IRISH COLCANNON

INGREDIENTS

• 3 large russet potatoes, peeled and cut into large pieces
• 3 large Yukon Gold potatoes, peeled and cut into pieces
• 7 tablespoons unsalted butter
• 1/2 cup cream or whole milk
• 1 medium onion, chopped
• 1/2 head chopped kale
• 6 slices coarsely chopped, crispy cooked bacon
• kosher salt and freshly ground black pepper

INSTRUCTIONS

Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain well, making sure to remove excess water. Add 4 tablespoons butter and cream.Cover the pot and let the butter melt.
Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook until soft. Add the cabbage and cook until tender and lightly browned around the edges, about 7-8 minutes.
Mash the potatoes with a potato masher and carefully add the cabbage mixture and half of the chopped bacon.Season with kosher salt and freshly ground black pepper. Top with remaining chopped bacon. Transfer to a serving bowl. Slice the remaining tablespoon of butter. Form a small well on top and add the remaining butter.

NOTES

I use a mix of Russet and Yukon Gold potatoes for this recipe, but you can use one or the other if you prefer.
For aesthetic reasons and recipe tradition, you should stick with kale.
Are you constantly under time pressure? Then cook the bacon up to 3 days in advance and store in a sealed, resealable bag in the refrigerator. Potatoes can be peeled and soaked in cold water for up to 4 hours before cooking.If you cook the bacon at the same time, either in the oven or in the pan. Reserve 2 tablespoons bacon fat and use it in place of 2 tablespoons butter for frying cabbage and onions.
This delicious dish can be warmed up very well in the microwave at reduced power.
Store leftovers in an airtight container in the refrigerator for up to three days.
You can freeze these potatoes in a sturdy freezer bag for up to 3 months.Thaw in the refrigerator overnight. Due to the high moisture content in both potatoes and cabbage, you may need to rework the puree with a little butter, sour cream, or cream cheese to restore its original texture and consistency.

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