We put a Pickle Creek spin on this traditional and tasty Irish dish by replacing some of the butter with Roasted Garlic Infused Olive Oil. It adds depth and a healthier fat profile to this family favorite!
Print Recipe
Roasted Garlic Colcannon
Ingredients
- 3 lb yellow potatoes
- 1 lb bacon
- 1 medium head green cabbage, cored and chopped
- 4 scallions, chopped
- 1/3 c Pickle Creek Roasted Garlic Infused Olive Oil plus 1-2 Tbsp more for drizzling
- 1/3 c Milk
- 4 Tbsp butter
- Fresh parsley, chopped
- Salt & black pepper
Ingredients
- 3 lb yellow potatoes
- 1 lb bacon
- 1 medium head green cabbage, cored and chopped
- 4 scallions, chopped
- 1/3 c Pickle Creek Roasted Garlic Infused Olive Oil plus 1-2 Tbsp more for drizzling
- 1/3 c Milk
- 4 Tbsp butter
- Fresh parsley, chopped
- Salt & black pepper
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Instructions
Preheat oven to 400 degrees F. Fill a large pot with water, add salt, and cover. Heat the water on high to bring to a boil.
Line a baking sheet with parchment paper or foil and arrange the bacon in an even layer on the pan. If desired, sprinkle the bacon with freshly cracked black pepper. Place the pan in the oven and set the timer for 18-20 minutes. This should be just the right time to cook the bacon to a perfect, crispy brown.
Quarter the potatoes and add them to the pot of boiling water. Cook until tender when pierced with a fork, about 20 minutes. Once they are well-cooked, use a slotted spoon to scoop the potatoes out of the water and into a large bowl.
Add more water to the pot to bring it up to its original level. Cover and heat over high heat until it returns to a boil. Once the water is boiling again, add the chopped cabbage and cook until tender, about 10 minutes. At this time also begin warming the milk in a small saucepan over medium low heat and chop the scallions.
I prefer to leave the skins on my mashed potatoes, but if you prefer to remove the skins, you can peel them off using a knife and fork. Mash thoroughly using a potato masher or hand mixer. Add 1/3 c Roasted Garlic Infused Olive Oil, 4 Tbsp of butter (cut into pieces), and 1/3 c of warm milk. Stir until everything is well mixed into the potatoes. Season to taste with salt and black pepper.
Pour the boiled cabbage into a colander to drain thoroughly. I like to stir my scallions into the draining cabbage so they are softened slightly by the steam coming off the cabbage. I let the cabbage and scallions hang out in the colander for about 5 minutes while I chop the parsley and prepare the bacon. To prepare the bacon, blot off the extra grease with paper towels and crumble.
Add the cabbage, scallions, parsley, and bacon to the large bowl of mashed potatoes and gently fold everything together. Season to taste with salt and black pepper. When serving the colcannon, use a large spoon to make a shallow indentation on the top. Drizzle 1-2 Tbsp Roasted Garlic Olive Oil into the indentation. Serve warm. Enjoy!
