Colcannon

Name: Colcannon
Ingredients: 2 lbs russet potatoes; 4 slices bacon; 1 tablespoon olive oil; 1 leek, rinsed and chopped; 1 onion, chopped; 2 garlic cloves, minced; 2 cups shredded green cabbage; 13 cup butter; 1 cup hot milk; 12 teaspoon salt; 18 teaspoon white pepper

11 ingredients

14 steps

Ingredients

2 lbs russet potatoes
4 slices bacon
1 tablespoon olive oil
1 leek, rinsed and chopped
1 onion, chopped
2 garlic cloves, minced
2 cups shredded green cabbage
13 cup butter
1 cup hot milk
12 teaspoon salt
18 teaspoon white pepper

Directions

1

Peel and cube potatoes.
2

Place in saucepan and cover with cold water.
3

Bring to a boil over high heat.
4

Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when stabbed with a paring knife.
5

Meanwhile, cook bacon until crisp, turning often while cooking.
6

Remove bacon to paper towels to drain; crumble.
7

Add olive oil to drippings remaining in saucepan.
8

Add onion, garlic, and leeks and cook until crisp tender, about 3-5 minutes.
9

Then add cabbage, cover, and cook for 6-10 minutes, stirring occasionally until cabbage is tender.
10

When potatoes are cooked, drain and shake over low heat for a few minutes to dry.
11

Add butter; mash.
12

Add milk, salt and pepper; beat until combined.
13

Stir in bacon and cabbage/onion mixture.
14

Serve immediately, or place in serving dish and keep warm in 200 degrees F oven for up to 1 hour.