Ingredients:

  • lbs Russet Potatoes, peeled and quartered
  • small head Savoy Cabbage, cored and thinly shredded
  • cup Whole Milk, warmed
  • Tbsp Unsalted Butter, divided
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • oz Smoked Streaky Bacon, diced small
  • /4 cup Fresh Chives, finely snipped

Instructions:

  1. Place quartered potatoes in a large pot, cover with cold, salted water. Bring to a boil, then simmer until fork-tender (about 15-20 minutes).
  2. While potatoes boil, shred the cabbage finely. Blanch the shredded cabbage in boiling, salted water for 3-4 minutes until tender but bright green. Immediately drain very well in a colander and press out excess water.
  3. Gently heat 4 Tbsp of butter with the milk in a saucepan until the butter is melted. Keep this mixture warm on very low heat.
  4. In a large skillet, cook the diced bacon over medium heat until perfectly crispy. Remove the bacon pieces with a slotted spoon and set aside on paper towels, reserving the rendered bacon fat in the pan.
  5. Drain potatoes thoroughly and return them to the dry, warm pot. Mash until smooth, avoiding overworking.
  6. Gradually pour the warm milk/butter mixture into the mashed potatoes, mixing gently until a creamy, fluffy consistency is achieved. Adjust liquid as needed.
  7. Gently fold in the blanched, drained cabbage and most of the crispy bacon (reserve a small amount for garnish). Season generously with salt and pepper.
  8. Spoon the Colcannon onto a warm serving platter. Create a well in the centre and pour in the reserved bacon fat/chive mixture. Top with the reserved crispy bacon bits.