Traditional Irish Colcannon

Traditional Irish Colcannon

INGREDIENTS:

3 large russet potatoes peeled and cut in to large chunks

3 large Yukon Gold potatoes peeled and chunked

7 tablespoons unsalted butter

1/2 cup heavy cream

1 medium onion chopped

1/2 head green cabbage chopped

6 slices crispy cooked bacon coarsely chopped

salt and pepper to taste

INSTRUCTIONS:

Place potatoes in a large saucepan with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook for 15 to 20 minutes or until tender. Drain well making sure to remove excess water. Add 4 tablespoons butter and cream. Cover the pot and let the butter melt.

Meanwhile melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until tender. Add cabbage and cook until tender and lightly browned on the edges: approximately 7-8 minutes.

Mash potatoes with a potato masher and gently stir in the cabbage mixture and half of the chopped bacon. Season with salt and pepper to taste. Top with remaining chopped bacon. Transfer to a serving bowl. Cut the remaining tablespoon of butter into pats. Make a small well in top and add the remaining butter.