These Irish mashed potatoes with green cabbage and bacon are the perfect Irish side dish for your St. Patrick's Day celebration, or really any time of year.
Prep the colcannon ingredients by rinsing and peeling the potatoes. Chop the half head of green cabbage. Finely dice the green onions.
Fry the bacon to desired doneness then remove to a plate. When cool enough to handle, crumble or chop the bacon into small pieces.
Cook the cabbage in the bacon fat, over medium heat, until soft. About 5-7 minutes. Remove from the heat.
Cut the potatoes into cubes. Bring a pot of salted water to a boil then cook the cubed potatoes until they are tender and you can place a toothpick into the potatoes with no resistance.
Drain the water, and mash the potatoes with a potato masher, or mixer.
Add 6 tablespoons of the butter and the heavy cream and mix or stir until smooth and evenly combined.
Fold in the cooked green cabbage, bacon, and green onions.
Serve warm, topped with the additional 2 tablespoons of butter.