By Alicia Guio
The Irish have a plethora of potato recipes. You can’t really go wrong with any of them. One of my favorites is Colcannon, a mixture of mashed potatoes and cabbage.
The name Colcannon is from a Gaelic word that translates as white-headed cabbage.
The recipe has humble origins as a peasant dish. And, there are regional variations that swap kale in for the cabbage or that combine potatoes and parsnips. I keep things fairly straightforward in my version with potatoes, cabbage and a touch of bacon.
It’s a hearty, comforting side dish that pairs perfectly with a roast. As an iconic dish of Ireland, St. Patrick’s Day seems like the perfect chance to enjoy it.
(Irish Mashed Potatoes and Cabbage)
Serves 4 as a side dish
- 1 ½ lbs. red potatoes
- 2 pieces thick-cut bacon, diced
- 2 tablespoons butter, plus more for serving
- 1 small onion, chopped
- ½ medium-sized head of cabbage, chopped
- 1 cup milk
- 1/8 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, minced
- Salt, to taste
- Quarter the potatoes and place in a large pot with water. Place on stove over medium-high heat. Bring to a boil. Cool until the potatoes are fork tender. Remove from heat. Drain and set aside.
- While the potatoes cook, in a large sauté pan, cook the diced bacon. Scoop out the pieces, keeping the fat in the pan.
- Add two tablespoons of butter to the bacon fat and add the onion. Sauté until translucent. Add the chopped cabbage. Cook until very tender, about 20 minutes.
- Remove pan from heat. Add in the cooked potatoes, nutmeg and milk. Mash until the potatoes are smooth and the cabbage and onions are well combined with the potatoes.
- Season with salt to taste.
- Serve immediately.
- Scoop into individual portions. Make a well in the center of each and place in a pat of butter. Sprinkle with some of the bacon pieces and fresh parsley.