Delicious, hearty and perfect for St. Patrick's Day.
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Ingredients:
3 russet potatoes, peeled and chunked
3 Yukon Gold potatoes, peeled and chunked
1/2 cup heavy cream
6 tablespoons unsalted butter, more for serving
1 yellow onion, chopped
1/2 head cabbage, chopped
6 slices bacon, cooked and chopped
Kosher salt, to taste
Ground black pepper, to taste
Directions:
Place russet and Yukon Gold potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes. Remove from heat and drain water.
Pour heavy cream over the potatoes and add 4 tablespoons butter. Place a lid on the saucepan and let the butter melt. Set aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook for 8 minutes, stirring often until tender. Then add the cabbage to the skillet for an additional 8 minutes, stirring frequently until tender and lightly browned on the edges.
Mash the potatoes until soft and not clumpy. Stir the cabbage mixture and half of the chopped bacon into the mashed potatoes. Season with kosher salt and ground black pepper.
Spoon and even amount of colcannon into serving bowls. Place a pat of butter in the center of each serving of colcannon and top with the remaining bacon. Enjoy!
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Traditional Irish Colcannon
Serves 10
Ingredients:
3 russet potatoes, peeled and chunked
3 Yukon Gold potatoes, peeled and chunked
1/2 cup heavy cream
6 tablespoons unsalted butter, more for serving
1 yellow onion, chopped
1/2 head cabbage, chopped
6 slices bacon, cooked and chopped
Kosher salt, to taste
Ground black pepper, to taste
Directions:
Place russet and Yukon Gold potatoes in a large saucepan and fill with enough water to cover the potatoes. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 20 minutes. Remove from heat and drain water.
Pour heavy cream over the potatoes and add 4 tablespoons butter. Place a lid on the saucepan and let the butter melt. Set aside.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and cook for 8 minutes, stirring often until tender. Then add the cabbage to the skillet for an additional 8 minutes, stirring frequently until tender and lightly browned on the edges.
Mash the potatoes until soft and not clumpy. Stir the cabbage mixture and half of the chopped bacon into the mashed potatoes. Season with kosher salt and ground black pepper.
Spoon and even amount of colcannon into serving bowls. Place a pat of butter in the center of each serving of colcannon and top with the remaining bacon. Enjoy!
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