Irish Colcannon Recipe (Print Version)

# Ingredients:

→ Base Ingredients

01 - 2 pounds russet potatoes, peeled and thinly sliced
02 - 2 pounds Yukon gold potatoes, peeled and thinly sliced
03 - 8 ounces unsalted butter
04 - 1/3 cup whole milk
05 - 1/3 cup heavy whipping cream

→ Mix-ins

06 - 8 ounces bacon, thickly sliced
07 - 1 leek, thinly sliced
08 - 1 head savoy cabbage, stem removed and thinly sliced
09 - 1 bunch green onions, thinly sliced
10 - Salt and ground white pepper to taste

# Instructions:

01 - Add the butter, milk, and cream to a medium size pot, and heat over very low heat. Keep warm.
02 - Add the bacon to a large rondeau pot or frying pan over medium heat and cook until very crispy and browned, which takes about 5 to 6 minutes.
03 - Remove the bacon from the pan and set aside. Add the leeks to the pan and cook them in the rendered bacon fat for 3 to 4 minutes. Then add in the cabbage, season with salt, and cook over medium-low heat for 6-7 minutes or until very tender. Keep warm.
04 - Boil the potatoes in a large pot of boiling salted water for 5-7 minutes or until tender. They should cook in that amount of time if you thinly slice them.
05 - Before removing the potatoes, quickly mix in the green onions with the warm milk and butter mixture just to heat them up.
06 - Strain the potatoes completely and then mash them through a food mill.
07 - Fold in the butter-milk and green onion mixture into the mashed potatoes until combined. Then fold in the cabbage, bacon, salt, and pepper until combined. Serve immediately.

# Notes:

01 - This creamy delicious Colcannon recipe is loaded up with braised cabbage and tossed with crispy bacon and leeks.
02 - This dish is meant to be eaten when it is done cooking but can be stored in the refrigerator covered in plastic for up to 4 days.
03 - If you do not have a food mill, feel free to use a hand masher or electric hand beaters.
04 - You can swap out both the whole milk and heavy whipping cream in combination for half and half.
05 - Do not caramelize the cabbage when cooking, just sweat until tender.

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