found in Side Dishes - Potato based Sides
|Nut Free||Gluten Free|
Prep: 20 minutes
Cook: 20 minutes
Side dishes don't come more Irish than creamy colcannon - try Kevin Dundon's version.
- 1kg potatoes, scrubbed
- 100g butter
- 140g bacon rashers, finely chopped
- 1 cabbage, small, finely shredded
- 150ml double cream
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.
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.
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.