Ingredients
Method
- In a large skillet over medium high heat, add the bacon and cook until crispy. Remove and drain on paper towel lined plate. Reserve the bacon drippings.
- Add the sliced Cabbage to the skillet with the bacon drippings, and cook over medium heat until tender, about 10 - 15 minutes.
- In a large pot filled with salty water, add the scrubbed Potatoes and bring to a boil. Cook until tender, 20 - 30 minutes. Drain about 3/4 of the water, then cook for about 10 additional minutes. Completely drain, then peel the skins carefully.
- Add the peeled Potatoes back to the empty pot or a large bowl along with 6 Tbsp of the Butter, using a potato masher or fork, start to break up the potatoes.
- Then add in 1 cup of the warm Milk and Sour Cream, and continue to mash up. At this point you can also use a handheld mixer to get the potatoes nice and creamy. (If needed, you can add in 1 - 2 Tbsp more of the Milk until you've reached your desired consistency).
- Fold in the cooked Cabbage and mix in well.
- Season with Salt and Pepper to taste.
To Serve:
- Transfer to a serving bowl, add the remaining butter to the top of the Potatoes, if desired and garnish with crumbled crispy Bacon.
Notes
You can also add sliced Spring Onions to garnish. If you prefer, you can substitute the cabbage with the equivalent of kale. If you do not have sour cream, you can use a bit more milk or cream instead. Just be sure to go easy on adding in the milk, as it can easily make your potatoes soupy. So add a little at a time until you get your preferred consistency.Keep the Colcannon warm over medium low heat until ready to serve, just be sure not to scorch the bottom by stirring frequently.
