Side dishes don’t come more Irish than creamy colcannon – try Kevin Dundon’s version
Total time40 mins
Serves 6
1kg potato, well scrubbed (cut any large ones in half)100g butter140g sliced back bacon, finely chopped1 small Savoy cabbage, finely shredded150ml double cream
STEP 1Tip 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.STEP 2Meanwhile, 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.STEP 3Mash 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.
