Mashed potatoes mixed together with sautéed cabbage and onions create this traditional Irish dish know simply as Colcannon. With an amazing depth of flavor and textures, these potatoes are remarkable light, fluffy, and delicious. There are many versions of these potatoes, some using kale in place of cabbage, while others call for leek, garlic, or scallion. Customarily eaten in the fall when cabbage and kale are in season, I believe Colcannon would make an outstanding and interesting addition to the Thanksgiving table. I have also added this to my list of signature side dishes, along with my Blue Cheese & Bacon Stuffed Onion should I ever open a steak house.
Cooks note: As mentioned there are many versions of this dish, this is my just my spin. Colcannon however should be light and fluffy. I use my potato ricer for best results. This recipe makes about 12 servings.
- 3 – 4 large russet potatoes, peeled, cubed, and boiled
- 3 tablespoon butter
- 2 tablespoon milk or half-n-half
- 4 – 5 strips bacon, crisped and crumbled (optional)
- 1/2 small head of cabbage, cored and thinly sliced
- 1/2 onion, thinly sliced
- 3 – 4 cloves garlic, finely diced
- 3 tablespoons fresh parsley, rough chopped
- salt and pepper to taste
Peel, cube, and cook potatoes in a pot of boiling water until fork tender.
Meanwhile, crisp bacon in a large skillet. When cooked remove and place on a paper towel. Reserve fat in the skillet. Crumble bacon when cool enough to handle.
Add cabbage and onion to the skillet with the bacon fat and sauté over medium heat until onions become translucent. Add garlic and cook for another minute. Remove from heat.
Drain potatoes and rice them into a large mixing bowl. Add butter and milk, whip potatoes until smooth (add milk only as needed for consistency). Fold in cabbage and onion mixture, two-thirds of the bacon, and parsley. Season with salt and pepper to taste.
Transfer Colcannon into a serving dish and top with some butter, and the remaining bacon. Garnish with some fresh ground black pepper, and parsley.