This version of a traditional Irish dish brings together four of the most amazing ingredients – potatoes, cabbage, kale and bacon to make a very filling and delicious side dish.
You got all the nutrients in one place: starches from potatoes, fiber from kale and cabbage, and protein from bacon and cream.
Just boil the potatoes, cook the bacon, then cook kale and cabbage in the bacon fat, mix it all together with butter and cream. Done!
What makes this recipe great is that you can adjust the proportions of potatoes, greens, butter, and milk. Want to use more cabbage? Yes, please! Add some Brussels sprouts into the mixture? Why not?
Irish Mashed Potatoes are also called Colcannon, which means “white-headed cabbage” in Irish and apparently it is also a name of a song about this dish. Maybe we should all listen to eat while cooking and eating this dish!
Now back to the actual Irish Mashed Potatoes. Someone on the Facebook noted that kale should not be used in Colcannon due to its bitter taste. I personally really liked the addition of kale here and didn’t find it tasting bitter at all. Cooked kale doesn’t taste bitter, but it does have a fresher flavor compared to cabbage and when sautéed with garlic, it takes on a uniquely delicious flavor. I highly recommend adding it to your potatoes to see what I’m talking about. And how about all these anti-inflammatory qualities of cabbage and kale COMBINED?! Maybe I should have named these healthy mashed potatoes.
I’ve read on Wikipedia that Colcannon is commonly served at Halloween in Ireland. A ring or a coin is hidden in the dish, and the recipient is supposed to be blessed with marriage or wealth in the following year. How nice!
Well, I’m so glad to have decided to make Irish Mashed Potatoes because I never realized until today how well cabbage fits into mashed potato-butter combination. And because it was so filling, that’s all we had for dinner tonight.
And if you need more ideas for your holiday table, please check out these amazing holiday recipes Brussels Sprouts and Bacon Gratin, Brown Sugar Dijon Glazed Pork Loin and Brussels Sprouts Cranberry Salad with Honey Mustard Dressing.
This hearty recipe of mashed potatoes, cabbage, kale & bacon is a perfect addition to your holiday table
- 1 lb. red potatoes
- 3 garlic cloves, minced
- 4 strips bacon
- 1 cup cabbage, shredded
- 1 cup kale, shredded
- 3/4 cup heavy cream
- 3 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
Cut, but do not peel, the potatoes into one-inch cubes. Place the potatoes in a large pot, cover with water, and bring to a boil. Boil the potatoes until they are easily pierced with a fork (about 10 minutes). Drain the potatoes in a colander.
While the potatoes are cooking, cook the bacon. Chop the bacon and cook it in a large skillet on medium high until nice and crisp, about 10 minutes. Remove bacon pieces from the skillet, but keep the fat.
Prepare the cabbage and kale by cutting it into thin strips. You will have 1 cup of cabbage and 1 cup of kale. Also mince the garlic. Add 2 tablespoons butter, garlic, cabbage and kale to the now empty skillet and cook until wilted for 5 minutes.
Add the potatoes to the skillet with cabbage and kale. Now add 1 tablespoon butter, heavy cream, salt and pepper, and bring to a light boil. Using a potato masher, mash and stir potatoes until smooth and thoroughly incorporated with cabbage and kale. Add the bacon pieces back to the skillet and taste to see if more seasoning is necessary.
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