

1

Quarter potatoes. Add to a stockpot and cover with cold water. Add 1 tablespoon kosher salt. Bring to a boil and cook until tender, about 20 minutes.
2

Cook bacon in skillet, drain, reserve drippings and crumble bacon, set bacon aside.
3

In drippings saute cabbage and onion until soft and translucent, about 10 minutes.
4

Mash potatoes with milk and butter, stir in bacon, cabbage, onions.
5

Salt and pepper to taste.
6

Place in a serving bowl and sprinkle with parsley.