Colcannon (Mashed Potatoes with Kale)

I really hadn’t intended to publish this recipe, but I posted this picture on The Saucy Southerner facebook page and got a request from my friend, Denise, for the recipe. Colcannon: mashed potatoes with kale, as sauced up by yours truly.

I had been making Irish foods in the lead up to Saint Patrick’s Day, so by the time the actual DAY rolled around, I was pretty much over it. Then, I just couldn’t resist…and Mr. Saucy and I really DID need to eat some authentic Irish food to celebrate.

This recipe was the result. We also had some really good bangers (sausages) I got at a local market…served with some strong Irish mustard and a fine Stout I found at the local liquor store. I even wore green. And served the meal on green plates.

But it doesn’t have to be Saint Patrick’s Day to enjoy this dish…it is a really flavorful side to serve any time.

Colcannon (Garlic Onion Leek Mashed Potatoes with Kale)

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A traditional Irish dish, colcannon is mashed potatoes with kale (or cabbage), but it doesn't have to be Saint Patrick's Day to enjoy this dish...it is a really flavorful side to serve any time.

Author: The Saucy Southerner

Recipe type: Side Dish

Ingredients

5 medium russet potatoes, skins on, cubed
½ medium onion, diced
1 leek, cut length-wise, sliced (whites and light greens), soaked and drained
5 cloves garlic, minced
salt to taste
6 tablespoons butter
6 slices thick-cut bacon, diced and crisped
10 leaves kale, stemmed and chopped

Instructions

Place the potatoes, onion, leek, garlic and salt in a large sauce pan and cover with water.
Bring to a boil, reduce heat and simmer until the potatoes are fork tender.
While the potatoes are cooking, in a medium skillet (with a lid for later use), crisp the diced bacon.
Remove the bacon pieces from the pan with a slotted spoon and reserve in a bowl.
Over medium-low heat, add the chopped kale to the bacon drippings and stir.
Cover the skillet and allow the kale to wilt.
When the potatoes are done, drain the contents of the sauce pan in a colander.
Add the butter to the hot, now empty sauce pan.
Add the drained potatoes back in to the pan with the butter.
Using a potato masher, mash the potatoes, coarsely.
Stir the wilted kale into the mashed potatoes.
Add the crisped bacon bits and stir.
Serve warm.