This Irish Colcannon recipe is an easy recipe using your favorite mashed potato recipe, a special trick for super silky cabbage, bacon and lots of creamy butter.
Fill a large saucepan or Dutch oven about 3/4 with water, bring to a boil.
Add chopped cabbage and 2 tablespoons butter.
Boil for 3-4 minutes or until cabbage turns a bright green hue and has softened, but still has some texture and holds its shape.
Drain cabbage in a colander.
Heat mashed potatoes (if cold) in a large saucepan. Add 1 tablespoon butter, cooked cabbage, scallions and bacon. Mix well, but don't overmix so the ingredient start to fall apart.
When plating, crate a well and place another pat of butter in the center. Top with Maldon sea salt and chopped parsley.