A traditional Irish recipe for mashed potatoes.
Ingredients
For the colcannon
- 4 medium potatoes — peeled and cut into cubes
- Olive oil, for frying
- 150g bacon — diced
- 2 tablespoons butter
- ¼ small head cabbage — thinly sliced
- 3 spring onions — chopped
- Salt and ground black pepper, to taste
- 1 tablespoon sour cream
- A little milk, as needed
Method
For the colcannon
- Boil the potatoes in a large saucepan of salted water until fork tender.
- Heat a little oil in a large pan and cook the bacon.
- Add 1 tablespoon of the butter and cook for about 1 minute until foamy. Add the cabbage and cook for about 5 minutes, stirring occasionally.
- Add the spring onions and cook for another few minutes, then season well.
- Drain and mash the potatoes.
- Stir the cabbage mixture into the potatoes, followed by the remaining 1 tablespoon butter, the sour cream and enough milk to achieve a nice creamy consistency. Taste and adjust seasonings.