IRISH COLCANNON

IRISH COLCANNON
All mashed potato fans are bound to love this traditional Irish side dish! With tender cooked cabbage mixed with creamy potatoes and topped with crispy, crumbled bacon, colcannon is the perfect side dish for any Irish cuisine.
Mashed potatoes have always been a favorite of mine, but when I discovered they could be even better? As in, creamy mashed potatoes with even better flavor and even better toppings?
Well, I simply had to try it. And, you guys – I was not disappointed.
Irish colcannon is not a new dish by any means, but if my upbringing is any indication, it doesn’t get near the attention it deserves. Maybe I’ve just been living under an Irish-free rock, but I didn’t discover it’s existence until my thirties.
These days I’ve been working on making up for all that lost time, because I can’t seem to get over the fact that for three decades I could have enjoyed tender cabbage and bacon with my mashed potatoes… but didn’t, because I didn’t know any better.
So, please, take it from me:
If you haven’t tried this traditional Irish dish yet, there’s no better time than the present, and you’ll be so glad you tried it. Your side dish game will never be the same.
All mashed potato fans are bound to love this traditional Irish side dish! With tender cooked cabbage mixed with creamy potatoes and topped with crispy, crumbled bacon, colcannon is the perfect side dish for any Irish cuisine.

INGREDIENTS
  • 8 cups water divided
  • 1/2 head cabbage roughly chopped
  • 6 medium russet potatoes peeled and quartered
  • 1 cup whole milk
  • 1/2 cup green onion chopped
  • 1 tsp salt
  • 1 pinch black pepper
  • 2 tbsp butter
  • bacon cooked and crumbled (optional)
  • fresh parsley for garnish (optional)
  • butter for serving
INSTRUCTIONS
  • In a large saucepan over medium heat, bring cabbage and 2 cups water to a boil. Reduce heat and allow to simmer, covered, until cabbage has cooked down (about 1/2 the original size) and is tender, about 10-15 minutes. Drain cabbage, but reserve water cabbage cooked in. Transfer cooked cabbage to a bowl, cover, and set aside.
  • In a large stockpot, add cabbage water and potatoes, plus more water so that the top of the potatoes are covered. Bring to a boil over medium-high heat. Reduce heat and allow to cook, uncovered, until potatoes are tender, about 15-25 minutes.
  • While potatoes cook, add milk, green onions, salt, and pepper to a small saucepan. Bring to a boil over medium heat and allow to simmer for 20 seconds, then remove from heat. Set saucepan nearby.
  • Once potatoes are cooked, drain excess water and add potatoes to a large mixing bowl. Mash potatoes to desired consistency (having some lumps is okay).
  • Add cooked cabbage and milk mixture to mashed potatoes, then gently stir to combine.
  • Serve colcannon immediately with crumbled bacon, fresh parsley, and butter.
Recipe Source:homemadehooplah.com

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