Colcannon Potatoes with Kale and Bacon
A creamy Irish side dish of mashed russet potatoes mixed with kale, green onions, cream, and crumbled bacon.
Equipment
- Large pot
- Colander
- Potato Masher
- Sharp knife
Ingredients
Main Ingredients
- 4 lb russet potatoes peeled and cubed
- ½ cup unsalted butter divided, 1/4 cup for the kale and 1/4 cup melted for serving
- 6 cup chopped kale lightly packed, tough stems removed
- 1 cup chopped green onions
- 2 cup heavy cream
- 2 ½ tsp kosher salt divided, 2 tsp for the cooking water and 1/2 tsp for the kale
- ½ tsp ground black pepper
- ½ cup crumbled cooked bacon about 4 slices
Instructions
Cooking
- Boil. Cook the potatoes in salted water for about 20 minutes until fork tender, then drain well.
- Cook the greens. Melt 1/4 cup butter in the empty pot and cook the kale with salt and pepper for 3 minutes.
- Add onions and cream. Stir in the green onions for 1 minute, then add the cream and the drained potatoes.
- Mash. Crush with a potato masher until chunky and creamy, then fold in the bacon.
- Serve. Pour the remaining 1/4 cup melted butter over the top.
Notes
Substitutions: Use savoy cabbage instead of kale and Yukon Gold potatoes instead of russets.
Tips: Mash by hand and add cream gradually if the potatoes seem thick.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.