Colcannon
found in Side Dishes - Potato based Sides
 | Nut Free |  | Gluten Free |
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Prep: 20 minutes
Cook: 20 minutes
Difficulty:
Easy
Side dishes don't come more Irish than creamy colcannon - try Kevin Dundon's version.
Ingredients
- 1kg potatoes, scrubbed
- 100g butter
- 140g bacon rashers, finely chopped
- 1 cabbage, small, finely shredded
- 150ml double cream
Directions
1
Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
2
Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
3
Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.
