Colcannon With Leeks And Bacon
Colcannon is a traditional, peasant-style Irish dish of potatoes mashed with cream and butter, then combined with some sort of greens, most commonly leeks, cabbage or kale. Our addition of bacon is not traditional, but it certainly is tasty.
- 2-1/2 pounds potatoes
- 3 to 4 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 leeks, halved lengthwise and cut into 1/2-inch pieces
- 4 tablespoons butter
- 1/2 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon white pepper
Peel the potatoes and cut them into cubes. Cover with cold water and add a pinch of salt. Bring to a boil and cook until tender when pierced with the tip of a knife, 10 to 12 minutes.
While the potatoes cook, fry the bacon in a large skillet over medium heat until it is lightly brown and crisp. Drain on paper towels and discard all but 1 tablespoon of the fat.
Add the butter and sliced leeks and continue cooking until the leeks are soft and tender, 3 minutes. Stir in the half-and-half and cook 1 minute more.
Drain the potatoes and mash with a potato-masher. Add the leek mixture, reserved bacon, salt and white pepper and combine well. Taste and adjust the seasoning if necessary and, if the potatoes don't seem creamy enough, add a bit more half-and-half.
Transfer to a serving dish.
Makes 8 servings