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How to dial up the comfort in any food? Add bacon, of course! Colcannon is a traditional Irish dish and may be just the thing to get you through the tail end of winter.


3 lbs chopped potatoes (mix of gold and russet is best)
6 slices bacon optional
2 T butter or oil, if not using bacon
1 onion, chopped
2 cloves garlic, minced
1/2 head savoy or green cabbage, shredded
salt & pepper, to taste
1/4 cup milk 
1/4 cup cream cheese or sour cream

Boil the potatoes (use chicken stock instead of water for an extra rich colcannon), and cook until fork tender.

While the potatoes simmer, cook 6 slices of bacon in a cast iron skillet, if using. When the bacon is crispy, remove from the pan, allow to cool, and then crumble.

In the bacon fat, or in 2 T butter or oil, season and saute the onion for a few minutes, then add the cabbage and garlic, and cook until softened.

Drain the potatoes (make some soup with the chicken stock if you used that) and allow to dry in the pan on a low heat for a minute or so.

Add milk and cream cheese or sour cream to the potatoes and mash until they're the texture you prefer.

Add in the bacon and vegetable mix, and test for seasoning. Top with butter and enjoy, or use to create the best shepherd's pie ever!