Side dishes don’t come more Irish than creamy colcannon - try Kevin Dundon's version

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Good Food

 12 ratings

Recipe by Good Food

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 35 - 40 mins

Ingredients

• 1kg potatoes , well scrubbed (cut any large ones in half)
• 100g butter
• 140g sliced back bacon , finely chopped
• 1 small Savoy cabbage , finely shredded
• 150ml double cream

• 

  1. Tip the potatoes into a large saucepan of water. Bring to the boil, then simmer for 15-20 mins, or until the flesh is tender when pierced.
  2. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins (see Kevin's tip, below, for how to use remaining cabbage). Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.
  3. Mash potato until smooth. Heat cream with remaining butter and, when almost boiling, beat into the potato. Add bacon and cabbage to potato and mix. Season if you want.

  

  Buttered cabbage

  Simply heat a knob of butter and cook the remaining finely shredded cabbage for 5 mins, so it's still just a little crunchy.

  Per serving

  364 kcalories, protein 9g, carbohydrate 29g, fat 25 g, saturated fat 13g, fibre 4g, sugar 0.2g, salt 1 g