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<blockquote data-quote="moreluck" data-source="post: 810598" data-attributes="member: 1246">It&#039;s not too early to start planning that St. Patrick&#039;s Day meal.....here&#039;s a side dish:&nbsp;Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage.&nbsp;COLCANNON&nbsp;Ingredients:<ul>
<li data-xf-list-type="ul">2 pounds russet potatoes</li>
<li data-xf-list-type="ul">4 slices bacon</li>
<li data-xf-list-type="ul">1 Tbsp. olive oil</li>
<li data-xf-list-type="ul">1 leek, rinsed and chopped</li>
<li data-xf-list-type="ul">1 onion, chopped</li>
<li data-xf-list-type="ul">2 cloves garlic, minced</li>
<li data-xf-list-type="ul">2 cups shredded green cabbage</li>
<li data-xf-list-type="ul">1/3 cup butter</li>
<li data-xf-list-type="ul">1 cup hot milk</li>
<li data-xf-list-type="ul">1/2 tsp. salt</li>
<li data-xf-list-type="ul">1/8 tsp. white pepper</li>
</ul>Preparation:&nbsp;Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork.&nbsp;Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender.&nbsp;When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees friend oven for 1 hour. Serves 6-8</blockquote>

[QUOTE="moreluck, post: 810598, member: 1246"] It's not too early to start planning that St. Patrick's Day meal.....here's a side dish: Leeks and bacon flavor this traditional Irish side dish recipe of mashed potatoes with cabbage. COLCANNON [B]Ingredients:[/B] [LIST] [*]2 pounds russet potatoes [*]4 slices bacon [*]1 Tbsp. olive oil [*]1 leek, rinsed and chopped [*]1 onion, chopped [*]2 cloves garlic, minced [*]2 cups shredded green cabbage [*]1/3 cup butter [*]1 cup hot milk [*]1/2 tsp. salt [*]1/8 tsp. white pepper [/LIST][B]Preparation:[/B] Peel potatoes and cube. Place in saucepan and cover with cold water. Place on high heat and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender when pierced with a fork. Meanwhile, cook bacon in large saucepan until crisp and browned, turning often while cooking. Remove bacon to paper towels to drain; crumble. To drippings remaining in saucepan, add olive oil. Cook onion, garlic, and leeks until crisp tender, about 3-5 minutes. Then add cabbage, cover, and cook for 6-10 minutes until cabbage is tender. When potatoes are cooked, drain and return potatoes to hot pot; shake over low heat for a few minutes to dry. Add butter and mash. Add milk and salt and pepper; beat until combined. Stir in bacon and cabbage mixture. Serve immediately, or place in serving dish and keep warm in 200 degrees friend oven for 1 hour. Serves 6-8 [/QUOTE]

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