AuthordanieldiverCategorySimply SidesA favourite dish in Ireland. Creamy mashed potatoes with bacon and cabbage and let's not forget a river of butter. The perfect accompaniment to any dish.
Place the potatoes into a large saucepan of salted water. Boil the potatoes for 20 - 25 minutes until tender when pierced with a knife.
Meanwhile, add a third of the butter to a frying pan and cook the bacon and cabbage until the cabbage is tender approx. 5 -6 minutes.
When potatoes are tender drain in a colander and let them sit for a moment to dry out while you heat the milk either in the microwave or in a small saucepan.
Mash the potatoes, my preferred method is using an electric hand mixer on the lowest setting, it's very quick. Pour the milk in and beat with a wooden spoon or spatula. Add the buttery bacon and cabbage and another third of the butter again beat to incorporate. Add a little white pepper and salt if needed.
Spoon the colcannon into a serving bowl using your spoon or spatula form peaks and hollows then break little knobs of the remaining third of butter over the dish to melt.
Ingredients
Directions
Place the potatoes into a large saucepan of salted water. Boil the potatoes for 20 - 25 minutes until tender when pierced with a knife.
Meanwhile, add a third of the butter to a frying pan and cook the bacon and cabbage until the cabbage is tender approx. 5 -6 minutes.
When potatoes are tender drain in a colander and let them sit for a moment to dry out while you heat the milk either in the microwave or in a small saucepan.
Mash the potatoes, my preferred method is using an electric hand mixer on the lowest setting, it's very quick. Pour the milk in and beat with a wooden spoon or spatula. Add the buttery bacon and cabbage and another third of the butter again beat to incorporate. Add a little white pepper and salt if needed.
Spoon the colcannon into a serving bowl using your spoon or spatula form peaks and hollows then break little knobs of the remaining third of butter over the dish to melt.