Mashed potatoes – one of my favourite things in this world – if you have seen some of my previous posts you will know by now that I’m on a mission… to #pimpyourmash
My latest offering is Colcannon Mashed Potatoes. Basically fluffy, creamy mashed potatoes combined with fried cabbage. My version has garlic, leek & bacon as well.
The internet tells me that Colcannon is Irish (or Scottish?) in origin, but I am by no means claiming my version to be traditionally correct! As with all the dishes I make & then publish for you guys, I just go with what I (and therefore hopefully you!) think tastes good!
Go ahead, try my Colcannon Mashed Potatoes and #pimpyourmash – I bet you’ll love it!
Colcannon Mashed Potatoes (Cabbage & Potatoes)
Fluffy, creamy mashed potato combined with fried cabbage & bacon
- 1 kg / 2.2lbs sebago potatoes chopped evenly
- 2 rashers streaky bacon roughly chopped
- 1/4 (about 500g / 17.5 oz) green cabbage very finely shredded (see notes)
- 1 leek finely sliced
- 1 large garlic clove crushed
- 3 tbsp sour cream I used light
- 1/3 cup milk (plus extra if needed)
- 3 tbsp salted butter divided (plus extra to serve if desired)
- 1/2 tsp fresh ground black pepper about 6-8 grinds of the pepper grinder
- 1 1/2 tbsp finely chopped chives (plus extra to serve if desired)
Boil, steam or microwave the potato in salted water until tender, then drain and mash well & set aside
Meanwhile, heat 1 tbsp of butter in a large non-stick fry pan & fry bacon for 2 mins, or until it begins to brown & the fat starts to render
Add cabbage & leek to pan with bacon, and fry over medium heat stirring occasionally for 15 mins or until cabbage & leek are soft & cooked through
Add garlic & pepper to pan & fry for a further minute, then add remaining 2 tbsp of butter & mix until melted then remove pan from heat
Add sour cream & milk to the potato, mixing to melt & combine. Then add cabbage mixture & chives to potato & mix to combine then season with salt if needed (see notes)
Top with extra chives & butter if using and serve immediately
I have said to shred the cabbage very finely - it doesn't need to be super super fine - I just shred mine with a sharp knife, but I do cut it as finely as I can. That way it cooks quicker.
As I have said before, I am not above giving my mash a blast in the microwave for a minute or so once it's finished if it needs it, just to make sure it's hot when it gets to the table.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*