Your New Favorite Colcannon: Creamy, Buttery, and Irresistible

👩‍🍳 Instructions

1. 1

   Place the peeled and cut potatoes in a large pot. Cover with cold water by about 1 inch and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15-20 minutes. Drain thoroughly and let sit in the colander for a few minutes to steam dry.
2. 2

   While potatoes cook, heat a large skillet or Dutch oven over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Reserve 2-3 tablespoons of bacon fat in the skillet.
3. 3

   Add the thinly sliced cabbage to the skillet with the reserved bacon fat. Sauté over medium heat, stirring occasionally, until the cabbage is tender-crisp and slightly wilted, about 8-10 minutes. Stir in half of the sliced green onions and cook for 1 minute more. Remove from heat.
4. 4

   Return the drained potatoes to the hot pot. Add 1/2 cup of butter, the warmed milk or cream, 1/2 teaspoon of black pepper, and more salt to taste. Mash until smooth and creamy, being careful not to over-mash.
5. 5

   Gently fold the sautéed cabbage and green onion mixture into the mashed potatoes. Crumble half of the crispy bacon and fold it in as well. Stir just until combined.
6. 6

   Transfer the colcannon to a serving bowl. Create a small well in the center and add an additional tablespoon or two of butter, allowing it to melt. Garnish with the remaining crispy bacon and green onions. Serve hot.