Irish Classics – colcannon

• total time: 20 minutes

Ingredients

For the mash:

1 kg Maris Piper potatoes

100g butter

100ml milk

For the cabbage bacon mix:

100g butter

50ml milk

1 leek, chopped

½ savoy cabbage, chopped

200 g smoked streaky bacon, diced

1 tsp mustard

Salt and pepper

Directions

Peel and quarter the potatoes. Place them in a pan of salted boiling water and cook for 15–20 minutes, or until tender when pierced with a fork.

While the potatoes cook, prepare the vegetables. Chop the leek and cabbage, wash and set aside.

In a large pan, melt some butter over medium heat. Add the diced bacon and sauté until golden and crispy. Add the leek and cabbage to the pan, stirring well. Season with black pepper, and if desired, stir in the teaspoon of mustard. Pour in 50 ml of milk to make the mixture creamy. Cook gently for a few minutes until the vegetables are tender.

Drain the cooked potatoes and mash with butter and milk until smooth and creamy.

Fold the cabbage and bacon mixture into the mashed potatoes until well combined.

Serve hot with an extra knob of butter on top for a traditional touch.

Enjoy 😊