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Our creamy Colcannon combines potatoes, cabbage, kale, bacon, and cheddar cheese in one hearty and delicious dish.
1 1/2 pounds Russet potatoes
1 1/2 pounds yellow potatoes
4 slices uncured bacon, diced small, or 4 ounces meaty salt pork (salt rinsed off), diced small
6 tablespoons unsalted butter, divided
1 cup leeks diced, white only cleaned of all sand
1 cup sweet onion diced, such as Vidalia
1 1/2 tablespoons fresh garlic, minced
2 cups savoy cabbage, shredded
1 1/2 cups Tuscan kale, pulled from ribs, chopped and rinsed
1 cup whole milk
1/2 cup heavy cream
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt (If you use salted butter, cut down on the kosher salt)
1/4 teaspoon ground mace
1/4 teaspoon freshly ground nutmeg
7-ounce package Kerrygold Skellig cheddar, shredded, or other top-quality sweet cow's milk cheddar cheese
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Savoy cabbage is similar to regular cabbage only less dense with slightly curly leaves. If you cannot find Savoy cabbage, Napa cabbage is a good substitute.
Kerrygold Skellig is a very tasty imported Irish cheddar made from cow’s milk. If you substitute, select a similar good quality cheddar.
Find it online: https://www.afamilyfeast.com/colcannon/