From: Home Made Simple
Try this traditional Irish dish, smashed colcannon, as a perfect complement to meatloaf. As a Halloween tradition in Ireland, colcannon is served with prizes inside. Clean coins are wrapped in baking paper for children to find. This Irish mashed potato recipe uses kale (a form of cabbage) and some tasty toppers you can serve and enjoy any time of year.
INGREDIENTS
1/2 lb. Yukon Gold potatoes (washed & scrubbed) - I'm using more potatoes than this
1 can (10-12 ounces) of kale (drained thoroughly) - I'm going to use fresh cause canned Kale scares me
6 slices of bacon
1 small onion chopped
1/4 cup half & half
1 stick of butter (softened at room temp) - I'm thinking more like 3 or 4 tbs
Optional Toppings: shredded cheddar cheese, crumbled bacon
INSTRUCTIONS
Place potatoes in stockpot and top off with water. Bring to boil on high heat and continue boiling for 20 minutes (more or less) until soft and easily pierced with a fork.
Prepare bacon in skillet and cook until crispy, remove and dry on paper towels. [Reserve bacon drippings.]
Once bacon dries, crumble to small pieces.
Place chopped onions into skillet with reserved drippings and cook until browning begins.
Add kale to skillet with onions. Stir until heated thoroughly and remove from heat.
Drain potatoes and place in large mixing bowl. Use a masher (preferred) or large fork to break the potatoes.
Add butter & cream and continue smashing. Don’t over work. The texture should be smashed, not whipped.
Add kale, onion and crumbled bacon and smash together with potatoes.
Serve in a large bowl. Top with additional crumbled bacon and shredded cheddar cheese.
Leftover Idea: For a great breakfast or brunch item, form leftover potatoes into patties and skillet-fry as potato cakes.
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