Ingredients:
- lbs Russet or Yukon Gold Potatoes, peeled and quartered
- large bunch Curly Kale or Savoy Cabbage, tough ribs removed and roughly chopped
- tsp Salt (for boiling water)
- slices Pancetta or thick-cut bacon, diced small
- Tbsp Unsalted Butter, divided
- /2 cup Whole Milk or Heavy Cream (warmed slightly)
- /4 cup Reserved Potato Cooking Water
- /2 tsp freshly ground Black Pepper
- Pinch of freshly grated Nutmeg
- Sea Salt, to taste
Instructions:
- Place peeled and quartered potatoes in the stockpot. Cover with cold, salted water. Bring water to a boil over high heat, then reduce to a steady simmer. Cook until fork-tender (about 15–20 minutes).
- While potatoes boil, blanch the chopped kale/cabbage in boiling water for 2–3 minutes until bright green and wilted. Immediately drain and plunge into ice water to stop cooking, then squeeze very dry. Set aside.
- In the skillet, render the diced pancetta over medium heat until crispy. Remove crispy bits with a slotted spoon and reserve. Add 2 tablespoons of butter to the rendered fat/oil. Cook gently until the butter foams, then subsides, and brown flecks appear at the bottom (nutty aroma check!). Remove from heat immediately.
- Drain the cooked potatoes well. Return them to the hot, dry pot over low heat for 1 minute to steam off excess moisture. Remove from heat.
- Mash the potatoes using your preferred tool. Slowly stream in the warmed milk/cream, the remaining 4 Tbsp of regular butter, the reserved cooking water, pepper, and nutmeg, mixing until just combined and creamy. Do not overmix!
- Gently fold the squeezed, wilted greens into the mashed potatoes until evenly distributed. Season generously with sea salt to taste.
- Spoon the Colcannon into a warm serving bowl. Drizzle the reserved brown butter mixture evenly over the top. Scatter the crispy pancetta bits over the surface. Serve immediately.