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Colcannon
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Yield: 6 servings
Source: Recipezaar Website
Amy's Comments: Ok so there's no way in HELL this is halfway healthy, but WOW it was so insanely good!!! If you want a lighter version of this recipe, check out Irish Mashed Potatoes.
Recipe Comments: I found this wickedly delicious-sounding recipe for a really creamy colcannon in the March 2005 edition of the BBC Good Food magazine. It is a part of Irish cook Kevin Dundon's suggested St Patrick's Day dinner menu.
As he says, 'Side dishes don't come more Irish than creamy colcannon'. I really like the sound of his colcannon, because of its decadent creaminess, because Savoy cabbage is so much tastier than other varieties and because this is certainly my favourite way to cook cabbage: with bacon rather than boiled in water.
INGREDIENTS:
2 lbs potatoes, well-scrubbed, cut any large ones in half
1 stick butter
5 oz bacon, sliced, then finely chopped
1/2 small savoy cabbage, finely shredded
5 oz heavy cream
INSTRUCTIONS:
- Place the potatoes into a large saucepan of water, bring to the boil and simmer for 15-20 minutes, or until they are tender when pierced.
- Meanwhile, heat 2 Tbsp of the butter in a pan, then fry the bacon and the cabbage for 5 minutes. Turn off the heat and set aside.
- Drain the potatoes in a colander and peel while still hot. (NOTE: We peeled BEFORE Boiling - peeling hot potatoes didn't sound like fun)
- Mash the potato until smooth, heat the cream with the remaining butter and, when almost boiling, beat into the potato.
- Add the bacon and cabbage to the potato and mix.
- Season, to taste and serve.
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