I made Colcannon today, one of my favorite dishes. I'm a big fan of cabbage and who doesn't love mashed potatoes. And what's better than bacon??? More bacon!!!

Ok, so here's my recipe for Colcannon. Handed down from me great, great, blahblahblah

4-6  Yukon Gold Potatoes

1 small head of cabbage, chopped

1 onion, diced OR 1 bunch of scallions chopped

6 slices of crispy bacon

1/2 cup milk

1/4 cup sour cream

1 cup heavy cream

6T butter, divided

1/8th teaspoon nutmeg

salt and pepper to taste

Warm milk in a saucepan.

Cut the potatoes into large chunks. Boil in salted water until fork tender.

Melt 1/2 the butter in a skillet over medium-high heat. Saute the onion and cabbage until soft.

Add heavy cream and let simmer 30 minutes over slow heat. 

While the cabbage simmers, put the bacon in a processor and grind it fine. 

Scald the milk, add the butter. When the butter is melted, mash the potatoes with the butter, sour cream, and scalded milk.

When the cream has simmered to a thick sauce, add the bacon to the creamed cabbage/onion mixture. Taste and salt as needed. 

Gently fold the cabbage mixture into the mashed potatoes. Season with a dash or two of nutmeg. (Freshly grated is nice. But nobody ever died from ground nutmeg.)

Although not traditional, if I have leftover Colcannon I make it into Boxty. But that is a recipe for another day.

Peace,

Pat