Side dishes don’t come more Irish than creamy colcannon

Kevin Dundon

serves 6, ready in 35-40 mins, easy

1kg potato, well-scrubbed (cut any large ones in half)
100g butter
140g sliced back bacon, finely chopped
1 small Savoy cabbage, finely shredded
150ml double cream

Tip 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.

Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and peel while still hot.

Mash 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.

per serving: 364 kcals, fat 25g, saturates 13g, carbs 29g, sugars, 0.2g, fibre 4g, salt 1g