Colcannon

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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.

Per serving

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

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• Naomibrook

  04 November 2007

  Naomibrook rated this recipe

  

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• BBC GoodFood

  04 February 2008

  BBC GoodFood rated this recipe

  

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• Trudi & Pete

  04 February 2008

  Trudi & Pete commented on this recipe

  This was fab, tasty with great texture!

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• Trudi & Pete

  04 February 2008

  Trudi & Pete rated and commented on this recipe

  

  Scrummy, great texture too!

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• Ben

  12 February 2009

  Ben rated and commented on this recipe

  

  Creamy and grotesquely indulgent!

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• cmf-foodfile

  11 March 2009

  cmf-foodfile commented on this recipe

  I'm going to be making a potato mix of some sort for dinner tomorrow evening. What I've got ready is - boiled potato and boiled carrot (in the same pan), cooked lentil, and some left-over kale (steamed). If my husband has used the rest of the kale for his soup for lunch tomorrow, I'll use frozen chopped spinach tomorrow evening instead. Mix them all together, and serve with the mince (cooked with onion and tomato), and beetroot. Hubby will probably also want courgette or peppers (or both).

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• fatwig

  20 March 2009

  fatwig commented on this recipe

  I do this as a side dish for most sunday dinners with the family. I usually grate some fresh nutmeg into it as a little extra taste. fabulous dish

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• gavrob1

  31 March 2009

  gavrob1 rated and commented on this recipe

  

  lovely but second time round didn't add the cream doesn't need it

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• Michelle Goody

  07 April 2009

  Michelle Goody rated and commented on this recipe

  

  Bloody lovely!

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• Jenny

  18 April 2009

  Jenny commented on this recipe

  Husband and I love this, we have it with pork loins for a treat.

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• fatwig

  03 July 2009

  fatwig rated and commented on this recipe

  

  if there are any left overs (which is rare!!) can be made into delicuos hash brown type things. fried of i a little butter

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• Michele

  18 August 2009

  Michele commented on this recipe

  Hubby & kids enjoyed this. would also leave out cream next time found the taste of the cream overpowered the other flabours.

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http://www.bbcgoodfood.com/recipes/2649/

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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

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Serves 6

Preparation and cooking times

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

Per serving

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

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