Colcannon is traditional Irish recipe for mashed potatoes with kale & green onions. It's irresistibly delicious and perfect
* Ingredients:
° 3 russet potatoes, peel / diced
° 3 large golden potatoes, peeled and diced
° 7 tablespoons butter
° 1/2 cup heavy cream
° 1 medium onion chopped
° 1/2 head chop cabbage green
° 6 slices of bacon, cooked, crispy and coarsely chopped
° Salt and pepper to taste...
* Directions:
Placing potatoes in saucepan with enough light salted water to covering them.Bring mix to a boil and cooking for 15-20 minutes, to tender.Rinse to remove excess water. Adding 4 tsp of butter / cream.Covering butter also let it melt.Meantime, melt 2 tsp of butter in a large saucepan on medium heat.Add oniion and saute until tender.Add cabbage and cook until soft and slightly golden around the edges - about 78 minutes.Mash the potatoes, gently add the cabbage and half the chopped bacon and mix well.Season with salt / pepper to taste.Top with the rest chop bacon.Cutting rest spoonful of butter to small pieces.Making small hole at top and adding rest oil to ...
** Notes
I use a mix of Russet potatoes & Yukon Gold for this recipe but you can employ one or other if wanted .
For aesthetic purposes and to mimic the recipe, use green cabbage.
Does time always push you away?Then cook the bacon 3 days in advance and store in the refrigerator in a zippered bag.Potatoes can be peeled and soaked in cold water for up to 4 hours before boiling.If you cook bacon at the same time, in the oven or in a skillet.Reserve 2 tablespoons of bacon fat and use them in place of 2 tablespoons of butter for sautéing cabbage and onions.This delicacy warms up well in the microwave at low power.Store leftovers in an airtight container in the refrigerator for up to three days.You can freeze these potatoes in the freezer for up to 3 months. Because both potatoes and cabbage have high moisture, you may need to reshape the mash with some butter, sour cream, or cream cheese to return it to its original texture and consistency. Enjoy it !
