Creamy mashed potato is laced with butter, cream, crispy bacon and kale to make the BEST colcannon you’ll ever taste. Perfect for a St Patrick’s Day dinner
Today’s recipe comes at warp speed to you with not one, but two vegetables and a protein! I know, you’re thinking that sounds really healthy Gerry, thanks. But while kale is one of the veggies, the other is a potato and the protein is pan-fried bacon. The Irish dish, Colcannon isn’t trying to be healthy.
The obnoxious amounts of cream, butter, and cheese sort of blows that idea out of the water.
As a food blogger, I’m always checking off the seasons and special holidays throughout the year. As soon as one passes, another is right there waiting for it’s 10 minutes of screen time fame. We just put Valentine’s Day to bed, so let’s make some space for St Patrick’s Day with it’s Guinness Battered Onion Rings and crusty Irish Soda Bread.
Seriously, are we already talking about March, I swear my life is on fast forward. St Patrick’s day is full of comfort recipes, slow cooked corned beef, Irish stew and this creamy, cheesy Colcannon are just three of my favorites.
Colcannon is a traditional Irish side dish usually made up of mashed potatoes with kale or cabbage mixed through. Am I the only person that thinks mashed potato is like a secret code word for dairy dumping ground.
It embraces copious amounts of butter and cream and in this case, greek yogurt to help make it taste awesome.
But there’s a bunch of kale in there too, so no hate mail guys It’s all about balance.
Those tiny flecks of brownish-orange color are crispy bacon nuggets, just to make sure we completely blow the calorie count sky high. A final mention to the cheese, Cabot’s Alpine Cheddar is strong and sharp and melts like lava.
Am I selling this to you?
Balance…and lovely green kale. Focus friends.
Creamy Colcannon with Kale and Bacon
- 2 pounds white potatoes
- 4 slices bacon
- 1 leaves head of green kale washed and stalks and center vein trimmed, chop the leaves into thin strips
- 1/2 cup water or stock
- 1 container plain Greek yogurt 5.3oz
- 6 tablespoon salted butter
- 1/2 cup heavy cream
- 2 cups grated Cabot Alpine Cheddar Cheese
- 1/4 teaspoon grated nutmeg
- Sea salt and cracked black pepper
- Bring a large pot of water to a boil and drop the potatoes into it.
- Boil the potatoes until they can be easily pierced with a sharp pointed knife, about 30 minutes.
- While the potatoes are cooking, chop the bacon into dice and cook in a pan until almost crispy.
- In another large pan bring the water or stock to a simmer, add the chopped kale and cover with a lid.
- Cook the kale for about 6-8 minutes. Set aside
- Once the potatoes are done, drain them and add them to the bowl of a stand mixer (or hand mash them if preferred)
- Beat until smooth and there are no large lumps visible.
- Add the Greek yogurt, butter, cheese and cream.
- Mix until all of the dairy is well combined.
- Add the cooked bacon and nutmeg and mix.
- Taste and season with salt and black pepper.
- Fold in as much of the cooked kale as you desire.
- Serve warm, can be reheated in the microwave.