Colcannon
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Colcannon
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One of my St. Patrick’s Day’s favorites, Colcannon is Ireland’s best-known potato side dish. My version features creamy mashed potatoes, leeks, kale and bacon. Simple but so flavorful!
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Ingredients
- 2 ½ pounds russet potato peeled and quartered
- kosher salt
- 5 Bacon diced, thick-cut slices
- 1 leek rinsed and sliced
- 1 kale rinsed, stems removed and chopped, bunch
- 1 cup heavy cream
- 3 scallions chopped
- black pepper freshly ground
- 5 tablespoons butter unsalted
Instructions
- Place the potatoes in a large saucepan and cover with water. Season the water generously with salt. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Drain well in a colander and place in a large bowl.
- While the potatoes are cooking, heat a Dutch oven over medium heat and add the bacon. Cook until golden brown. Using a slotted spoon, remove and place in a paper towel-lined plate. Reserve.
- Drain most of the rendered fat from the pot, leaving only a couple tablespoons in the pot. Add the leeks and scallions, and sauté until softened, about 5 minutes.
- Add the kale and cook until wilted, about 2-3 minutes.
- Mash the potatoes with 3 tablespoons butter, using a potato masher. Then, add the greens and continue mashing until smooth.
- Stir the heavy cream and bacon, and season with salt and pepper.
- Garnish with the remaining butter and some scallions.
- Serve immediately!
Equipments used:
Notes
- Substitutions:
- Storage:
- Leftovers can be stored in an airtight container, in the fridge, for 3-4 days.
- Reheating:
- Reheat on the stove, over medium-low heat, adding a few splashes of heavy cream as needed to bring it back to the original consistency.
- Freezing:
- Place the cooled colcannon potatoes in a large freezer bag or container, and store in the freezer for up to 3 months.
- You can also portion out into one-cup servings, onto a parchment-lined baking sheet covered with plastic, until completely frozen. Then, transfer the individual servings to a large freezer bag or container, and store in the freezer for up to 3 months.
- Kale: You can substitute it for savoy cabbage or Swiss chard.
- Bacon: You can omit the bacon if you prefer.
- Heavy Cream: Half and half or whole milk can be used instead.
Nutrition Information
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Calories
511kcal
(26%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
232mg
(10%)
Potassium
970mg
(21%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2144IU
(43%)
Vitamin C
25mg
(28%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 232mg | 10% |
| Potassium | 970mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2144IU | 43% |
| Vitamin C | 25mg | 28% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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