Colcannon
You don't need butter or cream to achieve the smoothest, restaurant-quality mashed potato, spiked with cabbage and spring onions. The trick is to use plenty of warm milk and to steam the potatoes after cooking before mashing. If you can't get sweetheart cabbage, try Savoy cabbage, kale or cavolo nero as an alternative.
Ingredients
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750g
red potatoes, peeled and cut into chunks
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3 rashers
smoked back bacon
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200g
sweetheart cabbage, finely shredded
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125ml
semi-skimmed milk
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6
spring onions, trimmed and finely sliced
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TO SERVE
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1 tbsp
extra-virgin olive oil
Directions
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Tip the potatoes into a large saucepan. Cover with salted water and bring to the boil. Turn down to a simmer and cook for 15-20 minutes or until tender when pierced with a knife. Drain the cooked potatoes and place back in the pan. Leave to steam dry for 5 minutes.
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Meanwhile, place the bacon on a lined baking tray and cook under a hot grill for 3-4 minutes on each side or until crisp and cooked through. Remove and cut into small chunks.
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Heat another saucepan with water and bring to the boil. Add the cabbage and simmer for 4 minutes or until tender. Drain the cabbage of excess water and set aside.
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Tip the potatoes into a large bowl and use the same saucepan to gently warm the milk. Pour over the potatoes and mash until smooth and creamy. Add the cabbage, plenty of seasoning and the spring onions (reserving a few ends for garnish) and mix until well combined.
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Transfer the colcannon to a serving dish and top with the crispy bacon and the reserved spring onions. Drizzle with extra-virgin olive oil before serving.
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