A delightful twist on the classic Colcannon, this recipe combines creamy mashed potatoes with sautéed cabbage and crispy bacon for a comforting dish.
Peel and chop the potatoes into even-sized chunks.
Cutting the potatoes into similar sizes ensures they cook evenly.
Place the potatoes in a large saucepan, cover with water, and bring to a boil. Simmer until tender.
Add a pinch of salt to the water for seasoning.
While the potatoes cook, heat half the butter in a frying pan and sauté the bacon until crispy.
Cook the bacon over medium heat to avoid burning.
Add the cabbage to the pan with the bacon and cook until softened.
Stir frequently to prevent the cabbage from sticking.
Drain the potatoes and mash them until smooth.
Use a potato masher or ricer for a lump-free mash.
Heat the cream with the remaining butter until warm, then mix into the mashed potatoes.
Warming the cream helps it blend better with the potatoes.
Fold the bacon and cabbage mixture into the mashed potatoes.
Mix gently to keep the texture light and fluffy.
Season to taste and serve warm.
Add a sprinkle of chopped parsley for a fresh touch.
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