Irresistibly Creamy Colcannon Mashed Potatoes with Bacon
Colcannon Mashed Potatoes with Bacon offers a comforting blend of creamy potatoes, savory bacon, and tender cabbage, making it a delightful side dish full of warmth and nostalgia.
Equipment
- large skillet
- Pot
- masher
Ingredients
For the Potatoes
- 3 cups potatoes Yukon Gold adds a buttery flavor.
- ¾ cup milk Dairy-free options work too!
For the Cabbage
- 1 cup shredded cabbage Consider kale for a different twist.
- 4 tablespoons butter Use Irish butter for authenticity or plant-based for a vegan option.
For the Bacon
- 6 slices bacon Plant-based bacon offers a wonderful vegetarian option.
Seasoning
- 1 teaspoon salt Adjust based on dietary needs.
- ½ teaspoon black pepper Switch to white pepper for a subtler flavor.
Instructions
Directions
- Peel the potatoes and chop them into even-sized pieces. Boil in salted water for about 15-20 minutes, until they are fork-tender and creamy.
- In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon and chop it into bits, leaving some drippings in the pan for flavor.
- Add the shredded cabbage to the skillet with the bacon drippings. Sauté over medium heat for about 5-7 minutes, until the cabbage is soft and tender.
- Drain the boiled potatoes and return them to the pot. Add the butter and milk, then mash until you achieve a creamy and smooth texture. Season with salt and pepper to taste.
- Gently fold the sautéed cabbage and crispy bacon into the creamy mashed potatoes, mixing until well combined and evenly distributed.
- Transfer the Colcannon to a serving dish. Garnish with extra bacon bits or some fresh herbs, if desired.
Notes
Use Yukon Gold for an irresistibly creamy texture. Add milk slowly while mashing to prevent an overly runny consistency. Taste and adjust seasoning as needed.