Colcannon Potatoes

Colcannon Potatoes

Ingredients:

• 2.5 lbs. Russet potatoes cut into chunks
• 1/2 lb bacon cut into small pieces
• 3 cups kale or green cabbage chopped
• 1/2 bunch scallions (green parts only) chopped
• 1/2 cup heavy whipping cream
• 1/2 cup sour cream
• 4 Tbsp butter + extra for serving
• Salt & pepper to taste

Directions:

1. Cook the potatoes in a large, salted pot of boiling water until tender. Drain when cooked.
2. Meanwhile, cook the bacon over medium-high heat in a skillet.
3. Once the bacon is about done, add the kale to the skillet and cook until tender, about five minutes.
4. Add the scallions to the skillet and cook for a minute or two.
5. Mash the potatoes with the cream, sour cream and butter.
6. Add the kale mix to the potatoes and mash it in until it’s completely mixed.