Creamy Colcannon with Kale and Bacon
Creamy mashed potatoes with butter, greek yogurt, kale and crispy bacon. This is the perfect traditional Irish Colcannon dish for your St Patrick's Day dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
- 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.