Colcannon
Leeks, cabbage and bacon step up your typical mashed potatoes.
Servings: 6
Equipment
- Stock pot
- skillet
- potato masher
- strainer
Ingredients
- 1 lb russet potatoes
- 4 slices bacon
- 1 tbsp olive oil
- 1 medium white onion
- 2 cloves garlic, minced
- 2 cups shredded green cabbage
- 1/3 cup butter
- 1 cup warm milk
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Rinse and peel potatoes.
- Add to boiling water and cook until fork tender (about 15 to 20 minutes.)
- In a different pan cook your bacon until crispy.
- Take out and drain on a paper towel.
- In bacon drippings, cook onions and leeks on medium heat for 3 to 4 minutes.
- Add garlic and cook for 2 to 3 additional minutes.
- Add cabbage and cook 6 to 10 minutes until tender.
- Drain potatoes. Mash in a bowl with milk, butter and olive oil. Mix until combined.
- Stir in bacon, cabbage, onion and leeks into potatoes.